FiND iT FREDERiCK - Winter 2021

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VOLTAGGIO EVOLVES

LOOK GOOD IN A MASK

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LOOKING GOOD IN YOUR MASK

VOLTAGGIO EVOLVES

Cover photo and plate courtesy of Thacher & Rye

WINTER WELLNESS

12 DIPPIN' DELISH 22 DISTILLED 54 TAKE ROOT

SAID TO

FOUND iT

MIX IT UP...

AT HOME

PLEASE NOTE: As our community works together to get through the COVID-19 pandemic, some of the events listed in this publication will be rescheduled or canceled, and some of the shops and restaurants listed within may be closed or temporarily offering different services. Please check the specific events’ and shops’ websites or call them for updates.

Happy New Year, Frederick!

As we begin this new year, let me first say congratulations – you’ve made it!

The year 2020 will go down in history (global as well as personal) as one of the most unique on record. But here we are, in a brand-new year, with a clean slate and new opportunities facing us. It feels good, right?

As we continue down the path of this “new normal” we’ve all come to realize that masks and facial coverings in public are likely here to stay for quite a while. But just because you’re wearing a mask doesn’t mean you can’t still look great! So, we asked several Frederick-area experts for advice on how to make the most of the features we CAN see on each other’s faces. Check out their advice and expertise starting on Page 17.

Good health is on everyone’s minds these days, and feeling well during these chilly winter months, most of us hunkered down inside, is so important.

Members of Frederick’s holistic health community – an acupuncturist, a naturopath and an herbalist – have advice for us all on how to keep our bodies and minds healthy all winter long. Read their tips starting on Page 27.

There’s so much more inside this edition of Find iT Frederick, including a heads up about celebrity chef Bryan Voltaggio’s latest doings and a long list of delicious drink recipes from local distillers and a brewer, sure to warm you from the inside out.

And, of course, we highlight a few of the newer businesses to open in and around Frederick during the last few months in our Found iT features. Turn the pages, and see everything we’ve found!

Things are looking up, here in Frederick. So we say, “Cheers to 2021!”

Molly Fellin Spence, Executive Editor

8

ON THE COVER: Chef Bryan Voltaggio has opened two new restaurants in Frederick during the last several months, though both have some familiar tastes See what we found on Page 35. Photo courtesy of Thacher & Rye.

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TheArtOfBeautySkincareAssociates.com for a full listing of services and pricing During Covid -19 and always the health, wellness and safety of our guests and that of our staff are our top priority. Please be assured that we will always follow state required standards for cleanliness. For our specific protocol and guidelines please call us at 240-629-8905.

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PUBLISHER

WINTER 2021 . Volume 14 . Issue 3

Donna Elbert publisher@pulsepublishing.net

PULSE PUBLISHING, LLC 12 S. MARKET STREET, SUITE 101 F R E D E R I C K , M A RY L A N D 2 1 7 0 1 O 301.662.6050 d 301.662.5102 wPULSEPUBLISHING.NET published by

EXECUTIVE EDITOR Molly Fellin Spence molly@pulsepublishing.net

GRAPHIC DESIGNER Ana Lazo Eastep FiND iT Frederick is a free quarterly publication of Pulse Publishing, LLC. Customer inquiries should be directed to Pulse Publishing, LLC, 12 S. Market Street, Suite 101, Frederick, MD 21701. All contents of this publication are protected by copyright and may not be reproduced in whole or in part for any reason without prior consent of the publisher.

For information about advertising in an upcoming issue of FiND iT Frederick, please contact Donna Elbert at 301-662-6050, ext. 11, email donna@pulsepublishing.net or visit FindItFrederick.com.

If you have questions or comments regarding FiND iT Frederick, you may contact the editor, Molly Fellin Spence at molly@pulsepublishing.net.

Many thanks to the numerous individuals and businesses that provided information and their time for our articles­ and features. We wish to thank our advertisers for their continued support.

DISCLAIMER: The opinions expressed here are the views of the writers and do not necessarily reflect the views and opinions of FiND iT Frederick or Pulse Publishing, LLC

COPY EDITOR Lauren LaRocca

ACCOUNTING Erica Murray bookkeeper@pulsepublishing.net

DISTRIBUTION distribution@pulsepublishing.net

CONTRIBUTORS

SHUAN BUTCHER An Army veteran, Shuan has spent most of his life working in the nonprofit sector on issues such as arts and culture, heritage tourism, civic engagement, and community development. He is a member of the National Press Club. He published “Inspiration to Serve: 101 Quotes about Kindness, Caring, and Giving,” co-authored “Making Change for the Better: The Importance of Youth Giving,” and contributes to a variety of local, regional, and national publications.

GINA GALLUCCI-WHITE is an award-winning writer based in Frederick. Her work has been featured in a number of local, regional and national publications including USA Today 10Best website, Baltimore STYLE, Frederick Magazine and the Maryland Daily Record.

TY UNGLEBOWER is a freelance writer, fiction author, sometime stage actor and unabashed introvert. He lives in Knoxville.

You can follow him on Twitter @TyUnglebower, or read his blog at TyUnglebower.com.

Before starting her freelance writing career, she was the police/fire and rescue reporter for The Frederick News-Post.

Away from compiling stories, Gina can be found being the scorekeeper at her son’s baseball games, driving her daughter to dance classes and trying to understand the “Game of Thrones” series finale.

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12

For 30 years, Valerie Dailey whipped up a variety

Frey’s Brewing Company, as well as making the

of cream cheese-based dips for holiday parties

dips available for local pickup. They have since

at her own home. It was her way of keeping alive

expanded into the surrounding region, including

her mother’s and grandmother’s family recipes,

Virginia. Folks can also find the products at

to the delight of friends and relatives who

Pumpernickel + Rye in Urbana.

repeatedly told Valerie she should start selling them and offering them to the masses.

Crab (a family recipe that goes great with

Finding herself near the end of her 35-year career

crackers or bruschetta), Bangin’ Cheddar Bacon

as a registered nurse, Valerie sat down with her

Beer (Valerie’s mother’s recipe, which pairs nicely

daughter, Alison, to brainstorm ideas for starting

with pretzels) and Peppery Pickle (perfect with

a business together—something she could do

pretzels or chips). People also eat the dips with

into retirement and have fun in the process.

vegetables and pita chips.

Selling her famous dips seemed like a no-brainer.

Photographs courtesy of Dippin" Delish

Their most popular dips are the Crowd-Pleasin’

“We thought, let’s just see if people even like

They considered running a food truck but wanted

these,” Valerie said about opening the business.

to start small, choosing instead to rent out a

“And we’ve been doing great. People seem to

commercial kitchen. In March 2019, she and

really like them.”

her daughter were officially selling tubs of their homemade dips as Dippin’ Delish to breweries and wineries in the Frederick area, including Rockwell Brewery, Sugarloaf Mountain Vineyard, Black Ankle Vineyards, Linganore Winecellars and

Dippin Delish http://dippindelish.com 301.788.6053 F facebook.com/dippindelish d @ dippindelish

13

WHERE YOU WANT TO AND

DINING

Chipotle Mexican Grill • IHOP Kulfi Ice Cream & Italian Ice Matsutake Sushi & Steak McDonald’s • MOD Superfast Pizza Noodles & Company • Panda Express Poke Bowl • Starbucks • TGI Friday’s WildBerries Bakery & Juice Bar

FASHION

Chico’s • Comfort One Shoes • Francesca’s Jos. A. Bank • LOFT • Soma Intimates White House | Black Market

SERVICES & SHOPPING Bank of America ATM • Lenscrafters MOM’s • Nail Trix • Oil & Vinegar PNC Bank • Pure Barre Fitness Slim Life Health & Wellness Sola Salon Studios • The UPS Store

ENTERTAINMENT

Champion Billiards & Sports Café Regal Cinemas Stadium 16 & IMAX

Buckeystown Pike & Crestwood Boulevard, Frederick • Exit 31B off I-270 • www.ShopWestview.com • F d

16

LOOKING GOOD

By Gina Gallucci-White

Smooch! Studio’s Nicole Knight always tells her clients “you wear your face every day” so you need to take care of it. For the last year, mask wearing has upended how we wear our faces every day. So we asked Knight and other local face-care specialists for grooming and beauty tips for this new world, where most people

iStockphoto.com / Oshcherban

are only being seen from the cheek bones up.

17

GROOM

Knight says even during the pandemic, her core principles for makeup still stand.

“You want to take the attention away from anything that is competing with your features,” she says, such as dark shadows under the eyes, which most people have. These dark areas compete with your eyes, so lightening and brightening that area is the key.

“A good concealer is paramount,” Knight says.

Though some folks are staying home more and not putting on as much makeup, Knight says small touches can make a big difference.

“You can do a concealer under the eye, a good lid base or primer over the lid to brighten and get rid of the darkness and discoloration on the lid,” she says. “And absolutely focus on your brows and your lashes because your brows frame your eyes and your entire face. They really do make everything pop and stand out.”

Knight says proper eyelash attention is also critical.

“Curling the lash is huge. I call it a free eye lift. It literally opens the eye up immediately,” she says.

“Use a good lash primer, which will build thickness and volume very quickly.” Then top off with your favorite mascara. For those that want to take the process a step further, she suggests framing the eye with an eyeliner.

When it comes to eyebrows, filling in sparse areas

“Our brows are not perfect, so we need to fill them in,” she says. Here, the appropriate product is key.

Knight says eyebrow pencils can look “drawn on,” and powders wear away quickly. At Smooch, a product called Buxom Brows, a hybrid of a powder, a pencil and a cream, “gives you more definition, more shape to really just frame the eye,” she says.

18

Photos courtesy of Smooch!

Smooch Studio Studio

should be the focus.

GROOM

Jordan Lewis, owner of JKW Beauty in Frederick, agrees that eyes are a great area on which to focus. Making the eyes as expressive as possible is important, she says, since masks cover up our emotion-conveying mouths.

“I really love to make eyes pop with complementing colors, so if someone has blue eyes doing something that is a little bit gold or if they have green eyes doing something that is a little bit purple. Brown eyes can kind of get away with everything, but my personal favorite is peach,” Lewis says.

Photos courtesy of JKW Beauty

“Using those colors and just highlighting your eyes and contrasting with a black or brown liner and mascara is always helpful. Just something simple.

It takes about 5 minutes.”

Traditionally when people want to step away from neutral tones, they will use a bold lip color, Lewis says. Since masks hide the lips, another idea is to 19

GROOM

use funky-colored eyeliners and mascaras to play up the eyes.

“Our favorite is a glitter liner just to give a little tiny pop as a way to have twinkle in the eyes,” Lewis says.

Since last March, Lewis says she has noticed an uptick in her spray tan business. “Spray tans are easy little pick-me-ups, since everybody hasn’t been able to get away for a lot of travel this year,” she says. They’re a nice way to give a “sun-kissed glow” to your skin, she adds, “so even when you are hanging out at home you just feel good because you have a little bit of color.”

Lewis encourages us to use this increased time at home to let our skin breathe.

“Often we are wearing makeup frequently and our skin doesn’t have a chance to just breathe a little bit, so I recommend using an illuminating moisturizer or a very lightweight SPF serum

At Frederick-based Indelli.belle the focus is

foundation,” daily, instead of heavier makeup.

on permanent and semi-permanent services,

just a little bit of concealer instead of putting foundation all over your face,” she says.

Lewis says covered-up skin is resulting in an increase of bumpy acne breakouts, dubbed “maskne.” Some people are noticing breakouts near where masks are touching the face. According

such as eyelash extensions and lifts as well as microblading, also known as eyeliner embroidery.

This technique uses a very fine blade to deposit pigment into the epidermis with hair-like strokes, creating a semi-permanent “natural-looking” brow.

Owner Ashley Goldston says filling in eyebrows can give a more youthful look and can “raise the face.”

to the Cleveland Clinic, masks tend to trap hot air

“Everything is pulled up,” she says, and “you look

which creates a warm environment perfect for

more awake.”

bacteria and yeast to grow.

Another way to brighten and “pull up” the face is to

Lewis suggests using a little bit of rosewater on

try eyelash extensions. Extensions are applied only

the skin once you remove your mask to get a bit

on the top lashes and are customized to any length

of a refresher.

and width, according to an individual’s needs.

“It is like a drink for your skin,” she says.

Lengthening and darkening lashes “gives the illusion that you are wearing mascara, but you don’t have the ‘clumpiness,’” she says. “It is just

20

Photos courtesy of Indelli.belle

“If you really do need a little (makeup), I recommend

GROOM

you, you are getting a different perspective. You are getting everything measured out properly.”

Microblading procedures are generally best done in the wintertime, Goldston says, since most people are not going out in the sun for long periods. Now is also a great time to try the procedure since healing can be done at home, without having to worry about seeing many people.

“People get really self-conscious even though it really isn’t that big of a deal,” she says.

Since the pandemic and mask-wearing practices began, Goldston has been performing a record number of semi-permanent eyeliner procedures in her Frederick shop, she says.

“Even though people are staying at home … you still want to feel good. Women want to do little tiny things to treat themselves,” she a nice smooth, polished look. Now you have these

says. “... It helps them to feel a little bit normal

long black lashes that are pulling the eye open.”

in a not-so-normal world.”

Goldston uses several different styles to open the eyes with extensions. A baby doll style makes the lashes longer in the middle, while a cat eye style has longer lashes on the end winging out.

“It all just depends on what you are looking to achieve,” she says.

Using semi-permanent and permanent procedures allows clients to get back time from

Photos courtesy of Indelli.belle

their morning routines.

“There are some people who spend 20 to 30 minutes a day mapping out their eyebrows, making sure they are symmetrical, where they should start, where they should stop, where the arch should be,” Goldston says. “But, honestly, to draw your eyebrow

JKW Beauty 504 N. Market St, Frederick 240.367.4550 jkwbeauty.com F facebook.com/jkwbeauty d @JKWBeauty Indelli.belle 43 E. Patrick St., Frederick 301.518.1008 indellibelle.com F facebook.com/indellibelle d Smooch! Studio 8 N. East St., Frederick smoochstudio.com F facebook.com/smoochstudio d @smoochstudio

on yourself is difficult just getting the proper angles. If you have somebody else draw them in for 21

22

The Maryland Sour includes white whiskey from McClintock Distilling and Steeplechase wine from Linganore Winecellars.

Distilled opened in August, offering a casual environment to enjoy craft cocktails and a global menu that gives traditional pub food a lift.

“When we were planning the menu, we were trying to be as innovative as we could,” said Mike Raffo, who co-owns Distilled with Gary Allen, owner of Champion Billiards Sports Bar on Buckeystown Pike.

Photographs courtesy of Distilled

“We wanted to do a lot of fresh foods and not just pub grub that goes from freezer to fryer. About 85% of our kitchen is fresh-made every morning, so we have healthy options. But we are a bar, too, and serve things like nachos,” Raffo said.

Some of Distilled’s most popular dishes are ahi tuna, beer-battered shrimp (with batter made in-house each day) and salmon. About every three months, Raffo and the kitchen manager add new items to the menu and rotate others out.

Drink specialties change every few months, too, with about 20 to 25 cocktails offered at any given time. As the name of the restaurant implies, innovative cocktails are an area in which they take great pride.

Distilled serves typical drinks, such as Old Fashions and Manhattans, but also some more unique ones, such as Prohibition-era cocktails, like the French 75, a gin and champagne drink named after a World War II gun (apparently it got its name when people back in the day would say the drink “hit like a French 75”).

Despite opening in the midst of a pandemic, Distilled, located off of Liberty Road in Frederick at Market Square, has been embraced by the community, and on the plus side, limited capacity meant the restaurant had time to practice getting things down before getting slammed with crowds.

Lots of community tables and booths, as well as an outdoor seating area, offers plenty of options for winding down and connecting with friends. And to that, we say, cheers!

Distilled 221 B Shorebird St., Frederick 301.228.3629 www.distilledfrederick.com F facebook.com/DistilledFrederick d @distilledfrederick

23

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WINTER

By Lauren LaRocca

Tips for staying healthy from Frederick-area experts 26

For the past year, we’ve all heard much talk about the importance of social Photo courtesy of Holistic Health Associates

distancing, wearing masks and washing hands. But most of us have heard little talk about how to prevent the coronavirus, how to keep it at bay if you do contract it, and how to strengthen your immune system to protect yourself.

We asked three experts in Frederick County’s holistic health community — a naturopathic doctor, an acupuncturist and an herbalist — to weigh in on best practices to boost your immune system and tips for keeping the body healthy this winter, in the wake of the pandemic and seasonal colds and flus.

27

BOOST

Naturopathic Doctor

ASHLEY L. RUSSELL

A naturopathic doctor, owner of Frederick Natural Health Center and president-elect of

the immune system and makes your defenders

the Maryland Naturopathic Doctors Association,

hustle, and the grind lifestyle is glamorized —

Ashley L. Russell tells patients their immune

to our own detriment — and COVID added even

system is like their army, on the lookout for

more stress.”

defense system when needed.

Russell recommends setting aside time each day to do something you enjoy, even if it’s just 5 minutes

To strengthen the immune system, her approach

(she knits while listening to podcasts each morning).

is less supplement heavy and more nutrition–and

Counseling can also be helpful, as can incorporating

lifestyle–based.

more activity. On days when it’s too cold to go outside,

High amounts of refined sugar depress the immune system, Russell points out. “Holiday indulgence is usually when we see more colds and flus, because people are eating more sugar at that time.” She recommends reading ingredient lists and getting familiar with the 80-plus names given to sugar, such as monk fruit, which are often added, even to savory foods. On the flip side, onions, garlic and shallots have sulphur compounds that benefit the immune system and can easily be added to dishes such as chili, or sautéed with vegetables.

have a dance party in your house to get your blood pumping, she says.

Getting a good night’s sleep is also critical.

As far as supplements, she recommends one in particular: Vitamin D. It’s been shown to be extremely beneficial for the immune system, especially if you have autoimmune conditions, and it could provide some protection against COVID-19. She says Vitamin D deficiency is common — about 95% of her patients are deficient. She advises folks to talk to a doctor

The biggest lifestyle adjustment is often finding

or someone who’s trained before trying herbs or

ways to reduce stress. “Chronic stress weakens

supplements on their own.

28

istockphoto.com / Cemal Taskiran

invaders and sounding the alarm to their natural

not so active,” she says. “Our culture is all about

BOOST

Acupuncturist

STEPHANIE OWLFEATHER

Stephanie Owlfeather , an acupuncturist at Holistic Health Associates in Frederick, says one of the biggest benefits of acupuncture is its ability to help the immune system.

“It gets the energy and the blood to flow well throughout your body, and that’s when your body is able to heal,” Owlfeather says. “If your system is sluggish, your body’s gonna have a harder time fighting off viruses.”

Cupping, also offered at HHA, can support the lungs by breaking up stagnation and pulling toxins to the surface.

She also recommends finding ways to offload stress and tension in the body.

“If we’re using all our energy to deal with tension created from stress, then we’re really depleting ourselves long-term,” she says. “Some people offload stress by moving or exercising. Some need to get still and meditate. It depends on the person.”

She also recommends that you eat seasonably appropriate foods for your environment. “In Maryland, [this means] eating warm, cooked foods this time of year, so you don’t add more cold to the system. Pay attention to the way your body Photos courtesy of Holistic Health Associates

responds to foods. If your body is constantly irritated by certain foods, that’s going to put added strain on your digestion, and then there’s a whole cascading affect.”

One tried-and-true practice for winter health is simply wearing a scarf and keeping the back of your neck, specifically, warm and protected from wind. Protecting the body from wind and cold will help the immune system, she said.

29

BOOST

Herbalist

LACEY WALKER

Lacey Walker, director of farming operations at Fox Haven Farm and Learning Center in Jefferson, teaches how to live in harmony with the seasons.

When it comes to winter health, Walker says your spice cabinet is a great place to start.

“All these plants with strong aromatics, all these plants that we cook with — sage, thyme, oregano, basil, rosemary — are really great to incorporate into more dishes or try as teas, because that’s a more concentrated form,” she says. Rosemary, for instance, is warming and helpful for circulation and cold hands and feet. “If you’re starting to get a sore throat, gargling a strong tea with honey in it will make it feel better because it’s kind of spicy and numbing and the honey’s gonna coat it.”

Fennel, anise-seed or coriander-seed tea are great for stimulating digestion and producing enough bile and enzymes to break down food properly.

“When you don’t digest well, it trickles down to the rest of your system, and so many people have immune responses to poorly digested food.”

If people want to try finding nutrition in the wild, rosehips are available in Maryland this time of year. “They’re a great source of Vitamin C and Vitamin A and are tonifying and strengthening to

She also recommends staying hydrated by drinking fluids and eating more soups, and consider using a humidifier to help keep the respiratory system coated and nasal passages hydrated.

Maybe most importantly is getting outside into nature. “Land and walking and nature connection 30

Photos courtesy of Fox Haven

the cardiovascular system in particular.”

BOOST

is our big thing at Fox Haven,” she says. “It’s at the top of our list for creating well-being. Even tending a plant indoors during the winter, caring for the well-being of something else, can help your own well-being.”

Herbal Syrup Recipe Make a strong tea with 2 c. water and herb(s) of choice, such as rosemary Simmer, covered, until liquid is about 1 cup Strain out the herbs Add 1 c. honey Add to sparkling water, cocktails, or drizzle over poundcake.

—Lacey Walker

Burlap photo: istockphoto.com / lesichkadesign

FIND OUT MORE Fox Haven Farm and Learning Center 3630 Poffenberger Road, Jefferson 240.490.5484 foxhavenfarm.org F facebook.com/FoxHavenFarm d @foxhavenfarmretreatcenter Frederick Natural Health Center 9093 Ridgefield Drive 240.397.6771 fredericknhc.com F facebook.com/fredericknhc d @fredericknhc

Myra Chung, an intern at Fox Haven Farm and Learning Center.

Photos courtesy of Fox Haven.

Holistic Health Associates 603 B W. Patrick St., Frederick 301.804.6066 hhamd.com F facebook.com/Holistic.Health.Associates Immune system kits available for patients: https://hhamd.com/product-category/ immunity

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FREDERICK (TJ) OFFICE 87 Thomas Johnson Drive, Suite 101, Frederick, MD 21702 HOURS: Monday–Friday, 8am–7pm (6pm in summer); Walk-Ins 8–9am Saturday, 9am–noon (by appointment only, no walk-ins) PHONE: 301-694-0606 BALLENGER CREEK OFFICE 6550 Mercantile Drive, Suite 106, Frederick, MD 21703 HOURS: Monday–Friday, 8am–5pm; Walk-ins 8–9am PHONE: 301-668-6347 MOUNT AIRY OFFICE 1311 South Main Street, Suite 304, Mount Airy, MD 21771 HOURS: Monday–Friday, 8am–5pm; Walk-ins 8–9am PHONE: 301-829-6146 URBANA OFFICE 3500 Campus Drive, Suite D, Urbana, MD 21704 HOURS: Monday–Friday, 8am–5pm; Walk-ins 8–9am PHONE: 301-874-6107

www.FrederickPediatrics.com We accept most insurances. Practice limited to newborns to age 21 years.

Hello, neighbor!

Please stop by and say, “Hi!” I’m looking forward to serving your needs for insurance and financial services.

Like a good neighbor, State Farm is there.

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Danielle Leonard, Agent 1090 West Patrick Street, Suite C Frederick, MD 21703 Bus: 301-695-5244 www.danielleleonard.com

1001013.1

State Farm, Home Office, Bloomington, IL

34

Photograph by Shuan Butcher

EVOLVES

By Shuan Butcher

Frederick’s own celebrity chef emerges from pandemic closures with two new concept eateries.

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TASTE

Bryan Voltaggio’s flagship Frederick restaurant

“Obviously no one is looking for a three-

Volt opened to much fanfare in 2008. The fine

hour, multi-course meal now,” Voltaggio said.

dining establishment burst onto the culinary

Pandemic restrictions, closures and changing

s c e n e , ra c k i n g u p re g i o n a l a n d n a t i o n a l

dining attitudes gave the James Beard

a t t e n t i o n a n d e v e n e l e va t i n g F re d e r i c k

Foundation Award nominee time to reflect on

as a foodie destination. It took a pandemic

what he has done and what he would like to do

t o u l t i m at e l y s h u t t e r t h e M a r ket S t re et

in the future.

Photographs courtesy of Thacher & Rye

destination restaurant.

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“The landscape has changed [in the last year].

Thacher & Rye is a modern progressive American

The industry has changed dramatically,” he said.

restaurant, whose concept he developed as a

And the one thing that is constant in the restaurant industry is change.

In October, Voltaggio introduced Thacher & Rye, at 228 N. Market St., Frederick, the former home of Volt.

contestant on Season 17 of Top Chef All Stars, which aired in 2020. Viewers will recall some elements shared by Voltaggio as he competed on the “Restaurant Wars” episode.

“I’ve thought about the concept for a while now,” he admitted.

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The name pays homage to two things: T h a c h e r i s Vo l t a g g i o ’s f i rst - b o r n s o n (who was 17 months old when Voltaggio opened his first restaurant). “He has been around this place the whole time.” And Rye is an important ingredient that Maryland brewers and artisan distillers use. “When this building was built, we were the fifth largest producer of [rye whiskey],” he said.

Patrons will notice a number of changes between Thacher & Rye and Volt. Most notably, the portion sizes are larger.

“With Volt, you completed the meal here,” Voltaggio said. “Now people are taking leftovers home.”

The goal with Thacher & Rye is to be more accessible. “ We wa n t t o b e a p a r t o f d o w n t o w n fabric and not just a dining destination or celebratory location.”

Thacher & Rye’s food style encompasses the best of Southern and New England cuisine. “It is a nice combination of things you can only get down South with items you can traditionally only get up North.”

There is an embarrassment of riches in the region, ranging from the seafood of the Chesapeake Bay to the berries and fruits should be a given at this point,” Voltaggio said, “but we do focus on local ingredients within the watershed while also crossutilizing worldly ingredients.”

Several newer items featured on Thacher & Rye’s menu include oysters and a seafood

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Photographs courtesy of Thacher & Rye

of the Shenandoah Valley. “Farm to table

TASTE

t o w e r. S o m e Vo l t f a v o r i t e s r e m a i n , including ravioli with cherry glen farm goat cheese, delicata squash, charred onion brood, pepitas and golden sage.

“We would probably have a mutiny if we didn’t have the ravioli,” Voltaggio said.

Other delicious offerings include rigatoni with mushroom Bolognese, hen of the woods and cashew parmesan; smoked beef short rib with yellow corn grits, red wine braised carrots and mustard leaves; and for dessert, you can’t go wrong with the sugar baby pumpkin cheesecake with concord grape sorbet and almond streusel.

But Thacher & Rye isn’t Voltaggio’s only new Frederick-based restaurant. Just about a mile up the road in Frederick is another reinvention, Showroom.

This family-style modern American diner (a partnership with Dennis Hoffman) takes the place of Voltaggio’s former Family Meal restaurant, at 882 N. East St., Frederick.

For Family Meal fans, there are many similarities that remain. The location, the look and the feel of the adaptive reuse of a former auto dealership remains, as does the menu chock-full of comfort food selections.

Photographs courtesy of Thacher & Rye

“ We h ave ref i n e d t h e f o o d a b i t . Fo r example, I was able to modify the brining technique for the fried chicken,” Voltaggio said. “And there is more freedom to choose your own path and what you are going to eat. You can build your own experience.”

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The fried chicken with buttermilk biscuits and hot honey is indeed a favorite among area restaurantgoers. Pimento cheese-topped yellow corn cakes and deviled eggs with applewood smoked bacon and chives are also still available. For main course dishes, check out the meatloaf with mushroom gravy or the marinated 10-oz hanger steak with béarnaise sauce and watercress. For breakfast, chicken and waffles and biscuits and gravy are attractive choices.

Voltaggio says the new restaurants reflect his evolution as a chef and entrepreneur.

“Early in my career, I was cutting my chops in the business. I was young and ego driven. I was cooking for myself,” he said. “Now, I am cooking for my guests. It is more about my team and

Voltaggio’s restaurants

being a mentor.”

same.

Voltaggio continues his partnership with his brother, Michael Voltaggio, on their restaurant, Voltaggio Brothers Steak House, at MGM National Harbor in Oxon Hill. And Bryan says someday, Volt could return.

“The hardest thing I’ve ever done was take down that sign,” he admits. “I don’t think the Volt concept has run its course yet.”

One other thing is for certain – Voltaggio won’t be leaving Frederick.

“I don’t plan to go anywhere,” he said.

“This is where I wanted to cook. This is where I am from. This is where I wanted to live and raise a family.”

40

Showroom 882 N. East St., Frederick 301.835.7628 showroomfrederick.com/ F facebook.com/ ShowroombyBryanVoltaggio d @showroombybryanvoltaggio Thacher & Rye 228 N. Market St., Frederick thacherandrye.com 240.332.3186 F facebook.com/thacherandrye d @thacherandrye Voltaggio Brothers Steak House MGM National Harbor, Oxon Hill, Md. 301.971.6060 mgmnationalharbor.com/en/restaurants/ voltaggio-brothers-steakhouse.html d @voltaggiobrotherssteakhouse

Photograph courtesy of Thacher & Rye

While some things change, some remain the

Photograph courtesy of Thacher & Rye

TASTE

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Rustic Elegance & Historic Charm Perched atop one of the highest ridgelines in Gettysburg, framed by historic wood and stone architecture and stunning views of historic Gettysburg battlefields and Hunter Lake, The Lodges at Gettysburg is a destination unlike any other in the area.

It’s peaceful here with a timeless tranquility and rustic elegance that settle you into a relaxed state of mind.

Beautifully maintained grounds and lodging are surrounded by 63 acres of rolling Gettysburg countryside, the perfect backdrop for family vacations, outside-the-box meetings and romantic weddings with a dash of historic charm.

685 Camp Gettysburg Road Gettysburg, PA 17325 717-642-2500 www.thelodgesatgettysburg.com

44

Mix it Up...

at home

By Ty Unglebower

The cold winter months in Maryland don’t have to be all darkness and

istockphoto.com / Rimma_Bondarenko

despair. Though the pandemic has limited our abilities to gather with friends and loved ones over a lovely craft cocktail or hearty brew, staying home doesn’t mean staying away from delicious local spirits.

45

Photos by Ty Unglebower

DRINK

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DRINK

Refreshment has not abandoned us!

There are plenty of concoctions that can be made in the comfort of home, after a quick local pickup from one of the many great distilleries and

Popi’s Old Fashioned Combine:

breweries in the Frederick region.

2 oz Popi’s Finest Rum

We asked some of the experts who work at a few

1/2 oz simple syrup (snazz it up with Pratt

of these local gems to help us learn to refresh

Standard Rich Simple Syrup)

ourselves in a time of social distancing. They’ve offered some recipes to get us through the long,

3 dashes orange bitters

cold winter, with a little help from our friends.

At MISCellaneous Distillery (miscdistillery.com), the motto is “Live and drink by your own rules.”

And the Mount Airy distillery has been doing just

For the coldest of days, Ferguson says that a hot

that since 2016. Co-founders Meg MacWhirter

toddy is in order. He typically brews up some Tazo

and Dan McNeill have said the MISC in their name

Wild Orange flavored tea to start and adds it to

stands for “McNeill Independent Spirit Creators,”

MISCellaneous spirits for a wintertime pick-me-

and Dan, the head distiller, takes the creation

up. This one “sips nicely,” he said, and is simple

part very seriously. He uses blackstrap molasses

to prepare and change-up as you like (may we

and dark brown sugar as a base for one of their

suggest dropping in on one of Frederick’s loose tea

specialty spirits, Risky Rum. Hints of butterscotch

proprietors and grabbing some unique blends?).

and toffee and buttery mouth feel make Risky Rum a great way to warm up on a cold winter’s day.

It’s one of three types of rum the distillery offers.

The Risky Hot Toddy

Popi’s Finest Rum, named for Dan’s great-

Boil water and brew a cup of your favorite tea.

grandfather, Henry “Popi” McAvoy, is one of the distillery’s best sellers. Aged for two years in new

Add:

American oak barrels, this award-winning rum

½ oz Risky Rum

“warms you up from the inside,” according to Chad Ferguson, operations and tasting room manager at MISCellaneous.

¼ oz simple syrup or honey Stir and enjoy

Ferguson suggests using Popi’s Finest Rum for a twist on a classic cocktail this winter:

47

Photos by Ty Unglebower

DRINK

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For those days when even mixing up a cocktail seems like too much of a task to handle, Tenth Ward Distillery (tenthwarddistilling.com) has you covered. The Downtown Frederick mainstay is now offering canned cocktails to go. That’s right, canned.

Two of the distiller’s most popular cocktails – until now only mixed and served at their Cocktail Lab on Patrick Street – are now available in fourpacks, sold at Tenth Ward and at several retailers in the Maryland and Washington, D.C., region. Fancy cocktails have never been easier! Choose either Corpse Reviver No. 10, which pairs Tenth Ward’s own Genever Inspired Gin and Absinthe Nouvelle with lemon juice and chai vanilla bean syrup, and lavender bitters, or Smoked Whiskey Sour, made with Tenth Ward’s Smoked Corn Whiskey, lemon, honey, ginger and ancient bitters. No mixing, shaking or stirring required. Simply chill, pour over ice and enjoy.

Amanda Burroughs, marketing and events manager at Tenth Ward, says two more canned cocktails are in the works for release in 2021. And barrel room tours and cocktail specials continue at the Cocktail Lab. For those opting to stay home, Tenth Ward is posting

Wintertime Mule

1.5 oz Tenth Ward Winter Liqueur 0.5 oz orange oleo* Ginger beer Garnish: Fresh rosemary sprig Pour Winter Liqueur and oleo syrup into a highball glass. Add ice. Top with ginger beer.

Garnish with rosemary. *To make your own homemade “oleo” which is basically a fancy way of saying citrus syrup, the process is simple. Peel a few citrus fruits — blood oranges, grapefruit and lemons work well.

Place the peels in a bowl. Sprinkle a few ounces of granulated sugar on top, muddle it into the peels and then wait a few hours. The sugar will extract the oils from the peels, leaving you with a slightly messy, delicious syrup.

Photos courtesy of Tenth Ward Distilling Company

a monthly video series on which their bartenders demonstrate how to make some creative cocktails using Tenth Ward products. They shared two recipes for classics with us (right).

Winter Hot Toddy

1.5 oz Tenth Ward Winter Liqueur 0.5 oz honey simple syrup 0.25 oz lemon juice 2 whole cloves Hot water Garnish: Cinnamon stick & fresh rosemary sprig Pour the first four ingredients into a mug.

Top with hot water and garnish with a cinnamon and rosemary.

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DRINK

The folks at McClintock Distilling (mcclintockdistilling.com) in Downtown Frederick believe that the spirit (pun intended) of their namesake, McClintock Young, chose them to bring his story, and his sense of innovation, to life. Nearly 200 years after the renowned inventor died, Young no doubt would have some unique perspectives on how to deal with a pandemic winter with limited social opportunity. Alas, he is no longer here to share what those ideas might be.

Distillery owners Braeden Bumpers and Tyler Hegamyer remain, and have some great thoughts on how to use their award-winning spirits to lift your own spirits this winter. Starting with an aptly named cocktail for the new year:

The Thank God It’s 2021 1 oz. McClintock’s Forager Gin 0.5 oz. Cranberry Hibiscus Shrub over ice 2 oz. champagne Garnish: rosemary sprig, lemon slice Mix gin with shrub over ice. Top with champagne. Garnish. Toast to finally being done with 2020!

For more homemade winter beverage bliss, try McClintock’s twist on a hot toddy. The smell of this beverage, they said, reminds one of grandma’s home-baked cookies:

Spiced Apple Toddy 1.5 oz. McClintock’s Bootjack Rye Whiskey 0.75 oz. McClintock’s Spiced Pear Cordial4 oz. McCutcheon’s Unfiltered Apple Cider Garnish: cinnamon stick Heat the apple cider on the stovetop and pour into mug over cordial and whiskey.

Garnish with a cinnamon stick.

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DRINK

I f yo u ’ re e xc l u s i ve l y a b e e r l ove r, yo u ’ re

But back to that beer float! Jake isn’t talking about

n ot l ef t o u t of t h i s c o c k t a i l p a r t y. J a ke

putting just any random ice cream in any random

Blackmon of Smoketown Brewing Station

beer. You don’t manage to create “Brunswick’s

(smoketownbrewing.com) in Brunswick and

oldest brewery” by doing things the boring way.

Smoketown Creekside (smoketowncreekside. com) in Frederick suggests beer floats!

So how does Jake approach beer floats? He starts with three scoops of the best vanilla

T h e re ’ s n o t h i n g t o o c o m p l i c a t e d a b o u t

bean ice cream you can find and ends with one

Blackmon’s creation — literally place ice cream

of Smoketown’s many delicious stouts.

in a mug of beer. The concoction is “reminiscent of a childhood treat that takes you back in time before quarantines and lockdowns,” he said.

Jake is one member of the Blackmon family,

Smoketown Beer Float

who took a swing at the brewing business back

3 scoops vanilla bean ice cream

in 2005, opening Smoketown Brewing Station

12 oz. your choice of Smoketown brews:

in a converted Brunswick firehouse. In 2019, the second Smoketown location opened along Carroll Creek in Frederick. Jake’s father, Dave, opened both breweries, his mother, Lauren,

Gandy Oatmeal Stout, Main Cup Coffee Stout or Chocolate Stache Chocolate Milk Stout

slings beer, and his sibling, River, runs the

Photo by Ty Unglebower

kitchen. Smoketown truly is a family affair.

51

, s e s n D r i t a u o n y T e W l st own o e h a k e G n d V in Bea herdst utiful Shep

Friday and Saturday night February 12 & 13 / 6pm / $15 Reservations:

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or call 301-639-0351

FIND USE US stagram n I anFdaceLbIoK d n a ok on

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African American Cemetery Trail At least 271 enslaved people of African ancestry worked at Catoctin Furnace between the 1770s and the 1840s.

Panels along this trail tell the story of the furnace and village. They also provide a window into the lives of the people who lived and labored here and were buried in the cemetery.

Open 7 days a week dawn to dusk.

Catoctin Furnace Historical Society, Inc. 12610 Catoctin Furnace Rd | Thurmont, MD 21788 catoctinfurnace.org | info@catoctinfurnace.org 240-288-7396

54

Houseplants are making a comeback! As we

popular succulent family, including string

all spend more time at home, many folks are

of pearls or string of turtles, to Pitcher

bringing the outdoors in, experimenting with

Plants, carnivorous stunners that eat the tiny

a wide variety of plants and improving their

bothersome gnats flying around the house –

mental and physical health in the process.

the variety available seems never-ending.

A study published in the 2015 Journal of Physiological Anthropology stated that plants

This winter, check out Take Root’s locally grown

in your home or office can make you feel more

holiday cactus or cyclamen, with their pink,

comfortable and soothed.

purple or white flowers that pop up in the cold months, when few other things are colorful,

Enter Kaitlyn Makers, owner of Take Root

sure to bring cheer to any space.

House Plants, which opened in a spacious, window-filled spot along Frederick’s Everedy

Take Root also offers a number of charming

Square in October. Makers and her shop arrived

pots and planters in a number of shapes and

just in time to help Frederick residents become

sizes. Adopt a porcelain giraffe planter and

plant parents or work on turning their black

pop in some fresh green foliage, or choose a

thumbs green.

pedestal pot with a smiling face and find an air plant that looks like hair growing on her head.

Stepping inside Take Root is like a breath of fresh air. Immediately, you are surrounded by

No matter your experience level, Makers is

lush greenery, colorful foliage and florals, and

ready to offer assistance with the right plant for

tiny charming climbers on shelves or hanging

you and your skill level, and offer suggestions

from the ceiling. At Take Root, there’s a plant

about lighting options and watering info.

Photos by Molly Fellin Spence

for every room, for every personality, and every temperament.

From Peperomia Caperata, with its hearts h a p e d r i c h l y ve i n e d r u f f l e d d a r k g re e n leaves, to Philodendron Minima, with its small glossy split green leaves, to the ever-

10 N. East St., Frederick 240.831.5131 info@takerootplants.com takerootplants.com F facebook.com/takerootplants d @takerootplants

55

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