Lost Rhino to Ship Drinkers Out to D.C. Beer Week

Posted by The Editorial Desk / Friday, August 12th, 2011

(Image via Facebook)

D.C. Beer Week is next week, which is pretty exciting for all the beer nerds who live or work in the District. Those of us in the Commonwealth, however, are left to stand on the banks of the Potomac looking kind of sad.

Out of the bajillion or so sanctioned events over the next week, only a pair of them takes place in Virginia, both at Arlington’s Lyon Hall.

But before you think about hopping on the metro or struggling your way around D.C.’s parking situation, Ashburn brewery Lost Rhino has taken it upon itself to let people ride with them on a bus ride into D.C., Arlington and Falls Church for a trio of events that celebrate the local brewing scene.

Tickets aren’t cheap, $40 a seat per event, and they leave mighty early, but the other option is missing out on some of the best from the area’s newest breweries–or having to drive. So suck it up!

Here’s a breakdown of the events:

Monday, August 15. 4:30pm-9:45pm: Great Lakes and Lost Rhino Beer Showcase at Bourbon DC

The first event takes place at Bourbon DC (the one in Adams Morgan), where the brewers from Lost Rhino will team up with Cleveland brewery Great Lakes for a showcase of their flagship brews. There will be food specials as well. The Lost Rhino crew will be shipping out from Ashburn at 4:30 and heading back at 9:45.

Bourbon DC

2321 18th St NW, Washington

Tuesday, August 16, 3:30pm-8:45pm: Lost Rhino Night at Fireworks

Fireworks Pizza in Arlington is hosting a Lost Rhino night, where the brewery willb e showing off all three of their beers: Face Plant IPA, New River Pale and Rhino Chasers Pacific Pilsner. Bus leaves from Lost Rhino at 3:30 to return at 8:45. So… skip work.

Fireworks Pizza

2350 Clarendon Blvd, Arlington

D.C. New Brewery “Kill the Keg” Event, 5pm-10pm at Mad Fox Brewing Company

The last of the events takes place at another Virginia brewery, Mad Fox in Falls Church. The brewpub has invited three of the area’s newest breweries including Lost Rhino, Alexandria’s Port City and media darling D.C. Brau for a battle for beer supremecy in a Kill the Keg contest. The first brewery to kick a keg will be crowned “King of DC Beer,” a highly sought after title that lasts for about a day and really doesn’t count for anything. Ben Matz from the freshly opened Chocolate City Beer will be there as well, likely rigging the contest so D.C. Brau loses.

Bus leaves at 5, and Lost Rhino will cart everyone home at 10pm.

Mad Fox Brewing Company

444 West Broad Street, Suite I, Falls Church

- Kris King

Freeze Jag: Cultured

Posted by Warren Rojas / Friday, August 12th, 2011

August is historically the steamiest, stickiest, sweatiest month of the year–brilliant move, Founding Fathers, building the nation’s capital on a swamp–in these parts. We’ve tracked down 31 frozen treats (one a day for the rest of this month) to provide you with some temporary, and often insanely delicious, relief.

The place: Cultured – 216 Loudoun St. SE, Leesburg; 703-771-1116; www.culturedleesburg.com

The prescription: fro-yo with chocolate-covered pomegranate. “Have you ever had plain yogurt? It’s like that,” was the circular reasoning my tongue-tied server tossed out when pressed about the difference between the newish Cultured (debuted, briefly, last fall) and all the other preexisting fro-yo slingers.  Turns out their “naturally tart plain yogurt”–the raw material is provided by neighboring South Mountain Creamery (located across the river in Middletown, Maryland)–lives up to its name. The end product is more icy than creamy, with that tell-tale tang that suggests all the promised probiotic magic is still happening. It’s “plainness,” however, is counterbalanced by the panoply of toppings available (one free flavoring agent per order; extras will run you $0.50 a pop), including the dark chocolaty and luscious pomegranate pieces that ultimately found their way into my cup.

Feeling naughty? Load up on all your commercial favorites, including: Reese’s Pieces, Coco Roos cereal, Cinnamon Toast Crunch, chocolate sauce, crumbled brownies from the adjoining Mom’s Apple Pie bakery, ginger lemon cookies, crushed York peppermint patties and/or crushed Oreos.

Counting calories? Sidestep snacker’s remorse by indulging in guilt-free sweeteners, including: blackberries, raspberries, strawberries, blueberries, mango, peaches, honey, organic blue agave and/or Japanese mochi (plain or sesame).

Hell, if you doctor a cup with nothing but fresh fruit and wholesome grains, you might just walk away with the healthiest “treat” in town…

–Warren

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Keep tabs on the month long Freeze Jag trek here.

Meet Fredericksburg Farmers Market Manager Donna Leahy: A Q&A

Posted by The Editorial Desk / Friday, August 12th, 2011

Donna Leahy (Image: Courtesy of Donna Leahy)

This installment of Gut Check introduces you to Fredericksburg’s Market Manager, Donna Leahy. Although the Fredericksburg Farmers Market at Hurkamp Park has been going strong for half a decade, Leahy is the first to hold the position of Market Manager.

Leahy attended Mary Washington College (now the University of Mary Washington), majoring in historic preservation; as a result, she “fell in love with the [Fredericksburg] area.”  After working for some time in the historic preservation field at both the local and national levels, starting a family, and then returning to the University for a second degree in accounting, she was ready for a new challenge.

Through her husband’s involvement in the Buy Fresh Buy Local food movement and his volunteerism with the Spotsylvania Farmers Market, she became increasingly interested in “knowing where our food comes from.” She applied for the market manager position and assumed its duties this spring.

The Fredericksburg Farmers Market is unique as compared to other Northern Virginia markets in that it operates seven days a week. Currently, it is only on Saturdays that the market staffs its market manager booth at which customers can swipe their credit cards (Mastercard and Visa) or their SNAP (Supplemental Nutrition Assistance Program) EBT cards in exchange for tokens to use as market currency. These tokens are treated as cash (customers receive change back and they don’t expire), and they can be used at the market any day of the week.  The market also gives a $10 matching bonus to SNAP recipients thanks to a grant from the Wholesome Wave Foundation.  

Vendor C&T Produce (Image: Courtesy of Donna Leahy)

GC: What are some of the particular challenges you face in coordinating a daily market?

We don’t have as many vendors at our weekday market as we do our Saturday market — we have one reserved vendor, C & T Produce, that is at the market  Monday – Saturday, from 7:00 am – 2:00 pm — and other vendors come and go.  It is a challenge to build the weekday market, since many vendors are either working long hours at their farms during the week or they have full-time or part-time jobs. Either way, vendors work very hard to bring their products to market.  We are continually speaking with potential vendors to expand our weekday market and would love for our farmers market at Hurkamp Park to become a regular stop for consumers during the week, as it is becoming on the weekends.

In an effort to grow the weekday market, the Fredericksburg Farmers Market is a partner in applying for a USDA Farmers Market Promotion Program Grant.  For our portion of the grant, we are asking in part for funds to staff the market manager booth for a couple days during the week to offer tokens to credit card and SNAP customers.

GC: How would you describe your day-to-day duties as the market manager?

Saturdays, I staff the Market Manager booth at the Farmers Market and get feedback about how we can make the market a downtown destination.  Through continuously speaking with vendors and customers, I’ve come to learn about being an advocate both for the consumer and the vendor — it is a great relationship that the city can foster.

Customers often have questions about the products they see, how those crops are raised, what fertilizer or pesticides (if any) are used, etc.  I have visited most of the farms myself –I’m working to visit them all — and I find customers sometimes like to speak with me about the farms I have seen.  Vendors like to speak to customers because they really have a wealth of information they can share — how to prepare the products the customer might not be familiar with, how the customer can grow these products at home.

During the week, I work on marketing and promotion. I also work on outreach as well.  I have met with various committees in the Fredericksburg City Public School System and I am working with various organizations — the local Department of Social Services, the Moss Free Clinic, Dominion Day Services, Rappahannock Area Community Services Board, etc. –  to make sure our SNAP token program information is being disseminated.

Club Creek Farm (Image: Courtesy of Donna Leahy)

GC: I know one of your long range goals for the Fredericksburg Farmers Market is improving access for SNAP benefit recipients. What measures are in process or are you contemplating to help open up the market to folks as a viable and affordable option in a city where the USDA has identified urban food deserts?

According to the 2009 [USDA's] County-Level Poverty Rates in Virginia report, the poverty rate for [the] city of Fredericksburg was 17.3%; for Spotsylvania County, 7.6%, and King George, 7%.  These are the areas we are trying to serve.  From 2007 to 2009, SNAP usage in Fredericksburg increased 43%, in Spotsylvania it increased 73%, and in King George, 63%.  With our SNAP program, we are trying to meet this increasing need. 

In addition to continuing our matching bonus program and expanding the program so that SNAP recipients may obtain tokens during the week, the Farmers Market Coalition (the coalition of the Fredericksburg, Spotsylvania, and King George markets) is exploring other opportunities.  The King George market this season has offered a pilot program offering bus transportation for customers; one essential problem related to food deserts is a transportation problem — how can we help customers reach the markets?  Both the Spotsylvania and the King George markets are exploring the expansion of their markets (previously only available on Saturdays) to Wednesdays.  As I mentioned before, the Fredericksburg market is also applying for funding for staff to process SNAP charges during the weekday market.

GC: What are your other top two or three priorities as market manager for the upcoming year?

We would like to make the public aware of the amazing variety of fresh local food that is available at our markets every week, and would like to continue to expand our new SNAP/credit card programs.

So far, at the Fredericksburg market each month we have increased our SNAP and credit card sales significantly; from May to June we saw a 158% increase in SNAP usage and a 63% increase in credit card processing.  If we increase awareness, we not only provide a service for consumers, but increase vendor sales and help to grow the local farm economy.  We just had a very successful Family Table event this past Saturday, and one important purpose of this event was to remind consumers that the market is here from April – Thanksgiving; every week the farmers market is there, an event of its very own.

We would also like to continue to get feedback from vendors and customers about what they would like to see at the market next season.  We want to offer the public a diverse shopping experience and we would like vendors to be attracted to our market.  Expanding the weekday market is a priority for us in the coming season.

Vendor Wildwood Farm (Image: Courtesy of Donna Leahy)

GC: Can you tell me about last Saturday’s food festival event and how it was conceived as a kick off to National Farmers Market Week/Virginia Farmer’s Market Week?

After all the hard work by the staff of the city’s Departments of Economic Development and Tourism and Parks, Recreation, and Public Facilities, we were very pleased with the turnout for the Family Table event. The food festival in Hurkamp Park (in the morning) and Market Square (in the afternoon) celebrated National Farmers Market week and the beginning of our local restaurant week.

Events at Hurkamp Park included farm to table activities from the Cobblestone Children’s Museum, and nationally known fruit and vegetable carver James Parker of Veggy Art. We expanded the farmers market, closing Prince Edward Street, and we had guest vendors, some of whom were requested by consumers I have spoken to over the course of the season. Papa Weaver Pork was there, selling their popular pork products; as was Sweet Valley Farm Dairy, with goat cheese. Southern Exposure Seed Exchange generously offered an heirloom tomato tasting. Local restaurants Kybecca [Wine Bar],  Foode, and Kenmore Inn offered very popular cooking demonstrations.

GC: What has been your favorite part of the market manager job so far?

It has been a pleasure for me to see how the SNAP matching bonus token program truly benefits local consumers.  As I work the SNAP/credit card terminal, I am directly assisting customers in acquiring fresh and nutritional food they might not have.  I see with my own eyes how much the bonus is appreciated and needed.

I have also been incredibly fortunate to get to know the vendors and to visit their farms.  I am profoundly impressed by how much knowledge they have, as well as how hard they work.  I have seen incredibly beautiful things on their farms, including peacocks, free range cattle and chickens, historic structures, beautiful vistas, and seemingly endless rows of greens, herbs, and strawberries. 

Valentine's Country Bakery & Meats (Image: Courtesy of Donna Leahy)

GC: I’ve been struck by how every market in the Northern Virginia area has a distinct character or personality. How would you best describe the unique charm of the Fredericksburg market for those who have never attended?

The Fredericksburg Farmers Market has a wonderful collection of vendors with a diversity of products for which many customers come back Saturday after Saturday.  But ours is not just a market where customers buy products and leave.  I’ve seen firsthand how relationships between the customers and vendors develop and deepen, how many shoppers come and hang out to spend time chatting with the vendors and other patrons.  Lasting relationships are created and cultivated at our market.

Fredericksburg Farmers Market at Hurkamp Park
(Prince Edward and George Streets)
Monday through Thursday, 7:00 a.m.-4:00 p.m.
Sunday, 12:30 p.m.-4:00 p.m.

August 7-13 is Virginia Farmer’s Market Week! Help the week end with a bang and hit a Saturday market while you are out and about this weekend. Happy Friday!

-Johnisha M. Levi

Cookology’s Cookbook Club Helps Decipher Thomas Keller

Posted by The Editorial Desk / Thursday, August 11th, 2011

(Image: Cookology Recreational Culinary School)

Most people tend to collect cookbooks rather than use them. Sometimes it can be because a chef gives shoddy directions or sometimes it’s because he or she constantly doles out over-complicated jargon or obscure kitchen tools that can be intimidating to the casual cook.

Chef Brad Spates hopes to change that habit. As Executive Chef at the Cookology Recreational Culinary School in Dulles Town Center, Spates leads all of the school’s adult cooking classes, up to 15 a week, which includes a relatively new course that’s part book club, part cooking class: the Cookology Cookbook Club.

“So many people buy cookbooks, they’ll look through the recipes, they’ll flip through and they’ll pick two or three recipes and then the rest of the book really goes unused,” Spates told Gut Check. “So the idea here is to show people how to really read a cookbook and how to be able to utilize all of the recipes in the book.”

The class is held every other month, and so far the school has held two sessions, both covering one of Alton Brown’s popular cookbooks. For August’s meeting, which will be held Tuesday, Aug. 30, the club will tackle Thomas Keller’s Ad Hoc at Home, the French Laundry and Per Se chef’s most accessible cookbook.

“It’s one I wanted to do,” Spates explained, “Thomas Keller is more of a chef’s cookbook, Ad Hoc is, so I thought it would be fun, I know a lot of people have read this book and sometimes the recipes are slightly over people’s heads because they’re very in depth… The goal is to show that Ad Hoc reads complicated, but it’s really not that much harder, that much different.”

Spates explained that while Ad Hoc has its complicated moments, the book is far more accessible than its more advanced sisters. “There’s a huge leap in difference [between Keller's cookbooks]. Ad Hoc is by far his most simplified cookbook, The French Laundry one is decently complicated (except the gazpacho!), then he has Under Pressure which is all sous vide, and that one is just, you know, phenomenal book, but unless you’re serious about food, it’s very, very complicated.”

The session starts like any good class should, with hors d’oeuvres prepared by Spates and a glass of wine. Then Spates allows for attendees to go through the book, and share their input and experiences working with the text. Then after an hour or so, Spates leads the class through a few recipes in the Cookology kitchen, defining terms and showing the class tricks that can cut down on some of Keller’s notoriously long preparation times.

“Some of these recipes are six, seven hour recipes,” said Spates, “and I’ll put a different spin on it, and show how you can take the same concept and reduce it down to something much more simplified… The idea here is to show people how to really read a cookbook and how to be able to utilize all of the recipes in the book.”

As for what he’ll be preparing out of Keller’s tome? “I really don’t know,” he laughed. “I love so many of the recipes in there, I honestly haven’t even thought about it yet. Probably the morning of, I’ll flip through it and see what I want to do.”

Spates isn’t certain what book his Cookology book club will tackle next (Gut Check’s suggestion), as he largely leaves it up to participants to choose. One area he would like to explore is self-published cookbooks from local chefs. “We’re starting a program now for self-published cookbook authors, which is something that I really like. I just think it’s amazing how many people put the time and effort into publishing a cookbook and they put their heart and soul into it and even though the recipes might not be as fanciful as complicated as regular cookbooks.”

Anyone can come by to participate, and the class cost $15 per person, which covers the food, the booze and the knowledge.

Cookology

21100 Dulles Town Circle

Sterling, VA, 20166

www.cookologyonline.com

703-433-1909

- Kris King

Freeze Jag: Hau Lani

Posted by Warren Rojas / Thursday, August 11th, 2011

August is historically the steamiest, stickiest, sweatiest month of the year–brilliant move, Founding Fathers, building the nation’s capital on a swamp–in these parts. We’ve tracked down 31 frozen treats (one a day for the rest of this month) to provide you with some temporary, and often insanely delicious, relief.

The place: Hau Lani – Manaport Plaza, Manassas; 571-249-2261; www.haulani.com

The prescription: Tiger’s Blood shaved ice. I’ll never be president (damn background checks). But, thanks to Hawaiian-style shaved ice pusher Hau Lani, I can cool off like “44″ undoubtedly did during his island-bound youth (the birthers don’t disavow that Obama had a childhood, do they?). The exurban refreshment hut specializes in imaginative flavors, including: Bahama mama, blue raspberry, citrus island (packed with orange, lemon and extra pucker-y grapefruit), fuzzy navel, pina colada, red hot (infused with the same, slow-building cinnamon-fueled heat familiar to jawbreaker aficionados) and yellow cake batter. Blame Charlie Sheen. But I absolutely had to have the Tiger’s Blood–and it was, in fact, a WINNING! proposition. The sanguine slush incorporated a splash of every red fruit syrup plus a dash of coconut, loosing a flood of wild cherry, strawberry and watermelon upon my ever-so-grateful, sun-parched palate.

Chipped ice not enough of a draw for you? Hau Lani encourages patrons to go to town in the toppings department, offering up everything from bonus scoops of neighboring Nathan’s Dairy Bar ice cream to “sour spray” (mystery concoction that auto-amps up the acidity of every selection) to chewy azuki beans.

–Warren

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Keep tabs on the month long Freeze Jag trek here.

Every Dog Has its Market Day Thanks to Chase Your Tail Bakery

Posted by The Editorial Desk / Thursday, August 11th, 2011

Until you look closely, you might think you’ve stumbled upon a gourmet cookie business. Out of the corner of your eye, the array of baked treats, attractively presented on round platters, beckons.

(Image: Johnisha M. Levi/Northern Virginia Magazine)

But then, there are some telltale signs. You’ll notice the paw prints and the word “tail” on the white banner behind the table. As you look even more closely, you’ll note the bone shape of some of those honey-colored treats. And then it will dawn on you. “Oh, it’s a pet bakery!” you’ll say, somewhat embarrassed.

Maria Rambo of Chase Your Tail Bakery (Image: Johnisha M. Levi/Northern Virginia Magazine)

As Maria Rambo humorously explains, this realization hasn’t stopped some farmers market customers from asking if the bakery’s treats are still suitable for human consumption. Her diplomatic answer? While the ingredients are human grade, they can’t be legally sold for owner consumption.

Deb Matthews is the “Proprietress and Top Dog” of Chase Your Tail Bakery, which is in its sixth year. While the bakery primarily caters to canines, it also offers some feline options. Rambo lends an extra hand at the Vienna Farmers market, while Deb sells at Falls Church, and Chey Larson at Leesburg—all Saturday markets.

Turns out NoVa farmers markets are even for the four-legged! Indeed, it is a lucky dog whose owner shops for his or her treats at Chase Your Tail. The bakery produces  everything from Cheesy Cheddar Bites and Peanut Butter Bones to Honey Buns and Veggie Toads (made with peas and carrots).

Honey Buns (Image: Johnisha M. Levi/Northern Virginia Magazine)

One thing that is striking about the Chase Your Tail table is the compassion that marks these transactions. These are more like patient-doctor consultations, as conscientious pet owners profile their four-legged friends for Maria, so that she can recommend the most suitable treat.

In the short time I spent with Maria, she expertly (and sympathetically) fielded questions about  Gracie, an Australian Shepherd with a sensitive stomach; a feline suffering  with cancer; and a 9-month-old Shih Tzu puppy. (Recommendation for the latter: tender Carrot Cheese Muffins, Puppy Pretzels that shatter easily into smaller pieces, and the ever-popular Cheesy Cheddar Bites). And then there was the market regular she consoled upon hearing that the woman’s pet rat—her only rodent customer—had recently suffered a fatal stroke! I confess to finding it fascinating, and I don’t even have a pet!

Maria's Sidekick, 12-year old Moe (Image: Johnisha M. Levi/Northern Virginia Magazine)

In addition to Maria’s treasure trove of knowledge, Chase Your Tail keeps nutritional information on hand for inquisitive pet owners. All the baked treats are analyzed in a lab, so that fat, protein, calories and the like are tabulated just like on grocery food labels.

Can’t make it on Saturdays to the Falls Church, Vienna, or Leesburg markets, but want to procure some of these gourmet treats for your prized pet? Visit the storefront or call, fax, or email your order.

Chase Your Tail Bakery
305-A East Market Street
Leesburg, VA 20176
(703) 771-3019
(888) 541-5400

-Johnisha M. Levi

August 7-13 is Virginia Farmer’s Market Week!

Northern Virginia’s Farmers Markets and Hours

Annandale Farmers Market • 6621 Columbia Pike, Annandale – Thu, 8-noon
Arlington Farmers Market • N. 14th St. & N. Courthouse Road, Arlington – Sat, 8-noon
Ashburn Farmers Market • 44036 Pipeline Plaza, Ashburn – Sat, 8-noon
Ballston Farmers Market • N. Stuart St. & N. Ninth St. – Thu, 3-7 p.m.
Brambleton Farmers Market • 22875 Brambleton Plaza, Ashburn – Sun, 9-1 p.m.
Burke Farmers Market • 5671 Roberts Parkway, Burke – Sat, 8-noon
Cascades Farmers Market • 21060 Whitfield Place, Sterling – Sun, 9-1 p.m.
Clarendon Farmers Market• 3100 Wilson Blvd., Arlington – Wed, 3-7 p.m.
Columbia Pike Farmers Market • S. Walter Reed Drive & Columbia Pike – Sun, 9-1 p.m.
Community Farmers Market • West & Main Streets (Sat), North St. & Old Lee Highway (Sun), Fairfax – Sat: 8-1 p.m.; Sun: 10-2 p.m.
Crystal City Farmers Market • Crystal Square Arcade between S. 18th and 20th Streets – Tue, 3-7 p.m.
Culpeper Farmers Market • E. Davis & Commerce Streets – Sat, 7:30-noon
Dale City Farmers Market • Dale Blvd. & Minnieville Road, Dale City – Sun, 8-1 p.m.
Del Ray Farmers’ Market • E. Oxford & Mount Vernon Ave., Alexandria – Sat, 8-noon
Fairfax Farmers Market • 3720 Old Lee Highway, Fairfax – Tue, 8-noon
Falls Church Farmers Market • 300 Park Ave., Falls Church – Sat, 8-noon
Fredericksburg Farmers Market• George and Prince Edward Streets, Fredericksburg – Mon-Sat, 7-6 p.m.; Sun, 12:30-4 p.m.
Frying Pan Farmers Market • 2709 West Ox Road, Herndon – Wed, 8-12:30 p.m.
Great Falls Farmers Market • 750 Walker Road, Great Falls – Sat, 9-1 p.m.
Haymarket Farmers Market • 1500 Washington St., Haymarket – Sat, 8-2 p.m.
Herndon Farmers Market • Lynn and Station Streets, Herndon – Thu, 8-noon
Kingstowne Farmers Market • Kingstowne Center & Kingstowne Blvd., Franconia – Fri, 4-7 p.m.
Leesburg Farmers Market • 20 Catoctin Circle S.E., Leesburg – Sat, 8-noon
Lorton Farmers Market • 8990 Lorton Station Blvd., Lorton – Sun, 9-1 p.m.
McLean Farmers Market • 1659 Chain Bridge Road, McLean – Fri, 8-noon
Middleburg Farmers Market • 300 W. Washington St., Middleburg – Sat, 8-noon
Mount Vernon Farmers Market • 2501 Sherwood Hall Lane, Alexandria – Tue, 8-noon
Nokesville Farmers Market • 13005 Fitzwater Drive, Nokesville – Sat, 8-noon
Oakton Farmers Market • 3200 Jermantown Road, Oakton – Wed, 8-noon
Old Town Alexandria Farmers Market • 301 King St., Alexandria – Sat, 5:30-11 a.m.
Old Town Manassas Farmers Market • 9201 Center St., Manassas – Thu, 7-1 p.m.; Sat, 7:30-2:30 p.m.
Nokesville Farmers Market • 13005 Fitzwater Drive, Nokesville – Sat, 8-noon
Purcellville Farmers Market• 751 E. Main St., Purcellville – Sat, 8-noon
Reston Farmers Market • 11400 Washington Plaza W., Reston – Sat, 8-noon
Smart Markets – Centreville • 5875 Trinity Parkway, Centreville – Fri, 3:30-6:30 p.m.
Smart Markets – Fairfax Corner • Grand Commons Ave., Fairfax – Tue, 3:30-6:30 p.m.
Smart Markets – Gainesville • 13297 Gateway Center Drive, Gainesville – Sun, 10:30-1:30 p.m.
Smart Markets – Herndon • 460 Elden St., Herndon – Thu, 3:30-6:30 p.m.
Smart Markets – Oakton • 2854 Hunter Mill Road, Oakton – Sat, 10-2 p.m.
Smart Markets – Reston • 11890 Sunrise Valley Drive, Reston – Wed, 3:30-6:30 p.m.
Upper King Street Farmers Market • 1806 King St., Alexandria – Wed, 3-7 p.m.
Vienna Farmers Market • 131 Church St. N.E., Vienna – Sat, 8-noon
Wakefield Farmers Market • 8100 Braddock Road, Annandale – Wed, 2-6 p.m.
Warrenton Farmers Market • Branch Drive and Warrenton Village Center (Wed), S. Fifth & Lee Streets (Sat) – Wed, 7-1 p.m.; Sat, 7-noon
West End Farmers Market • 4800 Brenman Park Drive, Alexandria – Sun, 9-1 p.m.

Or click here for our full list of local farmers markets

Crop Rapport: Vienna’s Market is Sugar and Spice and Everything Nice

Posted by The Editorial Desk / Thursday, August 11th, 2011

Marcia Gallagher (Image: Johnisha M. Levi/Northern Virginia Magazine)

Vienna’s Farmers Market is both for the kids, and the young at heart. The Optimist Club of Greater Washington has run this Saturday market for the past five years, and in accordance with its mission to sunnily serve the youth of Greater Vienna, it succeeds in making this space a true family affair.

This past market day was a first Saturday of the month, which market co-managers and husband and wife team Sarah Brady and Dave Lanphear always celebrate with a special kid-centered event. When I arrived, I found an orderly queue of parents with adorable, stroller-bound tots in tow, along with a good crowd of 4-to-7-year-olds either eagerly vying for the attention of volunteer balloon artist Marcia Gallagher or “fishing” for toys out of a kiddie pool.

This month’s event was a combination Hawaiian Luau and limbo contest. Lanphear kept tabs on miniature limbo dancers as Sarah Brady effused encouragement over the small but determined hula novices.

Limbo! (Image: Johnisha M. Levi/Northern Virginia Magazine)

I asked Brady what had inspired the Luau and Limbo event, the first of its kind hosted by the market. She told me it was triggered by listening to the Joni Mitchell tune, “Big Yellow Taxi.”

Brady was struck by the irony of the times. Whereas the paved parking lot was once the enemy, now you can find more and more lots in the area filled with farmers during market days. She also wanted to bring some cheer during the “dog days of summer” and in the midst of a recession. “People can’t get away for vacation, so we’ll have a vacation in the middle of the parking lot!”

Hula Lessons (Image: Johnisha M. Levi/Northern Virginia Magazine)

And speaking of children . . . one of the regular Vienna market vendors brought to mind a nursery rhyme. It isn’t just little girls who are “made of sugar and spice and everything nice.” Following the enticing perfume of cinnamon sugar, I discovered The Swiss Bakery, where I met Chris Panther and her young assistant Emily Dunston.

Chris Panther and Emily Dunston (Image:Johnisha M. Levi/ Northern Virginia Magazine)

The Swiss Bakery, owned by pastry chefs Reto (who is Swiss) and Laurie Weber, is  located in both Burke and Springfield Virginia. Because Laurie Weber previously worked as a chef in New York, where she had easy access to farmers markets with the best fresh fruits and vegetables, it was important for her that the bakery have a presence at local markets. The Swiss Bakery has sold at the Vienna market for the last three years; and the Lorton market for almost as long.

Panther says that the hardy whole grain breads move just as well as the breakfast pastries. Her regulars will sometimes surprise her by switching up their orders, but usually she can predict what they are looking for any given day.

Right now, you will find peaches and blueberries in the seasonal rotation, as well as zucchini (in the form of zucchini walnut muffins); in the fall, the emphasis will switch to one of Virginia’s finest, the apple. Before peach season ends, treat yourself to a  peach kuchen, which Chris perfectly describes as akin to a buttery “lemon pound cake” nestling fresh peach slices, its surface lightly kissed by powdered sugar.

Peach Kuchen (Image: Johnisha M. Levi/Northern Virginia Magazine)

My husband opted to break bread for the day with the “Health (Nut) Roll” (an apt choice–he’s my (health) nut, but I love him). A whole wheat roll with confetti of dried cranberries, raisins, pumpkin and sunflower seeds, nuts, and pearl sugar, the health roll is a big seller and ultimately a more nutritionally satisfying option than a donut or a muffin. Since I, on the other hand, have no qualms about starting the day off less responsibly, I selected an almond croissant. Round in shape like a danish, this buttery pastry’s center cradled a layer of almond paste,  garnished with sliced almonds and a generous coating of powdered sugar.

Almond Croissant (Image: Johnisha M. Levi/Northern Virginia Magazine)

Visit the Swiss Bakery for its full selection of pastries, cakes, breads, as well as select imported items like chocolate, coffee, tea, condiments, and Bavarian pretzels (the latter burly-sized knot of a bread is also available at the Vienna market).

The Swiss Bakery
Ravensworth Shopping Center
5224 Port Royal Road
Springfield, VA 22151
(703) 321-3670

Burke Town Plaza
9536 Old Keene Mill Road
Burke, VA 22015
(703) 569-3670

For more information on the Optimist Club of Greater Vienna’s upcoming program and events, including the September 24 Walk for Growing Hope & Family Fun Day, a pediatric cancer fundraiser, click here.

-Johnisha M. Levi

August 7-13 is Virginia Farmer’s Market Week!

Northern Virginia’s Farmers Markets and Hours

Annandale Farmers Market • 6621 Columbia Pike, Annandale – Thu, 8-noon
Arlington Farmers Market • N. 14th St. & N. Courthouse Road, Arlington – Sat, 8-noon
Ashburn Farmers Market • 44036 Pipeline Plaza, Ashburn – Sat, 8-noon
Ballston Farmers Market • N. Stuart St. & N. Ninth St. – Thu, 3-7 p.m.
Brambleton Farmers Market • 22875 Brambleton Plaza, Ashburn – Sun, 9-1 p.m.
Burke Farmers Market • 5671 Roberts Parkway, Burke – Sat, 8-noon
Cascades Farmers Market • 21060 Whitfield Place, Sterling – Sun, 9-1 p.m.
Clarendon Farmers Market• 3100 Wilson Blvd., Arlington – Wed, 3-7 p.m.
Columbia Pike Farmers Market • S. Walter Reed Drive & Columbia Pike – Sun, 9-1 p.m.
Community Farmers Market • West & Main Streets (Sat), North St. & Old Lee Highway (Sun), Fairfax – Sat: 8-1 p.m.; Sun: 10-2 p.m.
Crystal City Farmers Market • Crystal Square Arcade between S. 18th and 20th Streets – Tue, 3-7 p.m.
Culpeper Farmers Market • E. Davis & Commerce Streets – Sat, 7:30-noon
Dale City Farmers Market • Dale Blvd. & Minnieville Road, Dale City – Sun, 8-1 p.m.
Del Ray Farmers’ Market • E. Oxford & Mount Vernon Ave., Alexandria – Sat, 8-noon
Fairfax Farmers Market • 3720 Old Lee Highway, Fairfax – Tue, 8-noon
Falls Church Farmers Market • 300 Park Ave., Falls Church – Sat, 8-noon
Fredericksburg Farmers Market• George and Prince Edward Streets, Fredericksburg – Mon-Sat, 7-6 p.m.; Sun, 12:30-4 p.m.
Frying Pan Farmers Market • 2709 West Ox Road, Herndon – Wed, 8-12:30 p.m.
Great Falls Farmers Market • 750 Walker Road, Great Falls – Sat, 9-1 p.m.
Haymarket Farmers Market • 1500 Washington St., Haymarket – Sat, 8-2 p.m.
Herndon Farmers Market • Lynn and Station Streets, Herndon – Thu, 8-noon
Kingstowne Farmers Market • Kingstowne Center & Kingstowne Blvd., Franconia – Fri, 4-7 p.m.
Leesburg Farmers Market • 20 Catoctin Circle S.E., Leesburg – Sat, 8-noon
Lorton Farmers Market • 8990 Lorton Station Blvd., Lorton – Sun, 9-1 p.m.
McLean Farmers Market • 1659 Chain Bridge Road, McLean – Fri, 8-noon
Middleburg Farmers Market • 300 W. Washington St., Middleburg – Sat, 8-noon
Mount Vernon Farmers Market • 2501 Sherwood Hall Lane, Alexandria – Tue, 8-noon
Nokesville Farmers Market • 13005 Fitzwater Drive, Nokesville – Sat, 8-noon
Oakton Farmers Market • 3200 Jermantown Road, Oakton – Wed, 8-noon
Old Town Alexandria Farmers Market • 301 King St., Alexandria – Sat, 5:30-11 a.m.
Old Town Manassas Farmers Market • 9201 Center St., Manassas – Thu, 7-1 p.m.; Sat, 7:30-2:30 p.m.
Nokesville Farmers Market • 13005 Fitzwater Drive, Nokesville – Sat, 8-noon
Purcellville Farmers Market• 751 E. Main St., Purcellville – Sat, 8-noon
Reston Farmers Market • 11400 Washington Plaza W., Reston – Sat, 8-noon
Smart Markets – Centreville • 5875 Trinity Parkway, Centreville – Fri, 3:30-6:30 p.m.
Smart Markets – Fairfax Corner • Grand Commons Ave., Fairfax – Tue, 3:30-6:30 p.m.
Smart Markets – Gainesville • 13297 Gateway Center Drive, Gainesville – Sun, 10:30-1:30 p.m.
Smart Markets – Herndon • 460 Elden St., Herndon – Thu, 3:30-6:30 p.m.
Smart Markets – Oakton • 2854 Hunter Mill Road, Oakton – Sat, 10-2 p.m.
Smart Markets – Reston • 11890 Sunrise Valley Drive, Reston – Wed, 3:30-6:30 p.m.
Upper King Street Farmers Market • 1806 King St., Alexandria – Wed, 3-7 p.m.
Vienna Farmers Market • 131 Church St. N.E., Vienna – Sat, 8-noon
Wakefield Farmers Market • 8100 Braddock Road, Annandale – Wed, 2-6 p.m.
Warrenton Farmers Market • Branch Drive and Warrenton Village Center (Wed), S. Fifth & Lee Streets (Sat) – Wed, 7-1 p.m.; Sat, 7-noon
West End Farmers Market • 4800 Brenman Park Drive, Alexandria – Sun, 9-1 p.m.

Or click here for our full list of local farmers markets

Cavallo Cuts Bait at Catch 52

Posted by Warren Rojas / Wednesday, August 10th, 2011

The Vintage Restaurant Group–the trade name of restaurateur Anthony Cavallo’s burgeoning hospitality empire–has officially pulled the plug on their seafood-centric experiment, Catch 52.

“We have discovered over the past few months that the seafood desired by our community was just as easily executed at Vintage 51, our ‘sister’ restaurant, located right next door,” V51 general manager Ty Allison said of the recent consolidation. According to Allison, V51 has already absorbed C52′s most popular menu items–beer battered fish and chips, calamari, fish tacos, snow crab legs–with more (oysters on the half shell) soon to follow.

“We will be relinquishing the lease,” Allison said of C52′s now-twice abandoned pad (if memory serves, a chain Italian joint failed there previously).

–Warren

Freeze Jag: Plush Gelato & Coffee

Posted by Warren Rojas / Wednesday, August 10th, 2011

August is historically the steamiest, stickiest, sweatiest month of the year–brilliant move, Founding Fathers, building the nation’s capital on a swamp–in these parts. We’ve tracked down 31 frozen treats (one a day for the rest of this month) to provide you with some temporary, and often insanely delicious, relief.

The place: Plush Gelato & Coffee – 175 Maple Ave. E., Vienna; 703-938-2655; www.plushgelato.com

The prescription: gelato affogato. Perhaps I’m too literal. But when a retailer plugs both wake up juice and Italian confections into their business name, I have to assume they want me to try them together. Plush is only too happy to oblige with its affogato–a dual tempered pick-me-up featuring your choice of homemade gelatos inundated with a steaming shot of made-to-order espresso. The piping hot coffee quickly burrows through the hyper dense dairy balls, carving grooves into which the robust liquid will ultimately while also speeding the general dissolution of the extra rich ice cream. Fight as you might to scoop every last bit of frozen bliss into your mouth before the coffee has its way with it, you will ultimately be left with an addictively sweet latte.

I’m partial to the white chocolate cherry (creamy and tart) and mint (so very fresh) gelatos. But I could just as easily see myself slurping a double shot bolstered by blood orange, toasted almond,  Vietnamese coffee (boasting an impressive 10 espresso shots per batch), roasted banana, gianduja, tiramisu, dulce de leche or lemon tart scoops. “Sometimes, we also have bourbon [gelato],” the attendant informed me with a devilish grin.

Buddy, you may have just resolved all of my eating/drinking needs.

–Warren

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Keep tabs on the month long Freeze Jag trek here.

How To: California Roll

Posted by The Editorial Desk / Wednesday, August 10th, 2011

A lot of people love sushi, and almost everyone is familiar with the “California Roll.” Most places charge $5 for this simple roll, so why not save some money by making it at home?

You will need:
- Sushi rice
- Powered sushi flavoring
- Roasted seaweed, specifically for sushi
- Imitation crab meat
- Sliced avocado
- Sushi mat
(You can find all of these at your local international grocery store such as H Mart or Lotte, but I just added links to Amazon just in case you had trouble finding any of the items.)

Left - Roasted seaweed
Right - Imitation crab meat (about $4 for a whole pack)

Step one Cook two cups of sushi rice with a rice cooker (if you don’t have one, here are directions on how to boil rice). Afterward, allow the rice to cool before mixing in the sushi powder. I normally add the powder to taste, but I believe there are instructions on the back of the package.

Step two (I normally cut the seaweed in half to make rolls thinner, but it’s based on preference.) Spread a thin layer of sushi rice evenly across the seaweed. Lay out avocado and imitation crab meat on one end and roll.

It should be sort of a simultaneous rolling-and-tucking motion since you want to tuck the tightly sushi into itself.

Step three This is what the finished roll should look like (left). Just cut it into bite-sized pieces and you’re finished!

You can definitely add tobiko (the tiny orange fish eggs) if you would like (they sold a bunch at the H Mart I went to). You can also make the sushi roll inside out so that the rice is on the outside. Just line the sushi mat with plastic wrap so the rice doesn’t stick, then flip the seaweed upside down after you have spread the rice across it, add the ingredients on top of the seaweed, and roll.

- Mai Nguyen