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.”
Cajun and Creole Recipes to Spice Up Your Mardi Gras Celebration
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:
In a large pot, make a dark roux by combining flour and vegetable oil over medium heat until it reaches a rich brown color.
Add onions, bell pepper, celery, and garlic. Cook until vegetables are softened.
Stir in the broth, diced tomatoes, and bay leaves. Bring to a boil.
Add sausage, crab legs, and okra. Simmer for 20-30 minutes.
Add shrimp and cook until they turn pink.
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:
In a large pot, brown chicken and sausage over medium-high heat.
Add onions, bell pepper, celery, and garlic. Sauté until vegetables are tender.
Stir in crushed tomatoes, rice, chicken broth, Cajun seasoning, thyme, salt, and pepper.
Bring to a boil, then reduce heat, cover, and simmer until rice is cooked and liquid is absorbed (about 20-25 minutes).
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:
In a bowl, combine warm milk, yeast, and sugar. Let it sit for 5-10 minutes until frothy.
In a large mixing bowl, combine flour, salt, and nutmeg.
Add the yeast mixture, softened butter, and egg to the dry ingredients. Mix until a dough forms.
Knead the dough on a floured surface until smooth, then cover and let it rise for about 2 hours.
Roll out the dough and cut into squares or circles.
Heat oil to 350°F and fry the beignets until golden brown.
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!
Game Day Gourmet Appetizers
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.
Popcorn Perfection: How to Create the Ultimate Chocolate Cinnamon Snack
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.
Budget-Friendly Meal Prep Ideas
Saving Time and Money in the Kitchen
Life is busy, and seemingly getting busier by the day. With everything you have on your calendar, from work to play dates to doctors appointments and everything in between, the notion of preparing meals can often feel like a daunting task. Balancing work, family, and personal commitments leaves limited time for cooking, leading many to resort to costly takeout or convenience foods. However, embracing budget-friendly meal prep can be a game-changer, not only in saving time but also in cutting down expenses and promoting healthier eating habits. Considering food prices are expected to continue to increase, that’s a habit we can’t afford to miss!
Meal prepping involves planning and preparing meals in advance, typically for several days ahead. This practice not only streamlines your cooking process but also encourages mindful choices in ingredients and portions, fostering healthier eating habits and reducing food waste. Here’s how to get started if you’re new to meal planning and prepping.
Plan Ahead: Start by crafting a meal plan for the week. Take inventory of your pantry, fridge, and freezer to identify ingredients that need to be used and plan meals around them. Incorporate versatile ingredients that can be used in multiple dishes to minimize waste. For example, if you plan to make beef stew one night using carrots and potatoes, you will likely have carrots and potatoes leftover in the bag. So a secondary meal for the week could be a roasted vegetable grain bowl using the carrots, potatoes, and another hearty vegetable like Brussels sprouts.
Strategize Your Recipes: Opt for recipes that are simple, versatile, and utilize affordable ingredients. Dishes like soups, stews, stir-fries, and casseroles are not only easy to prepare in bulk but also often improve in flavor over time, making them ideal for meal prepping. Consider preparing components like cooked grains, roasted vegetables, or marinated proteins that can be mixed and matched throughout the week for various meals.
Smart Shopping: Stick to your grocery list and try to buy in bulk when possible. Purchasing staples like rice, pasta, beans, and frozen vegetables in larger quantities can often yield significant savings. Don’t overlook frozen fruits and vegetables, which are not only budget-friendly but also retain their nutritional value and can be used as needed without the risk of spoilage.
Batch Cooking: Dedicate a specific time slot during the week for batch cooking. Prepare larger quantities of meals and portion them into individual containers. Invest in reusable, portion-sized containers to store meals conveniently in the fridge or freezer. This practice not only saves time during busy weekdays but also prevents the temptation to order takeout when faced with a lack of time or energy to cook. Batch cooking in particular is a huge time and money saver for breakfasts and lunches. When you’re rushing around in the morning trying to get to work, you won’t have to think about your first two meals of the day.
Minimize Food Waste: Utilize leftovers efficiently by incorporating them into subsequent meals. For instance, roasted vegetables from one meal can be repurposed into a salad or used as a side dish for another dinner. Additionally, consider freezing leftovers that you may not consume within a couple of days to prevent spoilage and extend their shelf life—soups are great candidates for freezing.
Embrace Simple Ingredients: You don’t need a plethora of exotic ingredients to create flavorful meals. Basic spices, herbs, and seasonings can elevate the taste of dishes without breaking the bank. Experiment with different flavor profiles to keep your meals interesting while using pantry staples.
Stay Organized and Flexible: Maintain an organized kitchen to streamline your meal prep process. Label containers with dates and contents to keep track of freshness. Be flexible with your meal plan; if you find a great deal on a certain ingredient or if fresh produce is on sale, adjust your meal plan accordingly to take advantage of these opportunities.
Meal Prep Recipes to Get You Started
Vegetable Stir-Fry with Brown Rice
Ingredients:
2 cups brown rice
1 tablespoon olive oil
2 cloves garlic, minced
1 onion, sliced
2 cups mixed vegetables (such as bell peppers, broccoli, carrots, and snap peas), chopped
1 cup tofu or chicken, diced (optional)
3 tablespoons soy sauce
1 tablespoon sesame oil (optional)
Salt and pepper to taste
Instructions:
Cook brown rice according to package instructions.
In a large skillet or wok, heat olive oil over medium-high heat. Add minced garlic and sliced onion, sautéing until fragrant.
Add tofu or chicken (if using) and cook until browned. Add mixed vegetables to the skillet and stir-fry until they’re cooked but still crisp.
Stir in soy sauce and sesame oil, if using, and season with salt and pepper.
Divide the stir-fry and brown rice into individual meal prep containers. Let cool before refrigerating or freezing.
Turkey and Quinoa Stuffed Bell Peppers
Ingredients:
4 large bell peppers, tops removed and seeds removed
1 cup quinoa, cooked according to package instructions
1 pound ground turkey
1 onion, finely chopped
2 cloves garlic, minced
1 can (14 oz) diced tomatoes
1 teaspoon paprika
1 teaspoon dried oregano
Salt and pepper to taste
Shredded cheese (optional)
Instructions:
Preheat oven to 375°F
In a skillet over medium heat, cook the ground turkey until browned. Add chopped onion and garlic, cooking until onions are translucent. Stir in cooked quinoa, diced tomatoes, paprika, dried oregano, salt, and pepper.
Let the mixture simmer for 5-7 minutes.
Stuff each bell pepper with the turkey-quinoa mixture and place them in a baking dish. e. If desired, sprinkle shredded cheese on top of each stuffed pepper.
Cover the dish with foil and bake for 25-30 minutes or until the peppers are tender.
Let the stuffed peppers cool before dividing them into meal prep containers.
Chickpea Curry with Rice
Ingredients:
2 cups cooked rice
2 tablespoons oil (olive or vegetable oil)
1 onion, finely chopped
2 cloves garlic, minced
1 tablespoon ginger, grated
2 tablespoons curry powder
1 can (15 oz) chickpeas, drained and rinsed
1 can (14 oz) diced tomatoes
1 can (14 oz) coconut milk
Salt and pepper to taste
Fresh cilantro for garnish (optional)
Instructions:
Heat oil in a large skillet over medium heat.
Add chopped onion and sauté until translucent. Add minced garlic, grated ginger, and curry powder. Stir and cook for another minute.
Pour in diced tomatoes and chickpeas, stirring well.
Add coconut milk, stirring to combine. Let the curry simmer for about 15-20 minutes until it thickens. Season with salt and pepper according to taste.
Serve chickpea curry over cooked rice and garnish with fresh cilantro, if desired.
Allow the curry to cool before portioning it with rice into meal prep containers.
These recipes can be easily scaled up or down depending on the number of servings needed and can be refrigerated for 3-4 days or frozen for longer-term storage.
Adopting a budget-friendly meal prep routine offers a myriad of benefits, from saving time and money to promoting healthier eating habits and reducing food waste. With careful planning, smart shopping, and efficient cooking strategies, meal prepping can transform your relationship with food, making it both convenient and cost-effective. Start small, experiment with recipes and techniques, and gradually build a meal prep routine that suits your lifestyle and preferences. By doing so, you’ll not only optimize your time in the kitchen but also savor the satisfaction of enjoying home-cooked meals that are both nourishing and economical.
DIY Spice Blends: How to Create Your Own Signature Seasonings
Creating personalized spice blends offers a unique opportunity to enhance your dishes with flavors tailored to your preferences—they also make fantastic homemade gifts. By combining various herbs, spices, and seasonings, you can produce unique blends that add depth and character to your dishes. Not to mention, homemade spice blends are often healthier, as many commercial spice blends are loaded with excess sodium. Whether you’re a beginner or an experienced cook, crafting your signature spice blends can be an enjoyable and rewarding aspect of cooking.
Understanding the Basics
Before diving into the process of making custom spice blends, it’s important to understand the different components involved in creating a spice blend that’s balanced. Spices and herbs form the foundation of these blends, each contributing distinct flavors, aromas, and intensities. Common spices such as cumin, paprika, cinnamon, cloves, and coriander, alongside herbs like basil, thyme, rosemary, and oregano, provide a diverse palette of flavors to work with.
Key Considerations
Flavor Profiles: Define the flavor profile you aim to achieve. Consider whether you are looking for a spicy, smoky, savory, or aromatic flavor. Balancing complementary and contrasting flavors is crucial for a well-rounded mix.
Ingredient Quality: Opt for high-quality, fresh whole spices whenever feasible. Grind or crush them just before blending to retain maximum flavor and potency.
Texture and Consistency: Determine the desired texture of your blend based on intended use. Experiment with grinding techniques to achieve the ideal consistency, whether fine or coarse. Different cooking methods utilize different spice blend textures. For example, if you’re grilling, a more coarse spice blend can help you achieve a delicious, flavorful crust. If you’re roasting vegetables in the oven, a finer spice blend may be better so the flavor comes through without the bite.
Creating Your Signature Blends
Follow these steps to develop your unique spice blends:
Base Selection: Choose a primary spice or herb to serve as the base for your blend. For example, cumin or paprika could be an excellent starting point.
Complementary Additions: Introduce complementary spices or herbs that enhance the base flavor. Experiment with proportions to achieve a harmonious balance. For instance, coriander or chili powder could complement cumin exceptionally well.
Experiment and Adjust: Blend small quantities of the chosen spices and taste-test your mixture. Fine-tune the ratios as needed to achieve the desired flavor profile. Small adjustments can significantly alter the final outcome.
Aromatics Inclusion: Consider adding aromatic elements like dried citrus zest, garlic powder, or onion flakes to add depth and complexity to your blend. Experiment with these ingredients for a unique aroma.
Testing and Storage: Once satisfied with your blend, store it in an airtight container, away from direct sunlight, moisture, and heat. Experiment with the blend in various dishes to fully understand its flavor profile.
Some Of Our Favorite Spice Blends
The sky is the limit when it comes to creating your own personalized spice blends. Here are a few of our favorites.
Smoky Southwest Blend:
2 tbsp paprika
1 tbsp cumin
1 tbsp chili powder
1 tsp garlic powder
1 tsp onion powder
1 tsp oregano
½ tsp cayenne pepper (adjust for desired heat)
This blend is great for homemade tacos, fajitas, or nachos, and is also delicious in chili.
Herbes de Provence-Inspired Blend:
2 tbsp dried thyme
1 tbsp dried rosemary
1 tbsp dried savory
1 tbsp dried oregano
1 tsp dried lavender flowers (optional for a floral note)
This blend is perfect on a roasted chicken or any meat or vegetable with a lighter flavor profile.
Garam Masala-Style Blend:
2 tbsp ground cumin
2 tbsp ground coriander
1 tbsp ground cardamom
1 tbsp ground cinnamon
1 tsp ground cloves
1 tsp ground black pepper
Add this blend to roasted chickpeas and cauliflower for a Middle Eastern-inspired side dish, or season a yogurt sauce with the blend before serving alongside a spiced curry.
Crafting your spice blends is an enjoyable culinary journey that empowers you to infuse your dishes with distinctive flavors. Embrace experimentation and don’t hesitate to adjust ratios or incorporate unique ingredients to suit your taste preferences. Over time, you’ll develop a repertoire of signature blends that elevate your cooking to new levels. Enjoy the process of creating and savoring the unique tastes you’ve crafted with your own hands.
Taste the South, Feel the Tradition
County Sunrise’s Unique Southern-Jewish Fusion
Photos by ASHLEE GLEN
Good morning, sunshine.”
The phrase written in bright blue and yellow letters is the first thing guests see when they walk through the doors at County Sunrise. The second? Plates piled high with smoked pastrami, latkes topped with sour cream, and the occasional Portuguese linguica. Smiling servers stream in and out, topping off coffees and bringing tables “nosh baskets” full of biscuits and pastries.
It’s a special type of restaurant—a unique-to-Lynchburg blend of Jewish flavors mixed with Southern staples. Their menu is an odyssey of tastes. The Loaded Grits Bowl, delectably creamy with a fried egg on top, feels like you’ve stepped into grandma’s kitchen on a hot summer morning just as she’s putting breakfast on the table. Their Latkes with Sweet Potato Butter and Herbed Sour Cream—crispy on the outside with pillowy potato in the center—bring to mind a Hanukkah table with friends and family bellied up for a feast. While their Southern “Matzoh Ball” Soup, tantalizingly smoky and herby, lands you somewhere in between the two.
It’s no wonder that County Sunrise has instantly become a local favorite. Stepping into the bright dining room you instantly feel as if you’re stepping into someone’s home, rather than a plaza off Lakeside Drive. Owners Ken and Jessica Hess know a thing or two about hospitality and creating a space where everyone feels welcome. As the owners of nearby County Smoak on Timberlake Road, they’ve had hands-on experience operating and growing a community hub over the last four years.
Open for breakfast, brunch, and lunch from Wednesday through Sunday, County Sunrise is also becoming known for its specialty coffee. Unlike many diners where you can be guaranteed a cup of strong black coffee and nothing else, County Sunrise offers an immense drink menu. Spiced apple lattes and marshmallow lattes line their menu, each one as decadent as the next. For the kids, steamers are also available so everyone can get in on the fun. And if a boozy brunch is more to your liking, cocktails, mimosas, lemonades, and alcoholic coffees await your tastebuds.
With a menu as diverse and delicious as theirs, Lynchburg will be noshing well for a long time.
County Sunrise 2225 Lakeside Drive, Lynchburg, VA 24501 (434) 201-8047 • countysunrise.com Breakfast served weekdays until 10:30 am, Sat. & Sun. all day
Healthy, Grab-and-Go Snacks
Simple, No Cook Recipes
Recipes & Photos by Laura Miner
Is there anything to snack on?”
It’s a question you’ve likely heard time and time again—or even thought for yourself. You find yourself raiding the fridge or pantry in between meals, hoping for something to tide you over until mealtime. You don’t want a snack that’s too heavy, you don’t want to mindlessly munch on potato chips, so what do you do? Enter these three simple no cook recipes that can be prepped in advance, so you always have something healthy on-hand.
Salami & Cheese Bites (photo above) This no-cook, 4 ingredient snack is wonderful when you’re craving something special but only have a few minutes to prep. Creamy, smokey gouda is stacked on a toothpick with savory salami, marinated artichoke hearts, and just a bit of fresh, herbaceous basil. This recipe is great sharing with friends, or for an impromptu cocktail hour served with your favorite fancy drink! Makes: 12 bites
Ingredients 8 oz. smoked gouda cheese 6 oz. (about 1/2 cup) quartered marinated artichoke hearts, drained 12 slices thinly sliced salami Fresh basil leaves Black pepper
Instructions Cut away any wax rind on the cheese, and cut the block into bite-sized cubes, about 1/2 inch each.
Skewer a basil leaf and artichoke heart on a toothpick. Fold a piece of salami twice, then skewer the salami onto the toothpick. Last, skewer the cheese on the toothpick. Repeat until all the ingredients are used.
Sprinkle lightly with black pepper and serve.
Notes: For even more flavor in each bite, add a small slice of sun-dried tomato. Store in an airtight container in the refrigerator for 3-4 days.
Goat Cheese & Pistachio Stuffed Dates Elevate your snacking game with these little bites of heaven! Sweet dates are stuffed with creamy, tangy goat cheese, then topped with crunchy pistachios and a drizzle of spicy honey. The combination of flavors and textures in every bite is simply incredible! Makes: 15-18 dates
Ingredients 2 oz. goat cheese 1/3 cup shelled pistachios 15-18 medjool or noor dates 2 tbsp. spicy honey
Instructions Remove the pits from the dates. Roughly chop the pistachios.
Use a small spoon to add a few pieces of chopped pistachios to the cavity of each date, then fill each one with about 1/2 teaspoon of goat cheese.
Drizzle the stuffed dates with the spicy honey and sprinkle with more chopped pistachios.
Notes: Make your own hot honey by stirring the honey and 1/2 teaspoon crushed red pepper together in a small bowl. Microwave for 30-40 seconds, until it begins to simmer. Allow it to cool.
To save time, buy pre-pitted dates!
Store in an airtight container in the refrigerator for 3-4 days.
5 Minute Sweet & Salty Snack Mix This delicious and nutritious snack mix is made with lots of different, ultra-satisfying, crunchy, chewy, salty, and sweet goodies. It’s great by the handful for a quick afternoon pick-me-up or movie nights at home, and it’s perfectly portable for snacking on the go. To make this recipe, simply toss nuts, seeds, dried fruit, popcorn, and chocolate together in a bowl. It doesn’t get any easier than that! Serves: 6
Ingredients 1 cup total mixed nuts (almonds, peanuts, walnuts, cashews, & pistachios are great choices) 1/2 cup dried coconut flakes 1/4 cup pepitas 1/2 cup raisins or dried cranberries 1/4 cup sunflower seeds 2 cups popcorn, cooled 1/2 cup chopped chocolate bars or chocolate chips
Instructions Add all the ingredients to a large bowl. Mix well and serve immediately!
Notes: Use unsalted nuts, seeds, and popcorn for a lower sodium snack.
Use unsweetened dried fruit and dark chocolate for a lower sugar option.
Cover the bowl tightly with plastic wrap or store in an airtight container to keep the popcorn from becoming stale.
A Restaurant for the Senses
The Reimagined Glass House Brings Creativity to Jefferson Street
By Jeremy Angione | Photos by Ashlee Glen
Jefferson Street in downtown Lynchburg is rich with an old charm that gives the area its “historic” moniker. The cobblestone streets and even the James River continually evoke a sense of nostalgia to anyone passing by.
Although several new businesses have found a home on the quiet riverside street, The Glass House has been reinvented as a gastro lounge and cocktail bar, which reopened on October 18, 2023.
Originally purchased in 2019 by Dave Henderson and a group of investors, including Jason Cudd, Gordon Cudd, Daniel Sadusky, and Nathan Kalons, the Glass House initially served as a music and events venue.
“At the time, the music scene was tough here in Lynchburg. We decided to strategically pivot so that we could create a space that hopefully would engage the community more often than a music venue might,” Henderson explained.
As owner of The Water Dog and the Hen and Hound restaurant management group, which operates Fratelli Italian Kitchen and No. 7 Rooftop Bar, Henderson wanted the reenvisioned Glass House to be a wholly unique experience within his portfolio and in the Lynchburg area.
“I just felt that we had an opportunity to bring something new and exciting to downtown Lynchburg and with such a unique space, our team wanted to challenge the food scene with an experience unlike anything in the area,” Henderson said.
To create a completely new experience, Henderson says that it was necessary to make “significant changes to the infrastructure.” Although the Glass House was initially slated to reopen earlier this year, any curious onlooker strolling by the unfinished site would likely see the amount of work the Hen and Hound team put into reimagining the space.
According to Jason and Gordon Cudd, they had to tear up the plumbing, the bathrooms, and even the kitchen, which Jason joked used to be the size of a postage stamp.
What was, even in its previous iteration, a fairly cold and gray space, is now a warmly decorated lounge colored in deep greens and browns, with gold accents dashed through the room.
Henderson says that with the help of a Richmond-based architectural firm and interior designer Sharon Norris, “We were able to pinpoint an aesthetic that so far has been working.”
According to Henderson, the inspiration for the reenvisioned Glass House is thanks, in part, to a previously popular event, Rosé Thursday.
“We knew that we wanted to capture the Rosé Thursday scene that we had previously. The people who were here for Rosé Thursday were the audience that we were searching for in the new iteration of this restaurant,” Henderson said.
Despite its new, upscale finish, for guests the Glass House remains surprisingly approachable. Scanning the crowd during the busy service would reveal a diverse demographic of guests. Various ages, races, and even fashion senses feel comfortably represented.
“This might be the most diverse restaurant that we operate. Look, I’m a guy that wears my hat backward and I still feel at home here,” Henderson said.
The accessibility of the Glass House experience extends to the comprehensive menu of small plate-style meals and signature cocktails.
While items may be pricier than a trip to the Water Dog, there are plenty of options for guests to have a unique, homey, and affordable experience.
According to Henderson, the Glass House team worked hard to make the atmosphere, menu, and prices as accessible as possible.
“I didn’t want people to feel that this is only their special occasion spot,” he said.
The menus are as diverse in their offerings as they are fun, thanks to the combined efforts of General Manager Heather Harris and Chef Candace Vinson.
“The menu at the Glass House is what I like to describe as ‘conversational food’,” Vinson said.
She says that her inspirations and hopes for her dishes come from the “every day.” Vinson likes to blend everyday ingredients to create a unique dish that will encourage guests to chat about their newfound favorites. Likewise, Vinson’s dishes are inspired by everyday people and their stories of the foods they ate growing up in their respective backgrounds.
“I am also a lover of culture. My goal is to honor the food culture in Virginia and to honor the various ethnicities of our community. It brings me so much joy when a guest finds a cultural tie in one of our dishes,” Vinson said.
Guests should take additional comfort in the care that went into the kitchen layout in which Vinson prepares their meals. What was the size of a postage stamp could now very well fit a whole other restaurant. Vinson’s kitchen is a spacious, clean, and organized space, with every ingredient and tool placed with care for efficiency.
Vinson says that her team’s current and ongoing goal for the Glass House menu is to “continue to create a bridge of familiar and unfamiliar delicacies.” She says that their farming partners are currently preparing the gardens for their Spring and Summer menu.
While the interior design and menus have received considerable focus in the new Glass House, Henderson admits that he wants the impact of the restaurant to extend outward to the community.
“I have been so appreciative of the relationships that are being cultivated on this street,” Henderson said.
The diversity of business types and leaders on Jefferson Street is a point of inspiration for Henderson, which drives him and his team to cultivate a sort of destination point for the community.
“There’s this notion of activating Jefferson Street in a way that allows all of us business owners to work together to create a whole new vibe for downtown.”
Only a few months into its reopening, Henderson says that the support for the Glass House’s new vision has been overwhelming.
“I did want us to stand out and be different, but I also never expected people to compare this space to something you might find in a larger city. Our reservations have been close to one hundred percent booked almost every night.”
While the Glass House has shifted away from its use as a venue, it will still be home to unique events such as Rosé Thursday. It also recently hosted a wine dinner in association with Antiquum Farm.
When winter ends, Henderson says the Glass House plans to extend its hours and unveil a weekend brunch menu.
Revamping Leftovers
Creative Recipes to Transform Holiday Excess into New Meals
Holiday tables laden with festive feasts often result in heaps of delicious leftovers. But after the third (or fourth) day of reheating the holiday turkey in the microwave, you may be looking for something a little different. These remnants from your celebratory meals hold the potential for exciting, innovative dishes. With just a little bit of ingenuity, your holiday leftovers can transform from ho-hum to oh-yum in no time. We’ve rounded up some ideas to get the ball rolling, but the possibilities are as endless as your appetite.
Roast Turkey: From Dinner to Sandwiches to Casseroles
The centerpiece of many holiday dinners, roast turkey, often yields plentiful leftovers. Instead of a simple reheating routine, why not craft gourmet sandwiches? Layer slices of turkey between crusty bread with cranberry sauce, arugula, and a touch of Dijon mustard for a satisfying post-holiday lunch. Alternatively, transform leftover turkey into a comforting turkey pot pie or a flavorful turkey and wild rice casserole for dinner.
Recipe: Turkey Cranberry Panini
Ingredients:
Sliced leftover roast turkey
Cranberry sauce
Sliced bread (your choice)
Sliced cheese (such as Swiss or cheddar)
Butter or olive oil
Instructions:
Spread cranberry sauce on one slice of bread.
Layer turkey and cheese on top of the cranberry sauce.
Place the other slice of bread on top to form a sandwich.
Heat a pan over medium heat and add butter or olive oil.
Grill the sandwich until golden brown on both sides and the cheese melts.
Slice and serve your gourmet turkey cranberry panini.
Mashed Potatoes: Reinventing for Breakfast and Beyond
Leftover mashed potatoes are incredibly versatile. Shape them into patties and fry for a delightful breakfast side. Topped with a fried egg, they become a hearty morning meal. Transform mashed potatoes into creamy potato soup by adding broth, sautéed onions, and a sprinkle of cheese. For an indulgent twist, try making loaded mashed potato croquettes filled with cheese and bacon, perfect for a savory snack.
Recipe: Mashed Potato Cakes
Ingredients:
2 cups cold mashed potatoes
2 large eggs
2 oz finely shredded cheddar cheese
6 tbsp flour (more may be needed depending on how creamy your potatoes are)
Oil or nonstick cooking spray, for frying
Instructions:
Stir the mashed potatoes, eggs, cheese and flour together in a large bowl. Start with 6 tablespoons of flour and add more if needed. The result should be a slightly sticky, soft dough that can be shaped into disks.
With a cookie scoop, scoop out balls from the potato dough and flatten them into thick discs between damp hands.
Heat the oil or nonstick cooking spray in a large frying pan over medium heat. Place the potato cakes in the hot frying pan and cook them until golden brown on either side, about 3-5 minutes each. Serve hot.
Cranberry Sauce: Sweet-Tart Additions to Desserts and Cocktails
That tangy, sweet cranberry sauce can do more than accompany your roast. Stir it into plain yogurt or oatmeal for a burst of flavor at breakfast. Drizzle it over vanilla ice cream or use it as a filling for thumbprint cookies to add a festive touch to desserts. Get creative with cocktails by mixing cranberry sauce with sparkling water or adding a dollop to a margarita for a refreshing twist.
Stuffing: Elevating Soups and Stuffed Vegetables
Stuffing, a holiday staple, can be repurposed in numerous ways. Use it as a base for a flavorful soup by adding broth, vegetables, and perhaps some shredded leftover turkey. Or turn it into stuffed peppers or mushrooms for a quick and delicious weeknight meal. The seasoned breadcrumbs and herbs add depth to these dishes, making them flavorful and comforting.
Recipe: Stuffing Stuffed Peppers
Ingredients:
3 bell peppers (yellow, green, red, whatever you have on-hand), cut in half
1 medium yellow onion, chopped
1 ½ cups leftover stuffing
1 ½ cups shredded cheese
1 tbsp. olive oil
Instructions:
Heat oven to 400ºF.
Place pepper halves, cut sides up, in 13×9-inch baking dish. Bake 10 min.
Meanwhile, cook onions in olive oil in a large nonstick skillet on medium heat 5 minutes or until softened, stirring frequently. Remove from heat.
Stir in stuffing and half the cheese; spoon into pepper halves. Cover with foil.
Bake 15 min. Sprinkle with remaining cheese; bake, uncovered, 5 min. or until cheese is melted and filling is heated through.
Ham: Crafting Flavorful Breakfasts and Savory Pastries
Ham leftovers offer endless possibilities. Dice them to create a mouthwatering ham and cheese quiche or fold them into fluffy scrambled eggs for a hearty breakfast. For a quick lunch or dinner, incorporate diced ham into a creamy pasta carbonara or use it as a filling in savory hand pies or turnovers, making them an ideal grab-and-go snack.
Vegetables: Reinventing Salads and Frittatas
Don’t overlook leftover vegetables. Roasted veggies can be repurposed into vibrant salads by tossing them with fresh greens, nuts, and a tangy vinaigrette. Combine assorted cooked vegetables with eggs for a colorful frittata, perfect for a light lunch or dinner. Leftover green beans or Brussels sprouts can also be stir-fried with rice for a flavorful fried rice dish.
Leftovers need not be mundane repetitions of holiday meals. With a bit of creativity and resourcefulness, you can transform them into exciting, flavorful dishes that will have everyone looking forward to round two of your holiday feast. So, roll up your sleeves, raid the refrigerator, and let your culinary imagination run wild as you breathe new life into your leftover holiday abundance.
