IN JEFFERSON’S VIRGINIA
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O U R FA B T E A M
P U B L I S H E R S | Robin Johnson-Bethke, Jennifer Bryerton C R E AT I V E D I R E C T O R | Robin Johnson-Bethke E D I T O R - I N - C H I E F | Jennifer Bryerton T E C H N I C A L D I R E C T O R | Peter Bethke G R A P H I C D E S I G N | Robin Johnson-Bethke, Danielle Burr, Barbara A. Tompkins S E N I O R E D I T O R | Sarah Pastorek O N L I N E E D I T O R | Madison Stanley E D I T O R I A L P H O T O G R A P H Y | Amy Cherry, Jen Fariello, R. L. Johnson, Sera Petras, Robert Radifera, Sarah Cramer Shields, Aaron Watson W R I T I N G & E D I T I N G | Jennifer Bryerton, Becky Calvert, Lindsey Chiles, Amanda Christensen, Caroline Hirst, Catherine Malone, Brian Mellott, Abby Meredith, Sarah Pastorek, Jisel Perilla, Madison Stanley, Brantley Ussery, Eric J. Wallace S E N I O R A DV E R T I S I N G C O N S U LTA N T | Susan Powell A DV E RT I S I N G C O N S U LTA N T S | Carter Schotta, Jenny Stoltz, Gayle Tate, Andrea Wood A D M I N I S T R AT I V E M A NA G E R | Denise Simmerman S E C R E TA RY | Christine DeLellis-Wheatley C I R C U L AT I O N | Elizabeth Vernon
Charlottesville Wine & Country Living™ is published in print biannually by Ivy Publications, LLC and has a companion website and social media. Although every effort has been made to present correct information, we do not in any way accept responsibility for the accuracy of information or for the performance or goods of businesses and organizations presented herein. No portion of this publication may be reproduced in part or in whole without the express written consent of the publisher. Copyright © 2017. All rights reserved. Ivy Publications, LLC is proud to work with a Certified Green Press. Charlottesville Wine & Country Living™ is printed on recycled content paper with up to 10% post-consumer waste (PSW) using only soy-based ink and supporting responsible forestry. You can find our paper-free digital edition online as well at CharlottesvilleWineandCountryLiving.com, and please do recycle. Printed in the United States of America.
A WARM WELCOME
o crest a hill and catch a wide vista of stunning vineyards with a Blue Ridge Mountain backdrop is a common occurrence here. Tasting the most amazing farm-to-table cuisine al fresco downtown with great, intellectual and creative people followed by a concert of a local up-and-coming band is another. It is these everyday charms we love about our community that have inspired us to take pen to paper and to celebrate the people and stories of this country-town. Grounded in centuries of rich history as the beloved home of the esteemed Thomas Jefferson and his University of Virginia, Charlottesville is the perfect
balance of tradition and innovation with a unique style all its own. The influence of Jefferson’s interests and passions surround us and mold us. In Charlottesville Wine & Country Living, we seek to express Charlottesville’s style, charming in its lack of pretense yet sophisticated. You will find not only the spirit of a landscape but also the inspiration for elegant, wholehearted living, celebrating those in our community who inspire the true meaning of authenticity. We invite you to explore our personal passion for this place and its people along with the sheer beauty of this land—a region known as Jefferson’s Virginia.
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W I N E & FOOD 20 TASTING NOTES
WINEMAKERS FROM ENGLAND
32 MEET THE WINEMAKER | Stephan Heyns
The Hodson Family’s Winemaking in Charming British Style
44 FARM-TO-TABLE NOTES 48 BAKERS | Jason Becton & Patrick Evans
CRAFTING A NEW HISTORIC BREWERY Charlottesville’s Oldest Brewpub Gets a New Look
50 MEET THE CHEF | John Hoffman 62 LOCAL FLAVORS | Cheese Pairings
The Local and International Art of Making Cheese
Preserving Heirloom Varieties of Southern Heritage Foods
LIFE & S T Y L E 76
COUNTRYSIDE FÊTES | Romantic Picnic
106 JEWELRY DESIGNER | Lynne Goldman 108 THINGS WE LOVE | CHO•ho Style
Experience the 250-Year-Old Tradition
HORSE & HOME
A Local Estate on Historic Garden Week Tour
THE BLUSH TABLE
An Elegant Al Fresco Soirée
82 Cover image photographed by R. L. Johnson. Portrait of Robin Bethke and Jennifer Bryerton photographed by Robert Radifera.
76 A RTS & CULT UR E
1 2 8 THE ARTS SCENE | IX Art Park 1 3 8 LITERATURE NOTES 1 4 2 TRAVEL LOCALLY | Clifton Inn
THE EVOLUTION OF AN ARTIST
Portrait Artist Amy Varner Branches Out into Abstract & Landscape Art
THE PASSION OF BELEZA
Husband and Wife Duo Creates World-Class Latin American Music
UVA Researchers Make Discoveries About the Immune System
THE LAVENDER ABBEY
The Historic SÃ©nanque Abbey of Provence, France
Stay in touch
Proud to be a partner with Virginia Vineyards Association, Virginia Wine Council, Jefferson Heritage Trail & Monticello Wine Trail
Jennifer Bryerton has been our co-publisher and editor-in-chief since 1998 and has a master’s in education. Her writings can be found in many of our publications.
Becky Calvert has written for a number of local news weeklies and regional magazines. Her interests span from the local wine scene to teaching an array of cooking classes.
Lindsey Chiles is currently studying for two bachelor’s degrees in journalism and public relations at JMU. She loves sharing her interests in traveling and the local Charlottesville culture.
Amanda Christensen is currently studying for a degree in media studies at UVA. She enjoys opportunities that allow her to explore and combine her passions for writing.
Abby Meredith is currently studying at the University of Virginia’s School of Law, and enjoys writing and enriching her creative side with all things Charlottesville.
Brian Mellott has a master’s degree in education and is a writer and photographer whose work shows his passion for food and the people who create it.
Jisel Perilla has worked in Panama and Colombia and has written for many publications including The Washington Post and Frommer’s, the internationally famed travel guides.
Madison Stanley, our online and social media editor, has a degree in media studies from UVA and is excited to work in the community she fell in love with while studying here.
Catherine Malone has master’s degrees in art and history and has worked as a local arts writer for many years. She is passionate about the vibrant arts community in Charlottesville.
Sarah Pastorek, our senior editor, has degrees in English and journalism, and a master’s in HR. She enjoyed working with the many talented people involved in this project.
Brantley Ussery, writer and photographer, shares his love for the region through his work in local publications as well as in Food & Travel Magazine.
Eric J. Wallace’s writing has appeared locally as well as in Backpacker Magazine, All About Beer, Twisted South, Scalawag, Canoe & Kayak, Adventure Kayak, and other national magazines.
R. L. Johnson is our co-publisher and creative director, Robin Johnson-Bethke, who began her career as a professional photographer in Los Angeles before moving into graphic design and art direction when she relocated to Charlottesville in 1994. As our company’s co-founder and visionary, she enjoys all aspects of the publishing process from story conception to graphic design to photography. Her work is often seen in many of our publications. Sarah Cramer Shields spends her days documenting people and telling stories through photography. With dual degrees in fine art photography and anthropology, she launched Cramer Photo in 2005. Her work can be seen in Charlottesville Wine & Country Weddings, Virginia Living, the Washingtonian, Garden & Gun, among other regional publications.
Jen Fariello has been taking beautiful photographs since 1996, specializing in journalistic, fine art wedding and portrait photos. Jen’s work has been featured in many regional and national publications like Time, People, Rolling Stone, Southern Weddings, The Knot, Weddings Unveiled, Southern Living and Charlottesville Wine & Country Weddings.
Sera Petras is a wedding and portrait photographer whose authentic style captures her clients love in a timeless photograph. She sees the beauty in the everyday and is inspired by her clients love and laughter. Sera’s work has been featured in The Knot and The Local Palate Magazine.
Amy Cherry has been photographing stories of life and love for 10 years. The simple moments of life endlessly inspire her and she’s thankful to call Charlottesville home after spending some time in Nashville. Her work has been featured in National Geographic Traveler, The Washington Post, Nashville Lifestyles and countless wedding publications like Southern Weddings, Brides.com and Snippet & Ink.
Robert Radifera has been creatively photographing weddings, interiors and portraits for over two decades. His work has been published in Charlottesville Wine & Country Weddings, Romantic Homes, Small Room Decorating, Home and Design, Traditional Homes Kitchens and Spectacular Homes, as well as in many other local and national publications. For the last six years, he has been the official photographer for the Charlottesville Design House project.
Aaron Watson, a wedding and portrait photographer, incorporates a unique combination of storytelling and lifestyle photography that captures the emotion, personality and beauty of the setting. His work has been featured in HGTV Magazine, Huffington Post, Style Me Pretty, The Knot, Brides, Charlottesville Wine & Country Weddings and many more publications.
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tasting A New Grape From Ancient Times Winemaker Luca Paschina plans to expand the Barboursville Vineyards’ highly regarded Octagon label with the potential to introduce an Octagon Bianco. The inspiration started with his fascination with the rare ribolla gialla grapes. This white grape variety, cultivated in Italy since the Middle Ages, stands out with its bold golden hue and unusually high amount of tannins for a white grape. Paschina tasted wine created from ribolla gialla back in the 1980s while visiting his birthplace in Northern Italy. The grape isn’t cultivated in many places, but a long way from its birthplace in Greece, this grape can be found growing on vines in California. Channeling the interest in the grape he developed 30 years ago, Paschina took note of how California nurseries cultivated the grape, and in 2015 he brought ribolla vines to Barboursville Vineyards. The year-old vines arrived on special rootstocks. Now, a year and a half since the vines were planted, they have overcome harsh frost conditions and flourished. Paschina’s dream of a fine white Octagon wine may soon come to fruition.
Governor’s Cup Heralds Successes Thomas Jefferson’s wine legacy was honored at this year’s Virginia Governor’s Cup Gala, when nine of the 12 wines chosen for the Governor’s Cup Case were from The Monticello Wine Trail. The grand winner of the Governor’s Cup was Northern Virginia’s The Barns at Hamilton Station Vineyards. Their winning wine, a 2014 Cabernet Sauvignon, was created by local winemaker Michael Shaps from grapes grown locally at Carter’s Mountain Orchard. This full-bodied wine was aged for 18 months in French and American Oak and has an acidity of 6.6 g/L. Barboursville Vineyards, Horton Vineyards, King Family Vineyards and Veritas Vineyard and Winery all had white wines selected for the Governor’s Case. While Jefferson Vineyards, King Family Vineyards, Michael Shaps Wineworks, Valley Road Vineyards and Veritas Vineyard and Winery had red wines selected. Additionally, all of these wineries won gold medals after scoring highly for their appearance, aroma, flavor, quality and commercial suitability.
Harvest Reports The 2016 harvest proved to be another successful year for the vineyards of Virginia. Whites and reds alike did particularly well with praise for Viognier, Petit Verdot and Cabernet Franc. The Taste of the Monticello Wine Trail Festival on April 13-15 is a great way to experience some of the local varietals. Many local winemakers are excited about upcoming varietals and blends as much as with those currently in the aging process. They hope the weather will be kind to the vines. “Once the buds open, the tender tissue can only survive through temperatures just around freezing, so anything colder can kill the new growth,” says Nathan Vrooman of Ankida Ridge and Stinson Vineyards. Local winemakers also shared some insights on what to look out for this season. Winemaker Stephen Bernard with Keswick Vineyards says, “We have bottled our 2016 vintage of Verdejo, and it is such a bright, acid-based wine with lots of apple, lime and gooseberry flavors. Very similar to a Sauvignon Blanc, it is meant for early consumption but will age for 3-4 years.” He is enthusiastic about sharing this wine, as the Verdejo grapes did very well last harvest. Aside from the early frost in 2016, Winemaker Michael Heny from Horton Vineyards says, “We were fortunate enough to have a ‘second season’ last year with cooler temperatures. It allowed for a ripening streak for reds, and there has been huge excitement about Petit Verdot in particular.” Horton’s 2013 Tannat (now released) produces a rich, fullbodied flavor with a strong tannic backbone, leathery fruit flavors and a long spicy finish. It’s always a busy time of the year in the vineyard and we cannot wait to see what comes of the 2017 harvest.
New & Noteworthy BALD TOP BREWING CO near Walden Hall Bed & Breakfast in Madison is Virginia’s First Historic Farm Brewery.
DRAFT TAPROOM in Charlottesville has
the largest collection of local taps in the state, with about 60 different beers, 30 of which come from Virginia.
HARDYWOOD PILOT BREWERY & TAPROOM on West Main Street opened in February.
RANDOM ROW BREWING CO in
Charlottesville opened in September 2016.
REASON BEER, a new brewery and tasting room, opens this summer in Charlottesville.
RUTH SAUNDERS OF SILVER CREEK ORCHARDS was named the Virginia Vineyard Association’s 2017 Grower of the Year.
STINSON VINEYARDS was named
one of the “South’s Best Vineyards” in Southern Living and “Top Picks for Best Wines” in The Washington Post.
WILD WOLF BREWING COMPANY received the Virginia Green Brewery award for the second year in a row.
16 OF THE 23 2017 VIRGINIA GOVERNOR’S CUP GOLD Medalists
VIRGINIA WINE’S ECONOMIC IMPACT grew to $1.37 billion between 2010
were from our region, including Barboursville Vineyards (2 wines), Cardinal Point Vineyard & Winery, CrossKeys Vineyards, Horton Vineyards, Jefferson Vineyards (2 wines), King Family Vineyards (3 wines), Michael Shaps Wineworks (2 wines), Pollak Vineyards, Valley Road Vineyards and Veritas Vineyard & Winery (2 wines).
VITAE SPIRITS DISTILLERY opened in
6.6 MILLION BOTTLES OF VIRGINIA WINE were sold in 2016 according to Governor
and 2015, according to a Frank, Rimerman + Co. report, commissioned by the Virginia Wine Board and released earlier this year. March 2017.
Terry McAuliffe’s office.
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tasting A Toast to Jefferson If you’ve never had a shrub before, it’s the perfect refresher on a warm summer day. A shrub is a nostalgic name for a vinegarbased drinking syrup popular in the 18th and 19th centuries. The concoction is easy to make, and offers a sweet-but-tart combination of seasonal fruits that blend perfectly in sodas and cocktails, giving them a deeper flavor profile. All you need is the fruit or vegetable of your choice—maybe Jefferson’s favorite, the peach—sugar and a complementary vinegar. The fruit tastes like its truest self when allowed to steep for a few days, and the vinegar brightens up the flavors. There’s been a trend in American drinking, moving away from sweet, fruity drinks like cosmopolitans, and more toward drinks with a savory, sour or bitter quality. Whether you mix your shrub with a plain soda water for a non-alcoholic refresher or add it to alcohol for a delicious alternative to acids such as lemons and limes, a shrub will add a new dimension to your drink’s palate. Visit Monticello’s blog to try out their delicious colonial recipe.
Yappy Hours at Keswick Vineyards As the temperature warms, Keswick Vineyards prepares for a new season. Just as in years past, they are welcoming a few furry friends to join the grounds each weekend. Every Sunday, beginning in May and running through October, Keswick hosts “Yappy Hours.” This family-oriented time includes visits from local animal shelters and societies. The organizations each bring dogs that are in need of a loving home for potential adoption. Throughout the day, the organizations’ dogs can visit with vineyard guests and play with other dogs on the beautiful property. In addition to having the adorable pooches on site, each Sunday, a portion of the tasting room sales are donated to the shelter present that day. Guests at Keswick Vineyards are always invited to bring their family dog to enjoy a day outside and to have some fun playing in the new fenced dog park. Here they can run freely while you relax and enjoy a glass of your favorite wine. In October, a favorite annual tradition is the Yappy Howl-O-Ween party with prizes for the best-dressed pets.
April 13 â€“ 15, 2017 â€“ Charlottesville, Va Three Days of Celebrating the Best of Virginia Wines
Ultimate Wine Enthusiast 3-Day Ticket - limited availability Single Event Tickets - on sale now
Monticello Cup Awards
Special Winery Events
Wine Tasting Event
Thursday, April 13th
Friday, April 14th
Saturday, April 15th
The Jefferson Theater
Tours and brunches
Sprint Pavilion. 25+ Wineries vip tickets available
For more event info: monticellowinetrailfestival.com
FARM TO TABLE
Winemakers from England
FROM NOTTINGHAM TO JEFFERSON'S VIRGINIA, THE HODSON FAMILY DELIVERS SUPERIOR WINEMAKING IN CHARMING BRITISH STYLE
he beautiful rolling green hills, lovely views and sweetly grazing sheep in residence among the grapevines at Veritas Vineyard & Winery evoke the beauty of the English countryside. When Andrew and Patricia Hodson moved to Virginia in 1999 to pursue their passion for wine, Saddleback Farm in western Albemarle County was simply pastures. However, the couple shared a vision; and with a little care and attention,
they believed the land could be as beautiful as England, where their romance first began. After a childhood spent in Bideford in North Devon, near the famous “Moors,” it is little wonder that Andrew was drawn to wine. The bucolic region boasts around 500 vineyards covering some 4,500 acres that produces sparkling and still wines. Together, the Hodsons started Veritas with Andrew planting five acres of grapes that were ready for production by 2001, marking its first vintage.
WORDS BY SARAH PASTOREK | PHOTOGRAPHY BY R. L. JOHNSON 24
ince Barboursville Vineyards was established in 1976 by Gianni and Silvana Zonin, we’ve watched modern Virginia vines age and refine. In recent years, winemakers and vineyards have managed to ignite a wine-preferred culture. Through a process of trial and error, production of quality wines has gained momentum and proves to have a bright future in Virginia. At Barboursville Vineyards, Italian Winemaker Luca Paschina has played an important role in bringing European culture and winemaking expertise to the local experience. He feels confident that the plantation’s adherence to European viticulture and horticulture standards would have been favored by the property’s namesake James Barbour, a sustainable agriculturalist in the early 1800s. Barbour, a Virginia governor, was a friend to Thomas Jefferson, who designed the Barbour family’s home on the Barboursville Vineyards property. Unfortunately, the home burned down in a Christmas fire in 1884, but its remains can be seen today at its original location.
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“I believe that we are in one of the MOST EXCITING TIMES of grape growing in Virginia...” says Winemaker Emily (seen above with Assistant Winemaker and brother-in-law, Elliot). “I always say that Virginia wine, when it stays TRUE TO ITS ROOTS, can compete with any wine in the market.” ......Nearly two decades later, the family has expanded Veritas Vineyard & Winery to over 50 acres of vines, 10 varietals, 17 different wines and two dozen charming sheep. The Farmhouse, which was originally the Hodson’s residence on the property, has also been transformed into an oasis of fine hospitality. “My aunt and uncle run the bed and breakfast and impeccably tend to the vines throughout the vineyard,” says Emily Pelton, the Winemaker and eldest Hodson daughter. The combination restaurant and B&B exudes sophisticated English style blended beautifully with a modern American flair. There is also a quaint cottage close by that allows guests to experience a night in the country,
waking to the scents of the grapes with morning coffee served in charming British tea cups. “I believe that we are in one of the most exciting times of grape growing in Virginia, as we start to find a focus on who we are and what is a good expression of us,” says Winemaker Emily (seen above with Assistant Winemaker and brother-in-law Elliot Watkins). “I always say that Virginia wine, when it stays true to its roots, can compete with any wine in the market.” Today, alongside Andrew and Patricia, who met when he was a doctor and she was a nurse, are their three children and their families. Their son, George, is the General
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Manager, and Chloe, their younger daughter, is the vineyard’s Project Manager. Both have vital roles in the business, where they support the operations and event side of the property. As the saying goes, “it takes a village,” and working alongside her brother and sister is truly a blessing for Emily. When she joined the family business, her love for the area and wine industry blossomed quickly while learning from her father who was the winemaker at the time. It ignited her interest in the art of winemaking and led to her obtaining a master’s degree in oenology, fermentation science. Together, Emily and her father cared for the vines and always strived to achieve natural, balanced expressions of the fruit, a belief that Elliott Watkins, Veritas’s Assistant Winemaker, supported from his first day at the farm. As a boy, Elliot’s grandparents lived beside the Hodsons in England, so when he had to complete a placement at a commercial winery for his Viticulture and Oenology degree in England, Elliot reconnected with the Hodsons, who were in Virginia. A friendship between Chloe and Elliott that began back in their childhood in England blossomed into love, and the couple married amongst newly planted vines on its highest vineyard. “I feel lucky to have my brother-in-law by my side in the thick and thin of harvest season,” Emily says. Completing the family winemaking team is Patricia’s older brother, Bill, who is also a past president of the Virginia Vineyard Association (VVA) and a gubernatorial appointee to the Virginia Wine Board. He also began his own vineyard of Petit Verdot, called Aftonshire. Recently, the family accepted the opportunity to purchase the neighboring Flying Fox Vineyard after years of successful collaboration. With the acreage and projects growing almost every year, the team divvies up the responsibilities of the vineyard with Emily handling the research side of things and Elliott handling the numbers with bottling and product. With Elliott’s experience and research in England’s booming sparkling industry, the Scintilla they produce with Chardonnay and either Merlot or Cabernet Franc has become wildly popular. At Veritas, two types of Chardonnay are made—a barrel-fermented Chardonnay called Harlequin and a steel-fermented Chardonnay called Saddleback. The Harlequin, aged for six months in new French and
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explorebundoranfarm.com | 434-987-8572 HOMESITES OFFERED BY NATURAL REALTY, LLC | CHARLOTTESVILLE, VA | LICENSED TO SELL REAL ESTATE IN VA These materials are intended to provide general information about certain proposed plans of Bundoran Farm. All materials, photos, renderings, plans, amenities and improvements are subject to change. This is not intended to be an offer to sell property in Bundoran Farm, nor a solicitation of offers to residents of CT, HI, ID, IL, NY, NJ, & OR, or to residents of any other jurisdiction where prohibited by law. Any promotions associated with this offer are limited and Natural Retreats has the right to change those promotions at any time at its sole discretion.
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Elliott shares, “With every BOTTLE OF SPARKLING that people open, I feel they are CELEBRATING something. To produce a product that is shared in that moment is VERY SPECIAL.” American oak, is a soft, yellow-gold color exuding notes of lemon curd, ripe honeydew melon and golden delicious apples. While the Saddleback is aged in stainless steel, its pale gold color, and flavors of fresh fruit salad brimming with apples, pears and white melon counter-balance the full mouthfeel from lees aging, or allowing a finished wine to sit on the lees to extract flavors. A versatile grape that can be expressed in many different styles, Chardonnay is a staple in the Virginia wine industry. In the U.K., it is grown largely with the intention of using as a fundamental ingredient of the finest sparkling wines. Veritas’s Mousseux Sparkling refers to the French word “mousse,” meaning bubbles, and has a pale pink color with salmon highlights. Extra dry, the elegant rosé was made in the traditional method used in Champagne, France, and winemakers Emily and Elliott sometimes use Cabernet Franc, Merlot or both in this varietal.
“Sparkling wine is one of my favorites to be a part of,” Elliott shares. “With every bottle of sparkling that people open, I feel they are celebrating something. To produce a product that is shared in that moment is very special.” Emily’s favorites to make are Sauvignon Blanc, the first grape to come in, and Petit Verdot, the last batch of grapes to cross the cellar door for the year. The vineyard’s nod to its British roots shines through with its Claret, a deep ruby red wine with rich flavors of black fruit, added olive and mocha notes. The Claret is typically a Bordeaux blend that got its name from the Brits back in the 15th century. Whether it be a sparkling, Chardonnay or Claret, the vineyard’s classic principles of viticulture and vinification support the family’s belief that “the truth in our wine comes straight from our vineyard as an expression of the land where we live and work.” In vino veritas. ~
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WORDS BY SARAH PASTOREK | PHOTOGRAPHY BY R. L. JOHNSON
Stephan Heyns CrossKeys Vineyards’s Winemaker Stephan Heyns continues to embark on new projects and new varietals. Heyns studied Viticulture at Elsenburg College in South Africa and has experience in three different continents. His time in Australia supplied him with contrasting views to South Africa’s wine operations. Before coming to CrossKeys in 2008, he spent time working at both Jefferson Vineyards and Oakencroft Vineyards.
Why winemaking? What got you into it, and how long have you been doing it? Winemaking has always been a passion of mine since I grew up on a vineyard in South Africa; this is where my love for grapes started. Being a part of the harvest year after year sparked my desire to take it further and make wine out of the same grapes that I helped grow to full maturity. I started working in winery operations in 2001 but took on the role of winemaker in 2006. What is one tradition you feel strongly about continuing at CrossKeys that has played into its success? During harvest time, it can get very busy and depending on uncontrollable factors like weather, you need to put in extra time and care into processing and caring for the grapes brought in. Since becoming the Winemaker, I feel I have set a high standard of commitment and hard work when receiving, processing and developing grapes into wine. This way, you get the most out of the grapes year after year. During harvest time—no matter how early, how late at night or how much work needs to be done—I make sure it all gets done correctly to ensure we get the best out of the grapes. Where or from whom did you learn the techniques you use at CrossKeys Vineyards? I have been fortunate to have learned many techniques from three different countries and regions. Over the years,
I have leveraged my experience and knowledge to refine the techniques I feel work best with the types of grapes here in Virginia. As I create wines, I think about how I can transform various features of a grape into the ideal wine for CrossKeys’s consumers. What experiences led you to CrossKeys? My intention after completing my studies was to take over the family vineyard. However, after graduating, I decided to go to Australia to learn how a different region’s vineyard and winery operations differed from South Africa. I came to the United States in 2003 and worked at Jefferson Vineyards as a Winery Intern and then the Assistant Winemaker. In 2006, I became the Winemaker at Oakencroft Vineyards, and in 2008 I joined CrossKeys Vineyards as the Winemaker. Which grapes did extremely well at CrossKeys this past year? We had a very successful 2016 harvest. Our white grape varietals turned out well, but I was very happy with how our red grapes turned out this year. Some of them that I was most proud of were: Tannat, Touriga, Petit Verdot and Cabernet Sauvignon. Tannat and Cabernet Sauvignon are two of our newest grapes in our estate vineyard, so to see their maturity come out quickly was very exciting. Touriga and Petit Verdot have been “staples” within our estate vineyard but are steadily becoming more and more complex and mature, thus producing flavorful wines.
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Photo Courtesy of CrossKeys Vineyards
Of all the wines you have made, which is your favorite and what makes it your favorite? Petit Verdot. I love the dimension and structure that I can get from it. The Petit Verdot varietal has incredible aromatics with bold characteristics, however it’s not too overwhelming and overall satisfies my palate. Do you have any new projects or events on the horizon? We are planting more vines this year to fulfill our needs for future yield/production. After that, we will be expanding the winery. CrossKeys’s overall success has outgrown the current winery, and in order to process the increased production needs, we will need to expand. What are your goals and aspirations for the Virginia wine industry? The Virginia wine industry has come a long way in the last decade plus. Virginia wines have shown well compared to other U.S. regions and countries, and we are slowly starting to receive recognition as a wine region. I would like to see the Virginia wine industry start to expand outside the state of Virginia so that we can be known as an established wine region throughout the country. What do you feel personally ties you to Jefferson’s Virginia? I came to Virginia in 2003 and started my U.S. winemaking career here in the Virginia Monticello wine region, so I feel very connected here. Over the last 14-plus years, I have transformed my style and techniques to emphasize the best flavors of various varietals and blends that thrive here.
What bottle of wine is open in your kitchen right now? My wife and I love the Meritage 2014. Its dark fruit aroma and palate makes it an enjoyable wine to drink, but we also love pairing it with a nice steak or a grilled rack of lamb. Corks vs. Screw Caps? Wood barrels vs. Stainless? I based my choice on the wine that I am trying to create. For wines that I would like to see aging in the bottle to bring out more characters in the wine, I will use wood barrels for aging and corks when bottling. For a wine that’s purpose is to be fruity and elegant and to be consumed young, I like to keep it simple and use steel tanks and screw caps. Do you see yourself as a scientist or an artist? I feel I am more of an artist. I like to work with the foundation flavors of grapes and layer them on top of each other to create wines that are aromatic and flavorful. I believe it is that creative nature that guides my decisions when I am making wine. In closing, what would you like to share with wine consumers? I believe wine is truly about the experience a person has. For the consumer, there is no right answer to which wine is best, only which wine you enjoy. Find your “go to” wine that you can enjoy from day to day, but also challenge yourself from time to time so you can experience what other flavors, different varietals and blends can offer. This will help you broaden your wine tasting horizon and learn how to experience more after every new tasting. ~
Crafting a new historic brewery CHARLOTTESVILLEâ€™S LONGESTRUNNING BREWPUB AND STORIES OF ITS TRANSFORMATION
WORDS BY BRANTLEY USSERY | PHOTOGRAPHY BY AARON WATSON 36
wo blocks south of the historic pedestrian Downtown Mall in Charlottesville sits an old, weathered brick building, teeming with stories of a vibrant and unique past. Through the years, this building has undergone a transformation that has taken it from a hay and grain warehouse to a popular seafood restaurant, and then to ultimately the oldest and longest-running brewpub in the Charlottesville area. South Street Brewery has been winning the hearts of craft beer lovers near and far for almost two decades, but thereâ€™s much more to this legendary local brewery than good beer. The South Street neighborhood is a hodgepodge of old, historic buildings, inns, businesses and homes located directly adjacent to train tracks that still rumble daily with freight cars slowly passing through the city. Music aficionados will also likely recognize the infamous pink warehouse next door, which shares a wall with the
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brewery. It was on the rooftop of that pink warehouse, that a fledgling hometown group by the name of the “Dave Matthews Band” held its first official gig on a warm, spring evening in May of 1991. In the 1890s, the building that is now South Street Brewery, was home to H.H. Hankins Hay and Grain warehouse. In fact, remnants of this past life can still be found peppered throughout the brewery, including old signage and artifacts that have somehow survived the more than 100 years. Perhaps most remarkably, a tattered and yellowed receipt dating back to the days of the hay and grain warehouse was recently found firmly wedged in a tiny, narrow crack in one of the wooden beams supporting the structure. Eventually the space became a popular seafood restaurant that remained in operation until the 1990s. Two men at the forefront of the craft beverage movement were Fred Greenewalt and Duffy Pappas, who purchased the building on South Street, with visions of turning it into Charlottesville’s first brewery. South Street Brewery officially opened its doors in 1998, offering thirsty patrons a place to sip on some carbonated concoctions. Now, the shining, stainless steel tanks are clearly visible behind the bar and are located in a portion of the building that did not even exist a few years prior to the brewery’s opening. The part of the Brewery that is now home to these enormous brewing tanks was previously an alleyway. At this time, the brewery’s massive wood-burning fireplace, the creaky hardwood floors, and a number of large, high-backed wooden booths gave off a laidback vibe. Over the years, South Street Brewery began to build its reputation for cranking out good, quality beer. However, changes loomed on the horizon, and they would ultimately shape the future of the brewery
SOUTH STREET BREWERY WAS ONE OF THE FIRST BREWERIES IN VIRGINIA TO TAKE ADVANTAGE OF THIS PROCESS, WHICH USES BOURBON BARRELS TO INFUSE A UNIQUE AND UNMISTAKABLE FLAVOR TO THE BEER—ONE OF MANY TECHNIQUES THAT LANDED SMACK THE VERY FIRST VIRGINIA BEER CUP. and craft beer in the Charlottesville area for years to come. Duffy Pappas eventually sold his share of South Street Brewery to a gentleman by the name of Jacque Landry, a brewmaster from Colorado, which was the craft beer mecca of the nation at that time. Applying his years of expertise, Landry received the Gold award at the 2000 World Beer Cup in the Pale Ale category. Even to this day, it is the only beer east of the state of Montana to ever win Gold in this category. In addition to producing awardwinning beers, Landry would ultimately take an aspiring brewmaster by the name of Taylor Smack under his wing. Smack made the move to Chicago to study brewing techniques at the renowned Siebel Institute. He would
then take the position of Head Brewer for Goose Island’s brewpubs in Chicago. It didn’t take long for him to tire of the long, brutal Chicago winters, and he eventually came back to South Street Brewery in 2001, but this time as a brewer, along with his girlfriend and future wife, Mandi. By 2002, he would be the sole brewer for the establishment, which is a title he would proudly hold until 2007. It was during this time that the beer selection continued to expand and evolve. Smack brought different brewing techniques to the table, including the process of barrel-aging beers. South Street Brewery was one of the first breweries in Virginia to take advantage of this process, which uses bourbon barrels to infuse a unique
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THE MALT AND MILLING ROOM ... IS NOW PROMINENTLY SITUATED AND FRAMED BY GLASS SO CUSTOMERS CAN GET A BEHIND-THE-SCENES GLIMPSE INTO WHAT IT TAKES TO GET THE BEER FROM ITS INFANCY STAGE TO THE FINAL PRODUCT.
and unmistakable flavor to the beer—one of many techniques that landed Smack the very first Virginia Beer Cup. By this point, a crowd of “regulars” would assemble nightly, while taking advantage of weekly specials like the wildly popular “Two-Dollar Tuesdays.” In 2007, the Smacks, decided to leave South Street Brewery in an effort to venture out and start a brewery of their own. Situated on a small, grassy knoll in northern Nelson County, Blue Mountain Brewery began. But in 2013, the owners of South Street Brewery reached out to the Smacks with a proposition-to buy into South Street Brewery to become part owners.
Weighing all of the pros and cons, the Smacks made a deal in July of 2014 to purchase South Street Brewery. “Although coming back to brew in Virginia was a homecoming, this was like moving back into my childhood house,” says Smack, regarding the decision to acquire South Street Brewery. But it was clear from the beginning that this would mark a new, fresh start for the now 16-year-old brewery. There was going to be an overhaul and a rebirth. A few months later, after being closed to the public for renovations, the new South Street Brewery came to the scene in November 2014. The changes to the new South Street Brewery are
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BUT THE BREWERY MADE SURE TO HOLD ON TO CERTAIN FAN FAVORITES. THE BEST-SELLING BEER REMAINS SATAN’S PONY, THE BREWERY’S EVER-POPULAR AMBER ALE.
evident when you walk through the door. The large, high-backed wooden booths were removed, with sleek, contemporary tables taking their place. The malt and milling room, previously hidden from view, is now prominently situated and framed by glass so customers can get a behind-the-scenes glimpse into what it takes to get the beer from its infancy stage to the final product. The long, copper bar surface, one of the most recognizable bars in the area, also saw some changes. A little rough around the edges, the bar was not completely lost. They placed pieces of the old, copper bar in six strategic places throughout the brewery, now repurposed as artwork on the walls. A close look at the piece of the bar located above the fireplace will reveal a circular ring, permanently preserved, where a glass of beer rested time and time again in the exact same place. The Brewery’s beer went through an overhaul as well.
Some beers, like the popular JP Ale, were scratched from production to make way for new and interesting brews, including a Russian-style Imperial Stout aged with cocoa nibs. This beer was dubbed “Anastasia’s Chocolate Fantasy” and was named after Anna Anderson, a Charlottesville local known for her claims to be Anastasia, daughter of the last Tsar of Russia. But the brewery made sure to hold on to certain fan favorites. The best-selling beer continues to be Satan’s Pony, the brewery’s everpopular Amber Ale. Despite all of the twists and turns, the changes in ownership and the changes in beer, the essence of South Street Brewery has stayed the same throughout the years and throughout the beverages. At the end of the day, it’s all about the beer and sharing it with good friends. That’s the way it has been since the day the brewery opened, and that’s the way it remains to this day. ~
Photo by Brent McGuirt
WHERE TRADITION IS ALWAYS NEW
Farm-to-Table THOMAS JEFFERSON MEDAL
BONE DOCTORS SAUCE
Every year on Thomas Jefferson’s birthday, the Foundation at Monticello and UVA join together to award the Thomas Jefferson Foundation Medal to outstanding individuals who embody excellence in fields of interest to Mr. Jefferson. This year, one of the recipients of The University’s highest honor is Alice Waters, grande dame of America’s sustainable food movement. The founder of the legendary Chez Panisse restaurant in Berkeley, California, and the Edible Schoolyard Project, Waters has been the Vice President of Slow Foods International for a decade and a half and has written 15 books. When she comes to Charlottesville, Waters will give two talks for the Founder’s Day Celebration: one at 9:45 a.m. on Monticello’s West Lawn as the keynote speaker and another at 3:30 p.m. at UVA’s Garrett Hall. Both of these appearances by Waters are free and open to the public. Photo top left by Amanda Marsalis.
For David Heilbronner and Bruce Wilhelmsen, it wasn’t enough to be successful orthopedic surgeons. The two men, who met working at UVA, have been friends for over 35 years and now run their two-person company devoted to the production of a spice blend, a hot sauce and their five kinds of barbeque sauces. “With all the health care changes, we finally said, ‘We’re making hot sauce instead,’” Heilbronner, a life-long Charlottesville resident who is now retired from medicine, quips (Dr. Wilhelmsen still practices in North Carolina). The brand has its origins in the Charlottesville institution SOCA, where Heilbronner sold sandwiches to much acclaim as a fundraiser for his daughter’s team. After selling at a few farmers’ markets, the two took their sauce to the Fancy Food Show in Washington, D.C. in 2011, and when it won an award, they knew they had something more than a hobby. Bone Doctors products are free from high fructose corn syrup, artificial anything, GMOs, and gluten, and the products with apple cider vinegar (including their latest barbeque sauce, Isaac’s Apple) use apples from the Shenandoah Valley. Photo top right by Rachel May Photography.
BAKING PASTRY WITH BEER Paradox Pastry Cafe in Charlottesville plays with chocolate flavor in many ways, in its croissants, dark chocolate ganache, a flourless torte and a variety of cookies. Owner Jenny Peterson also makes a chocolate cake that uses hoppy beers and stouts to pick up the nuances of the chocolate flavor. Called the “Black Out Cake,” it combines chocolate with Parkway Brewer’s Raven’s Roost Baltic Porter or Blue Mountain Brewery’s Dark Hollow Stout to deepen (but not sweeten) the cake’s taste. To take it over the top, Peterson sandwiches the layers with a dark chocolate ganache. The result is a nearly obsidian-colored melding of complex, unrelieved chocolate flavors. Since the brews Peterson uses in the batter all have chocolate notes, feel free to pour one of them alongside a serving of the cake for more synchronicity. Photo bottom left Courtesy of Paradox Pastry.
TOM TOM FOUNDERS FESTIVAL Charlottesville’s Tom Tom Founders Festival, April 10–16, is celebrating its fourth year of Farm-to-Table Restaurant Week to highlight what founder Paul Beyer describes as “the locavore hotspot” that Charlottesville has become. “The premise of the festival is celebrating the area as a hub for entrepreneurs and innovators, and the local food industry here proves this point.” Charlottesville’s finest chefs and restaurants post their prix fixe three-course dinner menus at the Tom Tom website (tomtomfest.com), taking advantage of central Virginia’s spring foodshed to create a variety of gastronomic opportunities all locally sourced. Photo bottom right Courtesy of the Tom Tom Founders Festival.
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Number #1 Top Rated Winery in Central Virginia
2016 Virginia Green Travel Star Award
Green Winery of the Year
Farm-to-Table MOREL SEASON
PAIRING BERRIES & CHOCOLATE
Blink and you might miss it—morel season in central Virginia, often in early spring, is only a few weeks long. These delicious fungi make their appearance in wooded areas near poplar, ash and elm trees, as well as in old apple orchards. They require patience, a keen eye and some insider information. The folk legend is that it’s best to start your hunt when the oak leaves are “the size of squirrel ears,” says morel enthusiast Mark Jones. Jones, who cultivates mushrooms at Sharondale Farms (not morels, which must be hunted), says even he doesn’t have too much luck convincing friends to share their favorite hunting locations. But when he gets his hands on the morel, he loves it classically sautéed in butter, or stuffed with cheese or crabmeat. Jones and other mycophiles have recently launched the Charlottesville Mycological Society’s Facebook page; future mushroom walks and hunts for less mysterious mushrooms will be announced there.
Warmer weather brings the return of berries to our area. Strawberries mark the start of the season and luckily, pickyour-own options abound around Charlottesville, with May and June’s strawberries giving way to cherries, blackberries and finally blueberries and raspberries. Phyllis Hunter, owner of The Spice Diva, enjoys raspberries and chocolate in any combination, from a flourless chocolate cake with raspberry sauce to simply trading a bite of a chocolate bar and a nibble of fresh berries. For a decadent treat with cherries, she suggests making a simple syrup of half water and half sugar, and then, once the sugar has dissolved, adding the turkish Urfa chile and some chocolate liqueur. Marinate for two to three hours before serving over any of the usual suspects—pound cake or ice cream. The “raisiny,” dark coffee taste of the chile and the liqueur play off the fruit notes of the cherries. Make sure to make the most of these seasonal treats: the truism that local is better particularly applies to these fragile fruits.
SNOWING IN SPACE Snowing in Space Coffee Company recently opened a storefront, The Space Lab, on West Main Street in Charlottesville, where coffee drinkers can choose from a variety of single-sourced, cold-pressed coffees. Founded by Charlottesville residents Joel Artz, Paul Dierkes and Damian Warshall, Snowing in Space seeks to bring the attention and care of the craft beer industry to coffee. Working with local roasters like Trager Brothers, Shenandoah Joe and Lamplighter to develop the specific notes and characteristics of the beans, Snowing in Space then cold brews the coffee and stores it in a nitrogen keg. When the coffee is poured from the tap, the result is much like watching a pint of Guinness being poured. There’s a cascading effect from the nitrogen and the coffee forms its own head like an exaggerated crema. Those who want their coffee hot will be poured cold-pressed coffee that goes from the keg through a heater on its way out. Their coffee process results in more intense flavor profiles, less bitterness and a deep creaminess from the nitrogen.
FRENCH CREPES AND WINE In 2006, the Delfosse family started “Crepe Day” at their vineyard in Faber as a fun and tasty way of acknowledging their French ancestry. New owners Adrienne and Michael Albers will enthusiastically continue that tradition, hosting the event two Sundays a month. A rotating staff of chefs prepares the crepes, but often Adrienne and Michael are manning the stove. “We have a lot of fun coming up with different things,” the couple says. Recently a braised beef crepe was prepared with roasted potatoes and a red wine reduction made from Delfosse Vineyards & Winery’s Grand Cru, and they’ve paired a chicken chili crepe with a white Bordeaux sauce as well. The salads that accompany the crepes have vinaigrette dressing made from Delfosse wines. The savory crepes are all paired with recommended wines; and as for the dessert crepes, these also change each time but always include a classic crepe with sugar and orange liqueur. These pair well with the Delfosse portstyle wines, which are offered in both red and white. “This is a french vineyard,” Adrienne declares. “This is our nod to our french roots, and it’s a lot of fun.”
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J A S O N B E C T O N & PAT R I C K E VA N S Bakers
The scent of fresh baked goods and a steady stream of delicious dishes flowing from the kitchen are commonplace at MarieBette Café and Bakery. Two years ago, owners Jason Becton and Patrick Evans decided to forgo the hustle and bustle of New York City and resettle with a business of their own and to raise their young daughters (for whom the cafe is affectionately named). Patrick finds passion in the bakery, while Jason feels most confident in the kitchen. Using local ingredients, the café serves unique dishes without being too complex. Patrons will never look down to find unrecognizable ingredients on their plate. The Tuna Niçoise salad, a mixture of sweet gem lettuce, albacore tuna, tomatoes, egg, haricots verts, niçoise olives and boquerones, is one example of a lunchtime delicacy. Patrick uses his baking skills to create fresh-baked items daily. The couple’s belief is that fresh bread should be purchased every day. The Brioche Feuilletée is the most popular baked good served at MarieBette and follows a three-day preparation protocol. “It is mixed the first day, layered the second day
and baked on the third day,” says Patrick. Bakers can be found bustling around the establishment beginning at 4 a.m. each morning, preparing already mixed and formed dough. Sourdough loaves, baguettes and pastries file into the oven to meet the 7 a.m. opening of the bakery. Items are then baked continuously throughout the morning. “Our establishment is all about simple food done really well with quality ingredients,” says Jason. “We’re not trying to reinvent the wheel or do anything too unapproachable.” The simple nature of Jason and Patrick’s menu is a cultivation of ideas drawn from various culinary influences. Taking each prominent experience, from the International Culinary Center to living in Europe, the pair found their place in Charlottesville. Creating an experience for each customer is the most rewarding aspect Jason says. Whether it’s to meet a friend for lunch or to celebrate a birthday, he feels as though they have accomplished their initial goal—creating a positive food experience for the community. ~
WORDS BY LINDSEY CHILES | PHOTOGRAPHY BY JEN FARIELLO
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WORDS BY SARAH PASTOREK | PHOTOGRAPHY BY JEN FARIELLO
John Hoffman Executive Chef John Hoffman's influences at an early age pushed him into a career in cuisine. After studying at the College of Culinary Arts at Johnson and Wales University, he pursued a variety of positions, from corporate sous chef tournant at Hershey Entertainment & Resorts to sous chef at The Sanctuary Hotel at Kiawah Island Golf Resort and the Aroojis Wine Bar. Each gave him a different experience to bring with him to Keswick Hall’s Fossett’s.
What is your first food memory? When I was a child, the whole family would have Sunday dinners at my great-grandparent’s house. They lived on a small farm in rural Pennsylvania. Smoking corn in the late summer was one of my first memories. We would stack corn on a piece of steel over a fire and take turns spraying the burlap sacks with a hose to keep it from burning. Do you have a favorite ingredient to work with? I go through cycles on my favorite ingredient or technique for cooking. There’ll be a couple of weeks when I want to try and put everything in the smoker. Currently, I’m all about the Tokyo Turnips we pull from our garden. They are such a versatile ingredient that lends itself to an array of cooking techniques, including smoking. Is there a new dish that you are especially excited about adding to Fossett’s menu? I’m looking forward to perfecting our Burrata salad for the summer. I’m working with our cheesemonger to secure the cheese locally. We’re still working on the set—pickled rhubarb to cut some of the fat, powdered blueberries for a sweet component and Mizuna from our chef’s garden for an earthy element. It’s going to be a cool summer salad for those warm evenings. What local foods do you incorporate into your menu? At Keswick Hall, we’re fortunate enough to have Yara Acker and her team nurture a small chef’s garden on the property. We sit down at the beginning of the year to plan out our heirloom produce for the rest of the year. This is
really what drives the menu here at Fossett’s. We also work with a variety of local farmers to bring in everything from oyster mushrooms from Sharondale Farm to Monrovia Farm half cows. We’re lucky in this region to have such a variety of diverse microclimates. We find most of our proteins and produce right here in Virginia. What do you like to cook for your family at home? My wife has a strong influence on what I cook at home. We really enjoy picking up a Free Union Farm chicken from the Saturday market. We stuff the cavity with a Meyer lemon, fresh thyme and a few spring onions. Then we just rub the bird with kosher salt, cracked black pepper, olive oil and roast. It’s so simple but it’s our go-to. What changes are you looking to make at Fossett’s? We’re looking to make a continued push for creating unique flavors from local, quality ingredients. I’d love to get a tasting menu up and running in Fossett’s. It would ideally rotate monthly, inspired by our chef’s garden and regional proteins in peak season. We want to create an inviting atmosphere that you can come out and enjoy a great meal more frequently, not only on special occasions. What do you like best about living here? Hands down, the people are the best part of the area. I’ve lived in a few cities, and not everywhere has been so warm and inviting. I know we can create a positive change on the cuisine in the region. A willingness to try new foods from the community has been a huge motivation for me to get into the kitchen and experiment on a daily basis. ~
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Courtesy of Executive Chef John Hoffman of Keswick Hall’s Fossett’s “My siblings and I would spend our summer days with our grandparents on their farm. My grandmother would always have a grapefruit in the morning with breakfast. I remember hating the grapefruit because of the bitterness. However, when the rhubarb was in she would sprinkle it with sugar and we would devour it. There is something about that flavor that takes me back to when we were outside exploring the woods all summer.”
Pickled Rhubarb INGREDIENTS 3 Rhubarb Stems (bias slice) 1 Serrano (each jar) (seeded) 1 ½ cup Apple Cider Vinegar 1 ¼ cup Water 1 cup Rice Wine Vinegar 1 ½ cup Sugar 1 ½ teaspoon Coriander Seed ½ teaspoon Whole Black Pepper 3 Whole Cloves (each jar)
INSTRUCTIONS 1. Sterilize two mason jars. 2. Cut rhubarb stems into ¼” slices. 3. Add rhubarb to sterilized jars. 4. Combine all ingredients into a pot (except rhubarb) to make a brine. 5. Bring to boil. 6. Pour brine over stems, wipe the rims of the jars, seal and turn them upside down until cool. 7. Refrigerate for 24 hours. Then enjoy your rhubarb over the next week.
2 Star Anise (each jar) 1 Cinnamon Stick (each jar) ½ teaspoon Cardamom 1 Bay Leaf (each jar)
*This recipe makes two 1-quart mason jars. Photography by Jen Fariello
A historic estate of distinguished wines, ravishing cuisine, and accommodations of sustaining beauty.
The Cheesemonger AWARD-WINNING CHEESEMONGER NADJEEB CHOUAF CELEBRATES BOTH THE LOCAL & INTERNATIONAL ART OF MAKING CHEESE
WORDS BY BRIAN MELLOTT | PHOTOGRAPHY BY SARAH CRAMER SHIELDS
hroughout much of Europe, cheesemaking is local, artisanal and tells the story of a particular region or even of a specific town. It lends a spectacular variety to the industry and a sense of pride for specific geographical offerings. In the United States, we often find cheeses lumped into very broad taste categories, like cheddar or blue, neglecting the subtle differences that come about when creating the same types of cheese with milk from different sources. As one of the countryâ€™s premier cheesemongers and as a major influence on the local cheese community, Nadjeeb Chouaf, the owner of Flora Artisanal Cheese in Charlottesville, is hoping to change this. He is not only certified by the American Cheese Society but also won the 2016 Cheesemonger Invitational, setting him apart among his peers. According to Chouaf, there is no defined path to becoming a cheesemonger. The American Cheese Society requires 4,000 hours of work and education in the cheese profession before you are even eligible to sit for the three-hour certification exam. Chouafâ€™s path was anything but conventional. He grew up in Charlottesville and Baltimore. After attending the University of Oregon to study cello performance and spending some time in Portland, he moved back to Charlottesville to be close to his family. He took a job at Whole Foods in the cheese department and, right away, realized what he had to do.
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One of the REASONS HE DECIDED to open his shop in Charlottesville was because of its local food movement with DEDICATED FARMERS... “[At Whole Foods], I met a cheesemonger who seemed to know the answer to every question,” Chouaf notes. “When he left, I looked around and thought, ‘Well, someone ought to learn this stuff.’” Chouaf grew up in a family that loved and appreciated food. With his mother having lived in France, Chouaf had the opportunity to visit the Savoie region many times when he was growing up. In this mountainous part of France, Chouaf was introduced to all sorts of cheeses and
cheese dishes like raclette, where cheese is melted and scraped onto your plate, and tartiflette, made with potatoes, cheese, lardons and onions, and savory crêpes. “There were constant fights over seasoning each other’s dishes, cooking times and proper technique,” he remembers. That love of food has followed him on his path as a cheesemonger. After deciding to steer his career towards cheese, Chouaf began reading every cheese book he could find. The best at the time was Cheese Primer by Steven
Jenkins. “I would ride the bus to and from work every day and read it backwards and forwards,” he recalls. As with so many other pursuits in life, the best way to become a cheesemonger is just to do it. “You work for some of the top shops, get your hands on all sorts of cheese, and get reps every day selling it,” Chouaf explains. Unfortunately, those opportunities were not really available in central Virginia, so Chouaf started calling those top shops and offering to spend his vacation time to travel and work with the top people in the profession. In his travels, Chouaf found a different way to sell cheese than what was available in the Charlottesville area. So, he opened up a European style cheese counter that now sits in Timbercreek Market in Charlottesville. This cut-to-order shop stocks specialty cheeses from all over the world. He continues to travel to attend specialty food shows, judge competitions, visit established producers and discover new ones. It is this focus on small creameries that produce the best product that make Chouaf such an important part of the Charlottesville cheese scene. One of the reasons he decided to open his shop in Charlottesville was because of its local food movement with dedicated farmers and producers like Caromont Farm located in Esmont, just south of Charlottesville. Chef Gail Hobbs-Page started Caromont in 2007 with a goal of creating cheeses that represent the essence of central Virginia. Making that happen, though, isn’t easy. Hobbs-Page has spent a great deal of time studying and consulting with cheesemakers from around the world to improve her product. For her, it’s all about using locally available milk, whether it’s goat’s milk from her own goats or cow’s milk from Creambrook Farm near Staunton, Virginia. In May, Caromont Farm will celebrate its 10th year in business. In its first year, Hobbs-Page did everything and produced just 300 pounds of cheese. Last year, with a seven-person shop, she turned out over 26,000 pounds. It was within that first year, though, that she made her hardest decision. “I
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HOBBS-PAGE has spent a great deal of time studying and consulting with cheesemakers from AROUND THE WORLD to improve her product. For her, it’s all about using locally available... started with a romantic feeling about what I was doing,” she remembers, “but after about six months of doing it all, I was getting burned out. I realized that if I wanted this to be a business, I had to treat it like one.” Since then, Hobbs-Page feels as though she has learned a few things. She has learned about farming, cheesemaking and even managing employees. Most of all, though, she has learned that you need a plan. “You have to think about everything,” she advises. “You’ve got to look five years out at supply problems, but
you also have to remember to turn the lights out when you aren’t in the room.” Hobbs-Page offers cheesemaking classes for those dreamers who want to escape into farming. With a full day of milking, cleaning and all of the other tasks that cheesemaking entails, she can quickly tell who really wants to make cheese. With several employees having spurred off to open their own shops, she should know. Her hope for Virginia cheese is that people buy it, not only because it’s local, but because it’s the best.
he Downtown Grille, located on Charlottesville’s historic downtown mall, serves only the finest in Midwestern corn-fed beef and fresh seafood. The restaurant has an extensive wine list, which has been honored by The Wine Spectator with the Award of Excellence every year since opening in 1999. In addition to offering à la carte service, we have a private dining room, dedicated to larger groups. Being right on the Downtown Mall, we are in an ideal location for rehearsal dinners, birthday parties, business gatherings and other events. We offer a wide variety of customized menus tailored to the needs of your group. The night of the event, you’ll have a chef dedicated only to your party, along with a private professional waitstaff.
downtowngrille.com | 434.817.7080 on the Downtown Mall
“People in Virginia will be the LUCKY ONES,” she gushes, “because we can GET CHEESES HERE that you couldn’t get anywhere else.”
“People in Virginia will be the lucky ones,” she gushes, “because we can get cheeses here that you couldn’t get anywhere else.” The local cheese scene is still developing, Chouaf says. With only a small handful of great producers, however, the area still has a long way to go. “Cheese making isn’t a hobby that you can just turn into a career,” he says. “If cheese is going to succeed in Virginia (and believe me, it can), we need more people approaching it as a business from the beginning.” Chouaf’s advice is to just keep it simple. “Focus on one or, maybe, two styles and just make those,” he suggests. “Once it’s really, really good every time, then develop a new one.” As a cheesemonger, Chouaf enjoys working with producers to ensure the highest quality for his customers, but his true passion is interacting with the customers and educating them about the cheese, the producers, how to serve it and what to pair with it. In Virginia’s well-established wine industry, it seems only natural to pair cheeses, both local and imported, with our regional wines. Chouaf’s suggested pairings are perfect for the spring. His updated takes on classic pairings include cheeses that have surprised even him. The cheeses are all available locally or in his shop, and the styles of wine are available at local wineries. It’s only natural to hope that Virginia’s cheese industry will grow to pair well with Virginia’s wine industry. With help from industry leaders like Chouaf and Hobbs-Page, we in the local market truly will be the lucky ones. ~
Our wines tell the history of the land. Discover. Taste. Experience.
c r o s s k e y s v i n e ya r d s . c o M 540 -234 - 0505
CHEESEMONGER NADJEEB CHOUAF SUGGESTS FOUR WINE AND CHEESE PAIRINGS FOR THE SIMPLEST YET MOST REFINED GOURMET PLEASURE
Coexisting in a culture where food and craft beverages are booming, wine and cheese are the perfect pairing heading into spring and summer. Cheesemonger Nadjeeb Chouaf with Flora Artisanal Cheese suggests four classic pairings that have surprised even him. The cheeses are all available locally or in his shop at Timbercreek Market, and the styles of wine are available at local wineries. Over the past few years, the growth in the local food and wine industries has taken impressive leaps. With the help of industry leaders, staying local with Virginia products has helped boost the uniqueness and quality of the products. Before diving in, a few tips on pairing the two can always come in handy. It is best to avoid matching strong wines to delicate dishes. Acidity is actually your friend, so don’t be afraid to select your favorite local blend. And, don’t shy away from asking the experts.
WORDS BY BRIAN MELLOTT PHOTOGRAPHY BY SARAH CRAMER SHIELDS 62
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Come for the food, stay for the charm.
540-967-0844 | prospecthill.com
P Buckley Moss of Waynesboro 329 West Main St, Waynesboro, VA 540.949.6473
Order by Phone or Online 800.430.1320 pbuckleymoss.com
P Buckley Moss of Blacksburg 223 Gilbert St, Blacksburg, VA 540.552.6446
Chällerhocker With Viognier Chällerhocker is an alpine style made in Switzerland. A variation of the Appenzeller, the Chällerhocker uses whole milk and keeps the cheese larger so that it can age longer, making it one of the most exciting cheeses of the last 30 years. Cream and caramel up front gives way to a spicy rye-like finish. Toothsome and smooth, it’s dotted throughout with tyrosine crystals that give it a little crunch. Viognier pairs perfectly with this cheese because it can hold up to a little weight and the tropical fruit notes of the wine balance against the cheese’s acidity and spice.
Tulip Tree Trillium With Extra-Dry Sparkling Tulip Tree is a new operation based in Indianapolis. Trillium is a triple cream, meaning that a minimum of 72 percent of the solid material in the cheese is milk fat. The style is almost always pleasing, but rarely exciting. Beyond the decadent cream are notes of raspberry and herbs, with a thin almostnot-there rind. Some bubbles to lift it off your palate prevents flavor fatigue, and a touch of sweetness from the rind will help the savory notes of the cheese stand out.
Stichelton With Port Style Stichelton is made on Collingthwaite Farm in Nottinghamshire and aged by Neal’s Yard Dairy. It is an extremely popular blue cheese, with the raw milk giving it a depth rarely matched. Nutty and beefy, it has a rich, savory, almost brothy flavor. Since the curds are hand-ladled and not drained from the vat, the cheese is the smoothest, creamiest thing imaginable. The classic port pairing is classic for a reason—acidity to cut the creaminess, sweetness to balance nuttiness and rich fruit flavors to pair with brothiness.
Caromont Farm’s Ashed Blue With Gewurztraminer The Ashed Blue is a new offering from Caromont Farm. Fashioned after a Montbriac, this semi-soft cheese starts as raw cow’s milk from the valley. It is coated in vegetable ash and blue culture before being foil-aged for three months. The result is a rich, earthy flavor with a slight piquant note. Paired with the Gewurztraminer, the floral notes of the wine help counterbalance the earthy notes of the cheese.
Starting at left and clockwise: Chällerhocker With Viognier | Tulip Tree Trillium With Extra-Dry Sparkling | Stichelton With Port Style | Caromont Farm’s Ashed Blue With Gewurztraminer
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ra Wallace never thought seed saving would become her work. Having done it â€œfor funâ€? most of her life, she first began working with Southern Exposure Seed Exchange as a member of Acorn Community in Louisa county. An intentional community, members had been growing some seeds for Southern Exposure founder Dr. Jeff McCormack and his wife Suzy, in addition to running a CSA, Community Supported Agriculture. During the winter months, a few members began working in the office of Southern Exposure. When McCormack decided to pursue other interests, he offered the community the opportunity to take on the stewardship of the seed company.
WORDS BY BECKY CALVERT | PHOTOGRAPHY BY R. L. JOHNSON 66
IRA WALLACE HAS A LIFETIME OF WORK PRESERVING HEIRLOOM VARIETIES OF SOUTHERN CUISINEâ€™S HERITAGE FOODS
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...heirloom plants are OFTEN HARDIER, able to better withstand droughts, insects and other nuisances, and offer MORE FLAVOR and even DENSER NUTRIENTS than newer or overplanted varietals. Emphasizing heirloom varieties of vegetable, flour, herb, grain and cover crops that are best suited for the midAtlantic and southeast, Southern Exposure now works with over 70 small farms and roughly 700 varieties of seeds, and now sells roughly one million seed packets every year. By preserving heirloom varieties, the group helps to educate people on the importance of maintaining genetic diversity in our food crops. While some of these heirlooms may not be as productive as more modern varieties, heirloom plants are often hardier, better able to withstand droughts, insects and other nuisances, and offer more flavor and even denser nutrients than newer or overplanted varietals. Wallace notes that in the days before supermarkets, when people had to store foods to make it through the winter, those latter
two properties mattered quite a bit. Planting a diversity of vegetables also helps ward off large-scale disease; the Irish Potato Famine of the 19th century was caused in large part by the lack of diversity in the type of potatoes planted throughout the country. Wallace, a master gardener, grew up gardening alongside her grandmother in Florida. As a college student, she started an organic gardening co-op while studying native plants at New College in Sarasota, Florida. She learned early on that â€œpeople working together can do stuff,â€? which lead to her living in intentional communities stateside as well as internationally before arriving at Twin Oaks in Louisa County. In 1993, she helped found the nearby Acorn Community before becoming co-manager of the Seed
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Emphasizing HEIRLOOM VARIETIES of vegetable, flour, herb, grain and cover crops that are best suited for the mid-Atlantic and southeast, Southern Exposure now works with over 70 SMALL FARMS and ROUGHLY 700 varieties of seeds... Exchange in 1999. Utilizing Wallace’s skills in networking and community building, Southern Exposure has grown and flourished. In 1999, the company sent out 17,000 catalogs. Today, that number is well over 100,000. Part of running Southern Exposure means growing seeds and doing trials to ensure seed lots are true to type. In 2013, Wallace published The Timber Press Guide to Vegetable Gardening in the Southeast, an invaluable resource to gardeners across our region. With month-by-month guides, Wallace shares her 60-odd years of gardening experience with the rest of us, telling us how to have year-round gardens and edible landscapes in all manner of spots. Wallace also serves on the boards of the Organic Seed Alliance and the
Virginia Association for Biological Farming in her efforts to promote preserving seeds and the stories behind them for future generations. Using her belief that partnerships create something you can’t have singularly, Wallace approached Peggy Cornet, then Director of the Center for Historic Plants at Monticello, about having a festival that highlighted seed saving, with an heirloom tomato testing at Monticello’s Tufton Farm. Since that first year in 2006, the Heritage Harvest Festival has grown enough to move to the West Lawn at Monticello, featuring experts from around the country sharing their knowledge of local food and sustainable farming. The event includes tastings, workshops, demonstrations, lectures as
finestwines from grapes tailored to Central Virginiasoil.
6399 Spotswood Trail, Gordonsville, VA
Wallace ... easily weaves in her WEALTH OF KNOWLEDGE on how to eat and preserve these WONDERFUL VEGETABLES she has worked so hard to save and share. well as a marketplace with displays and sales of heirloom foods and plants. Wallace continues to work as an organizer for the yearly festival. Sitting and talking with Wallace is more than just a lesson in gardening or the tales behind some of the seeds she has worked to preserve. She easily weaves in her wealth of knowledge on how to eat and preserve these wonderful vegetables. For instance, members of the winter squash family can be eaten immature during the summer—before their skin hardens—with a resulting buttery and creamy flavor. Another quick “recipe” Wallace shared starts with
pureeing a ¼ cup of dried tomatoes with a quart of canned tomatoes. Cook this mixture with onions and garlic, and in 20 minutes you’ll have a sauce that tastes like you’ve been cooking it for hours. One of the signature heritage tomatoes at Southern Exposure Seed Exchange is the Mortgage Lifter, bred by M.C. Byles in the 1930s. Known as Radiator Charlie, he owned a radiator shop at the bottom of a hill where cars in those days often overheated. “Without any formal training, he was also an amateur plant breeder who crosspollinated German Johnson and three other of the largest
Bring home product s and designs inspired by Jefferson’s vast int ellect ual and art ist ic pursui t s, his eye for design and innovat ion, and his passion for t he classics and archi t ect ure.
931 Thomas Jefferson Parkway, Charlottesville, VA
The Shop at Monticello offers a wide selection of unique gifts found only at Monticello. Monticello’s online store at www.monticelloshop.org features more than 1,000 Jefferson-inspired products including gourmet Virginia foods, gardening tools, a wide selection of engraved gifts and one-of-a-kind bowls made from Monticello’s historic trees. Find hundreds of exclusive items available only at Monticello, exclusive Monticello reproductions, popular historic plants and seeds, harvested from plants grown at Monticello, educational games and toys, home décor, Virginia wines, gourmet foods and an extraordinary collection of Jefferson-inspired products. No admission required. Free parking. Phone: 800-243-1743
With month-by-month guides, WALLACE SHARES her 60-odd years of GARDENING EXPERIENCE with the rest of us, telling us how to have yearround gardens and EDIBLE LANDSCAPES in all manner of spots. big tomatoes he could find,” Wallace says. “When he was satisfied, he sold individual plants for $1 each, a hefty sum in the 1930s (equal to $14 today). He used the money from selling tomato plants, nicknamed Radiator Charlie’s Mortgage Lifter Tomatoes to pay off his $6,000 mortgage in six years.” In 2016, the Southern Foodways Alliance (SFA) honored Wallace with their Craig Claiborne Lifetime Achievement Award. Based out of the University of Mississippi’s Center for the Study of Southern Culture, SFA presents the Craig Claiborne award to an individual “whom all thinking eaters should know, the sort of person who has made an indelible mark upon our cuisine and our culture, the sort of person
who has set regional standards and catalyzed national dialogues.” Wallace fits that description to the proverbial “T.” These days, Wallace is working on bringing the genetic diversity back to the humble collard green. A 2014 project with a USDA extension office sought to find 90 varieties of the hardy green. Southern Exposure helped them locate 60, which Wallace hopes to be able to share with gardeners through the seed exchange in the coming years, expanding the current two-thirds collards catalog page offerings to two full pages. It’s an ambitious project that visibly excites Wallace. Our gardens and our tables eagerly await her work. ~
d Name est b e h t one offesâ€ vals by st harve ine
NEW IN 2017: One all-inclusive day of everything food, gardening and fun that the Heritage Harvest Festival has to offer! Learn more now at HeritageHarvestFestival.com
SATURDAY, SEPTEMBER 9, 2017
Southern Exposure Seed Exchange
CELEBRATING THE SEASON WITH A ROMANTIC FARM-TO-TABLE PICNIC
Spring blooms make the perfect backdrop for a romantic picnic. At the foot of the stunning Blue Ridge Mountains, Charlottesville boasts many bountiful gardens, parks and vineyards for an alluring setting. This newly engaged couple spent a wonderful afternoon exploring Waterperry Farm, a lavish property with European-style gardens. Dressed for an elegant garden affair, the bride-to-be wore a beautiful dress with a jewel-toned floral skirt from Verdigris paired with a stunning braided hairstyle by Moxie Hair Salon beneath a sun hat from Caspari. She completed her look with a sparkling rose quartz necklace and pearshaped amethyst earrings from local jeweler Ana Cavalheiro. Her fiancé sported a charming royal blue-striped buttonup shirt and fitted Zach Rinse Portland jeans with a classic Dryden Belt, also from Verdigris.
WORDS BY MADISON STANLEY PHOTOGRAPHY BY JEN FARIELLO 76
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After WANDERING THE GROUNDS and unpacking their adorable basket, the couple laid down SOFT LINENS IN A QUAINT SPOT. A spring picnic provides the opportunity to explore the outdoors and enjoy the scenery before settling down to enjoy a spread of local fare. Take time to stroll with your beloved and enjoy the venue. This couple walked along the pond, amongst the blooming daffodils and through the intimate paths throughout the gardens, lined with gorgeous boxwood walls. After wandering the grounds and unpacking their adorable basket from Circa, the couple laid down soft linens in a quaint spot. They chose provincial French linens from Pour la Maison. Consider packing plush pillows to lean upon throughout the afternoon, as well as a bouquet similar to this sunny spring one with a trail of soft lovely
ribbons from Southern Blooms. Bringing along a book to read to your love is another romantic touch you can add to your outing. Pack a favorite local wine to toast and enjoy throughout the picnic. This couple chose a 2015 Horton Viognier, a full-bodied Governorâ€™s Cup Gold Medal winner. Bringing something to chill your wine in, such as the chic Quinta Cork urn from Caspari this couple used, is another useful tip. Pack some local cheese like the Our Lady of the Angels Gouda or Meadow Creek Dairy cheese to pair with your wine, and the stuffed dates with Caromontâ€™s goat cheese and almonds from Feast are a sweet addition. Packing plenty of food allows for snacking throughout the afternoon. Finger foods, including small meats like
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the Gusto artisanal salame, breads and fruits, also make for great picnic fare. Bring a cheeseboard or two for your delicious spread and to balance your wine glasses. The Red Fox Workshop board here was made from repurposed Blenheim Vineyards French Oak wine barrels and hosted the delightful fresh salads, Virginia cheese straws and cornichons. This couple also enjoyed fresh baguettes from Charlottesville’s MarieBette Café and Bakery, with fresh jam made by local artisan Daniel Perry, as well as local sweet potato ham biscuits, prosciutto-wrapped spring asparagus
and thai-spiced deviled eggs from Feast. Save a few treats to conclude your wonderful affair. This couple also chose a few bakery sweets from MarieBette Café and Bakery to enjoy with their 2014 Crosé, a dry rose by King Family Vineyards. Whether you choose to stroll the University of Virginia lawn and set up a picnic amongst the academical village, or pack a basket and enjoy a bottle of wine at your favorite vineyard, you are sure to find a picturesque setting in Jefferson’s Virginia to spend an afternoon with your love while enjoying local food. ~
Art Direction + Prop Stylist: Robin Johnson-Bethke | Food + Garden Stylist: Jennifer Bryerton | Assistant Stylists: Madison Stanley + Amanda Christensen | Bouquet: Southern Blooms | Clothing: Verdigris | Clothing Stylist: TJ Kliefoth | Female Model: Braxton Congrove, Modelogic Agency | Male Model: John Moore | Hair: Moxie Hair Salon | Makeup: Linda Livernois of Rouge 9 | Jewelry: Ana Cavalheiro | Sun Hat: Caspari | Food Items: Feast, Jam According to Daniel, MarieBette Café and Bakery, Meadow Creek Dairy, Our Lady of the Angels | Wine: Horton Vineyards + King Family Vineyards | Baskets: Circa | Cheese Board: Red Fox Workshop | Cork Urn: Caspari | Linens: Pour la Maison | Venue: Waterperry Farm
A breathtaking escape with world-class cuisine and cozy, elegant lodging, resting on 100 beautiful acres and centuries of tradition. Come to dine, stay, or say your vows at one of Central Virginiaâ€™s most beautiful, historic and treasured properties.
OUTDOOR PURSUITS Photo by Isabel Kurek, Courtesy of VA Gold Cup
VIRGINIANS CELEBRATE A 250-YEAR-OLD TIME-HONORED TRADITION
Photo by Richard Clay, Courtesy of VA Gold Cup
WORDS BY ABBY MEREDITH
Virginia Every fall and spring, Virginians don their Sunday Best or Country Casual to witness a timeless equestrian spectacle: the steeplechase. Outfitted in broad brimmed hats and pearls, women parade pastel dresses onto the fields of steeplechase races. Women arm-in-arm with men dressed in seersucker suits and bowties flood the fields at Foxfield Races, Montpelier Hunt Races, and the Virginia Gold Cup each year. Although Virginia has a long tradition of hosting steeplechase races, the history of the race dates back to 18thcentury Ireland. Legend has it, two Irishmen were debating the relative merits of their horses, and decided to put their banter to the test by racing one another. Where should they race? Off in the distance, they spotted the steeple of a church and deemed that the finish line, thus giving birth to a 250-year-old tradition, the steeplechase.
Photo Courtesy of Foxfield Races
Circa 1958, William Faulkner, Grover Vandevender and George Barkley, local residents, distinguished sportsmen and world-renowned figures, donned their formal Foxhunting attire of the Farmington Hunt Club.
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Virginia Gold Cup Races Saturday, May 6, 2017 CORPORATE ENTERTAINING AND
Great Meadow, The Plains
Questions, please call 540.347.2612 or vagoldcup.com
Photos by R.L. Johnson
Broad-rimmed hats embellished with everything from BOWS TO FEATHERS are strewn across the inner fields and make for another FUN AND FESTIVE event. The roots of steeplechases in Virginia likely began in the Colonial era, when horsemen like George Washington and Thomas Jefferson rode their horses over fences and through the rolling foothills of the Blue Ridge Mountains. As an organized event, steeplechase races date back to the early 1920s, and the Virginia Gold Cup is one of the oldest steeplechase races in the United States. Since its humble beginnings, the sport has grown in size and prestige, now gathering crowds of up to 50,000 at some races. Foxfield Races, the Virginia Gold Cup and Montpelier Races have kept the tradition and the love of the sport alive today. Equestrians and their horses from across Virginia gather in the fall and the spring on lush fields to race across hills, through water elements, and over hurdles of the mile-long tracks. Each facility hosts a series of races
throughout the day, beginning in the late morning and running through late afternoon. Unlike the flat racetrack of the Kentucky Derby, steeplechases are held on grassy fields, where natural elements such as hills and hedges serve as obstacles. Steeplechases are also considerably longer in distanceâ€”the horses cover at least twice the kilometers of a flat track raceâ€”where the Kentucky Derby is one mile and a quarter, the Virginia Gold Cup is a four-mile long race. In a whir of brightly colored jockey silks, riders and their horses tear around the bend of the course and leap into the air, vying against competitors and nature alike in an effort to finish the day victorious. Crowds push against the inner fence as the horses and their thunderous hooves gallop past. The proximity to the horses makes for an exhilarating spectator sport. Reaching
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Photo by Chris Weber, Courtesy of VA Gold Cup
Reaching speeds of around 45 MILES PER HOUR, the horses test the limits of SPEED AND AGILITY ... the spectators, cheering on their favorites or raising their glasses to the fastest, place friendly bets on the likely winners. speeds of around 45 miles per hour, the horses test the limits of speed and agility. Spectators, cheering on their favorites or raising their glasses to the fastest, place friendly bets on the likely winners. Horses are not the only source of competition on race day. Contests for the best hat are judged based on creativity, elegance or embracing the race day theme. The range from the traditional to the wildly inventive. Broadrimmed hats embellished with everything from bows to feathers are strewn across the inner fields and make for another fun and festive event. Jack Russell Terriers take a turn of their own and compete in a race at the beginning of the Foxfield Racesâ€™
Family Day. Short legs bound over miniature hedges and sprint along straightaways, mirroring their four-legged equine counterparts. While some of the furry friends are as determined as the horses, others comically wander off or stare perplexedly at the short hedge blocking their path. The crowds come not only for the horses and competition, but for the social experience as well. Friends sip mint juleps. Families bring movable feasts that are served under pop-up tents. Children play cornhole and race around on stick horses. The rich history and unique experience drives viewers to come back year after year. The numerous races held on race day are just the beginning of a day of entertainment. ~
2017 Spring Running of
Foxfield Races GARTH ROAD, CHARLOTTESVILLE, VA 22901
Saturday, April 29, 2017 Gates Open 9:00 am
Gates Close 5:30 pm
Benefiting INTERNATIONAL NEIGHBORS CHARLOTTESVILLE
Like us on Facebook • Follow us on Twitter @foxﬁeld races Visit us at foxﬁeldraces.com • Call us at 434-293-9501
HOME & GARDEN
CELEBRATING 84 YEARS OF HOME AND GARDEN TOURS THROUGHOUT VIRGINIA’S MOST PRESTIGIOUS PROPERTIES, WE TAKE AN EXCLUSIVE LOOK AT A LOCAL FARM ESTATE FEATURED IN VIRGINIA’S HISTORIC GARDEN WEEK
WORDS BY JENNIFER BRYERTON PHOTOGRAPHY BY ROBERT RADIFERA
ith beautiful Blue Ridge views, captivating gardens and 200 acres of lush pastures and mature forest, Fox Ridge Farm is a true delight. This active, equestrian estate near Free Union is often shared with the members of Farmington Hunt Club for fox hunting events and shows. The main house, built in 1945, was beautifully remodeled in 2015. The property is also home to 10 gorgeous horses, a hunter riding ring, a classically beautiful 20-stall working barn, crosscountry horse jumps and wooded trails. As Historic Garden Week guests meander along the maple tree-lined drive this spring on April 23, they will enjoy even more wide-open acres with breathtaking scenes before passing a charming little apple orchard. The elegant Neo-Georgian red brick home is a memorable sight. Its tasteful symmetry and proportions are impressive, and the slate roof gives the home added character. The herringbone brick pathway is lined with American Boxwood bushes, leading to a beautiful pillarframed portico.
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The walls of this room were especially painted to showcase the MOODY BLUE PAINTING “After the Storm” by Charlottesville artist Abby Kasonik.
The homeowners have created an airy oasis with a blend of modern and oldworld for their young family. The golden twig chandelier sourced in Los Angeles creates a dramatic focal point. The walls of this room were especially painted to showcase the moody blue painting “After the Storm” by Charlottesville artist Abby Kasonik. On the far side of the room is the small “Leviathan” on the table-top easel that was painted by Clay Witt, while the mahogany game table near the bay window stands ready for a friendly challenge of backgammon or chess. The pillows, a mix of faded Fortuny fabrics and embroidered tapestry remnants, are the perfect complement to the antique French armchairs covered in a Schumacher velvet strie. The eclectic accessories decorating the room were collected from traveling over the years.
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Local artisan, Paul King, using CENTURIES-OLD TECHNIQUES, hand-burnished the pigment onto the walls adding GOLD WAX as the final layer. In the familyâ€™s formal dining room, the stunning amethystcolored Venetian plaster walls were inspired by the damask linen curtains. Local artisan Paul King, using centuries-old techniques, hand-burnished the pigment onto the walls adding gold wax as the final layer. At candlelit dinner parties, the walls are especially magical. The expressive painting of the Moorman River in the snow above the fireplace was created by Dean Dass, a University of Virginia art professor and a family friend, while a lovely pair of antique gilt French mirrors flank the doorway leading to the newly constructed part of the house. Post dinner, the party can head through the doorway into the kitchen and family room, a wide-open space ideal for entertaining.
The modern custom kitchen is an efficient cooking and island dining space. The cabinetry color was custom mixed by the homeowner in light gray and is highlighted with contemporary brass hardware. The Calcatta Altissimo marble backsplash and countertops, accented with pops of color, bring this space to life. The sunroom is a favorite of this couple, with its peaceful creams and whites, symmetry and natural light. A classic armillary sits on the table in front of the mirror highlighting the Jeffersonian influences of this room.
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Step out FROM THE SUNROOM and onto expansive patios with multiple activity and seating areas surrounded by LUSH BLOOMING borders with SPECTACULAR mountain views.
Excellence is expecting more than others think is possible.
Below the lower terrace are a formal boxwood PARTERRE GARDEN and a BOXWOOD ALLEE complemented beautifully by colorful roses and BLOOMING bulbs.
Step out from the sunroom and onto expansive patios with multiple activity and seating areas surrounded by lush blooming borders with spectacular mountain views. A side patio beneath a large portico and white pillars is the perfect place for outdoor entertaining. Multiple fireplaces in the gardens add to the opportunities to enjoy cooler evenings out of doors. A favorite for the children is the pool where they can splash or take a break in the shade beneath the pergola. They love to “pet” the marble sculpture, but there is no way they can pull it down, as it weighs 1,000 pounds. The charming kitchen garden, filled with herbs, vegetables and flower-filled borders, and a playhouse, make this a perfect spot for family time. Below the lower terrace are a formal boxwood parterre garden and a boxwood allee complemented beautifully
by colorful roses and blooming bulbs. Many varieties of hellebores, hostas, daffodils and lily of the valley brighten the driveway that leads to the garage. Quaker Cottage, at top left, dates back to the 1800s and sits quietly on the property for extra guest quarters— charmingly ensconced in the blooms of a lovely Williamsburg-inspired garden. Nearby is a small cemetery, home to two graves dating back to 1797 and nine unmarked graves. A horse estate at heart, Fox Ridge’s lovely pastoral scenes greet visitors around every corner. At bottom left, the dark bay horse—the owner’s fox hunter—and the little sorrel pony, also a fox hunter with a child astride her, look forward to welcoming all guests on the 2017 Garden Week Tour. Albemarle’s Historic Garden Week Tickets are available for $45. For more information, visit vagardenweek.org. ~
Y O U R H O M E S AY S A L O T A B O U T Y O U . W E ’ R E H E R E TO L I S T E N . Your home is a reflection of you. Ferguson’s product experts are here to listen to every detail of your vision, and we’ll work alongside you and your designer, builder or remodeler to bring it to life. Our product experts will help you find the perfect products from the finest bath, kitchen and lighting brands in the world. Request an appointment with your own personal Ferguson product expert and let us discover the possibilities for your next project. Visit FergusonShowrooms.com to get started.
CHARLOTTESVILLE 2325 SEMINOLE LN. (434) 817–1775 ©2017 Ferguson Enterprises, Inc. 0217 385407
HARRISONBURG 1820 EVELYN BYRD AVE. (540) 438–6400
Iris “Nofa Sapphire”
House & Garden Tours Offered Statewide
April 22–29, 2017 For a complete listing of tours or to purchase tickets please visit
Tour proceeds fund the restoration and preservation of more than 40 of Virginia’s historic public gardens and landscapes, a research fellowship program and a new partnership with Virginia State Parks.
The charming KITCHEN GARDEN, filled with herbs, vegetables, flower-filled borders and a playhouse, make this a PERFECT SPOT for family time.
Architect of Addition: Bethany Puopolo | Kitchen Design: Karen Turner | Landscape Design: Rachel Lilly | Flower Pots: Libbey Kelso | Venetian Plaster: Paul King, Crown Contracting | Cabinetry: Willis Woodworks | Rugs: Hasan Rugs | Antiques: Kenny Ball Antiques | Plants: Ivy Nursery | Lutron Lighting and Savant Audio-Visual System: Prolink | Geo-thermal Heating: Installed by Beck Cohen | Kitchen Appliances & Custom Stove Vent Hood: Kraft Appliance | Steam Oven: Wolf | Refrigerator: Sub Zero | Range: Viking | Marble Countertops: Olivia and Sons | Antique Lamps and Side Tables on Terrace: Curious Orange Antiques | Table Linens: Pour la Maison | Artwork: Les Yeux du Monde | Curtains: Custom Interiors | Living Room Lampshades: Laurie Holliday | Kitchen Pendants: Ella Home available from Folly
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BlushTable CELEBRATING THE SEASON WITH AN ELEGANT AL FRESCO SOIRÉE
one are the days of simple neutrals as lush greenery, distinctive textures and pops of subtle elegant colors, like gold and blush, are trending. Incorporating a gray and blush color scheme, a setting such as this with greenery and mixed metals, will take your guests’ breath away. Using fresh blooms from your own garden and vintage décor adds a level of personal touch that will make for a lovely
tablescape. Marisa Vrooman of Orpha Events incorporates these exquisite trends to create the perfect seasonal affair. Choosing the right colors for your table will make all the difference when it comes to setting up for an al fresco dinner party. Vrooman began with a stark zinc table paired with lovely soft white runners that allowed the table to give off a cool, elegant tone. Working within the same color palette, she selected lavender-gray placemats at each seat, with petite
WORDS BY MADISON STANLEY | PHOTOGRAPHY BY SERA PETRAS | DESIGN BY MARISA VROOMAN WITH ORPHA EVENTS W&CLiving.com | 101
Vrooman perched TINY BOUGHS, freshly picked from the garden along the table, adding BURSTS OF RICH COLOR to the gray color palette that harmonized with the natural setting. namecards for every guest. The shimmery gold calligraphy on the gunmetal gray card provided a chic pop of warmth while complementing the gold geometric pattern on the flower vase. Next, the handcrafted fine china plates were laid out. Unique pieces such as these are sure to draw the eye and add alluring texture to your table. Local boutiques are the perfect place to look for unique antique or artisan-made statement pieces. Silver vintage-style flatware with an oyster frost pattern added a dazzling cool contrast to the warm gold hints and patterns in the plates, vase and calligraphy.
To incorporate natural undertones, Vrooman perched tiny boughs, freshly picked from the garden, along the table, adding bursts of rich color while also harmonizing the natural setting. The lavish bouquet combined soft, lush, light pink roses and white lisianthus with white astilbe and spiky eryngium to create a vibrant centerpiece. The contrast of the florals paired well with the color tones and the juxtaposition of an elegant dinner in an outdoor setting. The table was completed with chic transparent ghost chairs to add a modern touch and better allow the colors on the table
Photos by Andrea Hubbell
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to entrance guests. The chairs also complemented the beautiful setting at Ankida Ridge Vineyards, where the greens and blues of the landscape made for a beautiful backdrop for the evening. When entertaining this season, embrace subtle colors, different patterns and artisan pieces. Mix the warm and cool tones of nature for a seasonally chic décor and let juxtaposition inspire your choices. No matter your style, using colors that allow your garden’s flowers to radiate from your table will without a doubt capture the essence of the season. ~
Design & Styling: Marisa Vrooman of Orpha Events | Florals & Catering: Barbara Shifflett | Venue: Ankida Ridge Vineyards | Calligraphy: Bluestocking Calligraphy | Confections: Maliha Creations | China & Glassware: Festive Fare
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LY N N E G O L D M A N Jewelry Designer
On any given day, curious jewelry lovers can enter Lynne Goldman Elements on the Historic Downtown Mall and feel swept away by the store’s aura of whimsy and Old-World flair. A central aisle of antique wood flooring guides guests through the store towards jewelry cases and vintage décor filled with unique pieces and gems. Lynne creates her signature Old World look using motifs such as the flamboyant, Renaissance-age masks handmade by an Italian family in Venice who’ve created them for generations, and a customer favorite—leopard print, which can be found most notably on the carpet lining the center aisle, as well as her bags and gift boxes. The store’s décor is also in line with her style of jewelry. Lynne’s use of semi-precious stones or Venetian glass beads with sterling silver and/or 18 Karat gold defines an “edgy classic.” When she sits down to make jewelry, Lynne considers the person who will wear it, what’s in fashion and, more importantly to her, what will be a more lasting, permanent design that can be kept for a lifetime. Lynne’s passion for jewelry-making was “very much
by accident.” Having studied art her whole life, she learned to love painting in college. It wasn’t until a visit with her mother in Charlottesville that Lynne’s passion for something different was ignited. It was through seeing people love her mother’s jewelry pop-up shows that Lynne realized her desire to connect with people through the quaint and intimate art form of jewelry. “What I like about jewelry, more than painting (although I love painting), is that connection. A lot of artists and a lot of jewelers don’t want to deal with people. For them, it’s just art—it’s just the material. It’s not the relationship. But that’s what’s fun (for me)—the relationship.” For Lynne, she seeks to be the center-point at which customer and art meet, and her “sixth sense” for aesthetics and artistic quality are what help her guide customers in finding their own connection with jewelry. Her artistic talent begins with her sketches. She creates custom designs to suit her client’s personalities and enjoys every moment of the relationship between herself as an artist and those who will cherish her designs. ~
WORDS BY AMANDA CHRISTENSEN | PHOTOGRAPHY BY R. L. JOHNSON
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The n o i t u l o v E of an Artist PORTRAIT ARTIST AMY VARNER BRANCHES OUT INTO ABSTRACT AND LANDSCAPE PAINTING WORDS BY CATHERINE MALONE | PHOTOGRAPHY BY AMY CHERRY 114
n the studio she converted from a horse-barn that sits behind her home in Ivy, Amy Varner has been creating works of art since she moved to this area back in 1988. When deciding to study portraiture in college, Varner knew that “a starving artist lifestyle was not for me.” Having grown up in West Virginia with a father who was an artist and made a living as an advertising director, Varner grew up making art (and disdaining high school art classes as too crafty and generic). When she relocated to Charlottesville with her husband and two young sons, she was a wellestablished portrait artist in Alexandria, but Charlottesville wasn’t on anyone’s radar. For years, Varner traveled extensively to her portrait clients in Washington D.C., Boston, Philadelphia and other discerning clientele as far south as North Carolina and as far west as Ohio. Now, after almost 30 years here and close to 40 years as a working artist, her clients come here to see her—to have their children’s portraits drawn by Varner in
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Although her bread-and-butter are her CHILDRENâ€™S PORTRAITS, she has also worked for years as a fine-arts painter, concentrating on a RANGE OF LANDSCAPES... 116
her studio. She’s been working for so long that the children she drew and painted come back with their own children for a second generation portrait. The phrase “children’s portraitist” may conjure up a bygone era, but Varner isn’t particularly old-fashioned, but rather she is old-school—in the best sense of the word. In an increasingly digital world, she’s decidedly analogue. “My clients don’t want something copied from a photograph,” she comments, though she does acknowledge that taking a “single” digital photograph has been an aid to her work, especially if someone’s little angel has been less-than cooperative. “I may not even need cooperation to get a good outcome [for the portrait],” she muses. Varner requires two one-hour sessions for her pastels portraits, and shares that “[when] a child comes in for their second sitting, they will see the portrait and light up.” Although her bread-and-butter are her children’s portraits, she has also worked for years as a fine-arts painter, concentrating on a range of landscapes—broad views of the Blue Ridge Mountains or even intimate moments that capture the corner of a garden fence and its blooms, opening up to the landscape behind. When her mother-in-law lived in Greenwood, Varner made that a main source of her landscape painting. But now, she travels more, often to Bath County, among several other,
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“I’m really looking at something INTENSELY—the colors, lights, darks, forms and shapes ... to go into something totally ABSTRACT AND STILL compelling.” more local haunts including the views surrounding her home. She tells great stories of landscape painting in a prior era: “It’s harder to find a place in Charlottesville [to paint] than it used to be… You could ring a doorbell, ask permission to paint and then be invited in for a drink.” In recent years, Varner has begun creating abstract paintings, which, at first analysis, seems a strange leap from her lifelong focus on portraiture and realism. But when looking at them, their powerful, consistent style indicates a clear understanding of the abstraction. For Varner, these paintings are a natural and exciting outgrowth of her other work. Through removing the question of representation, she distills the synergism between the analytical elements of a painting to find the magic that occurs in the moment where everything coalesces. “I’m really looking at something intensely—the colors, lights, darks, forms and shapes. My heart is to be taking all that knowledge and transferring that to these abstractions. And it’s the hardest—to go into something totally abstract and still compelling.” Yet, Varner is certainly successful as an abstract painter, producing
works full of dynamism and complex color relationships. In her studio next to some of her more recent representational paintings, the two genres form a clear dialogue that expresses her overarching interest in color and shape. In fact, as Varner describes her painting process, it’s possible for a painting that begins outside, taking in a landscape, to develop into an abstract work. “Although I paint a lot outside, I am gathering information about the atmosphere, the light, the forms, the feeling of being in this place, and then I bring it all back to the studio and try to elevate this information into something more than a postcard painting. Sometimes the paintings undergo very little change and other times they completely lose all representational aspects as I scrape down and scratch out large areas and concentrate on more of the abstract elements of the paint.” Varner is adamant that she is not a plein-air painter, calling herself more of a “fair-weather painter for sure,” which is interesting when learning that January is her favorite month for painting landscapes. Her walls are decorated with several autumnal views that capture
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the full range of tones available then—but it’s true that there is a special consideration for several winter works, showing the snow melting amongst barren trees. In addition to many private collections, her paintings can be found in the collections of UVA Medical Center, Augusta Medical Center and the Emily Couric Cancer Center. Having grown up as the daughter of an advertising director, it’s surprising and delightful to know how much Varner relies on word of mouth to sell her paintings. One particular client with a large Instagram following is responsible for sending a lot of business her way, and she sells a good number of paintings through an art consultant based in Richmond. But she no longer has an agent, and she’s so focused on the painting that it only occurs to her to have an open gallery show once or twice a year. With a grandson nearing 2 years old and another grandchild expected later this year, Varner will be busy with new subjects... eventually. So far, she hasn’t drawn her grandson, who, like most under-twos, “won’t sit still!” In the meantime, it’s fun for Varner to look back at the portraits she did of his father, and see the striking resemblance between the two. She undoubtedly experiences the same joy and contemplation afforded her clients when looking at these portraits. It’s affirmation that Varner has spent her career capturing the beauty of fleeting things—the melting snow, light upon a surface and a boy passing through childhood, preserved for closer inspection. ~
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HUSBAND & WIFE DUO, BELEZA, BRINGS WORLD-CLASS LATIN AMERICAN MUSIC TO CHARLOTTESVILLE
WORDS BY ERIC J. WALLACE | PHOTOGRAPHY BY JEN FARIELLO
ith a sound rooted in Latin-American and Spanish flamenco traditions—including lyrics sung in Portuguese, Spanish and English—Beleza performs either as a duo or a full band, and serves as the vehicle for the creative musings of husband-and-wife Humberto and Madeline Sales. Described as “funkalicious samba soul,” the couple’s repertoire is very much Latin-influenced as well as extremely diverse. Indeed, a Beleza show features a blend of stylistic inflections ranging from samba, funk, soul, blues, bossa nova, jazz and flamenco, with a dusting of electronic sampling. While the genre influences are clear, the compositions are invariably run through the blender of Humberto’s Brazilian influence. “I grew up in Salvador, [the capital of Brazil’s
northeastern state of Bahia],” explains the 44-year-old guitarist. “Music is a very strong part of Brazilian culture in general; and as a young child, I learned guitar by playing Brazilian pop-music by ear.” Circa the age of 11, there came a revolution. “I heard Paco de Lucia and fell in love on the spot,” says Humberto. “I knew I wanted to study Spanish flamenco music.” The bug stuck. Attending the federal music conservatory in Salvador, Humberto ultimately earned a degree in classical guitar performance. Meanwhile, 42-year-old Madeline grew up in the Southeastern U.S., with her family settling in Charlottesville when she was in middle school. “Music was a natural part of my upbringing,” she says. “Both of my parents love to sing, and I have fond memories of them leading me and my three siblings around the house as a ‘marching band,’ dancing
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A Beleza show features a blend of STYLISTIC INFLECTIONS ranging from SAMBA, funk, soul, BLUES, bossa nova, jazz and FLAMENCO... and singing The Beatles.” Additionally, Madeline and her siblings participated in chorus and band, both in church and in school, and she studied piano. “I took lessons from age 5 to 15, when I gave them up to pursue theater in high school,” she says. After graduation, she went on to study sociology at Duke University. “[But] I began to miss music,” says Madeline. “Once I graduated college, it got worse and worse until, in 2001, I decided to gift myself a year of study in Brazil to learn about the area’s musical culture and heritage.” Once there, Madeline sought to form a band to perform American and Brazilian jazz. She informed a drummerfriend about the band, and he responded with the names of the “perfect” pianist and bassist to complete the quartet. But for bossa nova, Madeline preferred the sound of a guitar. “So he suggested Humberto,” she says. “Only, when
my friend told ‘Berto about the idea, he responded, ‘Oh no, that will never work—I’ve heard gringos trying to sing Brazilian music in Portuguese and it’s always horrible.’” Shortly thereafter, the two accidentally attended a concert together. “Our mutual friend introduced us, explaining I was the American singer he’d mentioned,” chuckles Madeline. “After that, ‘Berto decided to give the ‘gringa’ a chance.” As the drummer and the bassist missed the first rehearsal, Madeline and Humberto wound up rehearsing alone. Midway through the first song it hit them: there was magic in the air. And the chemistry wasn’t just musical. “We started dating and performing together in Brazil, and my year soon turned into three,” says Madeline. “We then spent six months playing resorts in Turkey and afterward moved to Charlottesville where, in 2005, with the release of our first album, we started performing as Beleza.”
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“It’s just such a GIFT to be able to share this love WITH THE WORLD and, more than anything else, we SIMPLY WANT to do more of that.”
Originally, the couple figured they’d visit Madeline’s family, play some gigs, figure their next move, and set sail for a major metropolitan area. “We assumed there would be better reception of our American and Brazilian fusion of styles in a bigger city,” says Humberto. “But people here were very positive and, with Madeline’s family in the area, our love of nature and the outdoors, and the proximity to Richmond and [Washington] D.C., we decided Charlottesville made for a perfect base.” For a city known for the collective eclecticism of its taste and passion for cultural diversity, the duo was destined to make a winning impression. Madeline’s old-school, Ella Fitzgerald-esque jazzmeets-soul tonal purity and improvisational agility really intensifies the duo’s sound. Humberto’s ability to mix the rhythmic, harmonic and melodic complexity of Brazilian folk and samba music with classical and flamenco guitar techniques and funky American jazz ignites the experience. Many occasions, the crowd will even join in the fun and dance to the spicy sounds. In the 11 years since moving to Charlottesville, Beleza has put out three well-received albums including, most recently, “Just for Fun,” a collection of children’s songs. Looking to the future, the duo says there is much room for growth and much to be excited about. “We hope to spend more time arranging, composing and recording more of the music that inspires us,” says Humberto. “Otherwise, it’s just such a gift to be able to share this love with the world and, more than anything else, we simply want to do more of that.” ~
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THE ARTS SCENE
IX ART PARK CELEBRATES THE CULTURE, ARTISTIC CREATIVITY AND COMMUNITY SPIRIT OF CHARLOTTESVILLE
Art Park IX
Dream Big. The simple phrase that looms large on the wall of a warehouse overlooking the IX Art Park captures both the spirit and motto of this downtown oasis. Born out of a chance meeting at the 2013 Burning Man festival between Brian Wimer (seen at right), a community leader and filmmaker, and Ludwig Kuttner, a local developer and philanthropist, the IX Art Park is the intersection of art and community in Charlottesville. It’s a blank slate where all are welcome and encouraged to take part in creating a place as well as a community. Home to murals, numerous art installations, and an urban salamander and butterfly habitat, the park is a community project. Christian Breeden’s “Head of Zeus” (seen at left) is merely one of the many structures at the park, and his “Josephine” sculpture—a 30-foot skeleton—will soon return for all to be inspired. Adam Sulton’s geometric landscape, “Thinking in Color” (seen above), and the “Book Habitat”
WORDS BY BECKY CALVERT PHOTOGRAPHY BY R. L. JOHNSON (PAGES 128 & 129), PHOTO COURTESY OF IX ART PARK (PAGE 131) 128
by Zoé Edgecomb and her husband, Dirk Walliser, are two other creative elements that give IX its identity. Works by artist-in-Residence, Javier “Chicho” Lorenzo, can be easily identified around the property, and a popular favorite is his “Bicycle Unicorn Boat” installation. The park also hosts a variety of popular public and private events. Visitors to IX can enjoy everything from free music series concerts, drum circles, opera in the park, blues challenges and midsummer night balls to human foosball tournaments, Fleaville, potlucks, charity bashes, art exhibits, the Women’s March and more. Surrounded by such a diverse and eclectic community, the park sees newcomers and patrons interested in areas of education and giving, health and fitness, the environment, crafts and makers, theater and film, visual arts, music, and culture and diversity. It would seem there is almost always something
happening down there. Located just a few blocks from Charlottesville’s Downtown Mall, IX Art Park is open seven days a week, regardless of events taking place. Begun in April 2014 with just a few cans of paint and no funding, the land was donated with a vision of fostering a place that would generate positive energy while encouraging participation and community among all who came there. The invitation is not just to come to the park, it is to be a part of creating what is IX. Wimer, who manages the park, calls community, “a basic human need,” with a celebration of our diversity. “The desire to belong,” he explains, “is something we all share, whether it’s in love, families, teams, companies or other means of uniting people for a purpose. The vernacular that comes out of a group shows the value of everyone belonging.” By creating a welcoming place, Wimer believes
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It’s that FORCING TO BE RESOURCEFUL that brings about inspiration, allowing SPONTANEITY that in turn breeds creativity and thinking OUTSIDE THE BOX. that they are fostering contentment and a sense of a place of belonging for us all. “It is through the invitation to participate that we discover possibilities while also creating a community,” says Wimer. While the park is really just a corner of the larger IX campus that is also home to a variety of retail, office and restaurant spaces, it also hopes to inform the community at large of the potential of arts and culture stimulating the economy while also fostering an intangible quality of life. Many structures and art displays, such as the library space and the chalk wall, are at the heart of expressing creativity at the park. Among the numerous events hosted at IX has been the Cville Timebanks Repair Café—an event
dedicated to community members helping repair broken belongings. For Wimer, it’s events like this, teaching people to be resourceful and using what they have, that helps capture the spirit of the IX Art Park. It’s the act of saying “Yes” and then seeing what happens, while also showing the gathered community that we’re all in this together. They planted the seeds to create a place they envisioned—one that supports new, different and maybe even crazy ideas to move the world forward, while at the same time building a community of positive energy with just a touch of whimsy. It was a big dream that just keeps growing. ~
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CUTTING EDGE UNIVERSITY OF VIRGINIA RESEARCHERS CONTINUE TO MAKE STARTLING DISCOVERIES ABOUT THE NATURE OF OUR IMMUNE SYSTEM
ince the spring of 2015, researchers at the University of Virginia have been making ground-breaking discoveries about the nature of our immune system at a breakneck pace. The process exploded off the line when Ph.D. and postdoctoral fellow Antoine Louveau (seen here at left of Dr. Kipnis) peered into his microscope and was confronted by a sight that has since rewritten anatomy textbooks the world over. Looking at the slide-mounted meninges of a mouse—that is, the membranes covering the animal’s brain—Louveau noticed vessel-like patterns in the distribution of immune cells, which would appear to indicate, ah… the presence of lymphatic vessels? Amazing, but for the fact that such physiological structures don’t exist. Figuring something was likely wrong with
WORDS BY ERIC J. WALLACE | PHOTOGRAPHY BY R. L. JOHNSON 132
The PROCESS EXPLODED OFF THE LINE when Ph.D. and postdoctoral fellow Antoine Louveau (seen here at left of Dr. Kipnis) peered into his microscope and WAS CONFRONTED BY A SIGHT that has since rewritten anatomy textbooks the whole world over.
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“There has NEVER BEEN A LYMPHATIC SYSTEM for the central nervous system, and it was very clear from that first singular observation that IT WILL FUNDAMENTALLY CHANGE the way people look at the central nervous system.” the equipment, he ran some tests. And lo and behold, it was true—the vessels were there. Calmly beckoning UVA Department of Neuroscience Chairman and Chairman of the Center for Brain Immunology and Glia, Jonathan Kipnis, Louveau murmured, “I think we have something.” And have something they did. “There has never been a lymphatic system for the central nervous system, and it was very clear from that first singular observation that it will fundamentally change the way people look at the central nervous system’s relationship with the immune system,” explains Ph.D. and chairman of the UVA Department of Neuroscience, Kevin Lee. Prior to Louveau’s findings, unlike all other tissues in the
human body, the brain and immune system were thought to be connected only indirectly, which left doctors largely in the dark regarding the study and treatment of neurological diseases like Alzheimer’s, autism, multiple sclerosis and so on. However, as Lee said, this discovery changes all of that. “We believe that for every neurological disease that has an immune component to it, these vessels may play a major role,” says Kipnis. “It is hard to imagine that these vessels would not be involved in a [neurological] disease with an immune component.” What specifically does all this mean? According to Kipnis, instead of asking questions like, “How do we study the immune response of the brain,” or, “Why do multiple
“I really DID NOT BELIEVE there are structures in the body that we are NOT AWARE OF,” says Kipnis. “I thought that these discoveries ended somewhere around the middle of the last century, BUT APPARENTLY they HAVE NOT.”
sclerosis patients have the immune attacks,” neurologists can now approach the problem mechanistically. “Because the brain is like every other tissue connected to the peripheral immune system through meningeal lymphatic vessels, it changes entirely the way we perceive the neuroimmune interaction,” he says. “We always perceived it before as something esoteric that can’t be studied. But now we can ask mechanistic questions.” Indeed, in less than two years, the approach has yielded astonishing results. After publishing their findings in the prestigious scholarly journal Nature, through subsequent study of Louveau’s brain-draining lymphatic bridge, Kipnis’s team has documented links between the immune system and social interaction. They have also discovered new immune cells in the membranes around the brain that are linked to microbiota in the gut, which play a major role in recovery from spinal cord injuries and may be the key to the development of new treatments for neurological disease. Looking to the future, Kipnis says doctors will continue to evaluate the role these pathways play in the interaction between the brain and the immune system, looking closely at how they may affect neurological diseases and disorders. For an example, consider Alzheimer’s disease. “In Alzheimer’s, there are accumulations of big protein chunks in the brain,” says Kipnis. “We think they may be accumulating because they’re not being efficiently removed by these vessels.” In the end, from autism to multiple sclerosis, researchers agree the diseases will all have to be reevaluated in terms of these new systems that science insisted didn’t exist. “I really did not believe there are structures in the body that we are not aware of,” says Kipnis. “I thought that these discoveries ended somewhere around the middle of the last century, but apparently they have not.” ~
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Literature Faulkner’s Famed Collections Many of the papers of famed author William Faulkner are in the collection at UVA, but a new exhibition at The Albert and Shirley Small Special Collections Library, “Faulkner: A Life,” draws on a wealth of other materials in an attempt to help visitors begin to understand the complexity of both the author and the times in which he lived. The exhibition uses handwritten manuscripts (cigarette holes visible), and articles of clothing like tweed jackets, watercolors and sketches by Faulkner, which he used to help plot the layout of fictional Yoknapatawpha County, Mississippi, the location of many of his stories. Memorabilia from his time as a screenwriter in Hollywood—texts of his speeches, audio recordings and private correspondence—are also in the exhibit. Running through July 7, the exhibition celebrates the diamond anniversary of Faulkner’s arrival at UVA, where he began as the Balch Writer-in-Residence. Faulkner remained connected to The University until his death in 1962, and his time in Charlottesville was marked by both an exploration of his Southern roots and a strong international presence. After receiving the 1949 Nobel Prize, Faulkner felt a responsibility to advocate for peace, giving speeches on three continents. Statesman, literary giant, screenwriter, poet, teacher: these are just some of the many facets of Faulkner’s life the exhibition illuminates. Visit page 183 to also see Faulkner in his foxhunting attire with fellow hunters. Photo of William Faulkner by Dean Cadle, Courtesy of the William Faulkner Foundation Collection.
UVA Alumna & Local Author Margot Shetterly Celebrated for Hidden Figures The daughter of a NASA research scientist and an English professor, Margot Shetterly grew up in Hampton, Virginia, and graduated from the UVA McIntire School of Commerce. She worked in New York City in investment banking before moving to Mexico with her husband to start an English-language magazine. In Mexico, Shetterly began documenting the stories she’d grown up hearing about the African-American women who had done important work for the space program in a book now called Hidden Figures. The book’s hit movie was nominated for three Oscars, including Best Picture, earlier this year. Shetterly has since founded the Human Computer Project, an effort to document all the women who worked for NASA and its predecessor, NACA, from the 1930s to the 1980s. She also participated in a panel, “Written in the Stars,” with fellow writer Dava Sobel at this year’s Virginia Festival of the Book. Shetterly now resides in Charlottesville and has plans for Hidden Figures, now a #1 New York Times Bestseller, to be the first in a trilogy, exploring the experiences of other important AfricanAmericans of the mid- to late-20th century. Photo of book cover Courtesy of HarperCollins Publishers. Photo of Margot Shetterly by Aran Shetterly.
O’Connell’s Obsession with The Inn It seems impossible to overstate the perfect luxury of The Inn at Little Washington. Since its inception in 1978, it has received almost every award, including two Michelin stars—the highest rating in the Washington, D.C. area. Chef Patrick O’Connell’s latest book, The Inn at Little Washington: A Magnificent Obsession (2015), contains a foreword by Martha Stewart, who flatters him as a “perfectionist.” Just as the Inn was a success from its opening, O’Connell’s expansive coffee-table tome immediately hit the New York Times Bestseller List. Filled with lush photographs as well as detailed watercolors, O’Connell’s describes the nitty-gritty transformation of the Inn from an abandoned gas station to the paragon of English-style elegance, and from a single building to multiple cottages and gardens. This book makes it clear that O’Connell’s genius, attention to detail and flair for fantasy extends past food to the creation of an entire world of history, architecture, garden design, interior decoration and extraordinary hospitality. Photo of book cover Courtesy of Rizzoli New York. Photo of Patrick O’Connell Courtesy of The Inn at Little Washington.
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Literature Julia Reed at Monticello As part of Garden Week and Topics on Monticello (TOM), lifestyle author Julia Reed visits Monticello April 24 to give a talk on Southern entertaining. After her talk, Reed, the author of six books and contributing editor at Garden & Gun and Elle Décor, will sign copies of her latest book, Julia Reed’s South: Spirited Entertaining and High-Style Fun All Year Long. In her book, Reed presents 11 Southern-style events, including a feast in honor of Thomas Jefferson’s contributions to American cuisine. Reed traces her evolution as a “disciplined home cook,” from her roots in Greenville, Mississippi, making cocktails for her father, to her career as a journalist-turned-food writer in D.C., and New York before settling in New Orleans. The book is a collection of Reed’s entertaining suggestions, including her favorite Southern food and décor suppliers, like Charlottesville’s Erika Jack, whose calligraphy is on display for “The Visiting Dignitary Dinner.” Tickets for Reed’s talk are required. The $65 price includes the book signing and a private reception afterwards. Photos of Julia Reed, the book cover and book images by Paul Costello, Courtesy of the Rizzoli New York Publicity Department.
Grisham Takes Us to Camino Island John Grisham’s latest novel, Camino Island, is sure to be another best seller for the prolific novelist and Charlottesville denizen. In Grisham’s 30th title, the theft of five handwritten F. Scott Fitzgerald manuscripts from the Princeton Library (which does in reality house Fitzgerald’s papers) takes readers into the murky world of book collecting, rare books and intrigue. FBI investigators and secret investigating groups sprint into action to track down the treasured documents. Meanwhile, a young woman on her own quest to find the missing manuscripts looks into the suspicions surrounding a bookseller. Grisham and his wife Renee came up with the plot together during a drive to Florida, discussing their love of rare books and special bookstores. Camino Island will make a great beach read and addition to the Grisham collection, but for those who are used to the release of his books in the fall, no cause for alarm: Grisham, who claims he’s “not yet” experienced writer’s block, will be releasing his next book, a legal thriller, then. Photo of book cover Courtesy of Doubleday. Photo of John Grisham by Billy Hunt.
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A GRACIOUS COLONIAL PROPERTY, CLIFTON INN OFFERS A BEAUTIFUL RESTFUL STAY IN THIS EUROPEAN-INSPIRED COUNTRY ESTATE
Situated on 100 rolling acres, the Clifton Inn is a place where history and luxury come together, creating a romantic getaway in rural Virginia. From the revivalist white columns to the property’s two peaceful lakes to the classic Blue Ridge views, it’s easy to lose yourself in the beauty of Virginia. The property, a gracious colonial white structure overlooking a vast, natural landscape, was purchased by T. Mitchell and Emily Willey in 1983 and initially opened as an elegant five-bedroom bed and breakfast. Over the last 30 years, the livery, carriage house, law office and farmhouse have been restored and renovated, expanding the Inn from five to 17 guestrooms and becoming a lovely wedding venue as well. The infinity pool, designed and built by Mitchell,
WORDS BY JISEL PERILLA | PHOTOGRAPHY BY R. L. JOHNSON
is framed by lush trees and vegetation with a variety of different florals, creating one of the Inn’s most stunning spaces. The property’s gardens give off enticing scents of roses that are climbing over doorways and of the wisteria drooping gracefully from the pergola, which casts shade for those sitting poolside. But the 215-year-old Inn is more than just a beautiful place; the original structure once served as the residence and law office of Thomas Mann Randolph Jr., Thomas Jefferson’s son-in-law. There’s an unmistakable European influence that can be enjoyed in every one of the Inn’s simple, traditional guestrooms, whether it’s an antique, intricately designed headboard or an elegantly finished chest or dresser. The vision for a Charlottesville bed and breakfast came to the couple during their time living abroad. “My wife and I had just returned from living in Brussels, and we had
the opportunity to visit and enjoy a number of beautiful luxury boutique hotels throughout Europe. I thought Clifton would be a perfect American interpretation of that European excellence,” says Mitchell. “I call our decorating style transitional; every guest room is unique and just a bit unpredictable. We enjoy mixing the patina of European and American antiques with a more contemporary color palette and fresh aesthetic.” Elegant and comfortable, the guestrooms are spread across the property’s many acres, making for an intimate and cozy stay. Above all, the owners feel the Clifton Inn should be a place to rejuvenate. “First and foremost, we want our guests to totally relax and use their getaway to Clifton as a refreshing and revitalizing experience. That is why we emphasize the culinary experience, our carefully chosen wine collection and encourage guests to enjoy the 100 acres
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“...every guest room is unique and JUST A BIT UNPREDICTABLE. We enjoy mixing the patina of European and American antiques with a more CONTEMPORARY COLOR PALETTE and fresh aesthetic.”
of walking trails and our 18-acre lake. We don’t have TVs in any of the common areas and that encourages people to talk and read and get to know each other. I think that there is something intangible about the Clifton experience that has a lot to do with our staff. They really enjoy getting to know our guests, and intuitively know when people need attention and when they would prefer to be left alone,” says Mitchell. Guests who want to enjoy a high-end, gourmet dining experience don’t even need to leave the property; their renowned restaurant, which serves French-inspired American fare, opened in 1991 and now serves guests in four separate dining areas, ranging from an elegant patio overlooking the Blue Ridge Mountains to a private
gazebo, ideal for a special, intimate meal. Celebrating local agriculture, ingredients often come directly from the Inn’s own gardens, adding a local touch to many of the dishes. Inn guests, as well as locals, are welcomed for meals. Although many may be perfectly content to spend their entire stay strolling the grounds, there are ample outings nearby, too. “We love suggesting to our guests that we have extraordinary national treasures with our three presidential homes, as well as a unique variety of vineyards and tasting rooms and, of course, our prestigious university.” Whether visitors are coming to participate in a wedding, enjoying a meal or simply a romantic weekend getaway, the Clifton Inn is a place where comfort meets luxury, creating one of Central Virginia’s most memorable stays. ~
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y e b b A r e d n e v a L e Th e c n e v o of Pr TUCKED AWAY IN A LOVELY VALLEY IN THE SOUTH OF FRANCE, TAKE IN THE SWEET SUMMERTIME GIFT OF BREATHTAKING LAVENDER FIELDS
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or hundreds, if not thousands, of years, the ancient herb lavender, known for its strong, aromatic fragrance and soothing qualities, has been growing up and down the magnificent rolling hills of France’s Provence region. If you explore the tiny roads criss-crossing the countryside between the end of June and into August, you are guaranteed to catch sight of the purple hills and breath in air saturated with the sweet-smelling essential oil. Renowned author Jean Giono, who lived most of his life in Provence, once said, “Lavender is the soul of Provence.” The lavender in Provence remains just as important today, as the area has become known as the world’s largest producer and supplier of the delicate herb. However, lavender has connections to more than just the region; it is the culture
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Tucked away in an isolated valley north of the VILLAGE OF GORDES (seen above), the Abbey’s AUSTERE BEAUTY is only amplified by the GORGEOUS LAVENDER FIELDS that set it apart from other abbeys. and custom of the Cistercian monks of Abbaye Notre Dame de Sénanque to tend to the fields—likely the most photographed lavender fields in the world. Tucked away in an isolated valley north of the village of Gordes (seen above), the Abbey’s austere beauty is only amplified by the gorgeous lavender fields that set it apart from other abbeys. The structure is a gem of medieval Romanesque architecture, characterized by semi-circular arches, thick walls, sturdy pillars, large towers and decorative arcading. It was built from stone that has weathered over
the years into a lovely heather-gray color that complements the vibrant purple of the lavender fields. Each summer, people from all over come to see the iconic lavender fields. After taking 60 years to construct, Sénanque was founded in 1148. Prior to its construction, the monks lived in simple huts nearby. However, life here has not always been easy, as religious wars that began in 1544 left the once-flourishing grounds devastated and the monks expelled from their home. It was not until 1926 that the Abbey was purchased by the state and work began
[Jefferson] was once quoted as saying, “No occupation is so DELIGHTFUL TO ME as the culture of the earth, and no culture comparable to THAT OF THE GARDEN ... But though an old man, I am but a young gardener.”
to restore it to its former glory. By 1988, the Cistercian community had been reestablished, and the monks could once again live and work in peace at the Abbey. Since then, the monks who have taken a vow of silence, have worked the land as their predecessors once did, growing and cultivating the lavender as a way to honor and preserve their heritage. Just as it has ancient ties to growing along the hillsides of Provence, lavender has been known to have significance
in health, beauty and even cooking. Much to the delight of their visitors, the monks at Sénanque make various products from the lavender each year, which they sell in the Abbey’s gift shop. The lavender flowers at the end of June and lasts in full-bloom until harvesting season in late July. At harvest, the monks cut the lavender and then go through the process of distillation to extract its essential oils. They then use the oils to make honey and soap. It may surprise you to learn that Charlottesville has its
Serving breakfaSt, brunch, lunch, coffee, & baked goodS 700 roSe hill drive, charlot teSville (434) 529-6118 | mariebet te.com
own share of lavender fields. Several lavender farms can be found in the surrounding areas and offer a glimpse at what those in Sénanque experience each summer. During Thomas Jefferson’s travels to southern France, it is only to be expected that he would take notice and appreciate the lavender fields. Jefferson, being a modest farmer himself, included lavender in a 1794 list of “objects for the garden this year.” In fact, lavender did make it into Jefferson’s garden, as Monticello has records of it being
grown there for years. He was once quoted as saying, “No occupation is so delightful to me as the culture of the earth, and no culture comparable to that of the garden ... But though an old man, I am but a young gardener.” During his time, Jefferson and the monks at Sénanque Abbey surely agreed on the many good things that come out of the cultivation of nature’s gifts. The work the monks do year in and year out is certainly worthwhile; each year visitors get to revel in the beauty of the Abbey’s special lavender. ~
Honey Ryder is an upscale boutique located in mid-town Charlottesville featuring beautifully curated women’s clothing and accessories, USA made brands and locally designed jewelry.
134 10th St. NW #3 • (434) 242-2988 • honeyryderboutique.com
Darling Boutique is for every woman. Enjoy curated consignment —clothing, shoes, and accessories— as well as locally made artisan goods. From affordable fashion to high-end bargains, new inventory hits the racks weekly.
105 S 1st St. • (434) 202-0664 • shopatdarling.com
Featuring Lynne Goldman’s custom jewelry plus regional and international designers in every range of style and price. Artisan candles, Venetian masks, scarves and local fine art complete the environment welcoming guests for over 25 years.
A curated collection of unique and beautiful items for a gracious home. Your source for upholstery, furniture, lighting, pillows, candles, art and antiques, and gifts for all occasions. Professional interior design services available.
407 E Main St. • (434) 977-9644 • lynnegoldmanelements.com
325 W Main St. • (434) 529-6617 • lindenlaneinteriors.com
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Gordonsville & Orange
A lifestyle boutique featuring everything from vintage/antique accent furniture & decorating accessories to luxurious Italian throws, home décor, locally made hand-crafted items, home fragrances, garden ware, gifts, apparel and designer jewelry.
117 S Main St., Gordonsville • (540) 406-4123 • relicstorhinestones.com
All the elements of a Posh Life. Original clothing, clothing off-the-rack or made-to-measure, jewelry and accessories. A sister duo dedicated to assisting you with all of your fashion decisions. 107 S Main St., Gordonsville • (540) 406-5103 • facebook.com/PoshOriginalClothing
Pomme is a warm and inviting re-creation of the French countryside—from food to décor. Whether on a day trip or gathering with friends and family, come share our passion for food and wine. À votre santé et bon appétit!
115 S Main St., Gordonsville • (540) 832-0130 • restaurant-pomme.com
Fifteen years in the antique, vintage, and home decor retail business. Offering ever-expanding services as a multi-service liquidation company providing estate sales, auctionhouse placement, ebay listings, buyout services, consignments, and donation assistance. 108 W Main St., Orange • (804) 316-4303 • finderskeepersestatesalesofva.com
Laurie Holladay Shop
Established in Princeton, New Jersey over 70 years ago, the family tradition continues! Offering exquisite décor, accessories and gifts, unique lamp and lampshade collection of every description. Expert lamp and fixture repair, restoration and custom design.
Gordonsville & Orange
123 S Main St., Gordonsville • (540) 832-0552 • laurieholladayinteriors.com
LindenLaan a ntiques I scour local auctions, dealers and fairs throughout England, France and Belgium and choose only objects that I personally love. They tell the untold story of generations before us and fill any space with true craftsmanship and soul. —Annette La Velle
101 S Main St., Gordonsville • (434) 906-2855 • lindenlaanantiques.com
Discover the soft luxury and versatility of alpaca clothing which is lightweight, easy to layer, and the perfect choice for transitional clothing to span a change of seasons. Let us help you make the perfect gift choice for someone special or as a treat for yourself. 107 S Main St., Gordonsville • (540) 832-3075 • thealpacaboutique.com
Sara’s Jewel Box
Offering wearable art handcrafted by female artisans from imaginative blends of materials and methods – for that finishing touch! Distinctive combinations of metals, glass, beads and stones inspire notice and comments wherever you wear them.
107 S Main St., Gordonsville • (540) 832-3076 • sarasjewelbox.com
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Established in 1995 by an art history Ph.D., Les Yeux du Monde is a destination for the best of modern and contemporary art. Located in a stunning W.G. Clark designed structure, the views outside parallel those of the art within.
841 Wolf Trap Rd. • (434) 973-5566 • LesYeuxduMonde.com
“I am motivated by the joy of introducing a new ‘objet’ into a home or seeing a friend’s face light up upon receiving a special gift.” —Winifred Wegmann 2214 Ivy Rd. • (434) 284-8706 • pourlamaisoncville.com
For more than 50 years we’ve provided Charlottesville and the surrounding areas with imported, local and exceptional domestic foods. We pride ourselves on extensive and varied products as well as a courteous and knowledgeable staff.
Stunning flowers for every occasion. Our gift and flower shop at Foods of All Nations offers an elegant and eclectic selection of Tourterelle inspired gifts. Wedding and seasonal gifts, UVA team spirit gifts, accessories, books and bath and body products.
2121 Ivy Rd. • (434) 296-6131 • FoodsOfAllNations.com
2261 Ivy Rd. • (434) 973-1211 • TourterelleFloral.com
High Point Farm
This open floorplan home, built in 2007 among ancient oak trees, provides easy one-floor living and ample space for entertaining, including a barn with party room and kitchen. Just 35 minutes north of Charlottesville and located in the beautiful Somerset estate area, High Point Farm offers gorgeous sunsets over the Blue Ridge Mountains. The 350+/cross-fenced acres are equipped with infrastructure perfect for your cattle farm.
Beautiful 91+/- acre farm in Albemarle County with gently rolling fields, mature hardwoods and two spring fed ponds. The 3,900-square-foot brick home boasts a spectacular master suite, gourmet kitchen, paneled study, and other rooms, all finished with quality materials and workmanship. Includes two tax parcels, gardens, a workshop and a four bay equipment building, all within 35 minutes of Charlottesville.
Gayle Harvey Real Estate (434) 220-0256 MLS#536472 HighPointFarmInVa.com $4,450,000
Gayle Harvey Real Estate (434) 220-0256 MLS#543710 ScottsvilleVaFarms.com $1,500,000
White Horse Farm
58 Simmons Gap Road
Sweeping 19th-century home with hardwood floors, 4BR and 10 fireplaces combines history with modern luxury. Updates include modern kitchen, 6-car garage, 8-stall stable, tenant house, and a recreational building complete with a basketball court. All of this on 278+/- acres with a newlyplanted vineyard, fenced and cross-fenced pastures, perfect for an equestrian or sporting estate in the country.
Spacious rooms with large windows define this elegant, remodeled home on 79+/- acres. Features include a copper roof, 4 BR suites, generous front and back porches, and a 3-car garage which will delight any car enthusiast. Other features include an easy drive to Charlottesville and the airport, mountain views, a pond, board fencing, and an equipment barn with a concrete floor.
Gayle Harvey Real Estate (434) 220-0256 WhiteHorseFarmforSale.com $2,500,000
Gayle Harvey Real Estate (434) 220-0256 EarlysvilleFarm.com $2,675,000
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1055 Rustling Oaks Drive, 4.1 acres
Cold Creek - Keswick Farms
Located in Western Albemarle and just minutes from town, this exquisite home is move-in ready. With exceptional open design and attention to detail, this easy living home has 4 bedrooms, 3 full and 2 1/2 baths. Kitchen has granite and stainless appliances, Viking gas stove, and breakfast booth. Privacy is at a premium in the house, on the large patios and the expansive grounds with salt water pool.
Custom timber-frame residence on 21 acres has an open floor plan with stunning architectural display of timber and stone. Over 5,500 square feet, 3 bedrooms, 4 baths, gourmet kitchen, covered patio and expansive terrace with artistic water feature as well as beautiful ponds. Exceptional quality and detailed craftsmanship. Convenient to Cville and I-64.
Jane Porter Fogleman | Luxury Portfolio International email@example.com (434) 981-1274 MLS#548787 $1,895,000
Duke and Sharon Merrick — Roy Wheeler Realty Co. KeswickProperties.com (434) 962-5658 MLS#553149 $1,450,000
Elegant Keswick Estate
Priced to Renovate
Airslie is a landmark country estate located in the beautiful Keswick hunt area of Albemarle County. The house was completely renovated in the early 1990 using only the finest materials and craftsmen. The surrounding 507+/- acres further compliments the house and allows the property complete privacy.
Lower Bundoran: With 50 acres in the heart of Bundoran Farm, this period farmhouse is surrounded by massive oaks and specimen trees with panoramic pastoral and mountain views. Included are a shedrow barn and a well-built carriage house. Only 15 minutes from Charlottesville.
Justin H. Wiley — Wiley Real Estate WileyProperty.com (434) 981-5528 MLS#496122 Price Upon Request
Peter A. Wiley — Wiley Real Estate WileyProperty.com (434) 422-2090 MLS#555447 $1,100,000
Farmington Country Club
Traditional brick Georgian, circa 1966, and spacious guest home on elevated site with commanding panoramic views of the golf course and Blue Ridge Mountains. Well constructed homes, spectacular setting, walk to the Club facilities.
English Country-style home, built in 2007, with 8,800 sq. ft., overlooking a 6-acre pond to the Blue Ridge Mountains beyond. 42 gently rolling acres, complete privacy, breathtaking setting - all within minutes from town!
McLean Faulconer, Inc. Jim Faulconer (434) 981-0076 MLS#557448 $2,680,000
McLean Faulconer, Inc. Steve McLean (434) 981-1863 MLS#556879 $3,485,000
Elk Mountain Lodge
251-acre farm overlooking the James River with Blue Ridge Mtn. views. 3,600+ square foot main house with pool, charming guest cottage, barns and outbuildings. Under conservation easement.
Top of Blue Ridge Mountains! 1,000+ acres with circa 1928, 9,000-square-foot stone lodge-type home (up to 11 bedrooms and 6.5 baths) and 3-bedroom guest home. Panoramic views of Rockfish and Shenandoah valleys. Fronts Blue Ridge Parkway, just 3 miles off I-64.
McLean Faulconer, Inc. Steve McLean (434) 981-1863 MLS#547364 $2,295,000
McLean Faulconer, Inc. Jim Faulconer (434) 981-0076 elkmountainlodgeva.com MLS#546756 $4,750,000
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Lifestyle. Convenience. Affordability.
Whether youâ€™re considering a move-in ready home or prefer to buy your dream lot now and build when the time is right for you, Spring Creek has it all. Located minutes from Charlottesville, Spring Creek is a meticulously-planned, amenity-filled, 24-hour gated residential golf community with single family homes, townhomes, and villa homes priced from the upper $200s. Spring Creek is the gem of Louisa County, offering the best in amenities, convenience, security, and privacy for the homebuyer that is just starting out, starting their family or enjoying their retirement yearsâ€”thereâ€™s something for everyone. With beautiful golf & conservation lots priced from the low $80s, enjoy all the benefits of lot ownership now and build when the time is right for you.
SPorTS club | Walking TrailS | evenT SPace | golf club | Tavern | Pool | communiTY
To Schedule Your PrivaTe Tour of SPring creek, call (804) 539-6734 | Zion croSSroadS, va | | liveSPringcreek.com