This week’s treat: a meal prepared by Toliver House chef Jonathan Hayward and entirely built around local meats, produce, cheeses and wines—and whiskey! Yes, local single-malt whiskey, produced by the Copper Fox Distillery in Sperryville. Owner Rick Wasmund muddled mint (which grows behind the distillery) for summery cocktails and talked about how he gets all his barley from a single, nearby grower. We savored its forward flavor, an excellent lead-in to an all-local feast.
Related stories
Rivanna RiverFest
Do you tend to swim upstream or go with the flow? Either way, you probably want to check out this weekend’s Rivanna RiverFest, hosted by Rivanna Conservation Alliance and Rivanna River Company. An afternoon of family-friendly activities, games, and educational opportunities shifts into an evening of celebration and jubilance with live performances from Hometown Choir […]
Axe yourself, are you ready to hurl blades?
Once a week, I travel to distant realms to smite evil. I’m half-orc when I do this. I’m also playing Dungeons & Dragons when I do this. While my character Brad the Bad wields various bladed weapons with ease (and alacrity), my day-to-day life involves far fewer stabby items. I butter toast. I chop onions. […]
Bree Luck and Mendy St. Ours in the HotSeat
It goes without saying that we had to edit this interview for length. That’s what usually happens when you get best friends together—let alone best friends who’ve known each other for 20 years and have recently launched a podcast. “Well, That Was Awkward,” from Bree Luck and Mendy St. Ours, promises to celebrate authenticity and […]
