In Country

Ari Post • November 21, 2013

Thanksgiving brings together everything we love about the fall season, from the rich food and arboreal hues, to the cinnamon-flecked chill of the air and the intimate solitude of its atmosphere. In one grand and cacophonous evening, it allows families and friends to come together to share their affection, swap stories, revel in the early sunset and test their gastronomic stamina.
Here on the East Coast, where this seminally American holiday was consecrated, the spirit of Thanksgiving is perhaps at its most consummate. To best appreciate the Thanksgiving spirit, it can be a nice change of pace to step outside the city and spend November’s final Thursday in the surrounding countryside. Whether searching for a quiet holiday escape, or rambling around with the whole family, there are a number of places just outside the city that offer the tranquility of the season in its quintessential form, as well as some traditional and brilliantly unique Thanksgiving dinners. Sitting down in a rustic dining room for a Thanksgiving meal prepared by an award winning chef can sure take the edge off cooking a fifteen pound bird in your home, and you will likely be privileged to some unique Thanksgiving culinary offerings you’d never have imagined.

Dining out for Thanksgiving is becoming increasingly popular (for good reason), and many inns, resorts and restaurants around the area have already filled up. Here is a list of some of The Georgetowner’s favorite Thanksgiving lunch, dinner and weekend getaway opportunities in the surrounding areas that still have some availability. But make your reservations quick, before they fill up!

THE BLACKTHORNE INN
UPPERVILLE, VA.
The Blackthorne Inn and Restaurant will offer a buffet style Thanksgiving meal, from noon to 4 p.m. on Thanksgiving day. The menu features roast butternut squash soup with toasted pecans and chives; organic turkey with root vegetable puree and a country ham stuffing; roast prime rib of angus beef with Yorkshire pudding and sautéed Brussels sprouts, with white baby carrots and peppercorn and rosemary jus; roast leg of lamp with baby turnips, celery root potato mash and mint peppercorn sauce; and grilled filet of Farrow Island Scottish salmon with grilled oyster mushrooms, creamed cippolini onions and beurre blanc. Deserts include a fresh fruit trifle with brandied custard and raspberry cream; pumpkin pie with fresh cream; and southern bourbon pecan pie.
Price: $55 per person, $27.50 for children 5 – 12 (4 and under eat free), plus beverage and gratuity.
For more information or to make a reservation visit www.Blackthorne-Inn.com, or call 540-592-3848

CLYDE’S WILLOW CREEK FARM
BROADLANDS, VA.
When Clyde’s Restaurant Group purchased a number of antique heavy timber buildings destined for demolition in the 1980s, Clyde’s Willow Creek Farm was not even a twinkle on the horizon. Today, Willow Creek is one of the Group’s most inviting and comfortable restaurants, warmly decorated with original artwork, sculpture, historic artifacts and an over-the-top collection of 18th-century horsedrawn
carriages—most strung from the ceilings
lined with solid timber struts. Their traditional
Thanksgiving menu will featured, feature a roast
turkey dinner with sausage-sage stuffing, mapleglazed
sweet potatoes; mashed potatoes; green
beans; cranberry sauce; and an assortment of
pies for dessert. Reservations are still available
for parties of 5 or fewer, both for earlier and later
reservations.
Price: $25.95 per person, $15.95 for children.
For more information visit www.Clydes.com/
Willow, or call 571-209-1200.

THE INN AT LITTLE WASHINGTON
WASHINGTON, VA.
No list of DC area Thanksgiving celebrations
would be complete without mention of the Inn at
Little Washington, where founder, proprietor and
head chef Patrick O’Connell has been writing
the book on pastoral luxury and seasonal cuisine
for a quarter century. The Thanksgiving feast at
the Inn includes a selection of holiday favorites,
as well as their full standard menu of unforgettable
seasonal offerings.

Their Thanksgiving menu includes organic
spruce-brined locally farm-raised turkeys,
with apple-sausage-pecan stuffing, corn pudding,
creamed peas and sweet potatoes, with a
cranberry-orange salsa. Desert includes warm
chocolate bread pudding and almond ice cream
perfumed with black truffle.
Price: $198 per person, plus beverages and
gratuity.
For more information or to make a reservation
visit www.TheInnAtLittleWashington.com,
or call 540-675-3800.

THE ROBERT MORRIS INN
OXFORD, MD.
This small gem on Maryland’s Eastern Shore
is the perfect waterfront setting for a traditional
Thanksgiving. The culinary team has put
together a traditional and creative menu for this
special occasion as an opportunity for regional
produce to shine. You could even decide to
spend the night at their Inn and take advantage
of their three-night Maryland Thanksgiving
extravaganza.

Their Thanksgiving menu starts with dishes
like spiced butternut squash soup with smoked
bacon and cinnamon whipped cream, and red
and yellow beets with crumbled goat cheese,
toasted walnuts and mixed greens. The main
event is free-range turkey and baked ham with
roasted potato, sage, onion and celery stuffing
and seasonal vegetables, with a cranberry,
orange and ginger relish. There are also alternative
main courses, such as oyster pot pie, salmon
on creamed sweet onions with kale, pancetta
and baby potatoes, and beef tenderloin with a
Burgundy-truffle sauce. Desert includes apple
and blackberry crumble with chantilly cream and
pecan pie with bourbon ice-cream.
Price: $58 per person, plus beverages and
gratuity.
For more information or to make a reservation
visit www.RobertMorrisInn.com, or call 410-
226-5111.

KESWICK HALL
KESWICK, VA.
Keswick Hall is truly a luxury resort that
overwhelms the senses. Their magnificent and
secluded estate in the foothills of the Southwest
Mountains outside of Charlottesville will take
your breath away—never mind the fact that
Condé Nast rated them the number-one small
resort in the country.
At Fossett’s, the resort’s award-winning restaurant,
executive chef Aaron Cross will present
a four-course Thanksgiving tasting menu, featuring
selections such as slow roasted turkey with
cornbread oyster dressing, brown giblet gravy
and cranberry compote; petite beef tenderloin
with veal reduction and buttermilk mashed potatoes;
pan roasted Loch Duart salmon with caramelized
Brussels sprouts and cauliflower with
apple cider jus; mulled pumpkin cheesecake
with caramel ginger sauce; and bourbon chocolate
pecan pie with vanilla custard. Availability
for seating is very limited, so call quickly.
Price: $89 per person, plus beverages and
gratuity.
For more information or to make a reservation
visit www.Keswick.com, or call 434-979-3440.

Ari Post • November 7, 2013

On Monday, Sept. 30, the Georgetown Media Group hosted its third annual Chefs Go Fresh tour. Ever growing in popularity since its conception, Chefs Go Fresh has local chefs rev up for a motorcycle tour of local farms, artisans and food purveyors, sponsored by the Maryland Department of Agriculture and the Maryland Department of Natural Resources.

“I love connecting our city’s chefs with local ingredients,” says Georgetown Media Group publisher Sonya Bernhardt. “But at the root of this event is building and reinforcing community relationships, which is one of our most important responsibilities as a local news outlet—and one the aspects of the job I love most.”

To start the day on the right foot, chefs and other members of the Washington restaurant industry met up at Brasserie Beck Restaurant (1101 K St. NW) for breakfast, hosted by chef Robert Weidmaier, co-founder of the original “Chefs on Bikes” event, and owner of Marcel’s, Brasserie Beck, Brabo and Mussel Bar restaurants.

“I founded the original event, Chefs on Bikes, because I wanted to learn more about what was happening in regional farming and food production,” says Weidmaier. “Throughout the years, it’s turned into a mission to raise awareness of these small, local artisanal producers. Us chefs think we know a lot about what’s going on locally, but there are so many great producers in Maryland that don’t go around bragging about what they do. And so this is a chance to let local chefs and restaurants go right to the source, as opposed to the other way around. I’ve met some great farmers, vintners and cheese makers that now help supply my restaurants, that I never would have met without Chefs Go Fresh.”

The early morning smorgasbord included organic lamb hash with poached eggs, cayenne fried chicken with jalapeno-infused maple syrup and Nutella coffee cake, as well as classic favorites like quiche Lorraine, Belgian waffles, steak n’ eggs and a Bloody Mary bar (needless to say).

Along with Weidmair, the chefs and restaurateurs in attendance included KN Vinod and Surfy Rahman of Indique and Indique Heights, Thomas Elder of Härth, James Gee and Lydon Sacoff of Jaleo, Sean Wheaton of José Andrés’ Think Food Group, David Guas of Bayou Bakery, Peter Russo of Chef Geoff, Ris Lacoste of Ris, and Nick Cibel of Nick’s Riverside Grill.

Hopping on their bikes (with the bike-less in tow on a tour bus provided by Quick’s Bus Company), the chefs revved and roared down K Street, beyond the city limits, and down the winding country roads of Prince George’s County. The first stop was Miller Farms in Clinton, Md, run by John Miller, a fifth generation farmer who operates his 267-acre property with his son Brad. Family owned since 1840, Miller Farms grows an array of fresh fruits and vegetables, as well as operating an onsite bakery, nursery and farmer’s market. The perfect spot for a weekend drive (especially if you enjoy berry picking in the spring), Miller Farms is a great place to visit for wholesale produce, firewood, mulch, homemade baked goods and flowers. This time of year, bring your kids out for their corn maze and scenic hayride through pumpkin patches and a community of friendly scarecrows. (Visit www.MillersFarmClinton.com.)

Next on the tour was PA Bowen Farmstead, a farm dedicated to raising grass-fed livestock and producing fine artisan raw cheese. Located in Brandywine, their farm uses old-fashioned grazing techniques combined with modern technologies to help animal species work symbiotically with each other to heal and build their soil and produce high-quality foods that heal and nourish the body, without the use of antibiotics, pesticides or growth-enhancers.

Owners Geoffrey Morell and Sally Fallon Morell purchased the 95-acre farm in 2009, with the goal of creating an integrated farm that not only supplies high-quality, pasture-fed products, but will act as an engine for the economic revitalization of the whole region. On top of having an immaculately clean farm and some of the freshest looking meat and poultry anywhere in the region, their artisan cheeses have been winning awards throughout the country. Their blue cheese with Celtic sea salt is a must-have for any cheese plate in Washington. They even offer private cheese making and poultry processing classes for anyone with a deeper interest in learning more about where their food comes from. (Visit www.PABowenFarmstead.com)
The tour ended at Nick’s Riverside Grill at Georgetown Waterfront Park, where Nick Cibel served up a late lunch of Delmarva classics done right: Maryland blue crabs steamed with old bay, red potatoes and fresh corn, from Miller Farms, piled in mountains on top of butcher paper and eaten in true “family meal” fashion. It was served with pitchers of beer provided by Dixie Liquor, a taste of rum, courtesy of Atlantico rum producers, and a tasty Sauvignon Blanc provided by Oyster Bay. It was a gastronomic adventure that we won’t soon forget—and we look forward to doing it again next year. We extend a warm thank you to all who made this event so special. [gallery ids="101513,150944,150948,150952,150957,150962,150966,150971,150974,150979,150984,150988,150939,150935,150931,150888,150996,150893,150898,150903,150907,150910,150915,150919,150922,150927,150993" nav="thumbs"]

Corrie Dyke • October 10, 2013

Oysters are drenched in a rich history. From providing life during the Great Depression to the cause of death during the Oyster Wars of the mid-late 1800s, oysters have represented a broad spectrum of life as well as stood as a symbol of passion. Most importantly, oysters represent a way of life, a life known no better than in and around the Chesapeake Bay. As local venues gear up for a number of annual festivals to celebrate the life of oysters, many do so in an effort to preserve the treasured lifestyle. This year, a few festivals are benefitting the Oyster Recovery Partnership, an organization dedicated to rehabilitating and rebuilding oyster habitats in the Chesapeake Bay. Through ORP’s partnerships with scientists, conservationists, watermen, businesses, government, as well as state and local partners, nearly 4 billion oysters have been planted on 1,500 acres of oyster reefs and approximately 1,200 tons of shell have been recycled to provide homes for new oysters. Get Shuckin’ for a cause and celebrate oysters this season.

OYSTERFEST VI
Oct. 12 &13
This annual festival brings thousands of locals and visitors together in Baltimore’s historic Federal Hill for a two-day celebration at Ryleigh’s Oyster. The festivities begin Saturday at noon with a block party featuring live music and the annual Shucking Championship at 5 p.m. Picking back up Sunday at 4 p.m. following the Raven’s football game, theday features more live music and plenty of oysters. Activities on both days run until 9 p.m. Admission is free. Ryleigh’s Oysters; 36 E. Cross St., Federal Hill, Baltimore, Md.

CITY CENTER OYSTER ROAST
Oct. 18 – 5 p.m.
The five-acre Fountain Plaza at City Center at Oyster Point is the picturesque setting for this festival of seafood and oyster tasting, featuring Chesapeake Bay seafood. Crafts and an “Oyster Shell” scavenger hunt for children make this festival a fun family affair. Live musical entertainment will be featured with food and beverages for sale. Free admission and parking. Oyster Point City Center; 701 Town Center Dr., Newport News, Va.

ST. MARY’S OYSTER FESTIVAL
Oct. 19 & 20
The annual St. Mary’s Oyster Festival promises to be two days of family fun. The fest includes a National Oyster Shucking Contest as well as the National Oyster Cook-Off. Winners go on to represent the U.S. internationally. Oysters will be served raw, scalded, grilled, on bread, on the half shell, stewed, nude, cooked in savory sauces, in salads, and even in desserts. Other local fare will be available as well as beer and wine. Music, entertainment, exhibits, carnival rides and crafts also included. Saturday 10 a.m. – 6 p.m. Sunday 11 a.m.- 6 p.m. Proceeds go to local charities. Admission $5. 42455 Fairgrounds Rd., Leonardtown, Md.

SHUCK IT!
8Oct. 26 – 2 to 6 p.m.
Expert shuckers will be serving up the freshest raw, grilled and fried oysters in 12 different varieties from local Chesapeake, Northeast, and West Coast regions at Tony & Joe’s in Washington Harbour. Other specialties will be dished up as well as beer and wine pairings. A surf band will
provide live entertainment. The event will host
a special silent auction benefitting the Oyster
Recovery Partnership. $75 for tickets Tony &
Joe’s Seafood Place 3000 K St., NW

OYSTERFEST
Nov. 2 – 10 a.m. to 4 p.m.
OysterFest at the Chesapeake Bay Maritime
Museum features live music by Sweet Leda, local
fare, children’s activities, boat rides, oyster
demonstrations, harvesting displays, retriever
demonstrations, cooking demonstrations, documentary
films, and an oyster stew competition
among regional chefs. Conservation groups
including Tilghman Islanders Grow Oysters,
Chesapeake Bay Foundation, Oyster Recovery
Partnership, and The Nature Conservancy
will be on-hand to discuss efforts to clean and
preserve the Bay. Admission is free for CBMM
members and children five & under, otherwise
it’s $15 for adults, $12 for seniors, and $6 for
children between the ages of six and 17. 213 N.
Talbot St., St. Michaels, Md.

56TH URBANNA OYSTER FESTIVAL
Nov. 1 & 2
Home of Virginia’s official Oyster Festival, the
quaint town of Urbanna, just up the Rappahannock
River, dedicates an entire weekend to all
things oysters. The two-day festival includes;
a shucking contest, wine tasting, parade, multiple
live bands, and more than 50 food vendors
with oysters served raw, roasted, fried, smoked,
steamed, in fritters and in a stew. Crafts andfamily friendly activities featured. Festivities begin
Friday, 10 a.m. to 5 p.m., and continue Saturday,
9 a.m. – 5 p.m.
45 Cross St., Urbanna, Va.

OLD EBBITT GRILL OYSTER RIOT XIX
Nov. 22 & 23
The 19th Annual Oyster Riot is a huge party
held the Friday and Saturday before Thanksgiving.
Each night, nearly 1,000 people devour tens
of thousands of oysters while enjoying the gold
medal winners of the International Wines for
Oysters Competition.

The Saturday afternoon Matinee Riot returns for
its 4th year from Noon to 3 p.m. A portion of the
proceeds will benefit the Oyster Recovery Partnership.
Oyster shells are sorted and transferred
to the Partnership. About 75 bushels of shells
were collected for ORP last year. Once aged, the
shells will end be planted with one million baby
oysters. Limited number of tickets. Friday and
Saturday 6:30 – 9:30 p.m. Tickets $140
Old Ebbitt Grill, 675 15th Street, NW [gallery ids="118811,118805" nav="thumbs"]

Ari Post • September 25, 2013

Dry stacked stones run in walls along twisting roads that separate the chewed up asphalt from the rolling hillsides. Whitewashed fences cut through pastures of grazing horses, and their strong and slender bodies trot languorously, unconcerned with the raw power bubbling beneath their surfaces.

While this may sound like a scene from a 19th century English countryside, it is in fact present-day Middleburg, Virginia and its surrounding Loudoun County, the heart of America’s Horse Country.

Just an hour’s drive beyond Washington’s city limits, it can be hard to believe how quickly the neon cluster of the city falls away to sprawling farmland in the Middleburg area. And equestrian culture is the heartbeat of the community, replete with specialty horse shops along the main street, like the Middleburg Tack Exchange, which has an extensive inventory of saddles, riding boots, apparel and riding gear. The Journeyman Saddler is another tack store and workshop that makes custom-made leather goods such as chaps and saddles, where local riders frequently get repairs and adjustments for their gear.
Equestrian culture is not just a gimmick in Middleburg, but a way of life. And fall is the premier season in which to experience all the life it has to offer.

The colorful history and legendary stories of Loudoun’s long, rich equestrian history are housed in the National Sporting Library and Museum, where over 17,000 books dating back to the 16th century, as well as cycles of exhibitions and their permanent art collection, chart the county’s sporting traditions back to their roots.

The International Gold Cup
There are a great many seasonal equestrian events in the coming months, including a few highlights. The 76th annual Gold Cup on Saturday, Oct. 19 is the season highlight, and its world famous steeplechase races are not to be missed.
The first International Gold Cup was held in 1930 at Grasslands Downs, Tennessee, where the King of Spain placed a spectacularly beautiful gold trophy—the same one still awarded annually to the winner in competition that year. The location of the Cup moved around a bit, until 1984 when the International Gold Cup race and trophy were moved to Virginia, where they enjoy large crowds and international attendants to this day.

The 2013 International Gold Cup marks the 76th running of this prestigious race and maintains international interest both in the spectator venues as well as on course. Riders from across Europe and members of the International Federation of Amateur Riders compete with U.S. jockeys for the World Cup of Nations. The event is well attended by Washington’s diplomatic community as well as ambassadors and representatives from many nations, providing a unique venue for social entertaining and a great place to network in the midst of spectacular scenery.

The Greater Equestrian World
From Friday to Sunday, Oct. 4 through 6, Morven Park will host its annual Fall Horse Trials, a great place to kick off your experience of Virginia’s equestrian tradition. This free event provides the optimal spectator experience, offering opportunities to observe top riders from around the country perform in three major disciplines: dressage, show jumping, and cross country riding. This show traditionally attracts the top riders in the country, often including members of the U.S. Olympic Team.
The Morven Park Equestrian Center at Historic Morven Park in Leesburg, Va., holds a special place in the hearts of the equestrian community. Home to local, regional, national, and world-class equestrian events, Morven Park is built on 1,000 acres of open space and continues to operate as a multifaceted events facility that includes indoor and outdoor arenas, a beautiful series of cross-country courses, and sports fields that are utilized by more than 100,000 enthusiasts each year. For more information visit www.MorvenPark.org

That same weekend, Oct. 5 and 6, the Virginia Fall Races will host the Field Hunter Championships of America. Founded in 1989, this event brings together fox hunting enthusiasts from all across the U.S. and Canada to participate in the week-long trial. Mounted judges ride alongside the numbered contestants as they hunt with four area fox Hunts over a five-day period. At the end of each day’s hunting, the judges announce the horse and rider combinations selected to compete in the finals held Sunday at Glenwood Park. The finals are held prior to the start of the first race.

The Sunday finals of the Field Hunter Championship (Oct. 6) give racing spectators a unique opportunity to watch a mock fox hunt. The finalists then follow the Field Master and are judged on how their horse performs.

After this “mock” hunt, the finalists are narrowed down once again and asked to negotiate a handy hunter course in the center of the racecourse, one at a time, for the championship title. The judges ask the riders to show each horse’s different hunting skills, and after these individual tasks are completed, a champion is chosen. Trophies are awarded to the Champion, Reserve Champion as well as Best Turned Out and Most Suitable Pair. For more information visit www.VaFallRaces.com.
Further events include the 7th annual Blue Ridge Fall Races at Woodley Farm in Berryville, Va. on Saturday October 12 (www.BlueRidgeFallRaces.com), The Jumper Show at Fox Chase Farms in Middleburg on October 26 (www.FoxChaseFarms.net), as well as the Montpelier Hunt Races hosted by the Blue Ridge Valley Foundation on November 2 in Montpelier Station, Va. (www.MontpelierRaces.org).

As you can see, there is a lot riding on this year’s equestrian season around Middleburg. Don’t miss this year in horse country.

Georgetowner •

The National Sporting Library & Museum hosted the Benefit Polo Match and Luncheon on Sept. 15, a spectacular day at the Virginia International Polo Club in Upperville. This popular event was expanded to include a number of activities celebrating country life. B. Tim and Michelle Brookshire served as event chairmen, Jacqueline Mars as honorary chairman and Ann Nitze as host committee chair.

The festive fund-raiser included an elegant luncheon under the tent catered by Occasions, a Ladies Hat Contest and an exciting NSLM Polo Cup match. Event planning was facilitated by the Webster Group, Inc., of Washington, D.C. The afternoon also featured a performance by the Washington Scottish Pipe Band and a parade of the Piedmont Fox Hounds. Excitement prevailed on both sides of the field with several carloads of people tailgating during the game. [gallery ids="101467,152947,152928,152933,152936,152946,152941" nav="thumbs"]

Patricia Daly-Lipe • August 15, 2013

May I introduce you to The Very Thing…For Her?

Yes, that is the name of a new place to shop in the town of Haymarket, Virginia. Truly, it is worth the drive from Washington, Maryland or other parts of Virginia.

The original store, The Very Thing, located next door, opened six years ago. Antiques, furniture, sports items, collectables of every kind are yours to find. There was another request, an upscale ladies consignment shop.

Next to The Very Thing was a historical building, one of the first houses built after most of Haymarket was burned to the ground during the Civil War. Named the Hulfish House, it was constructed in 1874 by George Andrew Hulfish, a very successful merchant who became the first acting mayor of Haymarket when the town was incorporated in 1882.

When the village of Haymarket was burned in 1862, Hulfish was only 15 years old and was working as a blacksmith in his father’s carriage shop. His father, Garrett Hulfish, a native of New Jersey, had moved to Haymarket in the mid-1840s. Sadly, it was Garrett’s house and carriage shop that were the first buildings set on fire by the Union troops.

This year, the town of Haymarket renovated the Hulfish house then leased it to the owner of The Very Thing, Doris Buck.
The Very Thing…For Her takes up the entire historical house. Lisa Dalby, the manager, along with her associate, Stacy Curran, tell me they are very particular about the clothes they consign from designer dresses, coats, sweaters to handbags, jewelry and shoes. Consignments are accepted by appointment only. Located at 6630 Jefferson St., Haymarket, Virginia, The Very Thing…For Her has parking and is easily accessed from Route 66’s Haymarket exit. Their phone number is (703) 743-1494. Hours: Monday-Saturday, 10 a.m.-6 p.m. Sunday, 1-5 p.m.

I strongly suggest you plan on visiting both stores, especially during the holidays. The perfect gift? Yes. The perfect attire for her? Yes. Unique and tasteful? Most certainly. [gallery ids="119363,119357" nav="thumbs"]

Sydney Marcuzzi •

Do you want a summer vacation in the winter season? Go to Sanibel Island in Florida. I went with most of my extended family over New Year’s. My family includes my mom, dad, little brothers, uncle and aunt, grandma, and other grandma and grandpa.

There was a divorce in the family, but everyone still gets along with each other (which is cool). It was special that everyone came to Florida to visit everyone else. This is one of the only times in the year that I see all of these people at once. Sanibel is a special place that brings together many families, including mine.

When we got to Sanibel, the first thing I wanted to do was go to Pinocchio’s, one of the best ice cream places in the world. Some of its signature flavors are Dirty Sand Dollar (it’s better than it sounds), Wedding Bells, and Sanibel Crunch. My absolute favorite flavor is Parrot’s Nest. It is vanilla-based with rainbow sprinkles and mini brown M&Ms mixed in. We went to Pinocchio’s almost every day and tried the different flavors. Most of the time, we biked because Florida is so much flatter compared to other places, and we lived only four miles away. Ice cream from Pinocchio’s is definitely one of the best parts of Sanibel.

This New Year’s Eve was the first time I stayed up until midnight! My uncle kept trying to keep me from falling asleep because he could see my eyes slowly slipping down. One thing that we did to make the night special was watch the ball drop in New York. It was cool to see the different performances between the showings of the tower. Taylor Swift, my favorite singer, performed in it along with many others. That New Year’s Eve will be one that I will never forget.

There are many fun things to do in Sanibel. We would usually go for a bike ride in the morning, and in the afternoon we just chilled out by the beach or pool. One fun thing you can bike to is the Ding Darling Nature Preserve. One day, my uncle and I rode up to Captiva for brunch. It was fun to have time with just him. I would go chill out by the pool or beach after a big bike ride.

One of my favorite things we did was go fishing. That day, we got up early to go to Jenson’s Marina in Captiva. Our captain and first mate, Roy and Graham, were really nice and very helpful. Some of the fish we caught were white grunt, mangrove snapper, porgie, and red and black grouper. My seven-year-old brother, Jake, caught the first and largest number of groupers by far even though he was the youngest. After four tiring hours of fishing, we headed back to the dock. As we looked out on the water, we saw a dolphin pop up in the water. It was cool to be that close to a wild dolphin without it noticing us that much. The best part of the fishing trip was getting to eat our most amazingly tasty fish for dinner that night at Wendy and George’s. That fishing trip and dinner will be one that I will remember forever.

Sanibel will always be an excellent place to spent time with my family. Every year when I go down, I understand how important it is to spent time with your family even if they live far away. I’m so excited to see what happens next year in Sanibel because there is a lot that can happen there. [gallery ids="102577,119894" nav="thumbs"]

Rachel Scola •

The Oaks
8600 John Mosby Highway
Upperville, Va. 20184
www.upperville.com

TWILIGHT POLO SATURDAYS:

Twilight Polo is back and here to stay until Sept. 7. Every Saturday night at 6:30 p.m. in The Plains enjoy a polo match, hosted by Aspen Dale Winery. The polo matches are perfect for a family night out, with events like tug-of-war for the children, but can also be a fun date night for all couples. After each match, dance awaywith a DJ set in the pavilion. Tickets are $30 a carload.

Great Meadow
5089 Old Tavern Road
The Plains, Va. 20198
www.greatmeadow.org/events/twilight-polo/

7TH ANNUAL VAN METRE POLO CUP:

If you need another filling of polo besides twilight Saturdays, the Van Metre Polo Cup will take place on June 15 at Great Meadow. The celebrity polo players this year include Ignacio Figueras from Ralph Lauren and John Walsh from America’s Most Wanted. The Cup benefits Capital Caring and the National Center for Missing & Exploited Children. Come to watch the celebrity match, dressed in your best pastels and sun hats, of course, knowing that you’re helping a good cause. General Admission tickets are $30.

Great Meadow
5089 Old Tavern Road
The Plains, Va. 20198
www.vanmetrepolocup.com

WEEKLY SAILBOAT RACES:

Wednesday Night Sailboat Races at Annapolis Harbor will run until August 28. Sit dockside to view the some 150 boats race to the finish line at the Annapolis Yacht Club. Continue to kick off your weekend early with their post-race party. Races start at 6 p.m. and last until around 8 p.m.

Annapolis Harbor
2 Compromise Street
Annapolis, Md. 21401
www.annapolisyc.com [gallery ids="101321,151345" nav="thumbs"]

Georgetowner •

In the May 8, 2013 issue, our In Country section featured Celebrating Equestrian Life which celebrated the equestrian lifestyle of Virgina. In continuing the celebration, meet Kate Samuels and her horse, Nyls du Terroir. Watch as they tackle the Advanced cross country course at The Fork Horse Trials in 2013, finishing clear with 8.4 time penalties to finish the class in 5th place.

Check out the video of Nyls and Kate riding the course. Kate is fitted with a helmet mounted camera that allows the viewer a great perspective the ride.

Nyls & Kate: The Fork Advanced from Kate Samuels on Vimeo.

Kate Samuels In 2009 had the honor of being named the Young Adult Intermediate Rider of the year, as well as being listed in the Developing Riders program for the past three years. Kate is currently seeking students in the Charlottesville, Virginia area, as well as pursuing both corporate and private sponsorship in her journey towards Olympic competition.

To learn more about KateSamuels and Nyls, visit www.katesamuels.com

Ari Post •

Many drinkers have yet to acclimate to the regional texture and character of East Coast libations. Our terroir—the flavor of our land—is still new to the cultural palette, as opposed to wines from France and California or whiskey from Scotland, whose nuances of tastes and textures we know. The reputation of East Coast wines and spirits is gaining momentum in the arena of the national beverage community. Granted, there is a lot of ground to cover, and it can be difficult to know where to start sipping.
The bodies and flavors of wines up and down our coast are quiet and subtle, more comparable to offerings from Oregon’s Willamette Valley than to the bright peppery fullness of France or the dense richness of Napa Valley. But anyone in the Washington area with a passion for regional drinking now has the opportunity to develop a beautiful relationship with the fruit, the land and the distinct character of East Coast elixirs.

Unlike many regions around the world, whose well-established techniques have been honed over centuries of trial and error, East Coast regions offer us the opportunity to grow with the very drinks we sip. As the distinct nature of climate and soil composition are still being worked out by area distillers, cidermakers and winemakers, the flavors of our brews are developing and maturing noticeably with each harvest. In Virginia, there is no better combination of beautiful countryside beverage offerings and knowledgeable professionals to make a distillery or vineyard visit an unforgettable winter getaway. However, if you don’t feel like leaving town, you can always just pick up a bottle of the good stuff at your local wine store.

Catoctin Creek Distillery
Catoctin Creek Distilling Company was founded in 2009 as the first legal distillery in Loudoun County since before Prohibition. It is a certified organic distillery in the heart of the Loudoun Valley. Just a stone’s throw from the city’s outskirts, Loudoun County has dozens of successful vineyards and has become unofficially known as Washington’s wine country. Now, the District has a distillery to throw into the mix.

Catoctin’s grain and fruit, free of pesticides and chemical additives, are sourced locally as often as possible, and its quality is being recognized on a national level. Its whiskies have a laundry list of silver and gold medals from a number of different competitions, from Whiskey Advocate Magazine to the American Distilling Institute. A tour of their facilities, just an hour’s drive from the Washington, is worth the trip. Their Organic Mosby’s Spirit, a clear grain rye “white whiskey,” is incredibly versatile as a mixer, giving a new grainy sweetness to traditional vodka or rum cocktails. Their Organic Roundstone Rye, one of the only organic whiskeys in the nation, took home a silver medal at last year’s American Distilling Institute Whiskey Competition.
Catoctin Creek 1757 is Virginia’s first commercial grape brandy since the establishment of the Commonwealth. Brandy, a traditional old world digestif most widely used these days to spice up eggnog, has long been favored for its soothing, warming qualities. Made from locally grown wine grapes, 1757 is distilled and aged in French Bordeaux oak barrels for a minimum of two years. Try some—this stuff warms the heart.
For more information, visit CatoctinCreekDistilling.com

Virginia Distillery Company
A small-batch, artisan distiller, Virginia Distillery Company (VDC) in Nelson County, just 25 minutes south of Charlottesville, has brought notoriety to the region with its award-winning selection of double malt whiskies.

Their Virginia Highland Malt Whiskey will appeal to devoted Scotch and single malt drinkers, and it invites bourbon drinkers to look at malt whisky in a new way. The process starts by acquiring aged and vatted Highland malt from Scotland, already complex and luscious with acacia honey and notes of ginger. To enhance its quality and to throw in a taste of the region, VDC then finishes the whiskey in French oak wine barrels used to age Virginia port-style wine from a local vineyard. The months spent in the port-style wine barrels added notes of dark chocolate and raspberry jam, transforming the whisky to a deep, copper color. Whether sipped neat, with a splash of water, or mixed into a cocktail, this whisky is a pleasure.

Named for their home in Eades Hollow near Lovingston, Va., the distillery’s Eades Double Malt Whiskies represent the quintessential malt whisky experience from each of Scotland’s major distilling regions: Islay, Speyside and Highland. The name Double Malt comes from the two single malts that are selected for their classic characteristics and complementary natures to make each expression of Eades. Some of these malts are rarely found in the US, but all represent the finest flavor profile of each region. First, the two malts are finished separately in fine wine casks, such as Chateau Lafitte, Grenache and Zinfandel. Then, they are paired to create the perfect flavor profile of their region, giving us the Eades Double Malt.

To create Eades Double Malt, VDC’s master distiller has borrowed techniques not just from lauded whiskeymakers, but from the world’s finest winemakers as well. Just as two grapes from a particular season can produce a wine far better than a single grape alone, Eades Double Malt Whiskies demonstrate that two malts can create an experience that actually heightens and refines each region’s flavor profile.

The Islay is robust with, with peat smoke and hints of sea spray, while the Speyside is smooth and mellow, with the sweetness of summer berries. The Highland, perhaps the most popular of Scotland’s distilling regions, is famously rich and malty, lingering with hints of toffee and vanilla.

The first batch of their authentic, double-distilled single malt whiskey is now aging, and will hibernate and mature for at least another year or two, turning from the clear spirit to the subtly aged amber whiskey we all know and love, with the added distinction of local flavor character. In the meantime, keep yourself warm with their double malts, and check back next year.
For more information visit VADistillery.com.

King Family Vineyard
King Family Vineyards is a family-owned and operated boutique winery located in Crozet, just 15 minutes from Charlottesville at the foothills of the Blue Ridge Mountains. The winery specializes in small productions of premium wine that showcase the remarkable qualities of nearly 100-percent estate grown fruit. Founded in 1998, the winery’s first vintage was only 500 cases. Today, the winery produces approximately 5,000 cases of wine per year. When beginning your love affair with Virginia wines, King Family Vineyards is the right place to start.

David King, owner of King Family Vineyards, is on a larger mission: to make local wine more accessible in the state of Virginia. “We sell everything we make,” says King. “Yet wine made here is only 4.5 percent of the wine consumed in the state. Our biggest goal right now is merely to make more wine.”

There is a large local market in Virginia and its bordering states that has yet to be developed, he says, but with the state legislators helping to promote local wines in more shops and fine dining establishments, consumers have more opportunities to support local growers. King hopes for more wine lovers to discover the burgeoning industry right in their backyard.

The 2010 Petit Verdot is a safe bet this time of year, guaranteed to send a warm shiver down your spine. Violet, blueberries, and a hint of cinnamon on the nose introduce a full textured wine with lots of tannin and spice. The finish is long and velvety, exhibiting ripe blackberries and plum. This wine is quite popular locally, so supplies are somewhat limited, so get your hands on a bottle while you can.

During the summer months, the veranda, expansive lawn, or brick patio are perfect for outdoor picnics. In the winter, however, the winery’s tasting room is home to a warm stone fireplace and rich, family-friendly seating areas. Bring your own goodies or pick from the tasting room’s gourmet assortments of chocolates, cheeses, salamis, spreads, and hot French bread.
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