Based on recent data, Virginians’ top three cocktail choices include the Manhattan, Sazerac, and Martini, with the Manhattan reigning supreme in 23 states! In honor of National Cocktail Day (3/24), we’re giving these beloved cocktails a fresh twist. While each retains its classic composition, we’ve mixed up some of the base ingredients to add flavor complexity and a little bit of gusto to your gulp.

Tiki Tango Manhattan

Ingredients:

• Ice
• 2 ounces rye whiskey
• 1 ounce pineapple liquor
• 2 dashes of Angostura bitters
• 1 maraschino cherry and an umbrella to garnish

Directions:

1. Fill a pint glass with ice. Add rye, pineapple liquor, and bitters. Stir well.
2. Strain into a chilled coupe and garnish with maraschino cherry and umbrella.

Sazerac Royale

Ingredients:

• Absinthe, to rinse
• 4 dashes Peychaud’s bitters
• 2 ½ ounces rye whiskey
• 4 teaspoons Earl Grey tea, divided
• 1 ½ cup boiling water
• 1 ½ cup sugar

Directions:

1. Make an Earl Grey simple syrup: Steep 3 teaspoons Earl Grey in boiling water for six minutes. Add the steeped tea into a point with the sugar and bring to a boil. Reduce the heat and allow to simmer for 15-20 minutes until thickened. Allow to cool. Store syrup in a glass container in the refrigerator.
2. Infuse the whiskey: Infuse the rye whiskey with the remaining 1 teaspoon of Earl Grey for 2-4 hours.
3. Make the cocktail: 

   1. Rinse a chilled rocks glass with absinthe, discard any excess, and set aside.
   2. In a mixing glass, mix 1-2 teaspoons of simple syrup and bitters.
   3. Add the tea-infused whiskey, fill the mixing glass with ice and stir until well-chilled.
   4. Strain into the prepared rocks glass.
   5. Twist the lemon peel over the drink’s surface to capture the peel’s oils and garnish with the peel.

Fire and Ice Martini

Ingredients:

• 2 ounces vodka or gin (your preference)
• ½ ounce dry vermouth
• 2-3 slices of fresh jalapeno (adjust to your preferred spice level)
• Ice cubes
• Jalapeno slice or pepperoncini, for garnish (optional)

Directions:

1. Begin by placing the jalapeno slices in a cocktail shaker. Use more or fewer slices depending on how spicy you want your martini to be.
2. Muddle the jalapeno slices gently to release their spicy flavor into the cocktail.
3. Add ice cubes to the shaker.
4. Pour in the vodka or gin and dry vermouth.
5. Shake the mixture vigorously for about 15-20 seconds to chill and combine the ingredients.
6. Strain the cocktail into a chilled martini glass using a fine mesh strainer to remove any jalapeno pulp or seeds.
7. Optionally, garnish the martini with a slice of jalapeno or a pepperoncini for a decorative touch and an extra hint of spice.
8. Serve immediately and enjoy your spicy martini!

Feel free to adjust the amount of jalapeno slices based on your spice tolerance. You can also experiment with different types of spicy peppers or add a dash of hot sauce to customize the heat level to your liking. 

Creative Recipes to Welcome the Season

Spring brings with it a bounty of fresh produce bursting with flavor and vibrancy. There’s no better way to celebrate the arrival of this delightful season than by indulging in a variety of fresh spring salads. From crisp asparagus to juicy strawberries and peppery arugula, springtime offers an array of ingredients that can transform any salad into a culinary masterpiece. Let’s explore some creative recipes that will elevate your salad game and make your taste buds sing with joy.

1. Asparagus and Avocado Salad with Lemon Vinaigrette:

Ingredients:

• 1 bunch of asparagus, trimmed and blanched
• 1 ripe avocado, sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 2 tablespoons fresh parsley, chopped
• 1 lemon, juiced
• 3 tablespoons extra virgin olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine blanched asparagus, avocado slices, cherry tomatoes, red onion, and chopped parsley.
2. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper to create the vinaigrette.
3. Drizzle the lemon vinaigrette over the salad and toss gently to coat.
4. Serve chilled and enjoy the refreshing combination of flavors.

2. Strawberry Spinach Salad with Balsamic Glaze:

Ingredients:

• 4 cups baby spinach leaves
• 1 cup fresh strawberries, sliced
• 1/4 cup sliced almonds, toasted
• 1/4 cup crumbled feta cheese
• 2 tablespoons balsamic glaze
• Salt and pepper to taste

Instructions:

1. In a large salad bowl, combine baby spinach leaves, sliced strawberries, toasted almonds, and crumbled feta cheese.
2. Drizzle balsamic glaze over the salad.
3. Season with salt and pepper to taste.
4. Toss gently to combine all the ingredients.
5. Serve immediately as a delightful starter or light lunch option.

3. Arugula and Quinoa Salad with Citrus Dressing:

Ingredients:

• 2 cups cooked quinoa, cooled
• 3 cups arugula
• 1 orange, peeled and segmented
• 1/2 cup crumbled goat cheese
• 1/4 cup toasted pine nuts
• 2 tablespoons fresh mint leaves, chopped
• For the dressing:

  • Juice of 1 lemon
  • Juice of 1 lime
  • 2 tablespoons honey
  • 1/4 cup extra virgin olive oil
  • Salt and pepper to taste

Instructions:

1. In a large mixing bowl, combine cooked quinoa, arugula, orange segments, crumbled goat cheese, toasted pine nuts, and chopped mint leaves.
2. In a separate small bowl, whisk together lemon juice, lime juice, honey, olive oil, salt, and pepper to make the citrus dressing.
3. Drizzle the citrus dressing over the salad and toss gently to coat all the ingredients.
4. Serve immediately or refrigerate until ready to serve for a refreshing and nutritious meal option.

Embrace the flavors of spring with these vibrant and creative salad recipes featuring seasonal produce like asparagus, strawberries, and arugula. Whether you’re looking for a light and refreshing lunch or a colorful side dish for a springtime gathering, these salads are sure to delight your taste buds and brighten up your table. So, grab your favorite seasonal ingredients and get ready to welcome the season with a burst of freshness and flavor in every bite.

Refreshing Cocktail Recipes for Warmer Days

The days are getting longer and warm weather has (blissfully arrived), and all we are dreaming about are long Saturday afternoons on the porch with a cold beverage in-hand. There’s no better time to shake up your beverage game and embrace the vibrant flavors of spring. Whether you’re in the mood for a spirited cocktail or a refreshing mocktail, featuring seasonal herbs, fruits, and floral notes, these recipes are perfect for sipping on the patio or at outdoor gatherings. Here are a few tantalizing recipes to elevate your springtime sipping experience, with both alcoholic and non-alcoholic versions.

1. Lavender Lemonade Spritz

Cocktail Ingredients:

• 2 oz gin
• 1 oz lavender syrup
• 1 oz freshly squeezed lemon juice
• Club soda
• Ice cubes
• Lavender sprig for garnish

Mocktail Ingredients:

• 1 oz lavender syrup
• 1 oz freshly squeezed lemon juice
• Club soda
• Ice cubes
• Lavender sprig for garnish

Instructions:

1. For the cocktail version, in a shaker, combine the gin, lavender syrup, and lemon juice with ice cubes. For the mocktail version, simply skip this step and proceed to the next.
2. For both versions, strain the mixture into a glass filled with ice.
3. Top up with club soda.
4. Garnish with a lavender sprig for an aromatic touch.
5. Enjoy the refreshing floral notes of this delightful spritz.

2. Strawberry Basil Smash

Cocktail Ingredients:

• 2 oz vodka
• 4-5 fresh strawberries, hulled and sliced
• 3-4 fresh basil leaves
• 1/2 oz simple syrup
• 1/2 oz freshly squeezed lime juice
• Ice cubes
• Basil leaf and strawberry slice for garnish

Mocktail Ingredients:

• 4-5 fresh strawberries, hulled and sliced
• 3-4 fresh basil leaves
• 1/2 oz simple syrup
• 1/2 oz freshly squeezed lime juice
• Club soda
• Ice cubes
• Basil leaf and strawberry slice for garnish

Instructions:

1. For the cocktail version, in a cocktail shaker, muddle the strawberries and basil leaves with the simple syrup and lime juice. For the mocktail version, muddle the strawberries and basil leaves directly in a glass.
2. For both versions, add ice cubes to the shaker or glass.
3. For the cocktail version, shake vigorously until well-chilled. For the mocktail version, simply stir well.
4. For both versions, strain the mixture into a glass filled with ice.
5. For the mocktail version, top up with club soda.
6. Garnish with a basil leaf and a slice of strawberry for an extra burst of freshness.
7. Sip and savor the delightful combination of sweet strawberries and aromatic basil.

3. Elderflower Gin Fizz

Cocktail Ingredients:

• 1 1/2 oz gin
• 1/2 oz elderflower liqueur
• 1/2 oz freshly squeezed lime juice
• 1/2 oz simple syrup
• Club soda
• Ice cubes
• Lime wheel for garnish

Mocktail Ingredients:

• 1/2 oz elderflower syrup
• 1/2 oz freshly squeezed lime juice
• 1/2 oz simple syrup
• Club soda
• Ice cubes
• Lime wheel for garnish

Instructions:

1. For the cocktail version, fill a cocktail shaker with gin, elderflower liqueur, lime juice, and simple syrup. For the mocktail version, simply mix the elderflower syrup, lime juice, and simple syrup in a glass.
2. For the cocktail version, add ice cubes to the shaker. For the mocktail version, add ice cubes directly to the glass.
3. For the cocktail version, shake well until thoroughly chilled. For the mocktail version, stir well.
4. For both versions, strain the mixture into a glass filled with ice.
5. For both versions, top up with club soda for a fizzy finish.
6. Garnish with a lime wheel for a zesty touch.
7. Enjoy the light and floral notes of this effervescent cocktail or mocktail.

4. Minty Cucumber Cooler

Cocktail Ingredients:

• 2 oz vodka or gin
• 4-5 cucumber slices
• 4-5 fresh mint leaves
• 1/2 oz simple syrup
• 1/2 oz freshly squeezed lime juice
• Soda water
• Ice cubes
• Cucumber slice and mint sprig for garnish

Mocktail Ingredients:

• 4-5 cucumber slices
• 4-5 fresh mint leaves
• 1/2 oz simple syrup
• 1/2 oz freshly squeezed lime juice
• Club soda
• Ice cubes
• Cucumber slice and mint sprig for garnish

Instructions:

1. For the cocktail version, in a cocktail shaker, muddle the cucumber slices and mint leaves with simple syrup and lime juice. For the mocktail version, muddle the cucumber slices and mint leaves directly in a glass.
2. For both versions, add vodka or gin (for the cocktail version) and ice cubes to the shaker or glass.
3. For the cocktail version, shake well until thoroughly chilled. For the mocktail version, simply stir well.
4. For both versions, strain the mixture into a glass filled with ice.
5. For both versions, top up with soda water for a refreshing fizz.
6. Garnish with a cucumber slice and a sprig of mint for a burst of greenery.
7. Indulge in the crisp and invigorating flavors of this revitalizing cooler, whether it’s a cocktail or mocktail.

These spring-inspired cocktail and mocktail recipes are sure to delight your senses and add a touch of sophistication to your seasonal gatherings. Embrace the abundance of fresh ingredients available during this time of year and let your creativity shine as you mix and match flavors to create your own signature concoctions. Cheers to springtime sipping and the joys of warmer days ahead!

Downtown Cairo is a Lesson in Taking Chances and Having Faith

Photos by Ashlee Glen

I always had a dream of opening a brick-and-mortar place,” Samir Elazazy said. 

The owner of Downtown Cairo—a Mediterranean food-truck-turned-restaurant that serves authentic Egyptian, Greek, and Middle Eastern food—Samir and his wife, Emily, opened their new, permanent location in December 2023.

“We opened our food truck in May 2021,” Emily explained. “We were in Appomattox for about six months and got an offer to go to The BackYard [in Forest] in November 2021.”

The journey from food truck to restaurant, which is located in Graves Mill Shopping Center, has been quick, with the Elazazys embracing every step.

Before starting the food truck, Samir had worked for Cook Out for 10 years in various positions, including General Manager. As he worked his way up within the chain, he learned the intricacies of running and operating a growing and successful restaurant—knowledge that proved invaluable when the food truck opened for business nearly three years ago.

“We started the truck because of the kids,” Samir and Emily said nearly in unison referring to their three daughters, ages three, five, and eight.

“It’s a really beautiful journey because I’m able to share a lot with them,” continued Samir. “My oldest comes to events with us. It was really cool to have them alongside us and sharing our dreams together. It’s an important message to them to do what you love and don’t be afraid.”

When the Elazazys decided to transition from a food truck to a brick-and-mortar location, they knew it would be a leap of faith.

“I didn’t have any money saved up to open a store,” Samir said. “So I asked God to lead the way. I called a real estate agent just to look.”

The realtor showed the Elazazys two locations, but neither gave them a confident feeling. On a whim, the agent showed them a third location that day.

“It was the perfect one,” Samir remembered. “We came here, and I said, ‘This is it.’”

With little money saved but a lot of gumption, the Elazazys were challenged with figuring out how to make their dream a reality. They offered their truck up for sale with the terms that they keep it until the end of the year with money up front and they approached the owner of the Graves Mill location with an ambitious offer.

“I knew there was no way either would be accepted. But they were,” Samir said with a gracious smile.

From the moment the dotted line was signed for 18013 Forest Road A03, it took three weeks to open. The steps for retrofitting the space into a functional counter-service restaurant fell together seamlessly and on December 21st they opened their doors.

The menu is almost identical to that of the former food truck, with customer favorites like the shawarma plate and gyros wrapped in fluffy pita. 

“We like our small menu,” Samir explained. “It gives customers the opportunity to pick and choose, but not overwhelm.”

Samir was born in Alexandria—the second largest city in Egypt and the largest city on the Mediterranean coast—and moved to the Lynchburg area when he was 15. Alexandria is a melting pot for cultures and flavors, with Greek, Italian, and Egyptian influences weaving themselves into the local cuisine. But at the heart of Downtown Cairo is Egyptian food.

“I developed my passion for cooking from my mom,” Samir said. “When I left home, I didn’t know how to cook, so my mom would tell me what ingredients to get and I would FaceTime her for hours going step-by-step making everything.”

Many of the recipes found on Downtown Cairo’s menu are derived from those FaceTime cooking lessons, though Samir is quick to admit he still hasn’t cooked for his mother, who still lives in Egypt.

“I can follow her recipes exactly and they still won’t taste as good as hers,” Samir laughed.

Samir says his mother is very proud of the journey Downtown Cairo has taken, and it’s a journey he and Emily have enjoyed sharing with their children, as well.

“There are a lot of challenges out there,” he said. “A lot of things could have stopped us, but we don’t believe in that. And, of course, God is always in the center of our lives. We want our kids to make decisions based on what God guided them to do.”

The Elazazys hope that their new Graves Mill location is just the next chapter in a long story for Downtown Cairo. In the next four or five years, they hope to expand to three locations all within the Lynchburg regional footprint. But, for now, Samir and Emily are content running one growing location side by side and creating a working environment for their staff that is uplifting and healthy.

“God will open those doors when it’s time,” Samir said.  

Trading Post by Traber Ranch Serves Downtown Through Meats and More

Photos by Ashlee Glen

Whether you are looking for expertly crafted coffee, Wagyu beef, or anything in between, Trading Post by Traber Ranch has got you covered. 

This family business, which opened in October 2023, seeks to combine variety with convenience to ensure that everyone who enters the store finds something for them. 

Sporting a Texas theme complete with a stuffed bull’s head on the wall, Trading Post affords Lynchburg residents the luxury of relaxing in a coffee shop environment while simultaneously offering a wide variety of items similar to what one would typically find in a convenience store. Yet, while convenience stores typically include a high markup on items such as eggs and milk, Trading Post aims to sell these at prices almost identical to that of the local grocery store.

Owners Peter and Melanie Traber originally opened the shop to sell their 100-percent pureblood Wagyu beef from their cattle farm, Traber Ranch, which is run with the help of their son and daughter-in-law in Amherst County. The emphasis of the business slightly altered, however, once they realized the potential Trading Post had for serving the downtown Lynchburg community. 

The connected coffee shop offers specialty drinks such as coffee and “bull-rush” energy drinks (with myriad syrup flavors to add) as well as baked goods.

Fans of Italian cuisine will also be thrilled to learn that the Trading Post offers imported pasta from Philadelphia’s Talluto’s, which Peter Traber describes as the “best ravioli you have ever had.” The store also includes frozen options of several different cuisines such as Mexican, Indian, and Chinese.

“[Trading Post] is a place where you can get all of those things,” Peter said. “We wanted to have a place that people in the neighborhood could go to without driving out to a large supermarket as well as a community place where people could gather for coffee.”

The Trabers said that offering such a wide variety of options allows customers to limit the number of shopping trips they have to make. 

“It’s a unique store. It’s not your typical anything and I think that we are imbibing our character into the store,” Peter said. “We found that we actually don’t have to shop anywhere else during the week.”

In addition to the Trading Post itself, the Trabers plan to use the property for two additional functions. The 6,000-square-foot basement will be transformed into a sports bar complete with pool tables, darts, and beer and wine sales (the store currently sells alcohol for offsite consumption). The upstairs room behind the coffee shop will be primarily utilized as a rentable event space for weddings and other large gatherings.  

Trading Post by Traber Ranch is located at 1222 Main Street in Downtown Lynchburg. For more information visit tradingpostbytraberranch.com.

Easter is a time for celebration, reflection, and gathering with loved ones. For many, this includes indulging in a hearty brunch spread. However, hosting a memorable Easter brunch doesn’t have to break the bank. With a bit of creativity and strategic planning, you can treat your guests to a delicious feast without overspending. Here are some affordable and delicious ideas to help you host an Easter brunch on a budget.

Plan Your Menu Wisely
Before hitting the grocery store, take some time to plan your menu. Opt for dishes that are not only delicious but also budget-friendly. Consider incorporating seasonal ingredients that are readily available and cost-effective. Egg-based dishes like quiches, frittatas, or egg bakes are versatile and inexpensive options. Additionally, dishes that can be made in bulk, such as casseroles or breakfast skillets, can help stretch your budget further.

Embrace Simplicity
Sometimes, less is more. Instead of going overboard with an elaborate spread, focus on a few well-executed dishes. Keep your menu simple yet satisfying. Classic breakfast staples like pancakes, French toast, and scrambled eggs are affordable options that never fail to please a crowd. Pair them with budget-friendly sides like roasted potatoes, fresh fruit salad, or yogurt parfaits.

Get Creative with Ingredients
Don’t be afraid to get creative with your ingredients. Repurpose leftovers or ingredients that are already in your pantry to minimize waste and save money. For instance, stale bread can be transformed into a delectable bread pudding or savory strata. Leftover vegetables can be incorporated into omelets or breakfast burritos. By making the most out of what you already have, you can cut down on your grocery expenses without compromising on flavor.

DIY Beverage Station
Beverages can quickly add up to your overall brunch expenses. Instead of splurging on expensive pre-made cocktails or juices, consider setting up a DIY beverage station. Offer a variety of affordable options like coffee, tea, and infused water, along with a few simple mixers like orange juice and sparkling water. You can also prepare a large batch of homemade lemonade or iced tea to quench your guests’ thirst without breaking the bank.

Shop Smart
When shopping for ingredients, be strategic about where you shop. Compare prices at different grocery stores and consider purchasing generic or store-brand items to save money. Take advantage of sales, discounts, and coupons to stretch your budget further. Buying in bulk can also be cost-effective, especially for non-perishable items like grains, beans, and spices. Additionally, consider shopping at local farmers’ markets or discount stores for fresh produce at lower prices.

Potluck Style
Hosting a potluck-style brunch is not only budget-friendly but also fosters a sense of community and sharing among your guests. Encourage your friends and family to contribute a dish or two to the brunch spread. This not only reduces the financial burden on you as the host but also allows everyone to showcase their culinary skills and favorite recipes. Coordinate with your guests in advance to ensure a well-balanced menu with a variety of dishes.

A delicious and budget-friendly Easter potluck recipe that’s sure to impress your guests are Spinach and Feta Stuffed Mushrooms. These savory appetizers are easy to make, packed with flavor, and can be prepared in advance, making them perfect for a potluck-style gathering. Here’s the recipe:

Ingredients:

• 20 large button mushrooms, stems removed and reserved
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 2 cups fresh spinach, chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish (optional)

Instructions:

1. Preheat your oven to 375°F. Line a baking sheet with parchment paper or lightly grease it with cooking spray.
2. Clean the mushrooms with a damp cloth to remove any dirt. Carefully remove the stems from the mushrooms and finely chop them. Set the mushroom caps aside.
3. In a large skillet, heat the olive oil over medium heat. Add the chopped mushroom stems, garlic, and onion. Cook, stirring occasionally, until the onions are soft and translucent, and the mushrooms release their moisture, about 5-7 minutes.
4. Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Remove the skillet from the heat and let the mixture cool slightly.
5. In a bowl, combine the cooked spinach mixture with the crumbled feta cheese and grated Parmesan cheese. Season with salt and pepper to taste.
6. Spoon the spinach and feta mixture into the mushroom caps, filling each one generously.
7. Place the stuffed mushrooms on the prepared baking sheet and bake in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the filling is golden brown and bubbly.
8. Remove the stuffed mushrooms from the oven and let them cool slightly before serving. Garnish with chopped fresh parsley, if desired.

These Spinach and Feta Stuffed Mushrooms are sure to be a hit at your Easter potluck. They’re packed with flavor, easy to make, and can be enjoyed by vegetarians and meat-lovers alike. Plus, they’re a great way to sneak in some extra veggies into your meal. 

Decorate Mindfully
While decorations can add a festive touch to your Easter brunch, they don’t have to break the bank. Opt for simple, DIY decor ideas using inexpensive materials like fresh flowers, colorful Easter eggs, or decorative tablecloths and napkins. Get creative with centerpiece ideas using items you already have at home, such as mason jars filled with seasonal blooms or a rustic wooden tray adorned with candles and greenery. Remember, it’s the thought and effort that count, not the price tag.

Hosting an Easter brunch on a budget is entirely achievable with careful planning, creativity, and resourcefulness. By prioritizing affordable ingredients, keeping your menu simple yet satisfying, and making the most out of what you already have, you can create a memorable dining experience for your guests without overspending. So gather your loved ones, embrace the spirit of Easter, and enjoy a delicious feast without breaking the bank.

Wine Maker Bryan Jones Takes the Helm

Prince Michel Vineyard & Winery has announced the appointment of Bryan Jones as its new Head Winemaker. Bringing over two decades of extensive experience in the winemaking industry, Bryan is set to elevate Prince Michel’s wine production to new heights.

Prince Michel Winery, nestled in the picturesque landscape of Virginia, is renowned for its commitment to crafting a diverse array of high-quality wines. With a focus on exceptional visitor experiences, Prince Michel stands as a distinguished name in Virginia’s flourishing wine scene, continually demonstrating leadership and innovation in the industry.

Previously the Head Winemaker, Tasting Room Manager, and Wine Club Manager at Kentucky’s largest vineyard and winery, Bryan has a proven track record of inspiring a passion for wine in customers globally. His involvement in various facets of managing the wine business, from vine to bottle, including marketing strategies and enhancing visitor experiences, has been noteworthy​​.

Bryan’s expertise in working with a wide range of American hybrid and vinifera grapes, including varieties like Aphrodite, Aromella, Vidal Blanc, Traminette, and Riesling, positions him perfectly to contribute to the diverse wine selection at Prince Michel​​. His skills in developing proprietary wine blends, managing winery and vineyard operations, and leading teams will be invaluable assets to our winery​​.

A strong proponent of education in the wine industry, Bryan is prepared to sit for the Certified Sommelier exam by The Court of Master Sommeliers and has completed the Certified Specialist of Wine Course with the Society of Wine Educators​​. His experience as Chief Winemaker at Lover’s Leap Vineyards and Winery, where he was involved in every aspect of winery management, has prepared him well for this new role​​.

Under Bryan’s leadership, Lover’s Leap Vineyards and Winery saw a significant increase in sales, wine club memberships, and the development of high-end reserve wines. He also played a pivotal role in a 12-year rebuilding and restructuring project, showcasing his capability to innovate and evolve in the dynamic world of winemaking​​.

“We are excited to welcome Bryan Jones to the Prince Michel family,” said Reo Hatfield, President and CEO of Prince Michel. “His vast experience, innovative approach, and commitment to quality are in perfect alignment with our vision for the future of Prince Michel Vineyard & Winery.”

Mardi Gras, the vibrant and festive celebration before the solemnity of Lent, is synonymous with lively parades, colorful masks, and, of course, mouthwatering cuisine. If you’re looking to bring the spirit of New Orleans into your home this Mardi Gras, look no further. 

Classic Gumbo: A Taste of the Bayou

Start your Mardi Gras feast with a steaming bowl of gumbo, the iconic Cajun and Creole soup that embodies the heart and soul of Louisiana. Whether you prefer seafood, chicken, or sausage, gumbo is a flavorful medley of ingredients like okra, bell peppers, and a dark roux. Dive into the warmth of this savory dish that’s perfect for bringing people together.

Recipe: Seafood Gumbo

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 lb crab legs
• 1 lb andouille sausage, sliced
• 1 cup okra, sliced
• 1 onion, diced
• 1 green bell pepper, diced
• 3 celery stalks, chopped
• 4 cloves garlic, minced
• 1/2 cup all-purpose flour
• 1/2 cup vegetable oil
• 4 cups chicken or seafood broth
• 1 can diced tomatoes
• 2 bay leaves
• Cajun seasoning, salt, and pepper to taste

Instructions:

1. In a large pot, make a dark roux by combining flour and vegetable oil over medium heat until it reaches a rich brown color.
2. Add onions, bell pepper, celery, and garlic. Cook until vegetables are softened.
3. Stir in the broth, diced tomatoes, and bay leaves. Bring to a boil.
4. Add sausage, crab legs, and okra. Simmer for 20-30 minutes.
5. Add shrimp and cook until they turn pink.
6. Season with Cajun seasoning, salt, and pepper to taste. Serve over rice.

Jambalaya: A One-Pot Wonder

Jambalaya is a dish that perfectly captures the essence of Mardi Gras—a melting pot of flavors and cultures. This one-pot wonder combines rice, protein, and an array of spices for a dish that’s both hearty and satisfying.

Recipe: Chicken and Sausage Jambalaya

Ingredients:

• 1 lb chicken thighs, boneless and skinless, diced
• 1 lb andouille sausage, sliced
• 1 onion, diced
• 1 green bell pepper, diced
• 3 celery stalks, chopped
• 3 cloves garlic, minced
• 1 can crushed tomatoes
• 2 cups long-grain rice
• 4 cups chicken broth
• 2 teaspoons Cajun seasoning
• 1 teaspoon thyme
• Salt and pepper to taste
• Green onions for garnish

Instructions:

1. In a large pot, brown chicken and sausage over medium-high heat.
2. Add onions, bell pepper, celery, and garlic. Sauté until vegetables are tender.
3. Stir in crushed tomatoes, rice, chicken broth, Cajun seasoning, thyme, salt, and pepper.
4. Bring to a boil, then reduce heat, cover, and simmer until rice is cooked and liquid is absorbed (about 20-25 minutes).
5. Garnish with chopped green onions before serving.

Beignets: Sweet Indulgence for a Sweet Celebration

No Mardi Gras celebration is complete without a sweet treat, and beignets are the quintessential dessert of the French Quarter. These pillowy, deep-fried pastries dusted with powdered sugar are a delightful way to end your Cajun and Creole feast. Bonus points if you enjoy them alongside a hot cup of chicory coffee.

Recipe: New Orleans Beignets

Ingredients:

• 1 cup warm milk
• 1 tablespoon active dry yeast
• 1/4 cup granulated sugar
• 3 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg
• 1/4 cup unsalted butter, softened
• 1 egg
• Vegetable oil for frying
• Powdered sugar for dusting

Instructions:

1. In a bowl, combine warm milk, yeast, and sugar. Let it sit for 5-10 minutes until frothy.
2. In a large mixing bowl, combine flour, salt, and nutmeg.
3. Add the yeast mixture, softened butter, and egg to the dry ingredients. Mix until a dough forms.
4. Knead the dough on a floured surface until smooth, then cover and let it rise for about 2 hours.
5. Roll out the dough and cut into squares or circles.
6. Heat oil to 350°F and fry the beignets until golden brown.
7. Dust with powdered sugar and serve warm.

This Mardi Gras, transport yourself to the lively streets of New Orleans by bringing the flavors of Cajun and Creole cuisine to your table. Whether you’re savoring a bowl of gumbo, diving into a plate of jambalaya, or indulging in sweet beignets, these recipes are sure to make your celebration a culinary success. Laissez les bon temps rouler—let the good times roll with these delicious dishes that pay homage to the rich food traditions of Mardi Gras!

Take your kick-off time crowd pleasers up a notch with these spiced-up versions for snacking and sharing

Photos by Dave Uhrin

Whether your Sundays are all about football this fall or you’re just looking to score a touchdown with some kicked-up shareables your family and friends will love, we’ve got you covered all the way to the end zone. These appetizer recipes from cooking instructor Jacqui Renager of Fun in the Kitchen with Jacqui are as easy to make as they are flavor-packed and fun to eat.

Renager’s hummus recipe is the stuff of legend, blended to a delightfully creamy consistency with the addition of water and signature sumac and topped with the all-important final flourish of good olive oil and spices for a beautiful presentation. Her smoked chicken tacos are over-the-top with a pineapple jalapeño salsa and chipotle aioli, both whipped up in minutes, giving them that sweet-spicy, one-two punch. And don’t forget the spinach artichoke dip in sourdough boule and homemade jalapeño poppers. We are feeding a crowd, after all.

Can’t find what you’re looking for in the grocery store in these days of supply chain issues? Does that certain ingredient you want cost about as much as a home mortgage because of inflation? Don’t sweat it, Renager says. Get creative and work with what you can find at a reasonable price. Cooking is supposed to be fun. And we promise your guests won’t complain. Unless their team is losing. Happy cooking and snacking.

All Recipes by Jacqui Renager. Fun in the Kitchen with Jacqui. CookingwithJacqui.com

Cooks Corner

Smoked Chicken Tacos with Pineapple Jalapeño Salsa

Mini tortillas
Finely shredded red and/or green cabbage
Panela or queso fresco cheese for crumbling
Smoked chicken (notes below)
Pineapple jalapeño salsa (recipe below)
Chipotle aioli (recipe below)

Smoked Chicken
If you have a smoker and the time, you can smoke your own bird, whole or just the breast. If not, support some local restaurants! Mission BBQ in Virginia Beach sells half smoked yardbirds. Pierce’s BBQ in Williamsburg sells half smoked chicken, pit cooked as well. As a last resort, use a rotisserie chicken (after you cut your chicken into pieces for the tacos, sprinkle with ½ tsp of smoked paprika and mix it up…you’ll get that nice smoked flavor).

Pineapple Jalapeño Salsa
1 cup diced fresh pineapple
½ cup diced jalapeño pepper
(seeds in to make it spicy, remove them
for milder version)
½ cup finely diced red onion
½ cup fresh cilantro, chopped
1 tsp lime juice
¼ tsp salt
¼ tsp black pepper
Combine all ingredients in a medium sized mixing bowl. Toss to combine. Refrigerate for at lease an hour before serving to allow flavors to meld.

Chipotle Aioli
4 chipotle peppers in adobo sauce
3 tbsp water
1 tsp lime juice
¾ cup mayonnaise
2 tbsp cilantro, chopped
¼ tsp kosher salt
¼ tsp coarse ground black pepper
In a small food processor (such as a Magic Bullet), puree chipotle peppers with adobo sauce and water for 1 minute. It should be paste like when done. If you are having trouble getting it to puree, add another tablespoon of water. Transfer to a separate bowl. In small mixing bowl, add the mayo, lime juice, finely chopped cilantro, salt and pepper. Stir to combine. Add the chipotle puree a little at a time until the desired taste is reached. The more you add, the spicier it will be. Make sure to refrigerate for at least an hour before serving to allow it to firm up a bit.

Assembling Mini Smoked Chicken Tacos
For each mini tortilla, layer your ingredients: tortilla, smoked chicken cut into ½-inch pieces, red and/or green cabbage, pineapple jalapeño salsa, drizzle of chipotle aioli and panela cheese. Serve on a large platter with each taco nesting up against each other. These will be the hit of the party. They have everything: smokiness, sweetness, a little bit of spice and amazing combination of textures.

Jacqui’s Famous Hummus

1 can chickpeas (rinsed and drained)
Juice of 1½ lemons
2 tbsp olive oil
½ cup water (more for thinning out in after processing)
⅔ cup tahini
1 tsp sumac
1 tsp kosher salt
1 tsp cumin
⅛ tsp all spice

Topping:
Run a spoon over your hummus to create indentations and sprinkle with:
Fresh parsley, chopped
Sumac
Cumin
Crushed red pepper
A few chickpeas
Olive oil for drizzling when ready to serve

Put all ingredients in a food processor and process for 2 minutes. The consistency should be close to pourable. It will seem too runny, but after refrigerating for 2 hours, the consistency will be perfect. If your hummus is too thick and not almost pourable, continue to process and add one tablespoon of water at a time until desired consistency is reached. Mixture should be smooth without any visible lumps. Pour into serving dish and add toppings (don’t add the olive oil until you are ready to serve). Refrigerate for at least 2 hours. Serve with pita chips or vegetables. Use as a spread on sandwiches.

Notes: Using less olive oil and more water enables this hummus to be very smooth and very light. This is different than most hummus products that can tend to be a bit gluey. The olive oil on top is a must as it brings out the flavors of the spices added to the top. If you do not like spice in your hummus, omit the crushed red pepper topping.

Spinach Artichoke Dip in Sourdough Boule

8 oz cream cheese, well softened
½ cup mayonnaise (Dukes, of course)
1 ½ tsp minced garlic
⅔ cup (76g) finely shredded gruyere, gouda or any other melting cheese
½ cup (56g) finely shredded mozzarella cheese
1 tsp course ground black pepper
½ tsp kosher salt
1 (14-oz) can quartered artichoke hearts, drained and chopped
1 jar marinated artichoke hearts chopped, drain only half of the liquid. Pour in the other half with the artichokes
12 oz frozen spinach, thawed and thoroughly drained (placing thawed spinach in a kitchen towel and repeatedly wringing it out over a sink works great)
Sourdough boule or other crusty round bread

Preheat oven to 350 degrees. Prep bread bowl: Using a bread knife slice the top of the bread off. Scoop out the inside of the bread, but do not throw this bread out. Cut the leftover bread into small “dippable” pieces for service. In a mixing bowl stir together cream cheese, mayonnaise, garlic, gruyere, mozzarella, salt and pepper.

Stir in artichokes and spinach. Spread mixture evenly into your bread boule. Bake in preheated oven until thoroughly heated and melty, about 20 minutes. Serve warm with bread pieces, tortilla chips, crackers, sliced bread…eat on anything!

Notes: The addition of marinated artichoke hearts with some of their marinating liquid makes this dip different from others you may see. That tangy depth of flavor from the marinade adds just the right tang to this wonderful game day appetizer.

Jacqui’s Jalapeño Poppers

10 fresh large jalapeños
1 8-oz block cream cheese, softened
1 ½ cups shredded cheddar cheese
2 tsp kosher salt, divided
1 ½ cups panko breadcrumbs
1 cup shredded parmesan cheese
3 tbsp olive oil
1 tsp course black pepper

Preheat oven to 400 degrees. Cut stems off jalapeños and then cut them in half lengthwise. Using a small spoon, scoop out the seeds and the pith. Set aside. In a medium sized mixing bowl, combine the cream cheese, cheddar cheese, and 1 tsp salt. Using a hand mixer, blend the ingredients until combined. Place a cooling rack in a full sheet pan. One at a time, fill each jalapeño half with some cream cheese mixture and place on cooling rack inside the sheet pan. In a small bowl, combine breadcrumbs, parmesan cheese, 1 tsp salt and pepper. Toss to combine. Add olive oil and mix well. Dip each filled pepper into the bread crumb mixture and place back on the cooling rack. Bake for 12-15 minutes or until the breadcrumbs are a nice golden brown.

Is there anything better than dumping an entire carton of chocolate candies into your buttered popcorn at the movies? It’s a snack that’s equal parts indulgent, sweet, and salty—and addicting.

We’re on a mission to recreate that movie theater feel with a chocolate cinnamon popcorn recipe that can be made right at home. Perfect for movie nights, sleepovers, or simply as a grab-and-go snack, this recipe is a great one to have in your back pocket. The seed-to-snack simplicity of popcorn makes it easy to enjoy by the handful on its own or as part of a tasty recipe.

This Cinnamon Chocolate Popcorn takes just minutes to prepare and combines two delicious flavors in one easy treat. Quick and delightful, it’s sure to become a family favorite, particularly during the cooler months when chilly forecasts call for comforting snacks.

To find more winter desserts and pop-able snacks, visit popcorn.org.

Cinnamon Chocolate Popcorn

Yield: 3 quarts

3 quarts popped popcorn

butter-flavored nonstick cooking spray

9 tbsp powdered cocoa mix (cocoa sweetened with sugar or sugar substitute)

3 tsp cinnamon

Place popcorn in a large bowl and lightly spray with nonstick cooking spray.

Sprinkle cocoa mix and cinnamon on popcorn. Toss to coat evenly. Serve immediately.