The House & Home Magazine : March/April 2017

Priceless

your complete home resource guide and lifestyle magazine Essex • Northern Neck • Middle Peninsula • Gloucester • Richmond • Williamsburg

Historic Garden Week

Gardening with Herbs

Innovative Homes

Evolution of the Williamsburg Winery

Wedding Traditions

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Gracious Coastal Living

March/April 2017

Every sunrise brings the promise of a new day!

Photo by Cheryl Naulty, a winner in our 2017 Calendar Photo Contest.

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• Our mortgage decisions are made locally.

• Our residential lending team has your back from application through closing.

• We offer flexible mortgage options and competitive rates.

Getting a Bank of Lancaster mortgage is a simple process.

Just stop by and we’ll show you how easy it can be. Or, give us a call today – we’ll even meet you on weekends or evenings. As a community bank, Bank of Lancaster is here for you.

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Spring into new possibilities.

LETTER FROM THE PUBLISHER

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James L. Blanks

elcome to spring! We’ve emerged from our winter hibernation to greet warmer temperatures, fresh air, unique opportunities and new perspectives. We’re filled with energy and optimism as we venture outside to watch the world around us begin to bloom. Is there a home improvement project in your future?

What about that garden you’ve been meaning to plant? Are you looking forward to a round of golf, a day trip or a local getaway?

In this issue of The House and Home Magazine, we turn our attention to the great outdoors with features on garden tours celebrating Virginia’s Historic Garden Week.

We’re sharing some spring landscaping advice, as well as stories highlighting Hobbs

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Hole Golf Course and The Williamsburg Winery.

We also outline some interesting ideas for mud room/utility/laundry room renovations. Looking forward to wedding season, the focus shifts to some favorite ceremony traditions. As always, we offer savory food recipes (mushrooms are featured), and articles about history, beautiful homes, interesting people, art and culture — all good reading as you enjoy the brighter, longer days of the season.

In addition, we’re excited to announce that The House and Home Magazine has merged its Northern Neck/Middle Peninsula and Williamsburg editions, bringing readers and advertisers more diverse content and greater distribution across the region. So, come along with us on our new adventure. Enjoy your March/April issue of The House and Home Magazine. Read on!

March/April 2017

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PUBLISHER James L. Blanks EDITOR Will Carrington CONTRIBUTING WRITERS Zora Aiken Karin Andrews Captain Bob Cerullo T. Patrick Cleary Jennie Diggs Michael Francis, MD, FACS Janet Evans Hinman Deb Weissler Barbara Weldon ART DIRECTOR/DESIGNER Kirstin Canough ADVERTISING EXECUTIVE James L. Blanks: 804-929-1797 Cindy McBride: 540-229-6038 INTERN Jennie Diggs JLB Publishing, Inc. JLB PUBLISHING, INC. P. O. Box 2564 • Tappahannock, VA 22560 Office: 804-929-1797 • Fax: 1-888-747-2267 thehouseandhomemag@gmail.com

The House & Home Magazine is a free, four-color publication that specializes in providing home ideas, real estate, and lifestyle articles.

No part of this publication may be reproduced or transmitted in any form without written permission from JLB Publishing, Inc. The information contained herein are opinions of sources and interviews.

JLB Publishing Inc. claims no reliability or accuracy to any information contained within. The House & Home Magazine is published for reference purposes only and is not materially responsible for errors.

The House & Home Magazine is published bimonthly and is distributed at over 500 locations throughout Essex, Northern Neck, Middle Peninsula, Gloucester, Richmond, and Mechanicsville as well as subscriptions, direct mail, and trade shows.

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March/April 2017

Contents

The House & Home Magazine • March/April 2017

14 Colonial Williamsburg 42 The Mighty Blacksmiths

Mushroom

Forging links with the past

48 Virginia’s Historic

20 The Confederate Angel

Garden Week

58 Innovative Homes of Virginia

www.thehouseandhomemagazine.com

70 Patrick Duffeler

and the evolution of the Williamsburg Winery

76 Hobbs Hole Golf Course

Come out and play

24 Master the Mudroom Artful icons of gracious 82 Fine Properties coastal living 28 Gardening with Herbs 92 Good News about 62 A Retirement Wishlist Colorectal Cancer 34 Wedding Traditions 96 Grass Addicts

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Two hands are often better than one as Aislinn Lewis and Ken Schwartz hammer in tandem. Photo courtesy of Fred Blystone.

Colonial Williamsburg Blacksmiths Forging Links with the Past

By Deb Weissler

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hen shaking hands with a journeyman blacksmith, one anticipates a firm grasp.

When the blacksmith is a young woman, the strength comes as a surprise. Montross native Aislinn Lewis wields a hammer that raises more than a few visitors’ eyebrows to Colonial Williamsburg’s Anderson’s Blacksmith Shop & Public Armoury.

With preconceived notions of a toiling brawny male, Aislinn dressed in a fitted 18th century English linen gown, cap, and a leather apron imparts a feminine flair and spawns flurries of questions.

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In fact, history documents that a few women in Europe were actually granted entry into the blacksmith guilds as far back as the 14th century. An able body, regardless of sex, was a valued worker and women were granted entry to the trade through paternity, marriage, or apprenticeship, although they made up less than five percent of their male counterparts.

Woodcuts and illustrations show females working in all manner of family businesses and cottage industries that, during economic stress, helped supplement their family’s income. The 1434 Charter of the Worshipful Company of Blacksmiths, the most important metalworking guild in London, listed a handful of “sistren” among the ranks of “brethren”. By the 18th century, most of England’s nailsmiths and chain makers were women or children.

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In the American colonies, it was common practice during the winter months for a blacksmith’s home hearth to be used for making nails. When operating a family business, family members were the cheapest form of labor. Finding a female apprenticed to blacksmithing was extremely rare but not unheard of. History notwithstanding, Aislinn strikes a decidedly feminine pose in a dress with shoulders and sleeves specially designed to allow a full range of arm motion as she works.

“My interest in blacksmithing began when I was a young teenager,” Aislinn recalls. “I started volunteering at George Washington Birthplace National Monument in Westmoreland County just down the road from where I lived. Initially I began working with the livestock because I had an interest in animals, but they also had a small blacksmith shop set up as part of the Colonial era farm, and I spent a lot of time watching the volunteers there, which I found fascinating. Encouraged to give it a try rather than just watching, I spent almost two years volunteering in the shop and learning from the two smiths there.”

Learning that a blacksmith guild was starting up at Rice’s Hotel and Hughlett’s Tavern in Heathsville under the auspices of the RHH Foundation’s Heathsville Blacksmith Forge, Aislinn spent four years learning the trade at their coal-fired forge powered by a manual bellows, becoming more and more enamored with the trade.

After graduating from high school, and with no desire to be stuck working behind a desk, she went searching for a way to combine her love for history with her fascination for blacksmithing.

Aislinn discovered the American College of the Building Arts in Charleston that educates and trains artisans in six areas of traditional building arts: timber farming, architectural carpentry, plaster, masonry, architectural stone carving, and blacksmithing. The unique curriculum fosters exceptional craftsmanship and encourages the preservation, enrichment, and understanding of the world’s architectural heritage.

The school’s summer internships encourage students to seek employment in historic work and one of Aislinn’s professors, previously associated with the Anderson shop, encouraged her to apply to CWF as an apprentice. Upon graduation she gained full-time employment The House & Home Magazine

With preconceived notions of a toiling brawny male, Aislinn dressed in a fitted 18th century English linen gown, cap, and a leather apron imparts a feminine flair and spawns flurries of questions.

Red hot iron is worked on an anvil.

Photo courtesy of Fred Blystone.

and now, as a newly papered journeyman, works alongside three other journeymen and an apprentice, all overseen by Blacksmith and Master of the Shop Kenneth Schwarz.

When one thinks of blacksmithing, many envision horseshoes and weapons, notions gathered from movies and television. In towns like 18th century Williamsburg however, it was the farrier who forged shoes and sod horses. Elsewhere, cutlers specialized in making swords, daggers, and other sharp edge tools. Blacksmiths on the other hand worked with iron and steel to hammer out and repair

useful and everyday items: tools for other tradesmen, household utensils, fireplace equipment, cooking utensils, agricultural implements, door hinges, keys, signage hardware, weathervanes, and nails.

For nearly four decades Ken has been leaving his mark from one end of Colonial Williamsburg to another. In recent years he’s overseen the reconstruction of the armoury building, including four blacksmith forges, a kitchen, privy, and a tinsmith shop that is the only pre-industrial tin shop in the country. Ken’s knowledge of the trade and leadership role leads him to seek out qualified candidates who pos15

Breakwall Ambush

A forged key is not only utilitarian but a work of art. Courtesy of CWF sess equal passion for the historical trades.

“Depending upon one’s level of experience, if someone comes into the shop with little or no experience, it can take as much as six to eight years as an apprentice to become a journeyman,” Ken explains. “Aislinn already had a number of years’ experience and a level of educa-

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tional focus that she was able to fulfill the requirements of journeyman in less than six years.

When I look to hire an employee I’m looking for a background in the trades and hand skills. Interacting well with the public, having communication skills to create a strong, concise, historical narra-

tive to present to visitors is vital. If you are uncomfortable talking with the public or are clumsy with hand tools, you’re not going to be successful here.”

Apprentices start on projects that teach them to use a hammer precisely; to understand how the material moves; and to be able to move it accurately and consistently utilizing the different surfaces of the hammer and anvil. Cooking utensils are great examples, stretching the material sideways and lengthwise while maintaining a consistent thickness. The pieces are also small enough that each one can be completed fairly quickly.

“This helps develop coordination and judgement,” Ken explains. “You must think and work quickly because as soon as the iron is removed from the fire it begins to cool and change rapidly. A blacksmith must have a mental image of the finished product, and in between every hammer blow, they must transfer that visual image from the eye to the hand.” It’s that conceptual and sculptural ability that defines success or failure.

“There are seven skills that go into working with iron. You can make it longer and thinner; shorter and thicker; you

March/April 2017

Ken Schwartz, Blacksmith and Master of the Shop.

Courtesy of CWF

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can bend it, twist it, cut, weld, and punch holes in it. By giving apprentices repetitive projects that utilize all seven skills helps develop those skill sets.”

In researching Anderson’s shop, no records indicate women were employed there during the Colonial era “It grew from a small, privately owned shop prior to the Revolution to a large operation contracted by the Commonwealth during the war as an armoury performing weapons maintenance and manufacturing entrenching tools and hardware for vehicles and ships,” Ken explains. “As the war intensified, increasing demands on the armoury required an expanded work force and a larger workspace. With government financial underwriting, workshop expansion continued throughout the war.”

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A compass or divider was used to measure length or scribe circles and arcs and was used by nearly every trade. Courtesy of CWF

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Regardless of one’s gender, blacksmithing is hot, dirty, and physically demanding. Metals must be heated to around 2000ºF to be soft enough to be hammered and shaped. In winter, the temperature inside the shop may be pleasant but, with overcast days or the sun hanging low in the sky, the only light in the shop comes from rows of single hung windows and the glow from the forges that limits the work that can be done. In summer the shop is sweltering. Dressed in interpretive costumes and draped with leather aprons, the blacksmiths perspire profusely, consuming gallons of water.

The blacksmith shop is far and away the most popular historic trade in Colonial Williamsburg. The work attracts a number of visitors, some already blacksmith hobbyists looking to expand their experience in blacksmithing.

“Part of our goal here, our mandate, is to preserve these traditional skills for future generations,” says Ken. “Some of the smaller, lesser known trades have struggled to attract qualified candidates and as journeymen retire it’s a huge loss of knowledge that goes with them. We’ve been fortunate in that respect.

Very few professions today involve hand skills. Even in today’s modern manufacturing, more of the work involves computers with men and women working at a keyboard rather than with their hands.

Many people have an innate desire to do creative work with their hands—gardening, cooking, or painting—while others are drawn to the trades as hobbyists, so the number of professional blacksmiths is growing. Many are inspired by fantasy movies that portray swords and sword making, like “Pirates of the Caribbean” or reality TV shows like “Forged in Fire”.”

“The majority of our work is making items to support ongoing projects here in Colonial Williamsburg,” Aislinn adds.

“There’s always building projects going on that demand something from the forges.

This winter we were re-making the running gear for one of our carriages. Occasionally we get the opportunity to do collaborative work with others. The Museum of the Revolutionary War in Philadelphia has an exhibit that displays Washington’s actual field tent. To protect the tent would limit interaction, so the museum approached the various trades here to reproduce the tent and its furnishings. I made the hardware

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for the folding campaign-style chairs and field bed.”

In January the historic area closes, allowing the trades to go into collections and study old work. Part of an apprentice’s education is to study examples of 18th century items, determine what styles were most popular, and how they were made. The ultimate goal is to replicate the style, method of manufacture, and the character of the original pieces they may be called upon to make. By examining actual objects and studying period drawings, the CWF blacksmiths are able to capture the depth, texture, surface finish, and ultimately the beauty of the originals.

From hearth to art, it’s skills that will live on into the future.

The Anderson Blacksmith Shop & Public Armoury is a favorite stop for CWF visitors. Courtesy of CWF

In addition to the blacksmith shop, you can learn more about this subject at a new exhibit at the Abby Aldrich Rockefeller Folk Art Museum. Called ‘From Forge to Furnace: A Celebration of Early American Iron’ highlights decorative and useful items made in the 18th and 19th centuries.

Visit colonialwilliamsburg.com for more information. H

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“Verily I say unto you, Inasmuch as ye have done it unto one of the least of these my brethren, ye have done it unto me.�

Matthew 25

Confederate the

angel

By Bob Cerullo

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t was a lazy summer day on the shores of the Bull Run River in July of 1861. The birds were singing, and the fish were jumping. It seemed all was well with the world. Then suddenly, this tranquil scene was shattered by the sounds of advancing Union troops numbering 37,000. They had marched from Washington, D.C. intending to strike the Confederate forces numbering 32,000.

The Confederates fought a defensive battle for most of the day then rallied and broke through the Union left flank. Panicked, the Union forces retreated toward Washington. First Bull Run, also known as First Manassas, was a confidence building victory for the Confederacy and a shocking defeat for the North.

After the triumph came the grim reality of the consequences of war. Between 1,700 and 2,000 Confederate men were wounded or killed. The wounded came pouring into Richmond, Virginia. Soon the hospitals and the private homes that had thrown open their doors to care for the wounded were overflowing with wounded. Many soldiers were swaddled in blood stained bandages and smelling of gangrene.

At first, white women were discouraged from caring for the wounded and dying. It was believed that women just were not suited to deal with the bloody gore of war. The battle wounds included amputations, head wounds, and stomach wounds. Carnage was caused by cannon fire and canister shot.

Amid all the suffering, there emerged a woman named Sally Louisa Tompkins. She was born sometime between November 9-11 in 1833 at Poplar Grove in Mathews County, Virginia. Her grandfather, Colonel John Paterson, received his commission from General George Washington at the Battle of

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Captain Sally Tompkins Courtesy of the Mathews County Historical Society

March/April 2017

Tompkins Cottage

Monmouth. Her dad was Colonel Christopher Tompkins. He was a very successful planter, sea captain, ship owner and ship builder who amassed a considerable fortune. When Miss Tompkins was just five years old, her father died leaving her great wealth. After his death, she and her mother moved to Richmond. They had lost interest in the rural, isolated life at Poplar Grove and were more attracted to the Richmond social life and the prominent people of the big city. In Richmond, they joined St. James Episcopal Church.

The Tompkins family was living in Richmond when war broke out. Miss Tompkins was 28 years old. She was not a woman to “stay in her place” sewing and knitting for soldiers, collecting supplies and donations, all considered “womanly” services at the time. Seeing that all the available hospitals were more than full, she quickly appealed to her father’s friend Judge John Robertson for the use of his palatial mansion. His family had moved away to farm to avoid the fighting and to stay out of danger. The judge agreed.

Using her own funds, on August 1, 1861, she converted the luxury home to the Robertson Hospital. She then went to work nursing the wounded and comforting the dying with the help of four slaves and some volunteers. “Mammy Phoebe” had served the Tompkins family as a bondservant. She raised Sally Tompkins The House & Home Magazine

from birth then served side by side with disabled soldiers, their family members, and many of the socially elite females of Richmond who came forward to help Miss Tompkins tend to the sick.

She persuaded Dr. A.Y.P. Garnett, a highly respected physician from Washington, D.C., to serve as her chief surgeon, as well as a half dozen other doctors. Robertson Hospital was regarded as one of the most efficient hospitals at the time. Sally Tompkins was known to have an absolute “obsession” with cleanliness.

When Confederate President Jefferson Davis learned that most of the hospitals taking care of Confederate soldiers were woefully inadequate, he made a decision. It also became known that some of the hospitals were keeping soldiers who Army officials believed should already be back on duty. He ordered that all private hospitals for soldiers be closed. That order included the Robertson Hospital which had already been operating for three months.

Heartbroken, but still determined, Sally Tompkins found a way to get a meeting with President Davis. Davis was aware that her hospital had the highest survival rate of any hospital treating Confeder-

The coat Capt Sally Tompkins wore as she tended patients is on display at Tompkins Cottage in Mathews, Va. Photo by Bob Cerullo.

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Captain Sally Tompkins was buried at Christ Episcopal Church, Kingston Parish, in Mathews County, with full military honors.

She died on July 25, 1916. Photo by Bob Cerullo

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ate soldiers. And, it was funded by Sally Tompkins. Davis devised a plan that could keep the hospital open to care for Confederate troops. He commissioned Sally Louisa Tompkins as a captain of cavalry in the Confederate army.

Henceforth she was known as Captain Sally Tompkins, the only woman ever commissioned in the Confederate army.

The tiny Angel of the Confederacy was small in stature, she was less than five feet, but a giant in her energy, spirit and religious zeal. She was commissioned on September 8, 1861. The wounded troops were known to call her “the little lady with the milk white hand.” Those hands may have been milk white, but they were no stranger to work. During its existence, Robertson Hospital treated a total of 1,333 wounded Confederate soldiers. Of that total of seriously wounded, only 73 died.

The survival rate of Robertson Hospital was an incredible 94.5 percent, despite the fact that its reputation caused the most severely injured to be sent to Robertson.

Sally Tompkins insisted on everything being immaculately clean, unlike the conditions in other hospitals. Beds and sheets were clean. Wounds were kept clean and dressed with clean bandages. She insisted her staff be clean as well. This attention to cleanliness is credited with her being ahead of her time with regard to infection control. It was a time when very little was known about infection control. Doctors did not see the need to wash their hands before an operation. Surgical instruments were not sterilized from one patient to another. It was not until 1867 that Joseph Lister taught the world about infection control.

Everything was in short supply in Richmond during the war. Capt. Tompkins’ ingenuity was put to the test. Robertson Hospital hired a blockade-runner to bring necessities to the hospital from abroad.

Although Capt. Tompkins was a bonafide officer in the Confederate army, she would not accept any pay from the army. She tended to more than just the physical needs of the 1,300 men who passed through Robertson Hospital. She spent long days and nights carrying her medicine bag and her Bible through the hall of the hospital ready to fluff a pillow, perform a needed medical procedure, offer a comforting word, or read from the Bible. When a solider was released, she March/April 2017

At her grave in the cemetery at the Christ Episcopal Church, there is a monument to Capt. Tompkins erected by the United Daughters of the Confederacy. There are engraved the words of St. Matthew’s 25th chapter: “I was an hungered and ye gave me meat. I was thirsty and ye gave me drink. I was sick and ye visited me.”

In the 1960s, a beautiful stained glass window was installed at St. James Episcopal Church in Richmond as a tribute to the life and work of Sally Louisa Tompkins. The window depicts Capt. Tompkins with her medical bag belted around her waist and a Bible in her hand with the Angel of Mercy to guide her.

Above the center panel is a picture of the Robertson Hospital, and below are scenes depicting caring for the sick and wounded Confederate soldiers.

In Mathews County, there is a cottage in the center of town now operated by the Mathews County Historical Society. It is named the Christopher Tompkins cottage because it is believed to have been owned by Capt. Tompkins’ father. It now displays some artifacts belonging to Sally Tompkins and items reminiscent of her time. The home is set up to represent a typical home of the 1800s.

Prose and poetry have been written in praise of the “Confederate Florence Nightingale.” Here is one of many poems about Capt. Tompkins written by Keppel Hagerman and contained in her book Dearest of Captains. This poem deals with Tompkins taking her last round before leaving Robertson Hospital when it closed at the end of the war.

I have longed for this day, and dreaded it too; curious the feel both ways.

I’ve accepted the fact that Robertson’s like the war is finished.

Thirteen hundred and thirty-three came in rags and blood; twelve hundred and sixty bodies healed, If not their souls.

Stained glass window with the Angel of Mercy to guide and guard her, Captain Sally Tompkins gazes into the congregation of Saint James Episcopal Church located in Richmond, Virginia. Courtesy of St James Episcopal Church in Richmond. presented him with a knapsack containing durable clothing, socks she knitted herself, a prayer book and the gospels bound in oil cloth.

When the war ended, Capt. Tompkins became involved in Richmond society. She devoted her time and what remained of her inheritance to a whole range of charities including the Episcopal Church. She never married, although she had many proposals from grateful recovered patients. By 1905, she had given away all her savings. In her later years, she was invited to take up her residence in the Richmond Home for Confederate Women.

On July 25, 1916, Sally Louisa Tompkins died at the age of 83. She was buried at Christ Episcopal Church, Kingston Parish, near Mathews, with full military honors.

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This morning I packed away my reticle, my military commission.

I’ll make the rounds once more through these hollow halls, devoid of nurses, patients and doctors.

So, close the door, turn the key. leave the ghosts insidethank God, there are only seventy-three, Will they wander and moan all night?

This is a heathen thought.

I cannot forget the pastI can only walk away from it on this bright June afternoon.

Amid the blood and torn bodies, Captain Sally Tompkins saw beyond the gore to the very hearts and souls of the wounded and dying Confederate soldiers. Compassionate, caring, determined and selfless; she was an angel of mercy doing for the least of her brethren. H 23

Master the Mudroom

By Jennie Diggs

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omething about the arrival of longer days and warmer weather inspires a new energy in all of us and makes this season an ideal time for home improvement projects. April showers bring May flowers, but not before they bring mud or sand that will inevitably make its way onto feet and paws, and eventually onto your clean floors.

To avoid spending these warmer months continuously cleaning up all the debris from the beach or the garden that inevitably finds its way inside, enlist in the help of a humble space, often overlooked but indispensable — the mudroom.

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March/April 2017

When designing your ideal mudroom, consider options that are useful without taking up precious space. Start with furniture pieces that serve multiple purposes, such as storage benches,

Decades ago, Americans living in cold, wet regions began building houses that included mudrooms where they could clean up before coming inside. Today, these rooms can be found in houses all over the country (Because who doesn’t need a space to shake off the dust?), and they can be customized in countless ways to meet the needs of any family.

A mudroom is true to its title, an area designated for removing wet coats, soggy clothes and muddy shoes, helping to keep dirt and other elements out of the rest of the house. It is not a grand entryway to impress guests, but rather a utilitarian area for the family to remove outerwear and wash up before coming inside. It has other aliases like laundry room and utility room.

Depending on the layout of your home, the area designated as the mudroom can also double as the laundry room. What better way to avoid tracking dirt through your home than having the washing machine right by the door! By any name, mudroom or laundry room, this practical space is the engine of the well-oiled machine that runs an organized home, and with a bit of creativity it can be one of the most functional and charming. Keep in mind that there is one major factor that separates the cluttered entryway from the functional utility room — organization.

When designing your ideal mudroom, consider options that are useful without taking up precious space. Start with furniture pieces that serve multiple purposes, such as storage benches, built-in bins with baskets for laundry essentials, or cabinets with handy countertops for folding and sorting. Mudrooms are the landing spot for shoes, coats, backpacks and toys, so The House & Home Magazine

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designated storage areas are the key to avoiding a mountain of discarded odds and ends. Don’t sacrifice any space — use the walls, use the floors, and if you can figure out a practical way to use the ceiling, do that too! Or maybe save the ceiling for creative light fixtures — like that cute vintage chandelier you’ve had your eye on. Consider creative cabinet space to store a fold-out ironing board, and of course the ever-so-helpful utility sink is always a handy bonus when tackling muddy clothes.

No one loves doing laundry, but you probably spend an average of eight hours per week doing just that, so you may as well make it a nice place to spend your time. Choose a bright color for the walls or accent the space with bold wallpaper.

Even though this most likely is not the first area you show off when visitors come calling, do not overlook including personal touches like family photos and sentimental artwork. You will appreciate these features when you are dumping that third load of clothes into the washer.

Whether you choose cubbies, wall hooks or a simple coat rack, personalized spaces are a great way to motivate even your youngest family members to hang up 26

March/April 2017

A mudroom is true to its title, an area designated for removing wet coats, soggy clothes and muddy shoes... their coats and stow away their shoes. Think chalkboard paint, decorative wall letters, or even photographs to personalize a space for every child in the house. For customized statement pieces, frame artwork created by your little ones. Use multipurpose cabinet space to install a collapsible drying rack. Hang a decorative curtain rod above the washer and dryer. A pretty fabric valence can hide the plumbing, and when you slide it off to the side, you can use the rod to hang delicate unmentionables as needed.

Do you have a four-legged friend who is a chronic mud magnet? Do you have a house full of outdoorsmen who always seem to bring the elements inside, or children who carry around more accessories than an A-list celebrity, only to dump them at the door as soon as they arrive home? If your family includes a canine comrade, keep him in mind when planning your perfect mudroom. Hang leashes by the door for easy access and consider a dog shower if you have a furry friend who has a habit of rolling in the mud. This feature can also come in handy if you have family members who enjoy messy outdoor projects. A shower space can also double as a pet food station or even a landing spot for the litter box, with the added bonus of a wash-down site when inevitable spills occur. It can even house a cozy sleep spot for the family creatures.

Save a space for a convenient collection area for pocket junk.

A quick internet search reveals endless options for gathering spare change and whatever else has been forgotten in the pockets of dirty clothes. Even if you choose a simple mason jar, having a designated space for these treasures cuts down on clutter and eliminates bickering over lost items and money.

There is even an idea circulating its way around the internet, from mothers who collected everything that was left in their children’s pockets over the years and presented it to them on their wedding day. If you have that much organization and determination, your child will love receiving a sentimental gift of long forgotten trinkets along with a small fortune in forgotten dollar bills.

By any name, the mudroom, laundry room or utility room is a hardworking space, but there is no need to sacrifice style in this area of the house. It’s typically the first thing you see when you arrive home, making it a perfect place to show off your style. When brainstorming springtime home improvement projects, your first instinct may be to focus on areas where your family and guests gather to socialize. But consider this: What the utility room lacks in excitement, it more than makes up for in functionality. You can wine and dine all of your friends in the kitchen while dirty shoes and piles of laundry stay out of sight and out of mind. So this season when spring fever hits, take advantage of that extra creative energy and design a mudroom you will love for years to come. While the mudroom may never be the superstar of rooms, It plays an essential supporting role in the production of a clean, organized, and functional home. H The House & Home Magazine

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Herbs

Gardening with

Adding Brilliant Color, Intriguing Textures and Good Taste to your Garden

By Karin Andrews

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A

s a child I remember spending countless hours in a magical place, meandering my way down elegant and serendipitous garden paths filled with a myriad of cultivated delights. The smell of lavender beside me, climbing roses above me and creeping thyme underfoot still beckons me, as I visit this magical place often through photographs and memories long since made but not forgotten.

The visual impact of my grandmother’s garden (as astounding as it was) seemed dwarfed by the scent of rosemary and lavender co-mingled with roses, lily of the valley, mint with raspberries and basil wafting heavily through the air alongside heirloom tomatoes, petite French cucumbers and every type of lettuce imaginable. The introduction of herbs to my grandmother’s landscape heightened the pleasure principle and at the same time provided natural deterrents to deer, rodents, insects and diseases.

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They are the joie de vivre of the culinary kitchen and the ultimate multi-taskers when it comes to good looks, good taste, and usefulness in the garden. and displayed like glistening jewels or hung from the rafters like fine art. Jams, jellies, dried flowers, dried herbs, flavored vinegars, dried and canned fruit, pickles of every sort and vegetables of every kind provided a lavish bounty all year long. The food she prepared was always a delight — as she believed that presentation was equally as important as taste.

I have been able to pass on to my own daughter some of the things that my grandmother taught me about plant cultivation and the use of herbs as a compliment to the garden and in the kitchen.

All of this brings me to the main subject of this article, which is the transformation of your garden from mundane to sublime, with the practical addition of herbs and edible flowers to your landscape and garden. The finest cuisine in the world relies on the freshest of ingredients—including herbs. They are the joie de vivre of the culinary kitchen and the ultimate multitaskers when it comes to good looks, good taste, and usefulness in the garden.

Adding Quality to Your Palette and Your Life— As we lead busier and busier lives, we often find that we have less and less time to tend our gardens or find pleasure in them. Culinary herbs are one of the most rewarding, lowest maintenance and least expensive ways to transform your patio, kitchen and your life. They are easy keepers and the ultimate low maintenance plants. Whether the area you have to work with is large or small, several acres or a patio, herbs can enhance your surroundings with a variety of textures, scents, colors, habits and tastes that will give you the biggest bang for your buck.

With so many benefits, herbs are notoriously easy to propagate and grow.

Give them the right kind of soil, tend them on occasion and they will graciously reward you in ways you never anticipated.

The companion planting of herbs among roses, fruiting vines, fruit trees, flowers and in the vegetable garden can have a

Everything in her garden, seemed so thoughtfully placed, from the boxwood wall that surrounded a portion of her garden, to the well placed pergolas and hedges that provided architectural interest.

As form always follows function, in architectural endeavors, these features also helped to collect and retain the scent of flowers and herbs as they co-mingled on a warm summer day, at the edge of dusk or in the early morning hours.

My grandmother’s pantry room was as lovely as the garden itself, for it was here that the fruit of her labor was preserved The House & Home Magazine

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profound effect on the overall health of the garden as well. They will cut down significantly on unwanted visits from deer, rabbits and an assortment of insect pests— above and below ground.

With that said—let’s consider some of the more noteworthy herbs commonly available and their value in the garden.

Common Herb Varieties to try—

A mixture of potted herbs including rosemary, chives and basil.

n Basil is an iconic herb, most often associated with Italian and Mediterranean cuisine. It is cultivated around the world and available in a myriad of flavors, colors and growing habits, ranging in size from 5” to more than 3’ tall. Basil is an outstanding repellent for mosquitoes and grows well in pots. It is the ultimate companion plant for tomatoes both in the garden and on the table drizzled with a little olive oil and balsamic vinegar. In the garden, basil will release secretions (exudate) into the soil which increases neighboring fruit production.

Intriguing flavors to be found include: lime basil, lemon basil, cinnamon basil, licorice basil and more.

Lower growing varieties can be used as edging for the garden or grown in pots.

Some varieties will grow tall and statuesque, while others will mimic small boxwoods. Taller varieties like Queen of Sheba, Thai Siam Queen or Holy Basil are breathtaking accents in the perennial garden as well. Basil should be used often. You can also re-seed more than once during the growing season (weather permitting).

Basil prefers a rich, well-drained soil and will stand up well to hot Virginia summers. It is not tolerant of cold and should be grown as an annual. Basil is easy to grow from seed – directly sown in the garden when the soil warms or started in pots. Seed tapes are available if you wish to use basil as edging in the garden or plant it in rows. Do try different varieties as a way to appreciate basil’s many unique flavors and strong anti-inflammatory properties. n Borage is a striking garden plant with lovely edible blue flowers that taste like cucumbers. It is an excellent companion plant to strawberries, tomatoes and squash. It is also a natural repellent to tomato hornworm. Borage stands about 18” – 30” tall in the garden and

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can be quite floppy without support. It prefers a light, dry to normal soil and is very easily grown from seed. It will also freely self-sow. n Chamomile packs a big punch for its size and is a small perennial herb with small daisy like flowers and dark ferny foliage. It is beautiful when grown in pots or with other plants. It is a deterrent to cabbage worms and also makes a good companion plant for onions and leeks. Chamomile’s anti-fungal property also helps to prevent the “damping off” of nearby plants in the garden. n Cilantro is a member of the Parsley family. It is most often utilized in Mexican, Latin, Thai and Indian cuisine. There is no “in between” with cilantro—you either love it or hate it! Cilantro seed is known as the spice coriander and is used heavily in Indian cuisine. Both cilantro and coriander have strong anti-inflammatory properties. n Dill is most often associated with Scandinavian fare. It makes an excellent culinary compliment for salmon and other fish, ribbon sliced sautéed zucchini and cucumber salad. It is notoriously

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Borage easy to grow from seed. It’s lovely color and striking chartreuse blooms makes it a striking standout in the garden, on the table or in a flower arrangement. Dill seed is also widely used in a variety of dishes like potato salad, coleslaw and is a major ingredient in Old Bay®. n Fennel has one of the most distinctive flavors of all the culinary herbs.

It was one of my favorites right out of my grandmother’s garden. It is easily grown from seed and will self-sow. This is one of the most memorable herbs in any garden for its lovely ferny asparagus like fronds and its delicate anise flavor. It is commonly used in liquors, candies and pastries.

n Garlic, Chives and Onions are known to repel rose beetles and act as a deterrent for aphids. The ornamental varieties of onions are striking, particularly when planted in groups. Grow them liberally around your roses to keep aphids and other destroyers at bay! Allow some of your garlic, chives and onions to go to seed and you will be amazed at the lovely flowers they produce. Cut them and they will come again. n Lavender is iconic in the South of France, where it permeates the countryside of Provence. It can be easily propagated from cuttings to create low hedges. Lavender will thrive on a little bit of neglect and prefers a

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on your deck or patio.

That ole’ southern staple consumed on Derby Day and across the South throughout spring and summer, would not be nearly as enjoyable without the addition of this highly aromatic and flavorful herb. A good Kentucky bourbon, mint from your garden, crushed ice and sugar shaken together and poured into julep cups will lead to a most enjoyable afternoon in the garden. Mint also makes a lovely garnish for fresh berries and crème.

Basil, sage, dill and thyme

sweet sandy soil. It will not tolerate overwatering. Lavender is under-appreciated as a culinary herb here. In the south of France, however, it is a major component of Herbes de Provence (which is the correct French spelling).

Thyme, savory, wild thyme, rosemary, chervil, bay leaf, fennel seeds and oregano are also found in this iconic herbal mix. n Mint comes in a plethora of flavors, colors and scents. It is refreshing and a delight to the senses for a variety of reasons. It will spread throughout your garden with wild abandon and makes

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a weed proof—insect free ground cover—if you have the room. Peppermint oil is well known for easing the severity of headaches.

Intriguing varieties of mint to try in your own edible landscape include: chocolate, lemon, apple, grapefruit and pineapple mint, along with spearmint, peppermint and the beautifully ornamental catmint. Curly mint is one of the strongest pure peppermint flavors and is striking in the garden. Use mint often and you’ll keep it tidy. Try planting different varieties in different pots and grouping them together or apart

n Oregano is evergreen here in Virginia where I have grown it in large urn pots on the kitchen patio. Oregano possesses strong anti-viral, anti-fungal and anti-inflammatory properties. It repels insects and also improves the growth of other plants around it. It makes a lovely ground cover if you have the room and is easy to grow from seed or division. It is important in Italian, Greek and Mediterranean cuisine. n Rosemary is a beautiful shrubby perennial herb that will root easily from cuttings. It prefers well-drained, average garden soil and will tolerate extremes

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well. Deer and rabbits absolutely despise rosemary which makes it a must have for the garden! It is one of the great workhorses of the herb garden and will grow to at least three feet wide and tall if it is used often and cared for properly. It is a major component in Mediterranean cuisine and enhances the flavor of everything it comes in contact with.

It also lends itself well to container gardens and topiary applications. n Sage can create a stunning focal point in the garden with its woody stems, interesting colors and variegated combinations. It will grow overly woody and lanky after the third year, which makes it an excellent candidate for the everchanging container garden. Pineapple sage is particularly lovely when planted in combination with other herbs and flowers. A host of ornamental sages are also very useful in the landscape. It is most often used dried and rubbed between the fingers before storage – hence the name “rubbed sage”. n Thyme and creeping thyme is a must have herb for the vegetable and flower garden. It lends itself well to use as a ground cover, spilling over the edge of pots, retaining walls and as a fragrant carpet down garden paths. Thyme is excellent when used as a cover for the “bare legs” and “knobby knees” of taller herbs, trees and plants. Thyme is also known for relieving muscle spasms.

The tangible and intangible benefits of adding herbs to your landscape— The introduction of herbs to your kitchen garden, landscape or patio will add a whole new dimension to your landscape and your life in tangible and intangible ways. Moments spent with friends and family over memorable meals or with children or grandchildren, in the garden, will create memories that last. There is nothing quite so stimulating or relaxing as the scent of flowers and herbs as they co-mingle together. A garden filled with herbs is an oasis for the soul in a busy world. The addition of herbs to your garden will add precious time to your enjoyment in the garden, vitality to your life and zest to your palette. Why not begin adding brilliant color, texture and good taste to your garden today! H The House & Home Magazine

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Wedding traditions

By Barbara Weldon

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From beautiful white gowns and rose petals to glorious music, planning the perfect day always includes time honored traditions that have been passed down from generation to generation

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here are moments in our lives that we want to remember forever. For many, our wedding day is planned meticulously to be a series of unforgettable moments that include traditions that we have enjoyed our entire lives. Across the nation and across the globe, there are beautiful traditions that we have come to expect when we attend a wedding, and we look forward to celebrating these traditions alongside the newlyweds.

Incorporating wedding traditions that have been passed down from generation to generation gives your guests a small taste of the beautiful history and rich culture that has helped shape you. There are family traditions, cultural traditions, and regional traditions, but there are also exciting traditions that are enjoyed by almost everyone. Blending the traditions from two families that are now united is a great way to begin your new journey and enjoying the traditions that have been a part of almost every wedding ever attended takes on new meaning when it is enjoyed at your own wedding.

There is a common thread of tradition that flows through most weddings. From beautiful white gowns and rose petals to glorious music, planning the perfect day always includes time honored traditions that have been passed down from generation to generation. Behind each of those traditions is a story of how it became part of weddings today. There are many theories as to how each tradition came to be.

However, they are fun to read and knowing a bit of the history that has shaped tradition is a delightful way to add depth to your wedding celebration.

Most couples start by setting the date. If you are looking forward to fulfilling your nuptial dreams, June is the most popular month to get married. While many would The House & Home Magazine

Aaron and Erin Mciliwee cutting their wedding cake.

Courtesy of Sarah Thrift

think that June became the most popular month to walk down the aisle because of sunshine and beautiful weather, it might surprise you to know that the tradition of getting married in June actually dates back to Roman times. The Roman goddess Juno was said to rule over marriage and childbirth. Therefore, being married in June was thought to honor her and encourage her blessing over the marriage, including the fertility for the newlyweds.

Before the bride to be can begin to plan

Something old, something new, Something borrowed, something blue.

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the day of her dreams, the groom has the heavy task of planning an unforgettable proposal. No matter how extravagant or understated the proposal, it is traditional for the man to get down on one knee and offer his true love a ring while he asks for her hand in marriage.

The ring is circular, having no end and no beginning. It is therefore a perfect symbol of infinite love. It is to be worn on the third finger of the left hand. This stems from ancient Rome where they believed that the vein in that particular finger ran directly to the heart.

The tradition of kneeling has been around for centuries and can be traced back to signs of respect. From kneeling in prayer to kneeling before royalty, getting down on one knee shows humility and surrender. Centuries ago, surrender at the end of a battle was signified by the losing party kneeling to the victors. To this day, a man kneeling before the woman he loves is a sign of respect, honor, and total surrender.

The kneeling approach is much more loving and endearing than the ancient practice of “marriage by capture.” While we may think that this practice is wildly barbaric, it is shocking how many traditions we include in our wedding plans that are rooted in this very practice. Before we had bridesmaids and maids of honor, there were only groomsmen. Sadly, they were not gentleman like we expect. They were a brute squad of men that would accompany a man who wanted to steal a woman from a neighboring village.

The groom would see a woman he wanted, sneak in, and steal her away from her family. Of course, this did not always go as smoothly as one would hope, so the brute squad was there to fight off angry friends and relatives as the groom rode away with his bride. The groom would hold his bride with his left arm and fight off others with his right. Therefore, the bride traditionally stands on the left during a ceremony.

Considering the kidnapping, or “proposal,” it shouldn’t be a surprise that getting his new bride into the wedding chamber was also not very easy, so he would carry or drag her across the threshold. As the practice of stealing a woman became highly frowned upon by society, the act of being carried across the threshold transformed into a much more romantic tradition. At one time, it was considered ladylike for the new bride to be a bit hesitant 36

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to give herself over to her new husband. Therefore, the groom would gently lift her up and carry her into the bridal chamber.

Although stealing a woman became less acceptable, the fun of the tradition was practiced long afterwards. The abductions became a fun-filled escapade of capturing the bride and whisking her away to a secret location where the bride and groom would hide for 30 days. During that time, a friend or family member would supply the couple with honey wine. When the 30-day time-period was up, it completed the cycle and equaled one honeymoon.

The tradition of not seeing each other before the ceremony on the day of the wedding stems from arranged marriages. The fear was that the bride and groom may see each other and have second thoughts about the union. In those days, women were

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more thought of as property and fathers had the option of giving their daughter away, often for a price. This is where we get the tradition of giving away the bride.

Many of the traditions of today were founded in the fear of the unknown. Today we plan weddings where bridesmaids and groomsmen dress alike, but originally the uniformity was done as an attempt to confuse evil spirits or jealous suitors that may try to stop the wedding. Even the veil that has come to represent innocence was originally used to conceal the identity of the bride so that evil spirits would not have the opportunity to ruin the union.

Ringing the bells on a wedding day stems from an Irish traditional belief that the sound of the bells would ward off evil spirits, so even the bride would hide small bells in her bouquet, just in case. They also symbolized a harmonious life for the couple, and therefore all evil spirits were warned to stay away with the ringing of the bells.

The white bridal gown was made widely popular in the Victorian Era when Queen Victoria wore an embroidered white silksatin gown. Her choice to wear white was very controversial in her day. The bold

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statement she made was one of purity and simplicity, but it also told her people that she supported them as the materials used were all British-made.

Floral bouquets were originally made with aromatic garlic, herbs, and grains that were believed to drive away evil spirits as the bride made her way down the aisle. During the Middle Ages, garlic and dill were used to protect the bride from the plague. She would clutch them over her mouth and nose in a desperate effort to ward off disease. Over time the herbs that were used to drive away evil spirits and the plague gave way to blooming flowers that symbolized fertility, everlasting love and survival.

Throwing the bouquet is from the English belief that the bride was endowed with good luck. Therefore, when the celebration was over, guests would try to rip pieces of the brides dress and grab her flowers in order to somehow gain some of her luck. The flowers were thrown to distract the guests while the bride got away.

In like tradition, throwing the garter came from France. Just as in England, guests would rush the bride to get a piece of her dress so the garter was tossed while the bride ran.

“Tying the knot,” comes from the popular practice of literally tying the hands of the bride and groom together. In Europe during the Renaissance period, the ceremony of Hand Fasting symbolized a contract of marriage between two people by the joining of their hands together for a specific amount of time. Traditionally, the time-period was a year and one day.

When the time had passed, they could renew the contract or consider it fulfilled and move on. Today, the Hand Fasting ceremony can be incorporated into the formal wedding ceremony or used in place of an engagement party.

Jewish wedding ceremonies end with the ceremonial breaking of the glass. A Jewish marriage ceremony is considered a reenactment of the marriage between God and the Jewish people that took place at Mount Sinai, and each wedding day is a personal Yom Kippur—the most sacred and holiest day in one’s life. The breaking of the glass commemorates the destruction of the Temple in Jerusalem some 2000 years ago.

The destruction of the Holy Temple commemorates the fall of Jerusalem, but it is a reminder of the cataclysmic shatThe House & Home Magazine

Paul and Ellen Copeland dodging dried lavender.

Courtesy of Dawn Howeth.

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tering of the ultimate temple, the soul.

Before birth, the two soulmates are believed to be one soul, separated when born into this world, with the mission to find each other and reunite. While apart, the souls develop as individuals only to reunite under the chupah, or marriage canopy. When the glass is shattered, the congratulatory wish of “Mazel Tov!� is immediately shouted.

The parallel is that the Temple was not just a building. It was where heaven and earth could meet. When the temple was ruined, the Jewish people were ripped away from their soulmate, God. The only healing to this fragmented soul is unity. Marriage is the ultimate unity, so the glass is shattered to remind the Jewish couple that ultimate healing comes when they are united with their ultimate Soulmate.

At the end of the celebration, many couples will drive away with a string of cans or shoes tied to the bumper of the getaway car. The tradition of the cans comes from the practice of shivaree, where friends and family would come to the window of the newlyweds and beat pots and pans together until they

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appeared in full wedding attire and fed their guests until they were satisfied enough to leave. The shoes were traditionally handed to the groom by the father of the bride, symbolizing her inability to run without her shoes.

As a final wish or hope to the bride and groom, guests traditionally throw rice, birdseed or dried lavender. Originally the guests would throw oats, wheat, corn or a grain of some kind. Tossing these at the bride and groom was meant to shower the newlyweds with prosperity, fertility and good fortune.

Learning that many of our wedding traditions are rooted in a diversity of beliefs allows us to choose what we do and do not want to incorporate into our wedding day. However, knowing that we may not agree with the roots of some traditions, why would we still practice them?

Perhaps the answer lies in the simple traditional poem that many couples still practice today.

Something old, something new, Something borrowed, something blue.

Something old reminds us of where we have been. It ties us to the history that has made us who we are. Although the origi-

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nal substance might be lost or irrelevant to what we believe today, the truth of what they were meant to be is still interwoven into the very fabric of who we are and should not be forgotten. Something new is what we become when we tie ourselves to another person and find hope in who we will become together as we begin a life with them. Something borrowed reminds us that we cannot walk this life alone and that we can always depend on those

who love us. Something blue is a hope for prosperity and the hope of passing down our traditions, both the old and the new, to future generations.

So, as you plan your perfect day or as you help to plan the perfect day for another, take time to understand the traditions that you incorporate in the special day. You may even find a new tradition that will make your wedding day an event that your guests remember forever. H

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Mighty MUSHR OOM the

By Barbara Weldon

From the meaty shiitake to the floral chanterelle, there is so much to be discovered if you are willing to step outside of your white button comfort zone and dive into the wonderful world of mushrooms.

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So, if you are looking to shake up your pasta sauce or add a little bit of excitement to your morning omelet, mushrooms may be a great way to add some great “out of the box” flavors to your favorite dishes

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urprisingly versatile, mushrooms can make their way into almost any dish at any time of day. They can be grilled, stuffed, fried, breaded, braised, sautéed and even roasted. While many of us have yet to move beyond the button mushroom, there are a myriad of mushroom varieties that are just waiting for you. So, if you are looking to shake up your pasta sauce or add a little bit of excitement to your morning omelet, mushrooms may be a great way to add some great “out of the box” flavors to your favorite dishes.

The unassuming mushroom on your grocery store shelf actually holds the award for attaining a depth of flavor that is not easily achieved by other ingredients. Mushrooms contain a wide variety of flavors that can give your dish a hint of earthiness or add a mellow undertone to almost any recipe.

From the meaty shiitake to the floral chanterelle, there is so much to be discovered if you are willing to step outside of your white button comfort zone and dive into the wonderful world of mushrooms.

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There are over 10,000 known types of mushrooms in the world, and science suspects that we have only found one-third to one-half of the mushroom species on the planet. Out of known species, we are aware of 300 edible mushroom species. However, because growing mushrooms can be difficult, just over 20 are commercially cultivated for culinary inclusion. Edible mushrooms are the fleshy, edible fruit bodies of several species of macro-fungi. They can either grow above the ground and look similar to what you see on your grocery store shelf, or they can grow below the surface and must be dug out by hand.

This edible fungus may look strange, and it may seem odd that an edible food could grow out of some unsavory ground conditions, but mushrooms actually contain many health benefits. For instance, white button mushrooms, such as cremini, help to remove excess estrogen in the human body, and they are now being credited with helping to prevent (or suppress) breast cancer. All types of mushrooms are a great source of the fibers chitin and beta-glucan. These fibers are credited with lowering cholesterol and improving cardiovascular health. The beta-glucan they contain also helps to protect against cold and flu viruses.

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Truffles come in many varieties and are very rare.

However, the most desired is the white truffle. At over $3,000 a pound, this extremely rare white mushroom signifies luxury Mushrooms are one of the few foods that contain germanium. This trace mineral helps your body to use oxygen efficiently and protects against free radicals. They also contain trace minerals like selenium, copper, niacin, potassium and phosphorus that are vital for good health. They are also a surprising source of protein, vitamin C and iron. However, the cell walls of a mushroom are not digestible unless the mushrooms are exposed to heat.

Cooking the mushrooms will break down the cell walls and release all of their healthy goodness.

Edible mushrooms differ by texture, taste, and aroma. They have long been consumed for both nutritional value as well as for medicinal reasons. They can either be harvested in the wild or cultivated. Cultivated mushrooms are the most popular and are also the safest selection as there is no danger in eating a poisonous mushroom by accident.

The Chinese have valued the medicinal properties of various mushroom varieties as well as enjoying them as a food. Ancient Greeks and Romans used mushrooms in many of the dishes that were served to the upper class, and food tasters were employed

by Roman emperors to be sure that no poisonous mushrooms had been used.

Truffles are mushrooms that grow underground in very specific environments and can only be found by highly trained, truffle hunting dogs.

Traditionally, they used truffle hunting 44

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pigs, but recently they began to use dogs because the dogs do not eat the highly prized truffles. Truffles come in many varieties and are very rare. However, the most desired is the white truffle. At over $3,000 a pound, this extremely rare white mushroom signifies luxury at the finest dining establishments worldwide.

The white truffle can only be harvested a couple of months out of the year, and they come from a very exclusive part of Italy.

White truffles have a unique aroma that is reminiscent of freshly overturned soil covered by a slight misting on a cool autumn day mixed with the subtle mellow flavor that seems to combine childhood memories with a sublime complex taste that includes hints of garlic and shallots. These expensive delicacies are not commonly sliced but rather shaved over everything from risotto to mashed potatoes.

Because the white truffle is rare and out of reach for many of us financially, a much more affordable way to sample the white truffle is by using truffle oil. True truffle oil is made by infusing a light oil with pieces of truffle until the oil carries both the beautiful aroma as well as the flavor of the truffle. It can then be poured over your chosen dish just before serving to allow the aromas to burst and be enjoyed in their fullness. The most common dishes that are enhanced by truffle oil are fish, lobster, poultry, soups, steaks, garlic bread, risotto, and vegetables.

Closer to home, the morel mushroom is the delicacy that has become an annual tradition for many families across the country. The elusive morel mushroom appears in early spring and can be found in forests, fields, and along fence rows. Easy to spot when it can actually be found, morels are identified by their sponge-like appearance. They are the safest of all wild mushrooms but should still be identified by an experienced mushroom hunter or field guide.

So, once your wild harvested mushrooms have been properly identified, or you bring them home from the store, it is time to shake up your dinner plans. To help you, we have gathered some wonderful, tasty recipes for you. H The House & Home Magazine

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COQ AU VIN Ingredients: • 6 bone-in, skin-on chicken thighs • 1 pinch kosher salt and freshly ground black pepper to taste • 8 ounces bacon, sliced crosswise into 1/2-inch pieces • 10 large button mushrooms • 1/2 large yellow onion, diced • 8 ounce bag baby carrots • 2 shallots, sliced • 2 teaspoons all-purpose flour • 2 teaspoons butter • 1 1/2 cups red wine • 6 sprigs fresh thyme • 1 cup chicken broth

Directions: Preheat oven to 375 degrees Season chicken thighs all over with salt and black pepper. Place bacon in a large cast iron skillet and cook over medium-high heat, turning occasionally, until evenly browned. Transfer bacon with a slotted spoon to a papertowel lined plate, leaving drippings in the skillet. Increase heat to high and place chicken, skin-side down, into the skillet. Cook in hot skillet until browned, 2 to 4 minutes per side. Transfer chicken to a plate. Drain and discard all but 1 tablespoon drippings from the skillet.

Lower heat to medium-high. Saute mushrooms, onion, and shallots with a pinch of salt in the hot skillet until golden and caramelized. Stir flour and butter into vegetable mixture until completely incorporated. Pour red wine into the skillet and bring to a boil while scraping browned bits of food off the bottom of the pan with a wooden spoon. Stir bacon and thyme into red wine mixture. Simmer until wine is about 1/3 reduced. Pour chicken broth into wine mixture and set chicken thighs into skillet; bring wine and stock to a simmer.

Cook chicken in the preheated oven for 30 minutes. Spoon pan juices over the chicken and continue cooking until no longer pink at the bone and the juices run clear, about 30 minutes more.

Transfer chicken to a platter.

Place skillet over high heat and reduce pan juices, skimming fat off the top as necessary, until sauce thickens slightly. Season with salt and pepper. Remove and discard thyme. To finish, pour the sauce over chicken thighs and serve immediately.

STUFFED BUTTON MUSHROOMS Ingredients: • 12 white button mushrooms, stems removed • 1 tablespoon olive oil • 3 tablespoons butter • 1/2 onion, finely chopped • 1 clove garlic, finely chopped • 2 slices of bacon, cooked, drained and crumbled • 2 tablespoon chopped fresh parsley • 1 1/2 cups plain bread crumbs • Dash of cayenne pepper • salt and pepper, to taste

Directions: Preheat oven to 375 degrees. Wipe mushroom caps clean with a damp cloth. In a large skillet heat oil and 1 tablespoon butter over medium high heat. Add onions and cook for 1 minute. Stir in chopped mushroom stems and cook until soft, about 2 minutes. Stir in the garlic, bacon and fresh parsley.

Toss to coat and cook for another minute. Remove from heat

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and add breadcrumbs a half cup at a time. Add just enough bread crumbs so that mixture remains moist. Season mixture with cayenne, salt and pepper. When mixture is cool enough to handle stuff the caps. Place the stuffed caps in a baking dish and drizzle with 2 tablespoons of melted butter. Bake for 12-15 minutes or until heated through. Serve immediately.

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WILD MUSHROOM AND RED PEPPER STROMBOLI Ingredients: • 4 c wild mushrooms, sliced (can substitute with what is available at your local grocery store. Use different types, according to personal preference) • 2 red peppers, cut into thin strips • 2 tablespoons olive oil • 2 cups shredded mozzarella cheese

ture for about an hour, allowing the ball to double in size.

When ready, roll out the dough to about 1/4 inch thick (or to your preference).

Easy Pizza Dough • 1 tablespoon sugar • 1 1/4 ounce packet active dry yeast • 3 tablespoons olive oil • 3 3/4 cups all-purpose flour, plus more for dusting • 1 1/2 teaspoons salt • 1 teaspoon black sesame seeds

Filling Instructions In a skillet heat olive oil over medium-high heat. Add red pepper strips and cook until tender. Add sliced mushrooms and continue to cook until tender. Set aside.

On rolled out dough, sprinkle mozzarella cheese evenly.

Then, spread your red pepper/mushroom mix evenly over the mozzarella cheese. Beginning at one end of the rolled out dough, begin to roll the dough, enveloping the peppers, mushrooms, and cheese. Tuck both ends under to create your rolled pizza, or stromboli. Set your stromboli on a baking sheet. Sprinkle top with sesame seeds and allow to rest for 30 minutes as the dough begins to rise again.

While your stromboli is resting, preheat your oven to 375 degrees. Place the baking sheet on the center rack and bake for 40 minutes, or until the edges of the dough are golden brown. Remove from oven and allow to rest for 10 minutes. Cut in half and serve.

Directions: Easy Pizza Dough Whisk 1 1/3 cups of warm water (hot from the tap) together with sugar and salt. Sprinkle in the packet of yeast and set aside, allowing the yeast to get foamy. Add the olive oil to the yeast/water mixture. Begin to stir in the flour, stirring until the mixture forms a dough. Sprinkle a working surface area with extra flour and begin to knead your dough ball for another 5-10 minutes, until the dough is smooth. Brush a small amount of olive oil on the dough ball and place back into the mixing bowl. Cover and set aside in room tempera-

MUSHROOM BRUSCHETTA Ingredients:

Directions:

• 1 small baguette, thinly sliced (about 24 slices) • 1 tablespoon olive oil • 1 clove garlic • 2 tablespoons extra virgin olive oil • 2 scallions (37 grams / 1.3 ounces), minced • 1 cup Maitake mushrooms, cleaned and shredded • 1 cup Shiitake mushrooms, cleaned, stems removed and sliced • 1 cup Shimeji mushrooms, root end trimmed and separated • 1 teaspoon fresh thyme leaves • salt and pepper to taste • 1 tablespoon balsamic vinegar • 1 tablespoon minced flat-leaf parsley

Put the oven rack in the middle position and preheat to 350 degrees.

Put 1 tablespoon of olive oil into a small bowl and use a pastry brush to lightly coat the top of each slice of bread with oil. Place the bread on a baking sheet and bake until each piece is golden brown and crisp (around 6-7 minutes). When the slices are done, remove the pan from the oven and give each piece a swipe with the clove of garlic.

In a medium-sized sauté pan, add 2 tablespoons of olive oil and the minced scallions. Sauté until the scallions are golden brown and caramelized. Add the mushrooms and thyme and sauté until most of the moisture has evaporated from the mushrooms, and they are golden brown on the outside. Season with salt and pepper to taste and then add the balsamic vinegar. Toss the mushrooms to glaze evenly. Turn off the heat when there is no liquid remaining and then add the parsley, stirring to distribute evenly. Let the mushrooms cool to room temperature.

When you’re ready to serve the bruschetta, top each slice of toasted bread with the mushroom mixture.

The House & Home Magazine

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2017 Historic Garden Week Coke-Garrett House (465 East Nicholson Street).

Williamsburg Tuesday, April 25, 2017 10:00am – 5:00pm

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full day of touring awaits visitors to Williamsburg, a city known for gracious homes and an abundance of history. Five properties are open for the first time in the College Terrace neighborhood as well as four Colonial Williamsburg Historic Area properties. Visitors will appreciate floral designs from Williamsburg Garden Club members that complement interiors, antiques and artwork. Gardens on tour range from a city farm garden to formal gardens.

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Coke-Garrett House (465 East Nicholson Street).

Representing continuous development of the site over two centuries, three structures have been joined to create this house. Interior spaces feature reproduction and antique furnishings from the Colonial Williamsburg collection along with documented textiles and accessories. Several outbuildings are located throughout the colonial garden. Open by Colonial Williamsburg Foundation President and Mrs. Mitchell Reiss, residents

March/April 2017

W&M Alumni House and Gardens, Tour Headquarters (One Alumni Drive) As functions of this c. 1860 original house changed over time, its exterior underwent several renovations while retaining its mid-19th century architectural identity. The house now serves as special event space and offices for The College of William & Mary’s Alumni Association. The two-acre property of lawn and gardens includes native trees, shrubs, rhododendron, azalea, dogwood, perennials and annuals. Open for the first time by the W&M Alumni Association

W&M Alumni House and Gardens, Tour Headquarters (One Alumni Drive)

Williamsburg Manor Bed and Breakfast and Gardens (600 Richmond Road) This 1929 brick Colonial home has served as a bed and breakfast for 25 years. The owners/caterer’s spirit is captured with an open-shelved pantry and handmade kitchen cabinets from Mississippi. The backyard gardenscape contains outdoor rooms for cooking, dining and relaxing. Open for the first time

by Laura and Craig Reeves, owners

601 College Terrace The front door transom of this landmark Greek-revival home, built in 1929, includes symbols honoring its past.

Indoor columns echo those on the exterior, giving definition to a grand entry. Spaces contain elegant furnishings, engaging artwork, and child-friendly areas. The cloud-motif dining room ceiling includes the names of every family member. Open for the first time by Megan and Demetrios Florakis, owners

Williamsburg Manor Bed and Breakfast and Gardens (600 Richmond Road)

605 College Terrace (Garden and Kitchen only).

Williamsburg’s architectural records name College Terrace as the best collection of Dutch Colonial architecture in Virginia. Enhancing this Dutch Colonial, the homeowners have created garden rooms leading guests through varied hardscapes filled with herbs, vegetables, perennials, trees and shrubs.

A new kitchen wing is open for the first time. Open by Linda George and Joe Hertzler, owners The House & Home Magazine

601 College Terrace 49

605 College Terrace

616 College Terrace

Elkanah Deane House (201 Palace Green Street). This house boasts high ceilings, extensive woodwork, and a spacious entrance hall extending the full depth of the house. Bedrooms, each with a fireplace, open onto a spacious second-floor gallery. Behind the house, a former kitchen is used as a guesthouse with views of the large formal garden. Open by Mr. and Mrs. James Thomas, residents

Timson House

619 College Terrace

(303 Prince George Street) This frame house, with its center section dating to 1716, is one of the oldest original houses in Williamsburg. Present residents have furnished the home comfortably with many examples of painted furniture designed especially for them.

Outstanding collections are found throughout the home. Open

by Mr. and Mrs. James Gorman, residents

Bruton Parish Rectory 616 College Terrace (Garden only). Simple farm structures line the rear property and serve as nesting rooms, perch, run and coop for the rare breed chickens. A rabbit hutch and raised beds of colorfully mixed vegetables, herbs and flowers complete the farm landscape. Open for the first time

by Laura and Craig Reeves, owners

619 College Terrace. Featuring Flemish bond brick, gas lanterns, and limestone steps, this 2016 Georgian home might be mistaken as one of the oldest structures in Williamsburg. Craftsmanship reminiscent of the 18th century is exhibited throughout the interior with built-in cabinetry, hand-carved stair rails, arched door facings and moldings, and reclaimed heart pine floors. Open for the first time by Gregory P. Klich, owner 50

(314 Prince George Street). This renovated 1938 Georgian Colonial has large rooms, high ceilings, plaster walls, oak floors and handsome molding. Antique furnishings from the Parish combine with the owners’ pieces to create an appealing personal style. Open by The Reverend and Mrs. Christopher L. Epperson, residents

Mattey’s Garden at Matthew Whaley Elementary School (301 Scotland Street). This children’s garden, a gift from the Williamsburg Garden Club to the City of Williamsburg honoring its 300th anniversary (16991999), has received numerous awards and is listed on the National Garden Association’s Children’s Garden Registry. Open 10 a.m. to 3 p.m.

March/April 2017

Mattey’s Garden at Matthew Whaley Elementary School (301 Scotland Street)

Timson House (303 Prince George Street)

Escorted Walking Tour (202 W. Duke of Gloucester Street). An escorted walking tour of Colonial Williamsburg Gardens originates at the Custis House Garden. Â Tours 10 a.m. to 3 p.m., departing every hour.

Tickets/Information: For detailed property descriptions, tour information, and online tickets visit www.vagardenweek.org, or contact Cathy Adams, Advance and Tour Bus Sales Chairman, 757-220-2486, cbtbka@cox.net, 217 Southpoint Dr., Williamsburg, VA 23185. Advance tickets, $40 pp./$50 pp. day of.

The House & Home Magazine

Bruton Parish Rectory (314 Prince George Street).

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2017 Historic Garden Week Wyndham (120 Jordan Road, Cardinal, 23025) This summer and weekend cottage is owned and enjoyed by two families.

Current owners Tom Ruhf and Kevin Jones are business partners and have been best friends from childhood.

The two families are close and have found a way to share the house that has “grown like Topsy” from a small original farmhouse on the East River.

The little white house, at the heart of today’s river cottage, was built around 1879. Creative additions to both ends of the house over the years have made a large and beautiful home consisting of five bedrooms, several river rooms, two dining areas, a sunroom, and various outdoor seating spaces. This house is open for the first time. Tom and Kay Ruhf, Kevin and Jessica Jones, owners.

Gloucester-Mathews Counties “Tidewater life through the centuries” Saturday, April 22, 2017 • 10:00am to 5:00pm

R Gardner Home (756 Hunts Road, Port Haywood, 23138) 52

ich in farmland and important to the Virginia fishing industry, this bucolic area of Virginia is called the “Daffodil Capital of the World.” This tour celebrates life on the various waterways of both counties. Four private homes present the ever changing aspects of living on both sides of the Mobjack Bay. Featured are a property on the North River, one on Horn Harbor, one on the East River and one situated on the banks of one of the numerous creeks in the area. Spanning four centuries – c.1720, 1879, 1903 and 2005 – these properties offer widely varying water views and reflect the evolution of how inhabitants have lived here for generations.

March/April 2017

Exchange (8711 Exchange Lane, Gloucester, 23061)

Green Mansion (4703 N. River Road, North, 23128)

Exchange (8711 Exchange Lane, Gloucester, 23061) The current owners have thoroughly researched the details of the home’s past, redolent with history. Mrs. Muron has collected old photographs of Exchange and its outbuildings, including the original ice house and outdoor kitchen. The house was built in 1720 by William Buckner. In 1791, Colonel Thomas Buckner swapped houses with the Anderson family of “Concord,” near Capahosic, and the Andersons named the house “The Exchange.” This property is currently on eight acres. Dr. and Mrs. David Muron, owners.

Green Mansion (4703 N. River Road, North, 23128) Green Mansion and its 63 acres had been abandoned for 15 years when Mrs. McCreary’s parents, the Abernathys, bought the home in 1969. The current owners moved in full-time in 2001. The main house was constructed in 1903 and had been open to paying guests at one time. There are numerous family portraits, and Japanese art collected during time spent in Asia. In back there are named dependencies: The “Crab Castle” houses the family’s boating equipment. A”Butterfly Tea House” is a Japanese tea cottage. The “Ladybug Cottage” has two guest rooms and a bath. A charming barn-like building, “Pumpkin Corner” was built for Mrs. McCreary’s mother, who played hostess for the family’s Thanksgiving feasts. This house was last open in 1976. Robert and Susan McCreary, owners.

Gardner Home (756 Hunts Road, Port Haywood, 23138) The home of Bill and Eleanor Gardner stands on a peninsula jutting out into Horn Harbor. This large Southern-style home is filled with family and historical art, porcelain collections, and whimsy. The house was designed and built in 2005 by the owner himself. Mrs. Gardner’s extensive porcelain collections include Chinese export Rose Medallion dinnerware. The expansive kitchen includes all modern amenities and a well-appointed work space A huge waterfront porch overlooks Horn Harbour and an impressive collection of irises. Accessible via shuttle from Williams Wharf Landing.

Bill and Eleanor Gardner, owners.

The House & Home Magazine

Headquarters: Tour headquarters will be at Ware Church, 7825 John Clayton Memorial Hwy. in Gloucester. Ware Parish was founded about 1652. The current building dates from about 1718. Tickets and maps will be available on tour day only.

Tickets: $35 pp on day of tour at headquarters. Credit cards, cash or checks accepted. Advance Tickets: $30 pp. www.vagardenweek.org . Children 12 and under free.

No single-house tickets will be sold. By mail before April 10, send a stamped, self-addressed envelope with check payable to: GCG c/o Margaret Singleton, P.O. Box 1388, Gloucester, 23061. Tickets available until April 21 at Brent & Becky’s Bulbs, Angelwing Stationers, and Mathews County Visitor and Information Center. Check or cash only.

Lunch: $12 pp. Pre-ordered box lunches available for pick-up between 11:30 a.m. and 1:30 p.m. at Williams Wharf Landing, Williams Wharf Landing Rd. in Mathews. *A list of local restaurants in Gloucester/Mathews will be available at tour headquarters.(included in map) Refreshments: Complimentary and served from 3 to 5 p.m. at the Gloucester Woman’s Club/Edge Hill House,6805 Main St. in Historic Gloucester Courthouse.

Local demonstrations including a metal smith artist and local potter, as well as Colonial games will add to the festivities. Raffle drawing will take place here at 3:30 p.m.

Facilities: Available at all tour sites and shuttle parking lot at Williams Wharf Landing.

Parking and Shuttles: Parking is available at Ware Church, Edge Hill House, Brent & Becky’s Bulbs, Exchange and Green Mansion. Shuttles will be provided for Wyndham at Belmont Berry Farm in Mathews (155 Belmont Lane, North, VA). For the Gardner Home - Williams Wharf Landing (1039 Williams Wharf Rd. Follow signs/arrows to lot), Williams Wharf Road, Mathews.

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2017 Historic Garden Week Walton’s Academy (133 Byrds Mill Rd., Newtown, 23126)

King and Queen County The Garden Club of the Middle Peninsula

Walking Tour of Newtown Friday, April 28, 2017 9:00am to 2:00pm

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I

n this fast paced world when friends are measured on social media and everything is new and improved, traveling the back roads of Virginia is always a magical treat taking us back to a simpler time and place. Newtown, situated in the northwest corner of King and Queen County on Rte. 721, is one of those places. Today Newtown retains its mid-19th century character and charm with few changes and is listed in the National Register of Historic Places. In addition to the four homes the post office will be open and feature a display of some old local quilts to compliment the family quilts found in our houses.

March/April 2017

The Old Town House (186 Poplar Hill Rd., Newtown, 23126)

Greenway (9656 Newtown Road, Newtown, 23126)

Greenway (9656 Newtown Road, Newtown, 23126) Greenway was purchased twelve years ago, but the young family didn’t move in until last year after making many renovations. Built in the 1840s by Samuel S. Gresham as a four over one design, it has undergone several additions which now serve as the master bedroom, a newly redesigned kitchen, and the mudroom. The floors and one corner cupboard are original to the house. The mantels are from Tudor Hall which was nearby. A large farm table and spinning wheel are from King and Queen while other antiques come from Paynefield in Essex County, her grandmother’s home. The spaciousness of the rooms coupled with contemporary interior design using a blend of modern and antique furniture is very welcoming and charming. Owners: Mike and Sara Rowe.

The Hill(236 Poplar Hill Rd., Newtown, 23126)

The Hill (236 Poplar Hill Rd., Newtown, 23126) Situated on a mound that locals believe to be an Indian mound, The Hill is the oldest building in Newtown dating from before 1769. Built as a two over two with a central hall, it still retains its original heart pine floors and the mantel in the living room. A later addition is now used as a family room.

Family heirlooms can be found in every room and include art, furniture, and children toy furniture. The owner has a large collection of carved duck decoys and shore birds from Virginia to South Carolina and a collection of military memorabilia.

Owners: Captain and Mrs. Mike Thomas The House & Home Magazine

The Old Town House (186 Poplar Hill Rd., Newtown, 23126). The Old Town House is a puzzle waiting to be solved. The present owners bought the 1830s house and have replaced the old summer kitchen with a spacious kitchen and sitting area that includes a mantel and wainscoting from the original house. The puzzle began when they ripped up flooring to reveal the original flooring. It suggests that the house was built as a two over two with a later addition separated into a doctor’s office and small sitting room.

Today the home is filled with musical instruments all played by the couple including a hammered dulcimer, mountain dulcimer, harp, banjo, ukulele, guitar, psaltery, piano and steel drum! Owners: Kerry and Sarah Quisenberry.

Walton’s Academy (133 Byrds Mill Rd., Newtown, 23126) Built as a female academy in 1854, Walton’s Academy became a family home before the Civil War. The current owners bought it in 1984 and have preserved the mostly original condition of the house. It was built as a two over three with a large attic room above. The floors, mantles, and beams are all original.

Many of the antiques are King and Queen pieces. A quilt made for an ancestor who fought in the Civil War will be on display.

When the owner claims her passions to be Blue Willow and flowers, she is giving a hint about her gardens. Among the maples, dogwood, hackberry (native Virginia) and willow oak trees are her eight gardens. Owners: Billy and Dale Turpin.

Lunch: Pre-ordered box lunches will be available for $12 pp from 11 a.m. to 2 p.m. at the Upper King & Queen Volunteer Fire Department, Newtown, 23126. Send checks with name(s) ordering to: Upper King & Queen Volunteer Fire Department, P.O. Box 5, Newtown, VA 23126. No confirmation will be mailed. Pre-order list will be used on the day of the event.

Tickets: $25 in advance. $30 on the day of the tour.

For more information, and to buy advance tickets, see the web site www.vagardenweek.org or call Kelly Gwathmey at (804) 769-2601. Lunch: $12 pp. Pre-ordered box lunches available for pick-up between 11:30 a.m. and 1:30 p.m. at Williams Wharf Landing, Williams Wharf Landing Rd. in Mathews. *A list of local restaurants in Gloucester/ Mathews will be available at tour headquarters.(included in map) 55

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2017 Historic Garden Week

Chicacoan Cottage (111 St. Stephen’s Lane, Heathsville, 22473)

Northumberland County “Heathsville Historic District” Wednesday, April 26, 2017 10:00am – 5:00pm

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he Garden Club of the Northern Neck presents “Heathsville Historic District” for the Garden Club of Virginia’s Historic Garden Week. The Heathsville Historic District is located in Northumberland County.

Established in 1681 and surveyed

by Benjamin Latrobe, this rural village has remained the county seat for more than 300 years. Its shady courthouse square is a stroll away from a pre-Civil War jail, tavern, church, and one of the largest extant assemblages of antebellum buildings in Virginia. Equally as important, Heathsville is a vibrant community based in the 18th century but living in the 21st.

Tour includes access to five private homes c.1770 to 1933. They showcase how historic homes can be as functional today as when they were originally built.

Chicacoan Cottage (111 St. Stephen’s Lane, Heathsville, 22473) Built c.1790, Chicacoan Cottage is one of two identical cottages that were dependencies of the original Springfield Plantation, owned by John Heath, one of seven commissioners who established the town of Heathsville. Sold privately for the first time in 1891, the cottage has symmetrical portions and exhibits handsome Flemish-bond brickwork, as well as formal interior end chimneys.

Owners: William Armstrong and Marguerite Slaughter.

Oakley

Oakley (28 Back Street, Heathsville, 22473) 56

(28 Back Street, Heathsville, 22473) This Federal-style white frame house was built in the late 18th century by John Hughlett. Today its two-and-a-half stories above a raised English basement rise gracefully and half-hidden behind a circle of azaleas and magnificent trees.

The unique stairway rises two-and-a-half stories; craftsmen used applewood to create the railing; newel posts and finials March/April 2017

change shape as the stairway rises. The later part of the 19th century saw the addition of a Greek Revival portico c.1845, and back wing. Oakley is on the National Historic Register and is a Virginia Historic Landmark. Owner: Charlotte Hundley.

Roanoke (6108 Northumberland Highway, Heathsville, 22473)

The Academy (295 Saint Stephen’s Lane, Heathsville, 22473) The Academy built in the 19th century was originally a portion of Springfield, the 700-acre Tidewater farm of John Heath.

A pristine example of sophisticated Tidewater Federal-style architecture, this rectangular one-and-a-half story brick home with an English basement, has formal three-bay facades front and back. The Academy is on the National Historic Register and is a Virginia Historic Landmark. Owners: Byran and Ruth Childress.

Roanoke (6108 Northumberland Highway, Heathsville, 22473) The home, situated within 600 acres of forest and fields, shaded by tall oak and elm trees, is partially screened from the highway behind rolling fences and an alee of crepe myrtles.

Roanoke has been in the Brent family since 1852, when it was acquired from the estate of Mottram Ball Cralle. The current house is made up of three parts. Owner: A. Mason Brent Family.

The Academy (295 Saint Stephen’s Lane, Heathsville, 22473)

Westlawn (7232 Northumberland Highway, Heathsville, 22473) This c.1932 Colonial Revival built by Judge and Mrs. Hugh Smith in the easternmost section of historic Heathsville is a contributing building to the Heathsville Historic District. Built of cypress, the facade features side windows with a traditional fan light above its front entrance. A windowed porch and library add symmetry on both sides. Westlawn is on the National Historic Register and is a Virginia Historic Landmark. Owners: Jim and Diana Russell.

Tickets: $35 pp. Available on tour day at the information center, located at St. Stephen’s Episcopal Church, 6807 Northumberland Highway, Heathsville. Advance Tickets: $25 pp. www.vagardenweek.org. By mail until April 16, checks payable to The Garden Club of the Northern Neck (GCNN): Phyllis Gootee, 125 Killneck Lane, Lottsburg, VA 22511. Please send check with a stamped, self-addressed legal envelope. For questions, contact Phyllis Gootee at pcgootee@gmail.com. Available locally until April 23 at the following locations: The Pedestal, Kilmarnock; The Dandelion, Irvington; Wildest Dreams, Burgess; Colonial Collectibles, Warsaw; Mosaic, Callao; and The Art of Coffee, Montross.

Lunch: Box lunches are available for $15 each and must be reserved before April 17. Vegetarian lunches are also available. Checks payable to St. Stephen’s Episcopal Church to Ellen Kirby, P.O. Box 40, Heathsville, VA 22473. evbwsk@gmail.com for information. Available for pick-up at the church from 11 a.m. to 2 p.m. Limited eat-in seating available. Restaurants are not available in Heathsville; dining facilities are located in Callao and Burgess.

Refreshments: Complimentary refreshments served at the stable behind The Academy, 11 a.m. to 4 p.m.

Facilities: Available at St. Stephen’s Church, the Courthouse and Rice’s Hotel/Hughlett’s Tavern.

Westlawn (7232 Northumberland Highway, Heathsville, 22473) The House & Home Magazine

For questions please contact either Co-Chairmen-Lynn Hower at(804) 453-4176 or northernneck@virginiagardenweek.org / Tami McCauley at (804) 435-3810 or northernneck@virginiagardenweek.org 57

INNOVATIVE HOMES OF VIRGINIA Artful Icons of Gracious Coastal Living Lisa and John Sawin Photos courtesy of Tommy Turner Photography

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March/April 2017

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otting Virginia’s shorelines are landmarks built to celebrate waterfront living. Each one is a work of art by builder John Sawin. These one-of-a-kind luxury homes are connecting homeowners with the natural surroundings of the Atlantic coastal regions.

Calling

these extraordinary residences art is not an overstatement.

Calling these extraordinary residences art is not an overstatement. Each is completely unique, as Sawin starts every project with a clean slate and a keen understanding of his clients’ tastes and needs. With his creative vision, he builds homes that take full advantage of nature’s setting. Months of meticulous research by Sawin and his wife, Lisa, a professional designer herself, ensure that every detail is perfectly authentic to the period and style of the home.

“We specialize in unique and waterfront properties, building value and timeless architecture into each home, with integrity and style. Your home site will be the canvas to design and build your home with old world craftsmanship, combined with innovative systems and materials,” Sawin said. “We’ve achieved a high level of client satisfaction, as well as nurtured relationships with all trades in our industry. Our success is due, in part, to the interpretation of our clients’ needs and desires into their plans, to our fresh perspectives on creative residential The House & Home Magazine

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design, and to our artistic and technical abilities in the construction of every new home. In partnership with our clients, we create a home with character and charm — a home filled with lasting textures and captivating finishes,” he added.

“Painstaking attention to the details is the hallmark of good design,” says Lisa Sawin. “Some details aren’t visible, like the state-of-the-art materials that stand up to the passage of time, and techniques that enable buildings to withstand the forces of nature. But the crown jewels are all the

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fine details discriminating homeowners expect to see and feel in every room.”

John Sawin sees to those details personally. Builders typically tell their high-end clients they will receive personal attention from senior principals. But Sawin isn’t simply overseeing the work, he is often looking for opportunities for creativity during construction, or in the shop designing original trim profiles.

He has a tremendous network of local craftsmen he is proud to work with, but he is a hands-on artisan. His craft is his

passion. “We are able to create a very unique feel and lifestyle for our clients in their homes through design, scale and texture,” Sawin said.

One such treasure is this featured meticulously rendered manor home in The Shores of York development, along the York River. With its gambrel rooflines and New England shingle style, the estate resembles similar elegant properties in Martha’s Vineyard, yet transported to Virginia’s coastline. The home features elaborate exterior trim with a variety of bracketed details, expansive wraparound front and rear porches, as well as a stone foundation, fireplaces and watertable.

In 2010, Sawin decided to focus solely on high-end waterfront living. “After 20 years of building hundreds of mid-range homes, I wanted to convey the artistic elements in our projects — to create a timeless product that would be appreciated for generations,” he said.

Innovative Homes of Virginia is dedicated to providing clients with only the highest quality and craftsmanship through all phases of the building process.

Principles of ethics, honesty and open communication incorporated into every facet of every project have made Sawin successful over the past 29 years, while continuing to exceed clients’ expectations.

His family owned and operated company stands ready to make your dream home become a reality. H

March/April 2017

The House & Home Magazine

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SENIOR LIVING

A Retirement Wish List

By Zora Aiken

Taking time, making time, spending time 62

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ucket list� is a popular catch phrase for retirement goals, a product of years of possibilities now waiting to be fulfilled. But such thinking is often more wishful than doable. Luckily, a wish list doesn’t have to include a grand new plan.

The freedom from job constraints allows plenty of time for a real list of someday wishes and a sum of smaller wants can add up to real satisfaction.

March/April 2017

KEEP MOVING Get a pet: While former workday hours may not have been suitable for keeping a pet, there’s time now. Dogs give their owners a reason to get out and walk every day. Even without that permanent commitment, pet lovers can foster animals on a temporary basis. Cats don’t demand exercise, but they’re still good for entertainment they, and the owner stays busy looking after them. (“Dogs have owners; cats have staff.”)

Take a walk: No dog? Walking is the most basic exercise, and when done with others, it becomes walk-and-talk time, a double benefit. It’s much easier to stick to a routine when regular time is already set aside.

Try yoga or tai chi: Either activity provides a special incentive to get moving, and both can be easy on joints. Work with someone who can make an appropriate plan.

Swim: Swimming is easy on the body but still provides healthy motion and aerobics. Just as importantly, it’s fun.

Dance, dance, dance: Ballroom, salsa, zumba, line, or square—enough choices? Dancing is more enjoyable than ordinary exercising, and just as beneficial. If no organized classes are nearby, elect the best dancer in your group and start your own.

Get out and dig: Gardeners probably planted flowers and vegetables even before retirement, but it’s now reasonable to try specialties like Bonsai trees or orchids, a butterfly garden or a fairy garden (the miniature set-up that can be planted outside or indoors in a framed “garden plot”).

Don’t forget picnics. This area of Virginia is full of pleasant picnic spots: parks and nature trails, boat launch ramps and beaches, historic home sites. County maps help to locate likely places. No picnic table? Set up folding chairs or stay in the car and enjoy the waterfront or forest view as you munch.

REACH OUT

TOUR BY COUNTRY OR COUNTY

Want to be a ham? Amateur (ham) radio operators make friends around the world, learning about new countries and cultures without leaving home. Good news—gone is the requirement that the new operator must be proficient in Morse code to get a license. Local clubs provide information to get started.

Create a family heirloom: In recent years, genealogy has become a popular pastime. It’s a time and labor-intensive study, but it can reveal fascinating personal stories to families, as a friend learned by following her great-greatgreat-grandfather’s California Gold Rush journey. Photos and information from her own trip will be part of a detailed family history, an invaluable gift to lucky family recipients.

Write a book: Many grandparents want to write a children’s book based on a favorite family story. Or perhaps it’s a mystery novel centered on a family ghost. As they say, “just do it”!

Travel: Travel is a common wish for retirees, and if income allows, choices are truly endless. If a foreign country is chosen, learning the basics of a new language should be on the to-do list.

Vacation: Smaller budgets can still bring the many pleasures of seeing new places. With friends, map out a vacation route that allows each person to include their special interests.

Nature-lovers want to visit parks, gardeners seek botanical gardens, birders find unexpected additions to their bird-list, and history buffs note every site or marker. As each person shares each interest, all gain new appreciation. And of course, expenses are also shared. Siblings and/or cousins can do such a trip as an annual reunion.

Dogs give their owners a reason to get out and walk every day.

FOCUS ON FOOD Form a cooking club. Organize a group of foodies for a regular schedule of lunch or dinner dates and take turns cooking. These might start with each family’s traditional foods, then switch to vegetarian. There’s no limit to menu ideas.

Rather not cook? If the group prefers eating out, area restaurants offer plenty of choices. Breakfast and lunch shouldn’t be overlooked—it’s usually easier to linger longer at these meals than at dinnertime, allowing more time to catch up.

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Meander: Travel without overnighting.

On the road map, draw a circle enclosing a 50-mile radius of home. Gather three or four friends, and plan a series of day trips to the notable sites that fall within that circle. Take along the county maps.

REVIVE A FORMER INTEREST Music: Renew piano lessons, learn a new instrument, or join a chorus or choir, all for individual activity with group enjoyment. Attend area concerts and gain another kind of music lesson.

Art: If painting was a youthful pastime, bring it back. Start with a sketchpad and colored pencils or pastels and work outdoors with the “plein air” painters.

Then set aside a corner of the house for an easel and all the extras for studio work.

Photography: Cameras (including the phone’s) go everywhere and become a part of every retirement pastime.

Fiber art: Knitting, crocheting, needlepoint, quilting, tatting, to mention a few. Not only are these activities time well spent, the end results are well received when given to family or friends.

Some sewing groups make items for various charitable organizations, a true win-win situation.

Woodworking: Building with wood is a sometime hobby that can easily grow with retirement time. Besides making an assortment of wooden crafts for home use or gifts, a woodworker might volunteer time to teach children the necessary skills at schools, camps, or children’s clubs.

Restoring cars, motorcycles, or boats: It’s no coincidence that antique car clubs are active in retirement communities.

This is the time to indulge a wish to own the car or bike or boat of many a dream.

Visits to a car or boat show can only suggest the time spent on restorations, but the pride of ownership is universal, a recurring trip down Memory Lane.

Birdwatching: Set up a backyard bird feeder, a birdbath, and some bird houses.

Besides the pleasant wake-up call, it’s relaxing to watch the birds, interesting to learn about them, and challenging to sketch or photograph them PICK A MISSION Volunteers are needed for so many reasons. In addition to the specifics of 64

March/April 2017

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each organization’s mission, all need help with operating the business. Giving time is obviously important for the groups, but volunteers also benefit from the interaction with a new circle of friends.

Libraries: Ask the local librarian where help is needed. It may be at the counter or answering computer questions. Children’s programs often use an extra person, possibly with reading or tutoring assistance. The library is also the likely place to find a book club.

Museums: Volunteers are always needed for the many jobs that help maintain each organization’s historic focus and its connection to today’s residents and visitors alike.

Food Bank: Local food pantries may need assistance with distribution and/or meal preparation. Check with the Northern Neck Food Bank for information on other ways to help.

U.S. Coast Guard Auxiliary: Those interested in boating can join the U.S. Coast Guard Auxiliary, which helps the U.S. Coast Guard promote boating safety.

It’s not necessary to own a boat or to be an experienced boater—the auxiliary provides training.

Audubon Society: Join an Audubon chapter and take part in bird counts, maintain nature trails, build bird houses, and generally raise awareness of issues affecting birds and other wildlife.

Animal shelters: Humane society, animal shelter, animal rescue, animal rehab—whatever the title, these groups need help with the feeding, cleaning, walking, and socializing of the animals in their care.

Habitat for Humanity: Be part of a construction team assembled by this wellknown organization to build a habitat house. Besides helping a person achieve home ownership, volunteers learn valuable skills that can prove useful on their own future projects.

And many more: Volunteers should look for a groups whose work matches their interests, initially planning a small number of hours to see if it’s a good fit.

SMILE People often say they’re busier in retirement than they were when working full time. It may seem that way simply because they now choose the work in order to enjoy the activity. Whatever the reason, it appears that busyness does indeed translate to happiness. H 66

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Just Gardens an event to benefit

THE HAVEN SHELTER & SERVICES Curtis Garden (601 Hardings Wharf Drive, Kilmarnock)

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n Friday, May 12 and Saturday, May 13, Just Gardens will celebrate its 17th tour of country gardens in the Northern Neck.

This year’s tour will focus on gardens near the Great Wicomico River. The rain or shine event directly benefits The Haven Shelter and Services located in Warsaw. Tickets are $20 in advance and $25 the days of the tour.

The Just Gardens tour has proudly donated over $155,000 to The Haven’s work and mission to provide free, vital services to individuals who have experienced violence in the Northern Neck and Essex County. Each year the proceeds assist with supplementing funds used to maintain its emergency shelter; provide transportation and services to sexual assault survivors; and various services like safety planning that allow individuals to build violence-free lives for themselves and for their children. The

funds also helped to establish the Shoppe for Haven’s Sake Thrift Shop, located across from Colonial Collectibles in Warsaw.

Tickets are available at each garden site. Advance purchase by mail is possible until April 28. Send a self-addressed stamped envelope (#10 business size) and a check, payable to The Haven, to Just Gardens, P.O. Box 429, Irvington, VA 22480. Tickets may also be purchased online until May 10 at http://www.havenshelter.org/justgardens2017.

Brochures and advance ticket sales are also available at the following locations: The Haven Shelter & Services, Inc. Administrative Offices and Shoppe for Haven’s Sake Thrift Store, 5726 Richmond Road, Warsaw, VA; The Dandelion, 4372 Irvington Road, Irvington, VA; Wildest Dreams, 702 Jessie DuPont Memorial Hwy, Burgess, VA; and The Pedestal, 18 South Main St., Kilmarnock, VA. For more information about The Haven, contact Sarah C. Weakley at (804) 333-1099 or at sarah.weakley@havenshelter.org.

Mahoney Garden (240 Bass Lane, Heathsville)

Kosinski Garden (302 Bass Lane, Heathsville)

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Olsen Garden (1687 Mila Road, Heathsville) March/April 2017

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Patrick Duffeler

and the

Evolution

Williamsburg Winery of the

By Janet Evans Hinman

Photos courtesy of Sigmon Taylor Photography

Good friend, what matter how or whence you come?

Remember, good food, good wine and good company are the source of endless pleasures and discovery. ~Anonymous 70

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atrick Duffeler, Belgium-born founder and chairman of The Williamsburg Winery, greets the world with a profound sense of optimism and adventure, traits which made him uniquely suited to building a world-class winery mere miles from Jamestown, where courageous settlers established the first permanent English colony in America more than 400 years ago.

Perhaps Duffeler’s family mottos, one in French and one in German, inscribed on the walls of Wessex Hall at the winery, best sum up the guiding principles that have shaped him and his life’s passions: “Bien faire; laisser dire.” (Do things right; let people talk.) And, “Freiheit, Ehre, Treue, Weiter.”

(Freedom, honor, loyalty, go farther.)

wineries across the state and The Williamsburg Winery is the largest. This year, Duffeler will pay tribute to the harvest that produced the winery’s first wine, Governor’s White, a 1987 vintage which won The Williamsburg Winery its first award just two weeks after its introduction — a gold medal from the Norfolk Yacht Club competition. The 1988 Chardonnay won the ultimate Governor’s Cup award in 1989. Governor’s White remains the winery’s most popular wine. Within five years, the operation had reached a sustainable production of 25,000 cases per year and topped 50,000 by the year 2000. Today, the Williamsburg Winery produces 40,000 to 45,000 cases per year — as many as 540,000 bottles of wine.

“It takes patience,” he said of his endeavor. “It’s a very stable, very forward-looking industry. And what could be more rewarding than conducting business on 300 acres of green space and fresh air?” His optimism is embodied in an industry

Perhaps Duffeler’s family mottos inscribed on the walls of Wessex Hall at the winery, best sum up the guiding principles that have shaped him and his life’s passions: “Bien faire; laisser dire.” (Do things right; let people talk.) And, “Freiheit, Ehre, Treue, Weiter.” (Freedom, honor, loyalty, go farther.)

ef At the arc of a successful international business career, during which he traveled extensively across the globe, Duffeler decided to accept the challenge issued to him by his wife Peggy to “do something intelligent with your life.” So after an exhaustive search, the duo bought Wessex Hundred Farm in Williamsburg in 1983. Duffeler had felt a fondness for Williamsburg since visiting as a young man in 1961.

“Williamsburg is the soul of America,” he noted. “When I walk the back streets in the winter, I hear the echoes of the past.”

In 1983, Virginia’s wine industry was considered fledgeling at best, with only about 14 wineries, many of which have since changed hands or ceased operations altogether. After a good deal of hard, sweaty labor on the part of the Duffelers, they harvested their first crop of grapes for the newly established winery in 1987. Today, there are more than 275 The House & Home Magazine

where it can take up to eight years or more for a bottle of wine to evolve from harvest to dinner table.

In the Beginning Some of Duffeler’s early childhood memories were of WWII Brussels, with bombs falling and his father chopping up chairs for the stove because it was “so bloody cold.” But there were plenty of happy memories later of extensive international travels with his family and schoolmates. One such journey took him to Williamsburg and sparked an enduring interest in colonial Virginia. “I was a terrible student,” Duffeler said, “but very fascinated by mechanical things.” Yet he subsequently became an avid student of history, literature, antiques and art, no doubt due to his travels and a natural curiosity and zest for life.

He was awarded a scholarship to the University of Rochester 71

Patrick and Francoise in their library

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in New York, where he earned a bachelor’s degree in economics and finance, while also learning a great deal about shoveling snow, he said. Duffeler began his professional career at Eastman Kodak, also in Rochester. It was there that he met his first wife Peggy, a California native whom he married in 1967. In the early 1970s, he joined the international operation of Philip Morris in Lausanne, Switzerland, where he developed the Formula 1 motor racing team, ushering the Marlboro brand into international motorsports. The Marlboro World Championship Team won two consecutive world titles, first in 1974 with Emerson Fittipaldi, and then in 1976 with James Hunt. “I was very emotionally involved,” he said of the Marlboro Formula 1 team.

“We had some fun.” During these years, the Duffelers became the parents of two sons, Patrick II and Terence.

His travels took him across Europe, Latin America, the Far East, the Middle East and Africa. He became involved in the wine industry in Burgundy, France and developed relationships with Burgundian and other French producers. He developed an interest in the hospitality industry and participated in a study for the development of a country hotel in Beaune, Burgundy. “I fell in love with the wine world,” he said.

“With thousands of years of history, it is a collegial, old-fashioned industry.”

In the early 1980s, Duffeler was named international president of Fragrances Selective with offices in New York, Geneva and Barcelona, thus balancing his time between two continents. “Being involved in the development of essences for a fragrance house turned out to be beneficial in the wine industry,” he said. Experts have identified about 700 aroma compounds in wine.

At this point, the Duffelers began considering a new direction for their future. During a vacation in Guadeloupe, stranded in a rainstorm on a little island outpost, Peggy posed the question: “What are we going to do next?” This simple question was the beginning of some serious soul searching about a daring new journey. “Let’s do something very different,” she had said, “like buying a farm in a place that has a good climate; you should quit your corporate rat race business involvement, and we can raise Patrick II and Terence on a farm that breathes freedom and independence.”

As Duffeler explains, “That was the March/April 2017

beginning of the adventure that would bring us to settle next to Jamestown Island, some 376 years after the first British settlement in the New World.”

The pair had scoured the Virginia countryside by the time they finally decided on the Wessex Hundred property in 1983.

Their other choice locations, Argentina and New Zealand, were ultimately deemed “too distant.” Before they closed the deal on the purchase, they had agreed on starting a genuine agricultural business — a winery. Duffeler said that the agent looked at them skeptically “as if we had just come down from the moon or anywhere else in outer space. ‘A winery? A place where you make wine by stomping on grapes and sell it?’”

Exactly.

From Infancy to Adulthood

After they enthusiastically jumped in to their new endeavor, the Duffelers found themselves dealing with the twin challenges of making the property habitable for their family and establishing their brand new vineyard. “History tells us that the early settlers experienced some difficulties, particularly in winter.

Well, they were not the only ones,” Duffeler said. What followed were years of labor-intensive clean-up, renovations, construction, project development, frustrations, planting, growing, harvesting and producing. Success was hard won.

They planted their first vines in 1985. By early 1987, Duffeler had left his corporate career and was able to devote all his time and energy to the winery. From the first planting of three acres and the first harvest in ’87, the vineyards have

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grown steadily to more than 40 acres of eight grape varietals.

From the first intense renovation of the main residence, construction proceeded to include the viticulture house, the winery and cellars, event space, barns, sheds, a guest house and a greenhouse. Following the initial triumph of the 1988 Governor’s White, the Williamsburg Winery soon reached the profitable threshold of 25,000 cases. Early on, the little winery had made a name for itself by becoming popular enough to begin running out of inventory. In the meantime, while working their 300-acre property, the Duffelers had seen the unearthing of early American artifacts, salvaged seven wrecked cars and numerous old appliances from a ravine on the property, demolished the remains of three unstable silos by shooting them down with an abundance of personal firearms and the help of friends and neighbors, planted 50,000 trees, and overseen the protection of a cypress bog.

In 2004, Peggy Duffeler, always a driving force in the winery’s journey, passed away before seeing the full measure of her efforts on behalf of her family and the farm. Nevertheless, her spirit lives on throughout Wessex Hundred. “She has been the spiritual mother of the entire winery project,” Duffeler said.

In 2007 Duffeler opened a boutique, European-style country hotel within walking distance of the winery. Wedmore Place is the result of 10 years of planning and three years of construction. The design is based on ideas picked up on Duffeler’s travels. Also that year, he married Francoise, a native of France. She was an inspiration for the hotel’s decor. Each of the hotel’s 28 rooms is named after a province in Europe and is decorated to reflect the region. “We wanted to convey the

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differences between different cultures,” he said. “We have 15thcentury to 19th-century themes, from rustic to sumptuous.”

The winery also has two dining options — Gabriel Archer Tavern, located adjacent to Wessex Hall, and Café Provencal in Wedmore Place.

He compares the development of the winery to the passage of a person from infancy to adulthood. In the beginning there is birth and growth, in the middle there is progress and enrichment, and finally there is maturity and esteem.

The winery has received more than 250 industry awards. It has won seven annual awards from Decanter Magazine. The winery’s Acte 12 Chardonnay was rated “One of the Best Wines in the World” in the magazine’s world wine awards in 2007 and 2008. Robert Parker, a leading U.S. wine critic with an international influence, named the Williamsburg Winery an “excellent producer,” and since 2014, five of its wines have garnered 90+ point ratings. Its 2010 Adagio won the prestigious Virginia Governor’s Cup in the 2014 competition.

Well into its third decade of operations, the company has “passed the test of becoming an adult,” Duffeler said. He recounts a memory of meeting Marchese Antinori of the 600-year-old Italian wine company, the tenth-oldest family owned company in the world. Duffeler spoke to him about the challenges facing the winery and Antinori noted, “The next 100 years will be a lot easier.”

Looking forward to 2025 and beyond, Duffeler envisions the winery in its maturity — quality over quantity, strong assets, stable and steady growth, and the development of the

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winery into a culinary destination. “What is success?” he muses. “Success is anybody who is passionate about his work and does things to the best of his abilities,” he said. “Success comes one day at a time and good people are important. We have assembled an evolutionary team, a team that has belief.”

Duffeler’s son Patrick Duffeler II, who has been involved with the winery since the beginning, serves as president and CEO. Matthew Meyer is vice president and winemaker, Kristen Duffeler is vice president and in-house counsel, Simon Smith is vice president of food and beverage, and Michael Kimball is assistant vice president of marketing. Terrence Duffeler maintains close ties with his family and the winery and works as an executive director at JPMorgan Chase & Co. “The Williamsburg Winery, while taking great pride in the significance of the place it occupies in the wine-making history of Virginia, will never stop looking towards the future,” Duffeler wrote in his 2002 book, The Art & Science of Viticulture and Winemaking at the Williamsburg Winery. “The architects of the winery’s success are its people and their love of wine, of Virginia, and of the hospitality for which our state is famous,” he wrote.

“Enjoy life,” is the frequent parting advice he gives when signing off on his letters, emails and blog posts. But the saying most often heard at the Williamsburg Winery is, “The best is yet to come.”

Wine rejoices the heart of man, and joy is the mother of all virtue.

— Johann Wolfgang von Goethe H

March/April 2017

The Duffelers outside their home

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HOBBS HOLE GOLF COURSE

Come Out and Play!

By Janet Evans Hinman

A

s spring fever sets in, chilly temperatures give way to warm breezes and the landscape begins to bloom, our thoughts inevitably turn once more to the great outdoors. For more than 20 years, Hobbs Hole Golf Course has been providing an exceptional golf experience, with pristine wide-open spaces and a serene hometown atmosphere. The turf awaits; come out and play.

Hobbs Hole is situated amid 218 acres of sweeping landscapes, natural woodlands, abundant wildlife and eight ponds. Open since 1996, the 18-hole public course features 6,700 yards of golf from the longest tees, for a par of 71. The course rating is 72.4 with a slope rating of 132.

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Each hole features five color-coded tees to accommodate any skill level. The facility also includes a state of the art computer system for tracking tee times and course information (with smart phone integration), a driving range, putting green, pro shop and restaurant (Fairways Bar and Grill).

A Professional Golf Association survey lists the priorities of the average golfer: a player-friendly course, a low score, brisk pace of play and reasonable fees. Troy Thorne, PGA professional at Hobbs Hole explained that these are the very attributes that make the course attractive to avid golfers.

“We’re on the money with all aspects,” he said. “Our course is spacious and open, allowing for a quicker pace and lower scores, and we keep our price down. That’s what separates us from the competition,” he said. “It leads golfers to want to come back time after time.” The course takes about four hours to play, Thorne noted, and players often travel from neighboring

March/April 2017

For more than 20 years, Hobbs Hole Golf Course has been providing an exceptional golf experience, with pristine wide-open spaces and a serene hometown atmosphere. The turf awaits; come out and play.

Richmond, Fredericksburg and southern Maryland. “They can drive here, play and be home in the time it takes to play a round somewhere else,” he said. “They’re driving past a lot of courses to get here.”

Filling a Need Hobbs Hole is the “fondest dream and desire” of William W. “Billy” Cooke, a lifetime golf enthusiast who’s been deeply involved in every aspect of bringing his vision to a reality. “It was always on my wish list to build a golf course,” Cooke said.

With years of experience in local real estate and community service, he bought the property in 1987 and later decided it was the perfect venue for his golf course. The company began construction in 1994. “I wanted to bring more people to Tappahannock, and to provide amenities to the people here,” he said. “He saw a need and he filled it,” added Betty Anne Cooke, Mr. Cooke’s wife of nearly 60 years. “He’s always busy with a project,” she said.

With the help and support of his late friends James Moore, Willie Cleaton and Curtis Harmon, “We got it done,” Cooke said. Richmond architect Jeffrey Timmons designed the facility and Cooke could not be happier with the final outcome. Jack Henry shaped the landscape for the course and lived in the Cookes’ guest house for nine months during construction. Harmon, a long-time friend and employee, installed the irrigation and elevations. The team consulted with engineers from Virginia Tech to formulate the ideal mixture of topsoil for the greens, after experimenting with various combinations of dirt, sand and sawdust to provide the perfect consistency and texture to stabilize the turf. “It was all a huge undertaking, but the outcome has been wonderful,” Cooke said.

Mr. and Mrs. Cooke chose the name Hobbs Hole to pay tribute to a seventeenth century village established as a port and customs town for river traffic and trade near the center of modern-day Tappahannock. “Hobbs His Hole” or “Hobbs The House & Home Magazine

Keith, Billy and Kent Cooke

Hold” refers to the village and trading post run by Jacob Hobbs.

“Mr. Hobbs,” the hand-carved mascot who resides in the lobby of the clubhouse, was a Christmas gift to Mr. Cooke from Mrs. Cooke in 1996. She found the statue on a shopping trip to Martha’s Mixture Antiques in Richmond and had to enlist the help of her family in some complicated intrigue to pull off the surprise. Mr. Hobbs was the inspiration for the interior decor.

Youngest son, Kent Cooke, president of The C Development Corporation, the Cookes’ real estate company, oversees operations at Hobbs Hole, as well as watching over other real estate projects and handling multiple property issues every day. With a large inventory of state-of-the-art equipment, a $250,000 annual maintenance budget, a fully stocked and staffed pro shop, and a full-service restaurant, “We always strive to improve every year,” Kent Cooke said. A high-tech computer system, restaurant renovations, the addition of a clubhouse patio and awning, and an elegantly lighted fountain gracing the entrance to the property are but a few of the most recent improvements.

In 2016, Hobbs Hole Golf Course marked its 20th anniversary having hosted more than 400,000 rounds of play since opening. In a letter to Kent Cooke, one appreciative club member in Tappahannock wrote: “Thank you for continuing to provide the resources and management oversight necessary to keep Hobbs Hole Golf Course the best golfing value within a 100-mile radius.”

Inside and Outside Thorne, the club pro with Hobbs Hole for 11 years, stays busy keeping track of golfers, lessons, leagues, marketing and the pro shop. “If the sun’s up, we’re here,” he said. Thorne teaches lessons to everyone from children to senior citizens. He manages the club’s PGA Junior League Golf teams on Tuesdays beginning in March. He compares junior league golf to little league baseball. Kids learn to play golf, practice and play intra77

club and travel team matches. A number of local school golf teams call Hobbs Hole their home turf. Tuesdays are ladies’ days at the club and Thorne sees potential for growth in women’s programs. Thursdays beginning in April feature the Twilight Golf League. With no age or gender limits, and very few requirements, it’s the club’s most popular program, with about 70 players per week. Senior citizens make up about 60 percent of Hobbs Hole clients. “We definitely cater to our seniors,” Thorne said. The club also hosts about 30 tournaments and

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events per year, whether for members or the public. He’s enthusiastic about the club’s computer system and its extensive database of about 3,000 contacts — the comprehensive email system helps get the word out about activities and events. The course is open to the public; however, annual memberships have advantages like preferred tee times, pro shop discounts, and club social functions. “If you’re a regular player, a membership can really drop the expense. Some members play up to 100 rounds of golf a year,” Thorne said.

The immaculate course and surrounding landscape are the lures that bring golfers from near and far, and Gary LaFleur, grounds superintendent for 11 years, is always on hand to keep the facility and its equipment in tip-top shape.

LaFleur and his maintenance staff attend to 160 acres of turf, including nearly four acres of greens, tee boxes, fairways, 58 acres of rough and hazards (both water hazards and bunkers), not to mention the repair and service of mechanical equipment, as well as clearing debris from the natural landscape. “We do battle with Mother Nature, and it’s a challenge all the time,” he said. No matter the weather conditions, routine maintenance requires daily attention: trimming, aeration, fertilization, mowing, irrigation and hand watering. Everything is managed for beauty, consistency and uniformity, and the job doesn’t end when cold weather sets in. Devoted enthusiasts play golf all year long. “They’re a relentless bunch,” LaFleur said with a smile. Carts can be equipped with covers and heaters to make wintertime play more comfortable.

“I believe Gary’s team easily outperforms other course maintenance staffs that are twice as large,” said a local member.

On the culinary side, Brian Stanford, chef and owner of Fairways Bar and Grill at Hobbs Hole, reminds everyone that you don’t have to be a member, or even a golfer, to enjoy everything from fine dining to satisfying sandwiches, snacks and refreshing beverages at the restaurant. Fairways also offers catering, as well as space for private parties and events. The restaurant features a menu for golfers, and with the coming spring

March/April 2017

weather, outdoor dining is a pleasant option. Lunch and dinner are served Tuesdays through Saturdays from 10 a.m. until 9 p.m. Breakfast is offered on Fridays and Saturdays from 8 a.m. until 10:45 a.m. Fairways hosts Sunday brunch from 8 a.m. until 4 p.m. Breakfast sandwiches, Bloody Marys and daily specials are particular favorites.

Hobbs Hole Golf Course remains the crowning jewel and sentimental favorite of Billy Cooke’s many projects. “Our course was designed ahead of its time for this region, and we work hard to keep it that way,” he said.

At 84, Mr. Cooke is far from retired, he’s an active presence at Hobbs Hole and Essex Concrete, where he is CEO. He still comes to his office nearly every day, where he is surrounded by photos, awards and memorabilia from his storied career and family life. His oldest son, Keith Cooke, is president of Essex Concrete.

A natural-born businessman and entrepreneur, Billy Cooke also delights in his many real estate ventures. In addition to Mr. Cooke’s business enterprises, he served for 16 years on the Essex County Board of Supervisors, three years on the Bank of Lancaster Advisory Board and has spearheaded multiple community service projects.

The Cookes extend their thanks to the many loyal golfers whose support has helped make Hobbs Hole Golf Course a success. The family invites local residents and visitors to come play a round, enjoy a delicious meal, sit by the fireplace and relax at 1267 Hobbs Hole Drive in Tappahannock. For more information, call (804)443-4500. Visit the website at www. hobbshole.com or email theproshop@hobbshole.com. H

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PGA Professional Troy Thorne and Maintenance Superintendent Gary LaFleur with Mr. Hobbs

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T

he 31st annual Gloucester Daffodil Festival is just around the corner.

“Save the Date” for this great Spring event scheduled for April 1st & 2nd, 2017.

This year’s theme, “Home Town Roots, Worldwide Blooms” celebrates not only the rich history of the Daffodil industry in Gloucester but also the 400th anniversary of the journey of Pocahontas. The Daffodil Festival is proud to honor her from her childhood at Werowocomoco to her death in Kent, England 400 years ago.

The Gloucester Daffodil Show, a 70 year tradition, continues to be part of the Daffodil Festival this year.

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Sanctioned by the American Daffodil Society it is a must see and will reflect Pocahontas and life at Werowocomoco.

The ever popular “Bulb Tours” at Brent and Becky’s Bulbs will be offered both Saturday and Sunday this year.

Find times and ticket fees on our website.

With celebrations for Pocahontas in Kent, England and across Virginia, the 3rd annual Limited Edition Print for the festival also reflects Gloucester’s Daffodil history as well as Pocahontas and is a beautiful tribute to both.

As always, visitors are invited to join us on Main St. as the Daffodil Festival Parade kicks the celebration off at 10am on Saturday. Then enjoy the rest of the weekend with us as you discover the treasures offered by 150+ artists and artisans from all over the eastern seaboard. The festival also boasts amazing food, fun, Fabulous Mutt Show, amusements for the kids, great entertainment and live music! The Main Street Association will also be celebrating the Daffodil Festival with special events including craft beer garden, music and much more!

The Daffodil Festival Shuttle located at Gloucester High School is a great way to get to and from all the festivities.

For more Daffodil Festival information, times, and full schedule of events please visit our website at (daffodilfestivalva. org) or directly at Gloucester County Parks, Recreation & Tourism (804) 693-2355.

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SOLD- Carousel

8495 Freewelcome Lane, Dutton, VA Offered for Purchase at $2,900,000.

Professionalism and a Well Marketed Property

Produces Results Carousel, Circa 1938 & 2006 is a World Class Waterfront Estate, encompassing Forty-Acres, on the Deep and Pristine Waters of the Piankatank River, at Dutton. Prominent features of This Exceptional Property include Commanding Waterfront Presence with Spectacular Elevation, Breathtaking Vistas, Covered Dock, Tennis Courts, Wine Cellars and a Glorious Walled Garden by Charles Gillette. Carousel has twice been featured on the Renowned and Prestigious Historic Garden Week in Virginia Tour.

It has been my distinct honor and privilege to represent both the Sellers and the Purchaser in this transaction which closed January 30, 2017.

“Karin Andrews is unlike any Realtor we’ve ever worked with before. What started out as a professional relationship quickly became a warm friendship. A kind and thoughtful woman, she is a person of remarkable talents who enthralled us with her working knowledge of Ben Lomond and all of Essex County. She is… a truly Great Lady.”

~ Craig and Zorine Shirley

Sold - Offered at $1,495,000 269 Ben Lomond Road

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March/April 2017

Karin Andrews R E A L E S TAT E

EXPERIENCE DILIGENCE RESULTS

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Direct: (804) 445-5500 KarinAndrews@HowardHanna.com

www.KarinAndrewsRealEstate.com

HOWARD HANNA WILLIAM E. WOOD | 5208 MONTICELLO AVE WILLIAMSBURG, VA 23188 | OFFICE: 757.299.0550

Selma - Offered for $1,800,000 514 Amherst Street, Winchester

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Offered for $1,100,000

8493 Freewelcome Lane, Dutton

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H E A L T H

Good News! there is

Alfred “Tucker” Spindle

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ou wouldn’t think that the words “good news” and “cancer” typically go together, but when it comes to colorectal cancer, there really is good news to share.

Colorectal cancer is highly survivable. When caught early through screening, nine out of ten people survive the 5 year mark, according to the American Cancer Society.

You can reduce your cancer risk through lifestyle changes. Studies have shown that leading a healthier lifestyle—eating more fruits and vegetables, being more active, reducing excess weight, quitting smoking, and drinking less alcohol—not only improve your overall health, but reduce your colorectal cancer risk.

Screening for colorectal cancer through colonoscopy is relatively easy and catches cancers early or before they can even occur. This is the only method that can catch cancers early, when they are more easily treated and it’s also the only method that can remove polyps before they become cancerous.

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ABOUT COLORECTAL CANCER

By Michael Francis, MD, FACS Fellowship trained in colorectal surgery General Surgeon, Riverside Surgical Specialists, Tappahannock

After five days in the hospital, and one month recovery at home, Spindle was back behind the wheel of his pallet delivery truck, on the open road where he loves to be.

March/April 2017

H E A L T H Despite all of the news, one-third of Americans between the ages of 50 and 75 — the group at highest risk for colorectal cancer — have not been screened, according to the Centers for Disease Control and Prevention.

My goal is for you to not be part of that one-third.

SHOULD I BE WORRIED ABOUT COLORECTAL CANCER? Colorectal cancer is the third most common cancer diagnosed in both men and women in the United States (excluding skin cancers). The American Cancer Society estimates that in 2017 there will be 95,520 new cases of colon cancer and 39,910 new cases of rectal cancer.

Colorectal cancer is the third leading cause of cancer-related deaths in the United States for women and the second leading cause for men. It is expected to cause about 50,260 deaths during 2017.

So who is most at risk? Those who: • Are 50 or older • African-American • Have a personal or family history of polyps or colon cancer • Have other intestinal conditions such as Crohn’s

disease or ulcerative colitis • Are overweight • Have diabetes • Smoke or drink alcohol

THERE REALLY IS ONLY ONE WAY TO SCREEN FOR COLORECTAL CANCER While people talk about other methods of screening for colorectal cancer, colonoscopies are the most complete screening method available because they allow the physician to find and remove polyps in one session. This is why it is called the “Gold Standard” for screening and why I use this method of screening for myself and my family. There is some bowel preparation the day before, but the procedure itself is painless, and takes about 1 hour if you include the admitting process, anesthesia, and the procedure itself. The other advantage is that it needs to be done less frequently than other methods.

You should talk to your doctor about which test or combination of tests are right for you.

Medicare and most private insurance plans cover the costs of colorectal screenings, but it’s always wise to check with your insurer to find out which test is covered.

ADVICE FROM SOMEONE WHO’S BEEN THERE When the Alfred “Tucker” Spindle, a 69-year-old Tappahannock resident, Vietnam War veteran and prostate cancer survivor, noticed a little blood in his stool, he disregarded it.

“I thought it might be a little strain, so I let it go,” Spindle said.

Two weeks later the blood returned.

“I went to the Riverside Tappahannock Hospital immediately and had a colonoscopy done,” Spindle said.

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He went in on a Tuesday for the procedure and was back the following week to get the results.

When Dr. Wirt Cross, a general surgeon with Riverside Surgical Specialists in Tappahannock, came in with his report “I knew something wasn’t right,” Spindle said. “I said, ‘doc, I know you have some bad news, so you might as well tell me and get it over with.’”

“It’s bad, but it’s not so bad,” Spindle said Dr. Cross, also a military veteran, told him. “We found some cancer, but the little bit you have, I can go in and cut out. You won’t need chemo.

You won’t need radiation. We caught it early.”

After five days in the hospital, and one month recovery at home, Spindle was back behind the wheel of his pallet delivery truck, on the open road where he loves to be.

These days, Spindle is also back to encouraging people to pay attention to their health, to have their colonoscopies done and to call Riverside if they have questions.

“Dr. Cross was a nice guy, really knows what he’s doing,” Spindle said. “Everyone at Riverside was that way. I’ve had people tell me lately that they hate doing this colonoscopy thing. I just tell them it’s nothing. Just do it. I’d do another colonoscopy tomorrow at Riverside if I needed to.”

To request an appointment, with any Riverside general surgeons, contact Riverside Surgical Specialists in Tappahannock: 804-443-6232. H Michael Francis, MD, FACS

Join us for another educational event at RTH:

Lights! Camera! Colonoscopies!

The Gold Standard of Screening, with Dr. Michael Francis on March 22 at 5:30pm.

Registered dietitian Jacqueline Ambrose will also share advice on how you can reduce your cancer risk through changes in your diet. A light dinner will be provided. A walk-through colon exhibit will also be available so you can see the anatomy of the colon, polyps, and other features to better understand the screening process. RSVP with AnnMarie Simmons at 443-6203.

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and

h

use

h

me?

grass ADDICTS (Editor’s wife’s note: Women may find the content of this article irritating. I encourage them to skip over it. Women who chose to read it are implored not to use the author’s behavior as a standard for their husbands—former, current or future.)

By T. Patrick Cleary

J

ust last week, a friend of mine who lives in an upscale community received a certified letter from his homeowners’ association.

It admonished him for not keeping the length of his grass within the community’s grass length guidelines. “Living in our community has both rewards and responsibilities,” the letter began. “If you don’t mow your lawn at appropriate intervals, our neighborhood covenants empower us to arrange for it to be mowed at your expense.”

“Can they really do that, Patrick?” he asked. “Did you read the fine print in your deed?” I replied. As the words came out of my mouth, I realized that it was the ultimate “dumb” question. He never reads the fine print. His third wife got him to sign a pre-nuptial agreement by telling him it was a country club membership application. “I take it they require more aggressive lawn care than you’re accustomed to,” I said.

I admit, that in the folly of my youth, I was a “grass addict” who took pride in maintaining a picture-perfect lawn. As I matured, I began to appreciate the merits of a more laissez-faire lawn care strategy.

I’ll also be the first to admit that my current strategy doesn’t work for everyone, beginning with my wife. “It’s not grammatically correct to call our lawn a lawn” she declares each spring. “It’s really just a patch of weeds.” “It is not a patch of weeds,” I insist. “It’s an environmentallyresponsible collection of drought-tolerant indigenous plants.” “Okay, they might be native weeds,” she concedes, “but our collection of them looks awful compared with our neighbors’ lawns.”

Many of my neighbors are retirees who dedicate every waking minute to the care and feeding of their lawns. I submit my neighbors’ over-the-top turf maintenance is contrary to both my interest and the public interest. They waste a lot of water, and they’re driving up everyone’s real estate assessments by improving the overall appearance of our neighborhood.

In every season of the year you can find one of my neighbors applying some chemical to make their lawn look better than all the other neighbors attempting to do exactly the same thing. My philosophy is not to encourage what you don’t want,

so I don’t use any growth-promoting chemicals on my lawn.

Recently, I tried using my just-say-noto-chemicals philosophy to bolster my shaky standing as an environmentalist.

“In case you haven’t noticed, wife,” I offered smugly, “we live near the water, and any chemicals I might use on our lawn would quickly end up in the Chesapeake Bay. It could jeopardize the local fishing industry. There’s even a law against it– it’s called the Chesapeake Bay Act. The responsible thing for us to do is to turn the neighbors in for violating it.” “Oh,” my wife replied, “I’m quite familiar with your Chesapeake Bay ‘act’—you perform it every time I ask you to do something to improve the appearance of our pitiful lawn.”

Well, I may not have made the best case for it, but I hope you grass addicts out there will allow the grass to be greener on the other side of the fence for a change.

By doing so, we’ll reduce green house gas emissions, improve the Chesapeake, boost our tourist economy, and conserve scarce water resources for the really important uses— like making ice. H T. Patrick Cleary is a freelance writer and humorist whose wife graciously allows him to share a home with her in Williamsburg, VA

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