Manassas woman pleads guilty to staged kidnapping; 18 lbs. of cocaine found on flight at Dulles; 38% of schools make education benchmarks, Fairfax not one of them; Prince William daycare provider charged with neglect; Arlington plans for 9/11 commemoration; & Va charges NY bank for $900M in pension fraud

Posted by Rebekah Lowe / Friday, August 12th, 2011

Manassas woman pleads guilty to staged kidnapping
WUSA9

Eighteen pounds of cocaine found on flight at Dulles
WTOP

Thirty-eight percent of schools make education benchmarks, Fairfax not one of them
Examiner

Prince William daycare provider charged with neglect
Inside NoVA

Arlington plans for 9/11 commemoration
ArlNow

Virginia charges NY bank for $900M in pension fraud
Wash Post

Freeze Jag: Yolly Molly Cafe

Posted by Warren Rojas / Monday, August 8th, 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: Yolly Molly Cafe – 12164 Fairfax Town Center, Fairfax; 703-272-7007; www.yollymolly.com

The prescription: AYCE fro-yo. I’ve seen adults wander into this newish fro-yo pipeline and stare wide-eyed at the bank (eight in all) of self-serve machines, somewhat perplexed by how they should proceed. One dessert-savvy tot, on the other hand, instinctively marched directly from the front doors to the fro-yo nozzles and began dictating his mix-and-match order to his doting guardians. Lucky for him–and us–no one need wait in line or dawdle at the front counter during Yolly Molly’s weekly all-you-can-eat promotion (Mondays and Tuesdays from 4 p.m.-7 p.m.).

For $6.99 (regular price: $0.59 an ounce) one can indulge in all kinds of probiotic goodness, including: California tart (standard base favored by the entire froyoverse), wild strawberry, triple chocolate (billed as low-fat, but definitely delivers a mousse-y, uber chocolaty experience), pomegranate energy, pink lemonade sorbet (sweet-tart palate cleanser with plenty of citrusy staying power), plain raspberry and vanilla bean (spicy and creamy standard bearer).

And don’t forget to travel down the toppings bar, a customization carnival stocked with: fresh fruit (mango, pineapple, blackberries, strawberries, blueberries, shaved coconut), cookies (whole animal crackers, crushed oreos), sugary cereals (Fruity Pebbles, Captain Crunch), straight up candy (gummi pieces, M&M’s, toffee bits) and sauces (honey, white chocolate syrup).

–Warren

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Keep tabs on the month long Freeze Jag trek here.

Freeze Jag: Woody’s

Posted by Warren Rojas / Thursday, August 4th, 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: Woody’s Ice Cream – 10435 North St., Fairfax; 703-277-9553; www.woodysicecream.com

The prescription: A&W root beer float. Those who remember the original Woody’s, a modest respite that cranked out thick, creamy soft serve on in the shadow of the since-shuttered Carlos O’Kelly’s, should be happy to hear that founder Woodrow “Woody” Lashley didn’t get all crazy when he relocated to Old Town Fairfax last  fall. “Everything’s the same,” Lashley assured us, touting the same core ice cream flavors (vanilla, chocolate and twist), sundaes (hot fudge brownie, banana split, strawberry shortcake) and frozen drinks (shakes, floats) folks have come to know and love. Which is why we were content to kick back with a classic root beer float–a preternaturally sweet sensation that rose up to meet our lips in the form of fizzy, mocha colored bubbles that popped and hissed as the spicy root beer ate away at the slowly descending ice cream.

Lashley is more of straight soft serve man–”I like the twist … because I get both worlds,” he shared–but appreciates everyone’s individual preferences. “Cups and cones get everybody in the doors,” he said of the frosty stuff’s near-universal appeal.

You know what folks like even better than great ice cream? FREE ice cream! And Lashley promises to give away plenty of that during his annual end-of-the-season “jubilee” (Think: free food and drinks, moon bounces, classic cars on display), set this year for October 29. After that, you’ll have to wait to till the following April to get another Woody’s fix.

–Warren

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Keep tabs on the month long Freeze Jag trek here.

Crop Rapport: Il Bastone

Posted by The Editorial Desk / Wednesday, July 27th, 2011

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

One thing you can’t resist if you visit the Sunday Community Farmers Market in Fairfax is the scent of charcoal-grilled chorizo. Like a bloodhound on the trail, I had no choice but to follow my nose to the source. It led me straight to Il Bastone.

Reston’s Laura Dalmasso is the dynamo behind Il Bastone Gourmet Foods, a family-owned business named after her husband’s grandfather. You’ll see her effortlessly rotating between plating empanadas and choripans (chorizo sandwiches served on crusty baguettes and sauced with chimichurri), fielding customer questions, and tending a small charcoal grill loaded with sausage and large red peppers.

Chorizo and Peppers on the Grill (Image: Johnisha M. Levi/Northern Virginia Magazine)

Dalmasso and her husband started Il Bastone after a family visit to her native Argentina. Her husband asked one of her uncle’s how to make Cordoba countryside-style barbeque chorizo.  He was hooked and the couple started selling the chorizo at the area farmers markets almost two years ago.

There are three varieties of sausage available at the Sunday market: a pork with white wine; a 50-50 beef pork blend made with red wine; and a chicken chardonnay. All are made with Loudoun Valley Vineyards wine. The pork is free range, and when possible, Il Bastone trys to use local ingredients (i.e., onions and peppers).

Laura watchfully keeps her chorizo samples replenished. The delicate balance of sweet, spice, and smoke of the just-off-the-grill chorizo enhanced by the herbaceous chimchurri  made for a wholy satisfying mouthful.

Laura also offers a host of empanadas if you are craving a savory pastry. Choose from beef, chicken, spinach and ricotta, ham and mozzarella, and sweet corn (tamale shaped and filled with melted mozzarella and Bechamel). I selected the beef and the spinach, but I don’t think you can go wrong here. The beef is a pleasing cumin-laced pillow bursting with plump raisins and olives and the spinach was reminiscent of a good spanakopita.

Corn and Chicken Empanadas (Image: Johnisha Levi/Northern Virginia Magazine)

The ham and mozzarella empanada, which I did not try, wins the award for most pleasing shape.

Ham and Cheese Empanada (Image: Johnisha M. Levi/Northern Virginia Magazine

Laura brings 200 empanadas with her to the Fairfax market. (I scored one of the last beef luckily). In a week, she blows through an average of 800 empanadas.

Although they are not available at the farmers market due to heat, Il Bastone also makes a host of traditional Argentine sweets filled with dulce de leche, including alfajores (“cornstarch layered cookies” rolled in coconut), pasta frola (a pastry with a latticed top), and piononos (sponge cake rolls).

And as if I haven’t given you enough reasons to love Il Bastone, there is one more: Laura’s sidekick and father-in-law, Albert Halac. A self-described “Earth habitant for 70 years”, Halac says he comes on Sunday to provide emotional support. Comic relief would be more like it. (He playfully told one customers, “You can get anything you want except me today.”)

Laura's Father-in-Law, Albert (Image: Johnisha M. Levi/Northern Virginia Magazine)

You can find Il Bastone at other area farmers market (Reston, South Riding, and Gainesville). Word is getting out and the family is growing its business. This past spring, Laura participated in the 2011 Argentine Festival. Additionally, the Williamsburg retail arm of La Tienda, the purveyor of gourmet Spanish foods, just placed its first order of 500 lbs for August.

-Johnisha M. Levi

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

Rock & Roll at NoVA Derby’s Fundraiser Tonight

Posted by Lorin Drinkard / Friday, July 15th, 2011

Friday, July 15, 2011

NoVA Roller Derby's 1st All-Female League. Photo Credit: Pedro Alicea-Gonzalez.

Celebrate the end of yet another work week by heading to Fat Tuesday’s tonight for NoVA Roller Derby League’s Tits & Assault Fundraiser. We hear it’s going to be legen – wait for it, this is a How I Met Your Mother quote and I hope you’re not allergic to – dary!

Local bands The Scissor List, Lord and Love You Mean It will be rocking out throughout the event at what they’re dubbing their first annual female-fronted rock-travaganza (trying saying that five times fast . . . or not).

$10 admission includes a drink voucher for NoVA Roller Derby’s very own signature drink – “Hell on Wheels.”

Support Debi Does Dulles, Slade Ripfire, Loudoun Dirty and the rest of the Derby ladies while enjoying the live music, drinks and appetizer specials. Seafood appetizers are $7.95 til close and snow crab legs with corn are $9.95.

The newly formed NoVA Roller Derby League started skating together in April of 2011. They currently practice flat bank training at the Loudoun National Armory and are preparing for their first season of competitive bouts this fall.

Fat Tuesday’s
10673 Braddock Road
Fairfax, VA 22032
(703) 385-5717

Time: Doors open @ 8:30

Cost: $10

- Lorin Drinkard

Who Needs BYOB When You Can PYOP?

Posted by Lorin Drinkard / Tuesday, July 5th, 2011

Tuesday, July 5, 2011

Tucked in the middle of Old Town Fairfax sits Paint Your Own Pottery, a quaint, sorbet-colored brick studio that is bursting with charm and personality. From the twinkle lights framing the front window to the brightly colored checkered floor, it practically begs you to come inside, pick up a brush and get to painting.

No Michelangelo-like skills needed here. Over the past fifteen years, owner Susanna Ekvall’s shop has welcomed any and everyone, whether you’re a kindergarten watercolor genius or just looking to do something a little crafty. From cups and saucers to pasta bowls, plates and other knickknacks, PYOP has shelves lined with over 600 blank canvases just ready for your artistic touch. Prices of the pottery vary from piece to piece. Paint, glazing and firing costs are an additional $7. Expected return-from-the-kiln time is about a week or so.

Whether you’re having a girls’ night, special group outing or birthday celebration, PYOP offers several types of party packages. Though it should be noted: all painters require a reservation. Walk-ins are not welcome; due to scheduling and space restraints, they ask that you call to set up a time to paint at the studio.

Round up six or more of your son or daughter’s closest friends and have a Picasso Party for $17.99 per child. Or upgrade to a Renoir Party for $23.99 each, that includes pizza and drinks in addition to the pottery and painting supplies. What about pottery to-go? For those wanting to ring in a child’s birthday without leaving the house, a Party on Wheels is just the pre-planned package for you. Pick out the pottery pieces, paint colors and supplies, and for $15.99 per child, head home for a private, take-your-sweet-time arts session. Just bring them back to the studio when you’re done and they’ll send them away to be glazed and fired (no pink slips involved).

Instead of the usual dinner-and-a-movie, how about designing your next ice cream bowl, favorite coffee mug or special dinner plates? PYOP is a great place to help put the fun back in date night, or any night for that matter.

This summer features special events, in honor of the past decade and a half that Ekvall, originally from South of Venice, Italy, has been running the studio. They include:

- Mondays & Wednesdays, starting July 11, from 2-4 PM: Tiled mirror & tabletop painting (ages 6 & up)

- Tuesday & Thursdays, starting July 12, from 10-11 AM: Teeny Tots Story Time & Disney character painting

And that’s not all – make sure to print out these handy-dandy coupons to save a little money in your next painting extravaganza.

Paint Your Own Pottery
10417 Main Street
Fairfax, Virginia 2203
(703) 218-2881
www.ciao-susanna.com

Hours: Monday: 11 AM-5 PM

Tuesday: 11 AM-6 PM

Wednesday: 11 AM-5 PM

Thursday & Friday: 11 AM-6 PM

Saturday: 10:30 AM-5 PM

Sunday: 12-4 PM

For pottery pick-up: Monday-Saturday from 12-5 PM

Sunday from 12-4 PM

- Lorin Drinkard

Style Sense: Meet Stan Darke

Posted by alexandra / Tuesday, July 5th, 2011

Hello, shoppers! Next time you’re looking for some vintage clothing, head to Main Street in Fairfax and look for a shop called The Factory. The store sells great vintage t-shirts, along with an assortment of vintage clothes, shoes and accessories. Everything in the store is a reflection on the owner, Stan Darke’s, personal style. This week, Darke told me about where his style comes from and how it inspires the unique designs in his store.

Photo by David Schiffner

Q: How would you define your personal style?
A: I’m all about comfort and simplicity. I love wearing the most buttery-soft t-shirts, jeans and Birkenstocks.

Q: Who/what inspires your style?
A: I always appreciate pepole who have creativity in putting things together. Anyone who can put together a unique and individual outfit inspires me. I think outfits that show personality are more fun and fashionable than any trend at the time.

Q: Where do you get the ideas for your store’s t-shirts?
A: Most of my ideas come from current events or pop culture. Any weird, off-the-wall idea that comes to my mind can end up on a t-shirt. I got the idea for my American-themed line because I wanted to see patriotic t-shirts that weren’t as gaudy and flashy as the ones you see in the mall. Mine have a subtle, fashionable look; they’re something people can wear and feel proud of their country.

Q: What style tips do you have for our readers?
A: I think the biggest thing is to not let trends define your style. Always create your style based on what you like. I think anything that makes you stand out is what defines style, not just what is popular at the time or what pop culture says is in style.

Q: What is your goal when picking out an outfit in the morning?
A: Sometimes I feel like making a statement, so I might pick out an outfit I think will make conversation. Otherwise, my goal is just a comfortable, worn-in but fashionable look.

Q: What is something you’ve see on a woman that lets you know she has great style?
A: I love to see ladies come into my store looking for vintage cowboy boots. We sell a lot of different styles, and I think a woman who can rock cowboy boots tends to have a cool, unique style. They seem to inspire creative ideas in people.

–Alexandra Scarfone

Food Pantries Pinched by New Produce Fee

Posted by The Editorial Desk / Tuesday, June 28th, 2011

Although workers in Arlington and Fairfax Counties may have the the second and tenth highest average salaries in the country, the region’s food pantries are being forced to swallow a bitterly expensive pill.

Beginning July 1, hundreds of area agencies will pay 10 cents per pound for fresh fruit and vegetables to the Capital Area Food Bank, the region’s primary supplier of food for the poor. The Capital Area Food Bank is imposing the fee in order to cover its own skyrocketing transportation and food costs (to the tune of more than $1 million in unanticipated expenditures). It is projected that U.S. food costs will increase between 3-4 percent by the end of the year.

For Northern Virgina’s Food for Others pantry in Fairfax, the produce fee will add an additional $40,000 in expenses, a sum equal to a quarter of FFO’s food budget. As the Washington Post reports, area food banks are now seeking creative solutions to offset higher food costs, including ”harvest parties” (scavenging fruit from trees in public spaces and private backyards) and “urban gleaning” (gathering fruit from the city tree canopies). In a related story, NPR recently spotlighted food bank efforts to salvage normally discarded canned foods and billions of pounds of wasted farm produce.

To help the FFO, consider volunteering for the Harvest for the Hungry Project. Volunteers will harvest crops from the USDA Agricultural Research Center’s 3,000-acre farm in Beltsville, MD, which are then transported to a warehouse for distribution. Both children and adults are welcome. The 2011 Harvesting Schedule for the summer months is as follows:

Wednesday, July 13
Wednesday, July 20
Wednesday, July 27

Wednesday, August 3
Wednesday, August 10
Wednesday, August 17
Wednesday, August 24
Wednesday, August 31

To register for one of the above dates, email harvest@foodforothers.org. For additional dates and more information, click here.

Food for Others
2938 Prosperity Avenue
Fairfax, VA 22031
(703) 207-9173

-Johnisha M. Levi

Happy Hour: PJ Skidoos Is The Funniest Bar

Posted by Lorin Drinkard / Thursday, June 23rd, 2011

Thursday, June 23, 2011

It’s been a long, gross week—with the never-ending commuter traffic, summer tourists standing left on the Metro and other shoe-related incidents, not to mention the uber-sticky weather conditions (gee, warm and muggy?).

It’s about time to have a little fun[ny] in our week.

Image: Shutterstock/ Yuri Arcurs

That’s where comedian Matt White and the Seriously Clowning Comedy Group come into the picture.  They’re bringing their hilarious improv/stand up routine (appropriately titled “Summer Laughing”) to happy hour tonight at PJ Skidoos.  Enjoy $2 draft beers and $2.50 glasses of wine and well drinks while munching on appetizers (many are only $4.99) from 4 to 8 p.m. before the show.

It’s free to get in, and doors open at 7:45 for the show, which will be located in the dance floor area. Mr. “Whitey” White will start the jokes at 8:30.

PJ Skidoos
9908 Fairfax Boulevard
Fairfax, VA 22030
703.591.4515
http://www.pjskidoos.com/

HH: 4 to 8 p.m.

Comedy show: 8:30 p.m. (no cover or ticket needed)

Drink specials: From $2

- Lorin Drinkard

Red Meat: Duane Keller

Posted by Warren Rojas / Tuesday, May 24th, 2011

Need a hand in the kitchen? Duane Keller is happy to oblige:

(Image: Jason Hornick)

Since we’ve known him, the journeyman chef has lent his carefully honed talents to: D.C.’s white table cloth scene, a corporate stunner in National Harbor, an exurban golf club and a fledgling Irish pub. These days, you’ll find him behind the burners at Boxwoods in Fairfax, George Mason University‘s bid for a slice of the fine-dining pie.

WR: Salt. Pepper. What other spices/herbs could you not live without?

DK: Virginia watercress, fresh tarragon, chives, fresh dill, sea salt, fresh basil, whole nutmeg, ginger, fennel seed, curry powder, garam masala, crushed red pepper flakes, lavender, smoked Spanish paprika, fresh bay leaves, habanero powder, vanilla beans, wasabi, fresh rosemary and garlic.

WR: What’s the very first dish you ever mastered?

DK: At an early age, via pontoon plane, we would fly into our cabin on Canoe Lake, Saskatchewan, Canada. No roads led to this lake and the pickerel were a challenge to pull in. To prepare the meal it took everything from luring, catching, cleaning, seasoning, starting the fire and understanding the heat of the fire and cast iron pan. Not an easy task for a 10 year old.

WR: How long did it take?

DK: By my second summer on the lake I understood the concept but it took me three summers to master cooking the pickerel.

WR: Do you still make it today?

DK: Anytime I can get back home to Saskatoon you’ll find me on Canoe Lake … even ice fishing in the winter.

WR: What seasonal ingredient(s) get your creative juices flowing?

DK: It’s a great time here in Virginia for local sorrel, arugula, morels, shad roe, Chesapeake rockfish, spinach and squash.

WR: My latest cookbook obsession is …

DK: A Day at El Bulli – Ferran Adria

WR: What’s the most challenging dish you’ve ever attempted? Would you make it again?

DK: 5-foot-high Croquembouche, under a time constraint. Absolutely. A fun holiday feature for many to enjoy.

WR: If I could the spend the day working alongside any local chef, I’d love to collaborate with …

DK: Patrick O’Connell – Inn of Little Washington

WR: What’s the easiest/quickest–but still wholly satisfying–meal you make for yourself?

DK: My wife, Jen, is a fabulous cook so I usually leave the home cooking for her. When she’s out of town I will whip up….

WR: In the next six months you won’t want to miss …

DK: Boxwood’s Sustainable Summer and Fall Menus 2011

WR: It’s quitting time. I’m pouring myself …

DK: A Leffe Blonde

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Chef, we are totally adding your CBLT to our summer snacking toolbox.

Come back next Tuesday for another helping of Red Meat.

–Warren