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To my neighbors and fellow residents of Leesburg, If you want to understand the heart of Leesburg, you don’t need a map; you need a menu. Our town’s story is told in its bustling cafes, historic taverns, and local markets. Food and drink are the language of our community.
Our location in Loudoun County blesses us with a unique landscape where history meets agricultural bounty. We are surrounded by the vineyards that define "DC's Wine Country" and a vibrant scene of craft breweries. Each glass poured is a taste of our local terroir, crafted by our neighbors. This connection extends to the Leesburg Farmers' Market, where we can meet the hands that picked our produce, and to the farm-to-table restaurants that transform that local bounty into incredible dishes.
From elegant fine dining to the cheerful buzz of a family pizzeria, our culinary scene is a diverse tapestry. It’s the innovative chef, the beloved baker, and the bartender who remembers your order. These people and places are the backdrop for our lives—where we celebrate milestones, connect with friends, and find comfort. Supporting them isn't just a transaction; it's an investment in the character and vitality of our town.
This month, I encourage you to explore Leesburg’s flavor. Try a new restaurant you've been eyeing, revisit an old favorite, or raise a glass of local Virginia wine. Let's celebrate the chefs, brewers, vintners, and farmers who make our community so wonderfully delicious.
Here in Leesburg, every meal is a chance to connect, and every drink is a toast to the town we are proud to call home.
CARMEN FELDER, PUBLISHER @LEESBURGLIFESTYLE
October 2025
PUBLISHER
Carmen Felder | Carmen.Felder@citylifestyle.com
EDITOR
AJ Jones | ashley.jones@citylifestyle.com
STAFF PHOTOGRAPHER
Andrew Sample | asamplephotography@gmail.com
STAFF PHOTOGRAPHER
Alex Mangione
alexmangione@alexmangionephtotography.com
CONTRIBUTING WRITERS
AJ Jones
CONTRIBUTING PHOTOGRAPHERS
Alex Mangione; Courtesy of the Town of Leesburg
CEO Steven Schowengerdt
COO Matthew Perry
CRO Jamie Pentz
VP OF OPERATIONS Janeane Thompson
VP OF SALES Andrew Leaders
AD DESIGNER Andrew Sapad
LAYOUT DESIGNER Kirstan Lanier
QUALITY CONTROL SPECIALIST Marina Campbell
Proverbs 3:5-6
Behind each of our 200+ City Lifestyle magazines is someone who cares deeply about their community. Someone who connects people, celebrates businesses, and shares the stories that matter most. What if that someone was you?
Or maybe it’s someone you know. If this isn’t the right time for you, but you know someone who could be the perfect fit, we’d love an introduction Markets available nationwide. Learn more at future.citylifestyle.com Set your schedule. Make an impact. Build a life you’re proud of.
ARTICLE BY AJ JONES | PHOTOGRAPHY BY ALEX MANGIONE
Ten years ago, Rick Crowne embarked on a mission to bring the sophisticated dining experience of Washington, D.C., to the cozy town of Ashburn, Virginia. Today, D.C. Prime stands as a testament
Reflecting on his decade-long journey, Rick notes a crucial lesson: “I did not appreciate how much guests really care until COVID hit. Our regulars came in droves, supporting us in ways
to his vision, marrying the finest steaks with an exceptional wine and bourbon program in a setting that promises a “big city feel” without the hassle.
At the core of D.C. Prime’s success is its unwavering commitment to quality and service. Rick’s philosophy is simple yet profound: “I want every guest who walks out our door to think, ‘I can’t wait to come back.’” This dedication is mirrored in every aspect of the restaurant, from the USDA Prime beef sourced from a single cattle farm in Illinois to the fresh seafood delivered daily from the coasts.
Rick’s journey hasn’t been without its challenges. “The whole mantra of D.C. Prime,” Rick shares, “is I love D.C. I wanted to give people an experience outside of D.C. without having to plan their day around a long drive.” His passion was to ensure that diners felt no compromise just because they were outside the city.
I never imagined.” This sense of community has been a cornerstone of D.C. Prime’s success.
Rick’s vision extends beyond the menu. He views his team as “internal customers,” ensuring they have the resources and support needed to deliver exceptional service. This approach fosters a culture where guests feel like family, greeted by familiar faces and treated to personalized touches, such as a signed card from Rick and the chef for special occasions.
To stay at the forefront of the ever-evolving dining landscape, D.C. Prime continually adapts its menu and wine list. Crowne speaks passionately about their dry-aged fish program, an innovation that started in California and was unheard of in the region. “When you dry-age fish, you’re pulling out the ocean water, and you get the true taste of the fish,” he says with enthusiasm.
This spirit of innovation extends to their wine program as well. With over 31 years of experience and relationships with independent wineries, Crowne has curated a selection that rivals even the most esteemed D.C. establishments. “We carry wines that even chains can’t get. When my guests go to D.C. and get these wines, they can find them right here too.”
Rick’s commitment to excellence is echoed in the accolades D.C. Prime has received, including the prestigious DiRoNA award. “Being recognized like that is like a thank you,” Rick humbly states. It’s a testament to the hard work and dedication of his team, who are integral to the restaurant’s vibrant atmosphere.
Maintaining a dynamic wine list of over 500 bottles is no small feat. Rick regularly conducts tastings to ensure the selection remains fresh and relevant, despite challenges like supply disruptions from natural events. His relationships with independent wineries further enrich the dining experience at D.C. Prime.
The restaurant’s extensive bourbon selection, particularly its single barrel offerings, highlights Rick’s attention to detail. “Every ‘single barrel’ has Rick’s pick on it,” he beams, describing the careful selection process that ensures only the finest bourbons are served.
Beyond the culinary delights, D.C. Prime is a community hub, hosting events from wine dinners to car shows. “Being involved in the community isn’t just good
business - it’s essential to who we are,” Rick says. As he looks back on ten years of D.C. Prime, he remains both humble and excited about the future.
Looking forward, Rick is determined to keep D.C. Prime exciting and relevant. “I don’t want to ever get complacent,” he asserts. His commitment to innovation and quality ensures that D.C. Prime will continue to be a beloved dining destination for years to come.
As Rick reflects on the past decade, he remains humble yet proud. “I have to pinch myself as it’s been 10 years,” he says, marveling at the journey. It’s clear that for Rick Crowne, the last ten years are just the beginning.
Are you ready to discover what makes D.C. Prime so extraordinary?
This
Middle:
As summer comes to an end and the days become shorter and the nights cooler, Halloween cannot be far away. Fall holds so many lovely and sweet memories for me. As a child my father would rake all the leaves in piles around the yard, but I clearly remember my brother and all the neighborhood kids coming to our yard to play in those piles of leaves. We would jump in them and have leaf fights until my father came out of the house with multiple rakes for us to gather up all the leaves for a burn pile. We did not think about environmental impacts back then as we jumped around the fire with great delight. Oh, how much fun those days were for us.
Autumn puts me in mind of Halloween, my favorite holiday, and my Irish heritage traditions that surround this holiday. The Irish have strong beliefs in mystical and religious traditions. My grandmother would make an apple cider drink that filled the whole house with a charming and warm aroma. She would put out food for the souls that were walking around on All Souls Day—something my mother found terribly annoying as the local
ARTICLE BY AJ JONES
PHOTOGRAPHY BY THE TOWN OF LEESBURG
racoon would gladly eat the food offered. I guess his soul was satisfied. Halloween was an exciting time for me and my siblings. We loved Trick or Treating, but the real excitement came when we got home, and everyone opened their bags of candy. This is where I learned the skill of negotiation—trading candy with my brother. “You have a Hershey Bar. I will give you two Twix and three Smarties for your Hershey Bar”. Sometimes it worked, sometimes it didn’t, but it was fun to try.
Where I grew up there were no Halloween Parades. So, experiencing the Leesburg Halloween Parade for the first time in 1980 was a delight. It was the start of a new tradition for my husband and our sons, and now their children. For 69 years the Leesburg Kiwanis Club has hosted the Halloween parade that rolls through the heart of Leesburg. This year, it will be held on October 30. People line up on the street to see the fun floats, hear high school bands, and collect handfuls of treats handed out by parade participants.
Leesburg in Autumn has many different fun things to do. On October 24 there will be a spooky skate night at Douglass Community Center. The Loudoun Museum will hold their annual Hauntings tours October 16, 17 and 18, that include historic homes, businesses, and cemeteries. One of my favorite October activities is the Downtown Trick or Treat event on October 25. The Town closes King Street and customed kids are invited to roam the downtown businesses which hand out candy. Morven Park will be holding Horse Trials October 9 – 12 where you will be able to see Olympic level riding. Birch Tree Books is partnering with Black Hoof to have Banned Books Bingo on October 5.
Fall brings to mind pumpkin spice, apples, and warm soups. While visiting downtown Leesburg, you can grab a baked goodie from Mom’s Apple Pie to go with your pumpkin spiced latte from one of several great coffee shops. To warm you up, the Leesburg Diner offers a hearty bowl of chili or step into the Leesburg Wine Kitchen for a homemade pasta dish. Creative dishes and their well-loved tomato soup are on the menu at Lightfoot Restaurant that is housed in a former bank. Casual dining options range from classic American fare at Green Tree Sports Bar or Kings Court Tavern. It’s still Virginia oyster season and King Street Oyster Bar is a fun place to get a dozen or more while sitting in their front windows. Finish your day in Leesburg with a seasonal drink from Sidebar’s Night Shift lounge or Rebellion Bourbon Bar & Kitchen. Of course, don’t forget there’s ice cream and gelato shops for your sweet tooth. There are many more places in downtown Leesburg to experience fabulous food and drink. So, whatever you decide you want to do, Leesburg has lots for you to enjoy and experience. I hope to see you around Town!
In the bustling culinary scene of Northern Virginia, Xaymaca Fusion Kitchen emerges as a vibrant beacon of flavor and culture. Nestled in the heart of Ashburn, this unique establishment is more than a restaurant; it's a destination that narrates a story of passion, innovation, and a rich blend of cultures.
Owner Gregory Henry's journey into the culinary world began long ago, cooking alongside his mother, despite her playful attempts to chase him out of the kitchen. He recalls, “Food always meant a celebration of family, friends, loved ones and even strangers”. This deep-seated love for food, nurtured since childhood, laid the groundwork for a dream that would one day become a reality.
Before opening Xaymaca, Henry had a career with the federal government's Office of International Relations. However, the dream of opening a restaurant never faded. The unique concept for Xaymaca, fusing Jamaican and Peruvian cuisines, came about by happenstance. After starting his food truck, Pattie Party, he hired Judy Zegarra, a Peruvian pastry chef and ambassador for Peruvian cuisine, as a baker. Later, her son, renowned Peruvian chef Joao Portilla, joined the team. As they collaborated, Henry realized the striking similarities in ingredients and cultural diversity between Jamaica and Peru. This led to the creation of a bold, dynamic, and "refreshing" gastronomic concept that had never been done before.
The name “Xaymaca” (pronounced zayMAH-kuh) itself is a nod to this rich heritage. It is an Arawak word that the indigenous Taíno people used for the island of Jamaica, meaning “land of wood and water” or “island of springs”. Henry wanted to highlight the original beginning of Jamaica, which shares diverse cultural influences with Peru.
The restaurant's atmosphere is designed to be a “home away from home”. The interior, with its pictures and artifacts, reflects both Jamaican and Peruvian cultures. The decor was inspired by places like Jamaica's Blue Mountain and Dunn's River Falls, as well as Peru's Machu Picchu and Lima. It's a space with "relaxing vibes, rustic, yet elegant ambiance" that transports guests to both countries at once. Henry wants guests to walk in and feel, “Where have you been all my life!”.
The menu is a testament to the fusion concept, which Henry describes with the phrase, “One Food, One Love!”. While the restaurant prioritizes working with local farms like Farmer John's for vegetables and Scotch Bonnet Peppers, and Fabbioli Cellars for wines,
they also source key ingredients native to Jamaica and Peru to ensure authenticity. These ingredients include hibiscus, Aji Amarillo, and Pimento seeds.
A must-try dish is the Jerk Chicken A la Brasa. Henry shares that the recipe is a classic, developed from years of cooking with his mother, grandmother, and aunts, and elevated with Peruvian influences. The Oxtail Stew, however, holds a special place in his heart. "It reminds me of Sunday dinners when I was young living in Jamaica," he says.
Beyond the main dishes, the drink menu also showcases this unique fusion. Created by bartender Lester Portilla, cocktails like the Hibiscus Pisco Sour and The Bob Marley incorporate ingredients from both cultures. For the perfect pairing, Henry suggests the Oxtail Stew with a glass of Fabbioli Cellars Petit Sarah.
Xaymaca is deeply connected to the community. They are members of the Loudoun County Chamber of Commerce and support local food and disaster organizations. Henry believes that local businesses are the "heart and soul" of the country and that Xaymaca represents the "vast diversity" of Loudoun County.
Looking ahead, Xaymaca plans to launch a new brunch menu and add new signature selections to their dining menu. The ultimate vision, Henry says, is to “Continue to pioneer our vision and authenticity of being the best and only Jamaican-Peruvian Fusion Cuisine”. The restaurant also offers live music on Saturdays, with plans to expand to Fridays and Sundays as well.
For those who want to experience another part of Henry's culinary world, his food truck, Pattie Party, is renowned for its artisanal patties made fresh from scratch daily. The most popular is the Oxtail Pattie, which Henry says gets people hooked after their first try. The food truck primarily operates for special events, including the Washington Commanders Training Camp and various food festivals.
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ARTICLE BY AJ JONES
As the leaves turn and the air becomes crisp, there’s no better way to embrace October than with the delightful pairing of autumn harvest stuffed bell peppers and a comforting spiced apple cider. This combination captures the essence of fall, making it ideal for gatherings with friends or a cozy evening at home.
Ingredients
• Peppers: 4 medium bell peppers of any color.
• Filling Base: 1 tablespoon olive oil, 1 medium diced onion, and 1 tablespoon Italian seasoning.
• Protein: 1 pound of ground beef or turkey. For a vegetarian or vegan option, use 2 cups of cooked lentils or beans, crumbled tofu, or a meat alternative.
• Veggies (optional): 1 cup of diced mushrooms, carrots, or zucchini.
• Grain: 2 cups of a cooked grain like brown rice, quinoa, millet, or orzo.
• Sauce: 1 (24-ounce) jar of spaghetti sauce or 3 cups of crushed tomatoes.
• Cheese: 1.5 cups of shredded cheese (dairy or vegan).
• Seasoning: Salt and pepper to taste.
Directions
1. Preheat your oven to 375°F (190°C). Prepare the peppers by washing them, cutting off the tops, and removing the seeds.
2. Heat the olive oil in a pan and sauté the diced onion with a pinch of salt until softened. You can also add the diced pepper tops if you like. Stir in the Italian seasoning.
3. Add your chosen protein to the pan and cook until it’s browned (if applicable).
4. In a large bowl, combine the cooked grain, spaghetti sauce, and 1 cup of the cheese with the protein and vegetable mixture. Season with salt and pepper. Stuff each bell pepper with the filling and top with the remaining cheese.
5. Place the stuffed peppers in a baking dish, cover it, and bake for 35 minutes. Uncover the dish and bake for another 10 minutes, or until the cheese is melted and bubbly.
Cinnamon Simple Syrup
• ½ cup water
• ½ cup sugar or honey
• 2 cinnamon sticks
Instructions for the Simple Syrup
1. In a small saucepan, heat the water and sugar/ honey until dissolved.
2. Add the cinnamon sticks and let the mixture cool completely. You can store this in an airtight container in the refrigerator for up to two weeks.
For the Cocktail
• 2 oz apple cider
• ½ oz fresh lemon juice
• ½ - 1 oz cinnamon simple syrup (to taste)
• 2 oz of your chosen spirit (spiced rum, bourbon, or gin work wonderfully)
• Ice
• ¼ - ½ cup sparkling water or ginger ale/ginger beer
• Garnish: Apple slices, a lemon twist, cinnamon stick (optional)
Instructions for the Cocktail
1. In a cocktail shaker, combine the apple cider, fresh lemon juice, cinnamon simple syrup, and your chosen spirit.
2. Add ice to the shaker and shake vigorously for about 15 seconds, or until the outside of the shaker is frosty.
3. Strain the mixture into a glass filled with fresh ice.
4. Top with sparkling water or ginger ale/ginger beer for a bit of fizz.
5. Garnish with an apple slice, a lemon twist, or a cinnamon stick.
For the Mocktail
• 2 oz apple cider
• ½ oz fresh lemon juice
• ½ - 1 oz cinnamon simple syrup (to taste)
• Ice
• ¼ - ½ cup sparkling water
• Garnish: Apple slices, lemon slice, cinnamon stick (optional)
Instructions for the Cocktail
1. Combine the apple cider, lemon juice, and cinnamon simple syrup in a glass.
2. Add ice and sparkling water, stirring gently to mix the ingredients.
3. Garnish with optional apple slices, a lemon slice, or a cinnamon stick.
This recipe provides a balanced, spiced cocktail that isn’t overly sweet, with the spirit complementing the autumnal flavors of apple and cinnamon. Enjoy!
ARTICLE BY AJ JONES
Big Kyle Barbeque has become a staple for amazing food and friends.
Before he was smoking meats professionally, Kyle Norris was just a guy who loved cooking for his huge family gatherings. “Thanksgiving at our place was absolute madness. From siblings, to kids, grandparents and a few family friends there were over 75 people. It was crazy but perfect,” he says with a grin. One year, he even ended up delivering Thanksgiving dinner to all the Amazon datacenters for workers who were working the holiday. “There I was, juggling food for 50 people at home while making deliveries to these data centers. Total circus, but honestly, those are the moments I live for.”
Kyle’s barbecue skills? They came from years of friendly family competition. “In my family, you bring food, and if you can’t cook, you’re on ice and drink duty - simple as that,” he chuckles. The spark happened when he catered his son’s friend’s wedding rehearsal. The guests couldn’t stop raving about the barbecue, and that’s when Kyle knew he had something special.
The secret ingredient in his famous collard greens, is fresh produce which comes straight from Chestnut Hill Farm. “We’ve experimented with everything, but nothing comes close to those farm-fresh greens,” he says. During football season, you can catch his killer smoked chili at Commanders games and local high school matchups.
Kyle has built lasting relationships with local farmers, as he is a familiar face at farmers markets, and his barbecue has grown into something of a local institution. These days, he’s even feeding the crowds at pro sports games - the Commanders, Orioles, and Washington Spirit all serve his food. “Being a lifelong Commanders fan, serving barbeque at their games? That’s bucket list stuff right there,” he says.
But what really gets Kyle excited? It’s when customers tell him he’s more than just their barbecue guy…he’s family. Whether he’s serving up his legendary Big Willy Chili Dogs featured on Fox 5’s Cooking with Como, or smoking jerk chicken wings for a neighborhood cookout, Kyle is all about making people feel like part of the BKB family. (P.S. You can purchase the rub!)
ARTICLE BY AJ JONES | PHOTOGRAPHY COURTESY OF THE TOWN OF LEESBURG
CAN YOU SHARE YOUR PERSPECTIVE ON THE SIGNIFICANCE OF "TASTE LEESBURG" FOR THE TOWN'S CULTURE AND COMMUNITY SPIRIT, ESPECIALLY GIVEN THE REMARKABLE ATTENDANCE OF 8,000-9,000 PEOPLE THIS YEAR?
A: Taste Leesburg has become part of the fabric of Leesburg. It is an opportunity for the Town to show off its businesses to visitors new to the Town while still attracting the residents to come downtown and enjoy the food trucks, the history tours, the crafters, and brick and mortar businesses.
– Mayor Kelly Burk
BEYOND JUST FOOD AND BEVERAGE, WHAT DO YOU FEEL ARE THE MOST IMPORTANT WAYS THIS EVENT BRINGS THE COMMUNITY TOGETHER?
A: "This event is an opportunity to invite people to enjoy all that Leesburg has to offer, from history and architecture to entertainment and music, to great dining. This event offers the chance to meet new people from outside of the area or to hang out with neighborhood friends." – Mayor Kelly Burk
THIS YEAR'S EVENT FEATURED 33 FOOD VENDORS, WITH 8 OF THEM BEING FROM LEESBURG, AND 22 BEVERAGE VENDORS, WITH 2 BEING FROM LEESBURG. HOW DOES THE TOWN'S STRATEGY FOR THE EVENT BALANCE BRINGING IN A WIDE VARIETY OF VENDORS WITH HIGHLIGHTING OUR OWN LOCAL CULINARY TALENT?
A: Our goal is always to put on an event that makes Leesburg residents and businesses proud. We love to involve many of these local businesses when possible and use the event to showcase the downtown Leesburg scene. We love to see our brick-and-mortar spots filling up with TASTE attendees.
– Parks & Recreation Events Manager Billy Moffett
WE SAW OTHER LOCAL BUSINESSES AND NONPROFITS LIKE SEVEN TEAHOUSE AND PROVIDENCE ACADEMY PARTICIPATE. CAN YOU SPEAK TO THE TOWN'S EFFORT TO INCLUDE A VARIETY OF LOCAL BUSINESSES BEYOND JUST FOOD AND BEVERAGES?
A: At TASTE Leesburg we strive to bring in all vendors who are food and drink focused. From a great snack or thirst-quenching drink to a fun or tasty culinary gift, we hope to have something for everyone. We offer a limited number of spaces to nonprofit organizations that serve the Leesburg community and feature our sponsors. –Parks & Recreation Events Manager Billy Moffett
A MAJOR HIGHLIGHT THIS YEAR WAS THE CELEBRATION OF THE 200TH ANNIVERSARY OF THE MARQUIS DE LAFAYETTE'S HISTORIC VISIT. HOW DID THE TOWN GOVERNMENT, IN PARTNERSHIP WITH OTHER ORGANIZATIONS, WORK TO BRING THIS HISTORIC MOMENT TO LIFE FOR ATTENDEES?
In August 1825, the Marquis de Lafayette, hero of the American Revolution, visited Leesburg during his grand tour of the United States, where thousands gathered at the Loudoun County Courthouse to welcome him. Two hundred years later, on August 9, 2025, the Town of Leesburg, in partnership with the Loudoun VA250 committee and numerous community organizations, brought this history to life through a series of commemorative events. The celebration centered on TASTE Leesburg, where attendees enjoyed a dramatic courthouse reenactment and the exciting appearance of noted living-history interpreter Mark Schneider portraying Marquis de Lafayette, accompanied by Jay Harrison as President James Monroe. Together, these elements gave festivalgoers a vivid sense of what it was like to welcome Lafayette two centuries ago. This collaboration brought together Town staff, including Parks & Recreation Events staff who coordinated the
TASTE Leesburg appearance, Thomas Balch Library staff, the Economic Development Department, and the Town Manager’s Office, alongside members of the Loudoun VA250 Committee, the Virginia Piedmont Heritage Area Association, the Loudoun Museum, and national partners like the American Friends of Lafayette. The result was a successful partnership that blended history, community spirit, and celebration—making Lafayette’s return to Leesburg as unforgettable in 2025 as it was in 1825.
– Thomas Balch Library Director Laura Christiansen THE EVENT FEATURED PERFORMERS LIKE THE JUNKFOOD BAND AND LAFAYETTE, ALONG WITH A SPECIAL CEREMONY. HOW DOES INCORPORATING THESE CULTURAL AND HISTORICAL ELEMENTS ENHANCE THE OVERALL "TASTE LEESBURG" EXPERIENCE FOR BOTH RESIDENTS AND VISITORS?
A: Recognizing the 200th anniversary (to the day) of Lafayette’s visit to Leesburg was a unique opportunity to shine a spotlight on our past while celebrating community in the present.
– Parks & Recreation Events Manager Billy Moffett
THE EVENT IS A SNAPSHOT OF OUR TOWN'S CULINARY SCENE. BEYOND THE NUMBERS, WHAT STORY DO YOU HOPE THE FOOD AND BEVERAGE VENDORS ARE TELLING ABOUT LEESBURG'S IDENTITY AS A FOODIE DESTINATION?
A: From its beginnings, we’ve wanted TASTE Leesburg to create awareness and excitement to Leesburg’s food and drink offerings by bringing out attendees from across the region and locals alike. We’re proud to show off all the premium, fun, and innovative bars and restaurants the Town has to offer.
– Parks & Recreation Events Manager Billy Moffett
FINALLY, AS MAYOR, WHAT IS YOUR PERSONAL MESSAGE TO BOTH THE RESIDENTS AND VISITORS WHO LOOK FORWARD TO THIS EVENT AND ITS CONTINUED GROWTH?
A: "I am delighted to welcome visitors and residents to the historic downtown. Keep coming every year as we grow this event and make it even better next year. Leesburg is a place of history while being a fun place to come and enjoy. You are always welcome in Leesburg."
– Mayor Kelly Burk
City Lifestyle isn’t just a publication — it’s a pulse. A rhythm of voices, neighbors, and stories woven together by someone who believes in the power of connection. As we expand, we’re looking for people ready to turn care into community. Are you ready to be that spark?
ARTICLE BY ANGELA BROOCKERD
PHOTOGRAPHY BY JANIE JONES
There’s something deeply satisfying about a well-made sandwich—especially when it comes together with minimal effort but delivers big on flavor. As the season changes and appetites grow heartier, fall is the perfect time to get creative with ingredients tucked between slices of crusty bread or buttery rolls. Whether you’re looking to upgrade your lunch routine, enjoy comforting flavors and bold textures, or impress guests with a no-fuss meal, these easy-to-make sandwiches strike the perfect balance between simple and sensational.
INGREDIENTS
• 2 slices crusty bread (sourdough, ciabatta, French bread)
• 6 oz roast beef
• 2 slices provolone cheese
• 2 tbsp butter (for toasting)
INSTRUCTIONS
• 2 ½ tbsp mayonnaise
• 1 tbsp horseradish sauce
• 1 tsp Dijon mustard
• Arugula
• Cherry tomato
• Caramelized onions
Toast the bread. Butter one side of each slice and toast in a skillet until golden. Heat roast beef briefly in a pan. To make the spread, mix mayo, horseradish sauce, and Dijon. Spread on the toasted bread. Layer roast beef, cheese, and broil briefly to melt. Add arugula, tomato, and caramelized onions if using. Top with the second slice of bread.
INGREDIENTS
• 1 grilled chicken breast
• 2 slices pepper jack cheese
• 2 slices cooked bacon
• 1 tbsp fruit jam (fig, raspberry, or jalapeño recommended)
INSTRUCTIONS
• A handful of fresh arugula
• 3–4 cherry tomatoes (halved)
• 1 tbsp garlic aioli
• 1 brioche bun (toasted)
Lightly butter the inside of the bun and toast in a skillet or oven until golden brown. Spread a layer of garlic aioli on the bottom bun. Add the sliced grilled chicken breast. Place the pepper jack cheese over the hot chicken to slightly melt it. Layer on the crispy bacon slices. Add halved cherry tomatoes and a small handful of arugula. Spread the jam on the top bun. Enjoy!
INGREDIENTS
• 3 oz goat cheese
• Fresh arugula
• ¼ cup caramelized onions
• 1 pear, thinly sliced
• Honey, to taste
INSTRUCTIONS
• Butter for toasting the bread
• Rotisserie chicken breast thinly sliced
• Sourdough bread, buttered (optional)
Spread goat cheese on one side of the bread. Top the cheese with arugula, caramelized onions, sliced pears and chicken breast. Drizzle with honey. Top with remaining slice of sourdough bread. Use a griddle or panini press to heat the sandwich.
YOUR DIGITAL DESTINATION FOR
A
OCTOBER 8TH
Beale Street Puppets: Halloween Hijinks
Franklin Park Arts Center 36441
Blueridge View Lane Purcellville, VA 20132 | 10:00 AM - 11:00 AM
A Spooktacular Spectacle of Ghostly Girls, Vinnie Vampire and His All Bats Trio, Napoleon Bone-A-Part, and a tapdancing pumpkin! 540-338-7973
OCT 10TH - OCT 12TH
Fall Wine Fest
Mount Vernon is located in Northern Virginia, just outside of Washington, D.C. and Maryland | 6:00 PM
Taste unlimited samples from Virginia wineries after hours at George Washington's estate.
Cost:
Friday:
General Public: $61 | Member: $48.80
Saturday:
General Public: $66 | Member: $52.80
Sunday:
General Public: $50 | Member: $40
NOVEMBER 22ND
Freeze Your Gizzard
Cross Country 5K and 1-mile Fun Run
Ida Lee Park 60 Ida Lee Drive, NW Leesburg, VA 20176 | 10:00 AM
Freeze Your Gizzard Cross Country 5K and 1-mile Fun Run: Saturday, November 22, 2025, at Ida Lee Park in partnership with Loudoun Hunger Relief.
LOCATED IN THE HEART OF HISTORIC DOWNTOWN LEESBURG, Mon Chouchou offers timeless, high-quality apparel and accessories for boys and girls. Enjoy an elevated shopping experience in the sunny, inviting space above Goosecup Coffee.
New back-to-school clothing and coordinating sets for fall family pictures by your favorite brands!
www.monchouchouboutique.com
858-437-7266
216 S King Street Ste 200, Leesburg, VA V@monchouchouboutique
