Edible Food Fest

Edible Food Fest

Judging by the overflowing chef-demonstration tents and the eager huddles of taste-testers at each booth, I’m going to say that this year’s Edible Food Fest was a success. The Chef’s Tents (not one, but two this time around) proved to be a huge draw again this year, and there’s a rumor circulating of expanding the number again for 2015. A live video feed helped those in even the very back rows get a close-up on what was going on. One very popular draw was Chef Curtis Shaver of Hamiltons’ at First and Main, whose demonstration, “Okra: The Southern Vegetable” was a big hit. You can find a few of his recipes here: http://ediblefest.com/okra-the-southern-vegetable/. Other speakers on the official roster included Craig Hartman of The Barbeque Exchange (“Cooking From the Farmer’s Market”), Harrison Keevil of Brookville Restaurant (“Cooking Fresh From the Garden”) and Martha Stafford of The Charlottesville Cooking School (“Make It Delicious: Marinating, Salting, Knife Skills and More Techniques to Enhance Your Flavor”). There was also a Chat Room tent, where speakers discussed food-related themes. Lecture titles included “Beekeeping in the Backyard”, “A Discussion on Virginia Piedmont Wines”, “Eat More Mushrooms!”, “Growing Hope in Agriculture: Family Farming in a World of Anonymous Food, and “The Fun, Productive, and Holistic Backyard Flock”. There was also a large and varied collection of vendors on-site. I’ve listed a few of our favorites below. 1. Find out more about Shawn’s Smokehouse BBQ at http://www.shawnsbbq.com/ 2. Hudson Henry Baking Co.—I can’t say enough good things about their maple, pecan, and coconut “Good News Granola”. The only thing hindering me, in fact, is the fact...
39th Annual Street Festival

39th Annual Street Festival

Orange’s 39th annual street festival is located, literally, right outside Holladay House’s front door. Throughout the years I’ve seen a huge variety of different vendors: beautiful clothing knit from alpaca hair (or should that be ‘fur’?); racks of handmade quilts; colorful clothing and bags from South America; cases of eclectic jewelry; local artists showcasing their paintings/cds/novels; hand-painted Christmas ornaments; hand-carved wooden trains; hand-sewn doll dresses. There’s always a collection of food vendors on hand as well, serving everything from snow-cones and kettle corn to BBQ and Chinese food. This year’s festival will include live music and adult beverages, presented in Taylor Park throughout the day. When the Main Street feature wraps up at 6 PM, folks can move into Taylor Park for “Dancing Till Dusk”–a featurette of music, food, and drinks served until dark. Check it out September 6th, 10AM to...
Oakland Heights Brings Bull Riding To Orange

Oakland Heights Brings Bull Riding To Orange

Cowboys in button-down shirts, Wranglers, and well-worn boots scuff around the paddock area, their faces shadowed by statement-making hats (the size of which is usually measured in gallons.) A rodeo clown jogs across the arena, the fringe on his chaps dancing. Dust plumes beneath the hooves of a trotting horse and lingers in the air, illuminated by a ray of stadium lighting. A girl on horseback lopes by, standing in her stirrups, the American flag streaming out behind her. No, it’s not somewhere out in the Wild West, and it’s not on television. Every 2nd Saturday of the month, May through September, Oakland Heights Farm hosts the BLM Bull Riding tour. For most of us around here, it’s our only shot to see an authentic rodeo, complete with bucking bulls, ladies’ barrel racing, and a little something called “mutton busting” involving tiny kids trying to stay aboard sheep. (The kids seem to enjoy it. The sheep just want to get the heck away from the crazies.) There are two more chances to see the rodeo live this season: August 9th and September 13th. The gates open at 5:30, the live music begins at 6:00, and the bull-riding commences at 7:15. Adults get in for $15 each, kids under 13 are $10, and toddlers sneak by for free. The bleachers tend to fill up fast (and early) so I recommend being there when the gates open to get good seats (and close parking.) Located in Gordonsville, Oakland Heights is an easy 10-minute drive away from the Holladay House. Find out more at...
“Shrek: The Musical” at 4 County Players

“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?) 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. 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”...

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. 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...
Hops & Chops 2014

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. Conversation 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”. 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....