Chef Cooper’s Whisky-rubbed Cured Salmon in Orange, VA

After writing my previous post about Virginia-made single malt whisky from the Copper Fox Distillery,  I thought I’d continue the Virginia spirits topic with a recipe.  I consulted one our region’s finest chefs, Randy Cooper, from Elmwood at Sparks.  Elmwood at Sparks is one of several outstanding fine dining restaurants in our region, but it is the only one of its kind right here on Main Street in Orange, VA, just a block away from our Virginia Bed and Breakfast! Our guests thoroughly enjoy Elmwood at Sparks. We have never recieved a negative review, and Chef Cooper puts his extensive experience with French and American style cuisines to good use. We recieve the best comments about the delectable sauces and scrumptious soups Chef Cooper crafts. Since I have been exploring the many options for Virginia-produced whisky and other spirits, I asked Chef Cooper to recommend a recipe using whisky as an ingredient. The recipe below is what he provided, and I can’t wait to try it!  Please try it yourselves, and tell me what you think! “Whiskey Rubbed Cured Salmon”  2# Fresh Salmon 375 ML Your favorite Whiskey 4 oz ginger- sliced 2 sprigs rosemary 2 sprigs thyme 3# salt 3# Sugar 1T black peppercorns Cheesecloth as needed Combine in sauce pot over high heat : whiskey, thyme, rosemary, half of peppercorns,  and ginger. Reduce by half- CAUTION- this may flame (remove from heat and allow to reduce over lower heat)- allow to cool. Wrap salmon in cheesecloth and place in a deep baking dish. Pour ingredients over cheesecloth-wrapped salmon  and allow to marinade for up to 24 hours. Combine salt,...

Single Malt Whisky Comes from Scotland—or Does It?

Be prepared, dear readers, for this is my “coming out” day.  I’m a whisky man.  There– I said it. Out loud and in the heart of genteel Virginia Wine Country.  This may come as a shock to Virginia Wine enthusiasts who have come to know our Bed and Breakfast in Orange, VA as a place that exclusively serves fine Virginia Wine from local wineries, such as Barboursville, Keswick, Old House, Prince Michel, Gray Ghost, and quite a few others.  We’ve held Virginia wine tasting events, hosted receptions with Virginia wine, offered tours to Virginia wineries, tasted hundreds of Virginia wines ourselves, and generally do all we can to promote Virginia Wine, especially those crafted on the Journey Through Hallowed Ground and the Monticello Wine Trail.  But I prefer whisky. I’m sorry, I just do. Don’t hate me because I like spirits.  In my formative years of alcohol consumption, a man of dubious character said to me: “If you’re going to drink, drink like a man.”  He then handed me a bottle of George Dickel No. 12, suggesting that it was a finer beverage than Jack Daniel’s Old No. 7.  I wouldn’t have known the difference at the time, so I took him at his word.  The first sip went down like a razor blade, but after that my taste for alcohol was a whisky taste—George Dickel No. 12 in particular.  Then, I made it my mission to educate my college roommate—God rest his soul—in the same tradition. He did me proud. I’ve tried to uphold that tradition ever since.  George Dickle no. 12 is certainly a fine beverage, and...

Holladay Memories

I have a lot to write about, so I don’t know where to begin!  As 2010 winds down, I’m looking back at some of the extraordinary things that have happened at the Holladay House– receptions, events, 1500 costumed kids filling Main Street for Halloween, the Christmas  parade, wine festivals….  What should I write about next? With the Civil War Sesquicentennial (I’ll let you google that–it took me a little while to pronounce it correctly, too, and I was an English major!) kicking off in grand style next year, I’ll continue on an historic theme: our historic inn! Many of you may recall that late last year we hosted a Memories Reception.  The idea was to invite as  many long-time local residents as we could to help us learn about and record the storied history of our historic bed and breakfast in Orange, VA. The food was fantastic (prepared by our friend and frequent chef, Paul Diegl), and the Virginia Wine  flowed like…well… like wine! But, the real joy was hearing local residents recount their tales of daring-do in the Town of Orange, and specifically the Holladay House. It was an historian’s delight. We even displayed much of Dr. Holladay’s antique medical and surgical equipment, some of which was over 100 years old! I’ll write more about the specific oral histories later, and will just say that our primary goal was to collect as much info as we could, and then invite everyone back a year later to hear about what we had collected. And, that’s what we did!  For the encore event, we unveiled an improvement we completed in...