Posts Tagged ‘local’
Posted by The Editorial Desk / Friday, September 30th, 2011
Piccomolo in Fair Oaks Mall
I know, it’s not really ice cream weather anymore but I, for one, can always be talked into a sweet treat. And Piccomolo is where I love to go to get my fix!
According to their website, gelato is the stuff of legends. Supposedly created in northern Italy, in the small town of Dolomite, gelato was served during the winter seasons to tourists traveling through the mountains. Over the years, sales of this sweet, cold treat became such an attraction that it developed into the main source of income for the people of Dolomite. However, since only tourists and privileged families could afford it, gelato artisans began migrating throughout Europe, spreading the word of their invention everywhere they went.
The reason I love this particular gelateria is because, like me, they always want to know exactly what’s going into their food. Not only do they always use all-natural ingredients, but their gelato is naturally sucrose-free (that means no added sugar, kids) and low in cholesterol. It’s sort of a way to have your cake and eat it too.
And just because it is naturally low in sugar doesn’t mean they skimp on the taste. Real, natural fruit creates real big flavors like harvest peach, mango and strawberry kiwi. All their ice cream is made fresh daily and flavors rotate so you’ll rarely see the same selection twice.
Strawberry kiwi and chocolate-strawberry swirl = yum
Did I mention that all their “sorbetto” (fruit gelato) is non-dairy and fat-free?
Even the dairy gelato, with decadent flavors such as peanut butter, coconut and fudge use all natural ingredients, real milk and does not contain any preservatives.
Check out their cute little graph, telling you exactly why their gelato is fat and carb smart.
Piccomolo used to have a store in Old Town Fairfax, but has recently shut down for reasons unknown. So now, with only one VA location in Fair Oaks Mall in Fairfax, I can only hope that word spreads of how awesome this place is and more start popping up. Until then, visit the mall, make a day out of it and rest assured you can enjoy this treat guilt-free! Check out our list of more yummy gelato joints in your area here!
Piccomolo - 11931U Fair Oaks Mall
– Jennie Whistler
Posted by The Editorial Desk / Thursday, September 22nd, 2011
Harris Teeter Grand Opening
Harris Teeter is proud to announce the opening of the company’s fourth store in Ashburn, VA on Wednesday, Oct. 5, 2011. The company will be celebrating the grand opening and honoring its customers with a variety of weekend activities during consecutive weekends following the grand opening. Store Manager Rodger Holman invites shoppers to attend the ribbon cutting ceremony at 8 a.m.on Oct. 5. Attendees can also meet the new management team, as well as be the first to shop the brand new facility.
Goose Creek Villages Harris Teeter, 42780 Creek View Plaza. Ashburn, VA 20147
Opening Date:
Oct. 5, 2011 at 8 a.m.: Ribbon Cutting Ceremony
Event Dates:
Oct. 7 – 9: e-VIC Mobile signing-up customers
Oct. 14 – 16: Harris Teeter Rancher Mobile Grill onsite
Oct. 21 – 23: Harris Teeter Ice Cream Truck onsite
University Mall Theatres
University Mall Theatres in Fairfax, VA show slightly older movies for just $4 every night! And join them every Tuesday for their Two Buck Tuesday deals- where all day and all night, every movie is only $2! Playing this weekend through the rest of next week: Cowboys and Aliens, The Smurfs, Horrible Bosses, Zookeeper, Mr. Popper’s Penguin and Bridesmaids. Also check out their website for group deals, film clubs and more!
NoVA Living Social Deals
Don’t miss out on today’s Living Social deal- $5 for $10 worth of money to spend at Nielsen’s Frozen Custard!
Housed in an old-fashioned-looking brick building in Vienna with wood floors, lazily turning fans and historic photos of the Tyson’s area, Nielsen’s has become a magnet for kids, parents and seniors alike. Real dairy cream, rich eggs, and other natural ingredients make this the most popular treat in town! Their homemade frozen custard is made fresh every few hours right in the store! Follow them on Twitter to see what new flavors they come up with next!
1/2 Price Entrees at the Tortilla Factory
Located in Herdon, The Tortilla Factory has delighted the Washington Metropolitan Area with the finest Mexican food this side of the border since 1975. They have something for everyone- from delicious Margaritas, to tasty enchiladas, to vegetarian options, to kid’s meals. Go here to print out coupons for ½ price entrées and more!
– Jennie Whistler
Posted by The Editorial Desk / Wednesday, September 14th, 2011
House Charcuterie
Vermilion was named as one of the region’s best restaurants for a reason. All rustic charm and exposed brick, Vermilion is not just offering up great food and atmosphere, but using local and farm-raised products whenever possible. Last night I had the distinct pleasure and opportunity to not only get a taste of Vermilion’s Farm to Table tasting menu, but to sit down with the woman who’s farm made it all possible.
Elaine Boland is the owner of Fields of Athenry, a family-inspired farm where they serve the local community through pasture-raised antibiotic and hormone-free meats and other fine foods. As she says herself, Fields of Athenry Farm didn’t start out with a mission, but it has one today.
Boland’s personal quest for a more natural and holistic healing method began when her second youngest daughter became ill more than eight years ago. After bouncing around from doctor to doctor, she began a personal quest to explore the “relationship between the foods we eat and chronic diseases such as allergies, obesity, depression, cancer, autism and more.” The farm became more about focusing on “whole foods” grown the way nature intended- including hormone-free meats, raw milk and cheeses, pesticide-free produce and nutrient-dense stocks.
“Here at the farm we believe in healthy eating as the first and foremost preventative measure to many illnesses,” she states. And according to her, her daughter’s health has taken a 360 degree turnaround.
Thus began her quest to share her passion with others. Enter Executive Chef Anthony Chittum and the Farm Table concept.
Chittum understands and appreciates the value of having fresh local ingredients at his disposal- and he doesn’t take it for granted. The Farm Table at Vermilion is a commitment to the local farmers, purveyors and foragers who consistently provide an amazing array of regionally grown goods. Offered just two nights a week, these intimate dinner parties (of only 2-6 people) are both prepared and served by Chef Chittum, and focus squarely on the very best of the week’s local produce. Dedicated to those equally committed to their craft, The Farm Table will present an unequaled opportunity to dine with the chef at his best, share his stories and to explore his changing inspirations.
The Farm Table at Vermilion combines Chef Chittum’s expertise with Boland’s fresh meats and produce to create a tasting menu you won’t soon forget. Our menu last night consisted of 7 courses, starting with grass-fed beef Carpaccio and ending with a homemade apple pie “bar” served with a variety of flavored ice cream, whipped cream, sauces and nut toppings. Heaven.
And in between, a variety of dishes so artfully prepared that they were as pretty to look at as they were delicious.
One of my favorites- a squid ink tagliarini, made with Atlantic squid two ways, minced Thai chilies and a house-made lamb pancetta. It had just the right amount of heat from the chilies and richness from the lamb pancetta to make it a truly inspired dish.
The last meat course was a lamb porterhouse, inspired by Chef Chittum’s fiance’s Greek heritage. Boland is particularly proud of their pasture-fed lamb meat and I could see why. Served with a crispy loukaniko “cannelloni” and an heirloom tomato salad, this lamb was one of the best chops I had ever tasted- tender, juicy and cooked to perfection. Even though I was already so full by this time, I still ate every single bite.
Lamb Porterhouse with flavors from Syros
I highly recommend that, at least once, you treat yourself to this brilliant menu and concept. Spend a few extra dollars and get the wine pairings as well- you won’t be disappointed. It’s amazing how the right wine can not only complement an already-perfect dish, but elevate it as well. Trust me, you’re in good hands at Vermilion.
The Farm Table is available Tuesday and Wednesday evenings with one seating at 6:30 p.m. They welcome parties of 2 to 6 people, and the meal is typically six to eight courses and ranges from $75 to $90 per person. Menus are posted two days in advance, limiting the number of allergy or dietary requests we can accommodate. For more information or reservations, call 703.684.9669 or visit their website here.
For more information about Fields of Athenry Farm, go here.
– Jennie Whistler
Celebrate the Harvest This Week in Middleburg
Posted by The Editorial Desk / Friday, September 9th, 2011
(Image Andrimka/Shutterstock)
Whenever summer ends, I always feel a little blue. But one of the reasons I look forward to fall is all the festivals and events that begin celebrating the best part of the season- the food.
Starting today and continuing through the 18th Celebrate the Harvest Week is back in Middleburg, VA and it’s your chance to sample the region’s best food and wine!
The restaurants of Middleburg, Virginia, in the heart of Hunt Country, will recognize the year’s bountiful harvest by offering special dishes on their menus featuring fresh and local produce, meats, cheeses, wines and other edibles. Celebrate the Harvest Week aims to bring together local farmers, vintners and food artisans with the town’s restaurateurs, who are excited to showcase locally produced goods. The campaign is part of an ongoing cooperative effort to promote local, fresh and seasonal foods.
“Celebrate the Harvest Week is a great way to support local restaurants and purveyors,” said Marny Birkitt, co-owner of The French Hound Restaurant and an organizer of the event. “This event will give patrons an opportunity to experience the wonderful food and wine that Virginia’s Piedmont region has to offer.”
Marny also said that this year, at the French Hound, they will be featuring a lot of fresh, local herbs within their dishes that will pair perfectly with haricots verts and roasted half-chicken from Ayrshire Farms, located right down the street. The Farm is a certified organic farm, specializing in rare and endangered breeds of livestock and heirloom fruits and vegetables. Their
Got a sweet tooth? Don’t forget dessert! Be sure to finish off your evening with a visit to The Upper Crust bakery, located on North Pendleton Street. They will be featuring their apple, walnut and caramel spice cake with locally grown Virginia apples- I’m assured it’s a true crowd-pleaser.
Here is a complete list of participating restaurants- call today to make your reservations!
Backstreet Cafe – 540.687.3122
Dank’s Deli – 540.687.3456
The Fox Den Tavern – 540.687.4165
The French Hound - 540.687.3018
Home Farm - 540.687.8882
Julien’s Restaurant -540.687.3123
Market Salamander - 540.687.8011
Mello Out - 540.687.8635
The Red Fox Inn - 540.687.6301
The Red Horse Tavern – 540.687.6443
Teddy’s Pizza & Subs – 540.687.8880
The Upper Crust – 540.687.5666
Also, during Celebrate the Harvest week, be on the lookout for Middleburg’s first Celebration Saturday event. Starting September 17, the town of Middleburg will come alive the third Saturday of each month through December. Celebration Saturdays will feature local musicians and artists as well as unique shopping and dining. Many shops and galleries in town will stay open until 7 p.m. during this special event series.
Celebrate the Harvest Week and Celebration Saturdays are hosted by Middleburg businesses and sponsored by the Middleburg Business and Professional Association. Visit www.townofmiddleburg.org today for more information!!
– Jennie Whistler
Posted by Rebekah Lowe / Monday, July 25th, 2011
Monday, July 25, 2011
Missing Baltimore baby & sitter found in D.C.
Washington Post
Airports board agrees to aboveground rail station
Fairfax Times
Arlington Police seek bilingual volunteers
WJLA
Springfield man arrested in dad’s murder
WTOP
Norway Attack Suspect To Be Arraigned At Closed Hearing
WUSA9
AP says NFL & players have agreed to deal
Fox
Virginia tops region in slashing impaired-driving crashes
Examiner
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
The Source Festival showcases local talent
Posted by clara / Monday, June 27th, 2011
Monday, June 27, 2011
At the top of the show, the song “99 Red Balloons” played while an actor, dressed in red with a red balloon attached to his belt loop, floated across the stage, blowing at his balloon with each swift motion.
Love, Death and Latex. Photo by C Stanley Photography.
I attended the Source Festival’s “Lovers & Friends,” a series of six, ten-minute plays that dealt with the complexities of relationships between (you guessed it) lovers and friends. The first play, “Love, Death and Latex” left the audience with its little piece of wisdom: “Latex is for dicks, Mylar is for chicks.” Guess you’ll be buying Mylar balloons for your next anniversary.
Other notable plays in the group are “Fugue for Amorous Tornadoes” and “A Disturbing Encounter at the Calhoun Residence Involving Sex, Marriage, and the America Musical Theatre.” Kari Ginsburg, Piper, was excellent in “Fugue,” always changing her mood like an unpredictable tornado. The cast of “A Disturbing Encounter” was all-around hilarious. The title is rather indicative of the style of show; every character speaks with full-detail. The comedy derives from the corny, but still funny, situations. For instance, when Roger would tell a lie, he would say what he did but put a “No I did not” in front of it.
The remaining plays involved political commentary on government officials’ infidelity, relationships via non-face-to-face communication, and the vicious cycle of being a criminal on the run. Though I can’t comment on the rest of the ten-minute plays, the full-length shows, or what the festival has titled “Artistic Blind Dates,” the performances seemed to be a fun way to showcase local talent in their off season.
The Source Festival is happening now in the Logan Circle area of D.C., and will continue through July 3. Performance times vary depending on the show. For more information, visit www.sourcedc.org.
–Clara Ritger
Liberty Gas Station Offers A Tank of Gas And A Delicious Meal
Posted by Lorin Drinkard / Tuesday, June 14th, 2011
Tuesday, June 14, 2011
Image: Shutterstock/Stasis Photo
Downtown Leesburg is home to 12 blocks of quaint businesses, antique shops . . . and a gas station-slash-restaurant? Yep, inside Liberty Gas Station is one of Leesburg’s unsuspecting top destinations for yummy Thai dishes: Thai Pan Restaurant.
With an overall 4.5 star rating on Yelp, it’s no wonder people have been flocking to Thai Pan. Hint: it’s not for the humble décor or view of the city.
Their food is the real deal.
With a menu chock full of everything you could want from a full-fledged Thai restaurant: authentic dishes like Panang curry swimming in coconut, garlic-ginger chicken, fresh spring rolls served with homemade peanut butter dip, Thai Pan proves that it’s worth not judging a restaurant by its location/exterior.
Plus they offer dining in or take-out, savory desserts and vegetarian options – and all for around $10 or less. Despite sharing square footage with the convenience store, Thai Pan maintains a diner-friendly atmosphere.
It just goes to show that you can fill up on gas and have your Thai, too.
Thai Pan @ Liberty Gas Station
2 Harrison St. SE
Leesburg, VA 20175
(703) 777-9487
- Lorin Drinkard
Posted by The Editorial Desk / Monday, October 18th, 2010
After a day of wine tasting and balloon searching at the Shenandoah Valley Hot Air Balloon & Wine Festival at Historic Long Branch this weekend, it was time to find some good food. I was disappointed that I didn’t get to see even one hot air balloon, but word was that it was too windy for the balloons to take flight.
We did get to try a delicious Johnsonville Bratwurst from the “World’s Largest Grill” at the festival for lunch, but all the walking around lead us to want something more substantial as dinnertime approached.
We decided to head to Hunter’s Head Tavern in Upperville. Hunter’s Head Tavern serves local organic meats and produce from nearby Ayrshire Farm. This is where the real eating began. This was my first time at Hunter’s Head and we sat outside on the patio complete with a tent and heaters for the outdoor chill. A basket of fresh bread was too good for words and we took our time with our wine before getting up to order.
I sat there waiting to be handed a menu, until I was informed that you had to go inside where the menu was displayed on blackboards to view the dinner menu and order from there. Then, when the food was ready, it would be brought out to your table number which was displayed on a wooden spoon.
Everything sounded good, but I finally chose the Skinny Apple Cider Chicken. My dinner companions chose the Shepherd’s Pie, the Ayrshire Guinness Beef Stew and the Dry-Aged Burger with Chips. We all ate in silence because the food was so good and there was no room for chatting.
My chicken was unlike any chicken I had ever had. It came falling off the bone and was tender and juicy. There was a definite hint of cider in the meat and it was surrounded by dried pears, wild rice and sweet baby carrots.
Of course, none of us were still hungry, but we just had to have dessert. The homemade German Chocolate Cake was moist and big enough for four of us to get our share. I am certain that I will be back for the Fish and Chips in the near future. I am also interested in checking out the Home Farm Store which is a gourmet retail shop that sells fresh meats and produce from Ayrshire Farm and other local farms.
Just in time for Thanksgiving, Ayrshire Farm has their organic turkeys for sale. If their turkey is anything like their chicken, I suggest you order one now.
-Liz Stevenson
Posted by The Editorial Desk / Thursday, March 4th, 2010
On Tuesday I sat in on a chef audition for the new Mason Inn Conference Center & Hotel, which is scheduled to open this July in Fairfax, Virginia. The Mason Inn is a new addition to the George Mason University campus and will be a LEED certified Silver facility with 150 guest rooms, a conference center with two ballrooms and 11 meeting spaces, and a restaurant and lounge.
The Mason Inn is run by Aramark Conference Centers, which reviewed over 100 resumes in search of a new chef that embraces the Mason spirit. Shannon Sparrow, the Mason Inn’s Human Resource Manager, assured me the new chef would be passionate, not only about their work but about the university and the surrounding community, “The chef has to value and embrace the spirit of George Mason University and match the quality of the University.”
Applicants went through a four-stage process including a phone screening, an on-site interview, a technical interview with the corporate chef, and lastly, a tasting menu.
Image: Dianne Murphy
The few chefs that make it to the final tasting round face a grocery bag with unknown contents and have two hours to prepare and present two plates of two courses each for a panel of five judges.
Tuesday’s chef was provided the following ingredients: Branzino fish (also known as bronzini, spigolo, or Mediterranean seabass), a whole chicken, several vegetables, pasta, risotto, and couscous.
The accomplished chef prepared a salad in addition to the main courses consisting of mixed greens, blood oranges, tomatoes, and a tasty dressing. The first course consisted of a filet of Branzino with mushrooms and tarragon risotto in a flavorful fish stock. The second course consisted of chicken stuffed with goat cheese and shallots over asparagus and pasta lightly drenched in garlic sauce. I found all the dishes to be delicious, especially the second dish.
The Aramark team will cater to two markets:
- 1. Conferences/ meetings with a fresh, healthy, nutritious yet edgy and fun menu throughout the week.
2. Weekend/ social events, which include celebratory and special events such as weddings that can also serve the local community.
Image: Newly appointed Chef Marc preparing the tasting menu. Photo by Dianne Murphy.
The yet-to-be-named restaurant and lounge will seat approximately 175 guests and the conference center will cater up to 400 wedding guests and a couple thousand conference attendees across campus. The restaurant and lounge will be open to the public and the Mason Inn will also have its own catering license.
The newly appointed Food and Beverage Director, Andrew Saba, formerly of Loews Annapolis Hotel, brings a wealth of experience to The Mason Inn (Marcels, The Watergate Hotel, Tabard Inn). He hopes to host wine and beer dinners and partner with local farmers and cheese makers within a 90 mile radius in order to serve local, sustainable foods.
The atmosphere will revolve around three areas: pride, passion, and perfection. The Mason Inn and its employees are proud of George Mason—the man and the university—and Fairfax and the surrounding community.
–Aisha Salazar
