One of the most widely planted grapes in the world, Chardonnay grows well in a variety of climates and is capable of immense stylistic versatility: It can be a fresh, zesty, easy-drinking table wine; it can be picked ripe and heavily oaked to produce a toasty, buttery wine; or, if it’s planted on a great […]
John Hoffman has been the executive chef at Fossett’s for just over a month, but he’s already bringing a Southern influence to the kitchen. He previously worked at Keswick’s sister hotel, The Sanctuary, on South Carolina’s Kiawah Island for four years before moving to Virginia. We asked him to share a recipe he’s looking forward to cooking for […]
Ice cream dreams Nothing spells out s-u-m-m-e-r quite like a melty, drippy scoop of ice cream. Here are nine local options we’re digging right now (and always). Top row: Half Baked: Ben & Jerry’s (Barracks Road Shopping Center, 244-7438) Coconut: Kirt’s Homemade Ice Cream (Albemarle Square Shopping Center, 202-0306) Peach almond: The Market at Grelen (15091 Yager Rd. […]
Ice to a bartender is like fire for a chef: The amount and type you use will affect the outcome of the final product. Let’s talk about the main types of ice bartenders tend to use. Large format or block cubes: These are used for chilling a drink without adding much dilution, like with a […]
Like any good Southern recipe, the origins of sweet tea are about as clear as an oversteeped pitcher of Lipton. Southerners of all stripes clamor for their own little piece of the beverage’s lore. Central Virginia, it seems, doesn’t have much of a stake. Thomas Jefferson certainly loved his tea—his financial records show he purchased […]
Serge Torres, Fleurie’s pastry chef since November 2015, grew up watching his mom, a chef, and helping her in the kitchen. But it was his sweet tooth that led him to focus on pastry. “I really enjoy the diversity of options that come with the profession and being able to express my creativity by making […]
It’s honey season, y’all! Bee colonies like the ones at Hungry Hill Farm have been buzzing around for months, and it’s time to reap the rewards. According to farm owner Glenn Clayton, June and July are the “height of the honey flow,” and one beehive can hold upward of 60,000 honeybees this time of year. […]
What makes the perfect tomato sandwich? We think The Whiskey Jar serves one of the best in town, so we went straight to the source. “I and my entire staff wait all year long for the tomatoes to come back,” says owner Will Richey. “It is heresy to use an out-of-season tomato and simply stupid. […]
Is there any food more delicious in season and yet more detestable out of season than the tomato? Juicy, sweet, tart, firm and bursting for a precious few months during the summer, fresh local tomatoes pretty much have it all. Out of season—well let’s not even speak of that mealy mess. In honor of this […]
Open concept, urban lots, a 5,000-square-foot weekend home and more, all in this month’s issue of Abode. On stands now! Keith Scott‘s design influences. Agnor-Hurt’s multi-age learning space. The open concept tide is still high. Kathy Heiner‘s favorite things. How to buy land in the city. Thank heaven for hell strips. This month’s featured home: […]