Category Archives: Local Food and Produce

“Shrek: The Musical” at 4 County Players

The new show playing out at 4 County Players encourages you to “let your freak flag fly”. “Shrek: The Musical” opened July 18 and was quickly sold out for opening night. My hubby and I were able to procure tickets for the July 26th performance (is that the most romantic anniversary gift ever, or what?)Blog--4CP--LunetteDoors--8-1-14

4 County Players is located in Barboursville, VA–only about 15 minutes away from Holladay House, down Rt.20. We made the drive just in time to claim our seats, which were perfect: midway back, and right in the center. Then again, there aren’t any bad seats in the house. The theater is larger than it looks from the outside, but small enough that even the back row doesn’t miss a word (or a note from the live orchestra).

The show was, as always at 4CP, well-acted, well-directed, and accentuated with beautiful costumes and backdrops. We thoroughly enjoyed the performance—particularly “Donkey”, who was spot-on.Blog--4CP--StonefireKitchen--8-1-14

During intermission we enjoyed drinks and snacks from the 4CP’s very own Bistro, though there’s a more complete dining venue available. Stonefire Kitchen, located just across the road, stays open until 8PM on show nights to provide theater-goers with a great gourmet deli experience. You can find their menu, photos, and info about the owners and chefs here: http://stonefirestation.com/

Sadly, by the time this post was ready to go live, “Shrek” was entirely sold out for the remainder of its run—a testimony to the quality and popularity of 4 County Players’ productions. Still, they have a great season coming up, and lots to see. Upcoming shows on the Mainstage include “Little Women” (Nov.21st—Dec.14th), “The Fantasticks” (March 6th—29th), and “Our Town” (May 8th—24th). There’s also an assortment of shows lined up for the Cellar—check out the full schedule, plus photos and history, at their website: http://www.fourcp.org/SitePages/index.aspx

 

Orange’s Edible Food Fest: “Celebrating Food From Earth To Table” on August 9th

At last year’s Edible Food Fest I discovered that I love goat cheese. Previously I’d been unimpressed (and rather revolted, frankly) by the grocery-store variety, so I was initially dubious about trying it. Still, you can’t claim to love cheese without being willing to sample every variety, so I reached for a Romano-laden toothpick and gingerly nibbled off the edge. And, that quickly, I was hooked. There was just something special about it. Maybe it was the simple, straightforward way it was presented, or maybe it was just that it was amazing, flavorful hard cheese, straight from the brine. Regardless, it was mouthwateringly good: strong, salty, and pungent. Needless to say, I took home a package—and a business card, so I could reorder.Blog--edible Food Fest in Orange--7-25-14

This seems to be a common experience of many who have flocked to the Edible Food Fest during the past two years. Whether it’s a homemade granola, a locally made cider, or a line of jams and jellies, most people find something new and exciting they want to take home and talk about. Also extremely popular are the chef demonstration tents (they’ve added a second one this year!) which late-comers find to be standing-room-only.

The fest is a great chance to meet fellow foodies and get a hands-on look at some of the best local, organic, and homemade offerings the area is producing. Among the vendors this year: Plantation Peanuts of Wakefield, Bees n’ Blossoms (raw honey), Croftburn Market (meats), Spring Mill Farm (goat cheese), Wildwood’s Hickory Syrup, and Family Ties and Pies.

Located within walking distance of the festival, the Holladay House is the perfect place to stay if you’re planning to attend this year. If you book two nights with us, we’ll even sweeten the deal and provide free admission to the fest.

Orange’s Edible Food Fest is scheduled for August 9, 2014, and will be open 10AM—6PM. See complete schedules and vendor lists at ediblefest.com.

Hops & Chops 2014

Like fastidious cooks everywhere, the “Chef-In-Chief” of Holladay House’s annual Hops & Chops couldn’t help but regard the food with a critical eye. However, judging by the enthusiastic response (and the scarcity of leftovers!) at the July 5th event, innkeeper Sam was alone in his severe evaluation of his own cooking. The general consensus: 2014′s edition hit the mark yet again.

The family-style dinner went off without a hitch. CBlog--Hops&ChopsFollowup--FamilyStyle--7-16-14onversation flowed throughout the evening, the food selections were well-received, and the festivities wrapped up just in time for guests to venture out for fireworks.

The “chops” for this year were “cider-brined pork rib chops with dried cherries and apple chips.” Rounding out the menu were fresh vegetables from local gardens, such as “spicy honey-lime radish slaw” “just-picked cucumbers in a yogurt and fresh dill sauce” and an assortment of freshly baked breads – Sharon baked them “from scratch” and the aroma delighted everyone in the house! Wrapping things up were several types of dessert, including a blueberry cheesecake and Sharon’s freshly-baked “amazing all-american apple pie”.

Blog--Hops&Chops Followup--CheesecakeBatter-7-16-14

Diners also enjoyed the beer selections, “hops”, complementing each course. All the beers were carefully selected to pair with the flavors of the meal, and all were craft microbrews from Virginia. Of special note was the Hardywood Park Cream Ale from Richmond, VA, picked for its distinctly American origins. Cream Ale has a long history in America. Until the late 19th century, British-style ales and porters dominated the US beer market. Then, in the mid 19th century, German immigrants began to arrive in larger numbers, bringing with them a tradition of their own: lager-brewing. Lager quickly became popular, forcing British-style ale makers to up their game. Their answer to the lager-craze was an all-new beverage, unique to America: cream ale. According to the menu, “this flavorful style of beer has the characteristics of a great lager, but is brewed like an ale.”

A quick (and probably over-simplified) distinction for anyone out there as unfamiliar with beer-brewing as I am: ale-brewing uses a type of yeast that performs best in a warm fermentation environment. Lager employs yeast that ferments best in a colder environment.

Also on the beer menu this year was the Chin Music Amber Lager from Center of the Universe Brewing (http://www.cotubrewing.com/) and the Woodbooger Belgian-Style Brown Ale from Strangeways Brewing (strangewaysbrewing.com). Sam grew up in Ashland, VA, (locally known to be the “center of the Universe”), and was eager to try this new brewery’s selections. Strangeways Brewing provides a unique and eccentric twist to the Virginia craft brewing business, and the Woodbooger brown ale was a favorite at the table, particularly during dessert.Blog--Hops&ChopsFollowup--Herbs--7-16-14

Bold Rock’s Virginia Draft hard cider rounded out the list, appearing not only in bottled form (“balancing soft sweetness with a bright apple taste”) but also serving as the main ingredient in the brine for the pork-rib chops.

All in all, a good evening with good people and good food. We’re looking forward to next year!

Blog--Hops&ChopsFollowup--SharonHeadband--7-16-14

 

 

 

 

5th Annual Hops & Chops Set For July 5th


The menu is short-listed, the beer is delivered, and the meat is awaiting marinade. In a little over a week there will be a lot more crackling in Orange than just fireworks—and there’s still time  to save yourself a seat.

Hops & Chops is our favorite way to celebrate Independence Day here at the Holladay House. For five years since 2009 (no, that’s not a typo; there was a hiatus in 2012) the Elswick family has pulled out all the stops every 4th of July weekend to share this holiday dinner with their family and friends.

Blog--Hops & Chops--Darnell & Sam--6-27-14

Hops & Chops steps the traditional Independence Day meal up a notch, bringing to the table food that’s not only delicious, but strictly local. Everything on the menu was produced within the state, and most from within Orange County. From the medley of Virginia beers (many so up-and-coming they’re not yet available in supermarkets!) to the herbs (harvested from our garden out back) flavoring the locally-sourced meat, the celebration brings together our top picks of the area’s offerings.

Blog--Hops & Chops--Beer--6-27-14

The full menu isn’t yet finalized (local availability will play into that) but the sneak peek I received involved things like “Cider-Brined Pork Chops With Dried Cherries and Apple Chips” and “Holladay House Made-From-Scratch Buttermilk Biscuits” as well as a number of just-picked, garden-fresh sides. Complimenting the dinner will be a selection of beers chosen to pair perfectly with the flavors of each course.

OLYMPUS DIGITAL CAMERA

Wrapping things up (my favorite part!) will be a selection of dessert favorites, including “Sharon’s Amazing All-American Apple Pie”.

Blog--Hops & Chops--Apple Pie--6-27-14

 

Everything is served indoors, away from the humidity, sunburn, and pesky flies that normally go hand-in-hand with the holiday. Not to worry, though—you can still wear your flip-flops. We’ll be serving beer in the dining room starting at 6PM, and dinner just a bit later at 6:30. Afterwards you’re invited to attend the Celebrate Orange fireworks display, located just 10 minutes away at Booster Park. This family-friendly event showcases half-an-hour of “the rockets red glare/the bombs bursting in air” and begins at 9 PM.

Blog--Hops & Chops--Table decor

July 5th—-come out for good food, great hospitality, and a laid-back, family-style atmosphere. Get to know everyone, celebrate our nation’s birthday, and, best of all—the kitchen clean-up is on us. Give us a call to check room availability!

Blog--Hops & Chops--Sharon's Pie--6-27-14

 

 

Our First Crop of Herbs Is In (Or Should I Say, “Inn”)

 

When I walked into work today, I was greeted by the sight of Sam teetering on a step-ladder, stringing fishing line across the ceiling in the kitchen. Sharon supervised from the floor below, offering constructive criticism and ostensibly ready to catch him if a strong wind rendered it necessary.

OLYMPUS DIGITAL CAMERA

 

I’ve worked at Holladay House for four years now and seen lots of projects underway, so I knew if I waited long enough an answer would come to me. When the answer arrived it came with a bag of goodies to take home with me–one of the best perks of working at the b&b.

 

To clarify: the first crop of fresh herbs came in from the garden today! The garden has been an ongoing labor of love here at the inn, so we’re very excited about it.

OLYMPUS DIGITAL CAMERA

So far we have fennel, thyme, lemon balm, and winter savory drying across the ceiling, coloring the air sweet and pungent. We’re looking forward around here to seeing where the dried flavorings turn up. If you’re lucky, you should be able to catch their appearance at the breakfast table: maybe sprinkled across the ham-and-cheese quiches, or adding savor to Sharon’s already delicious Holladay-family-recipe biscuits. I’ve just heard from Sam that they’re definitely billed to make an appearance at our annual July 4th “Hops & Chops” event as well. (I’ll have info on that, and recipes to share, coming up soon!)

OLYMPUS DIGITAL CAMERA

I, for one, am already eagerly awaiting leftovers to take home with me.