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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: 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. Blog--EdibleFollowup--BBQ--8-14-14

Find out more about Shawn’s Smokehouse BBQ at

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 that it’s hard to type while gobbling it down at the same time. It’s just that good. Check out their website:

3. Pantheon Ice Pops had a cart, so naturally the gravitational pull of sugar and fruit drew me like a fly to honey. Their local-peach pop was delicious, a perfect compliment to our sightseeing, taste-testing tour. Among the other flavors that looked intriguing: Chocolate Sea Salt, Strawberry Hibiscus, and Berries on a White Beach. According to their website, they’re available to serve at special events (weddings, reunions, etc.) which is pretty cool.


Check them out at



6.Moving Meadows Farm Bakery grinds flour at their own mill and immediately turns it into whole-wheat breads, which they sell at their bakery storefront in Culpeper, VA. We purchased one of their freshly-made cinnamon buns, and were duly impressed. What’s amazing is that something this good can be made from a handful of ingredients, all of which the average person can pronounce.

7.Finally, soap! I’m not a true foodie at heart, but you might say I’m a…soapie. We picked up the Cinnamon & Wildflower Honey bar—hand-ground cinnamon w/local wildflower honey and cinnamon essential oil—from Eastham Farms Everyday Organic. It smells fantastic. 100% organic, cold process, and handcrafted.

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Holladay HouseWashington Post- Discussions/Live Q&A’s:The Holladay House B&B is AMAZING.  The whole place was recently renovated and the innkeepers are great-younger couple too so it doesn’t get that stuff staying-at-Grandma’s vibe that some B&Bs do.  If you’re driving to C-ville anyway, I’d highly recommend staying there and they are close to some great vineyards as well. -posted July 26, 2010

I second the Holladay House for the trip to Cville. My husband and I have stayed there 3 times over the past few years when heading to UVA for football games. The owners are extremely nice, and it is a great jumping-off point for scenery and wineries. -posted July 26, 2010

The Travel Channel: Built in the 1830s, the Holladay House is one of the oldest buildings still standing in Orange, VA. It’s a spot along Route 15 that is known as the Journey Through Hallowed Ground, a tour of important locales in American history throughout Virginia’s Piedmont region. Many of American history’s greats passed by the inn’s door on journeys through the area, including James Madison and Robert E. Lee. After stints as a store, a doctor’s office, a private schoolhouse and a private residence spanning nearly 2 centuries, the Holladay House welcomed guests to the inn starting in 1989. Choose from 6 rooms, many with gas fireplaces, cozy sitting rooms and private patios, and enjoy the Southern hospitality with a 2-course breakfast feast and homemade cookies throughout the day.