Spires Magazine Spring 2019 by Sunflower Publishing

the

joy of clay plus.

Finding a gorgeous wedding venue

& Brewing the perfect cup of tea spring 2019

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from the editor

PUBLISHER Geordie Wilson

EDITOR-IN-CHIEF Jean Teller WRITERS

Jeanne Marie Ford Gina Gallucci-White Jessica Kellner Tripp Laino Karen Peacock Christie Wiesniewski

PHOTOGRAPHER Bill Green Dan Gross SALES EXECUTIVE Connie Hastings

For editorial queries or suggestions, contact Jean Teller, jteller@sunflowerpub.com For advertising queries, contact Connie Hastings, chastings@newspost.com Spires Magazine 351 Ballenger Center Drive Frederick, MD 21703 (301) 662-1163

Spring! Time to open up the house, pull out the garden tools from the shed, and fantasize about warm weather activities. Whether you’re dreaming of grilled steaks, adding plants to your home décor, growing wild roses, or playing golf, we have something for everyone in this issue of Spires Magazine. Take a few minutes to read about creating a welcoming atmosphere in your house as you prepare to sell. Imagine a new home in an old barn, with soaring ceilings and old-fashioned wood accents. Plan your wedding at any number of delightful and elegant spots around the county. Discover a unique piece of pottery from a local artisan to brighten up your favorite space. And learn about the tantalizing world of tea from Frederick tearooms and tea shops. Frederick County offers a unique playground of the surreal and sublime, from gorgeous golf courses to dainty tea cups filled with aromatic and delicious teas from around the world. Don’t forget to take a look at our “What We Love Right Now” lists to add a touch of whimsy to your everyday life. Create your own springtime traditions with a bit of ingenuity, a bit of flavor, and a bit of imagination. Enjoy the sunshine! Jean Teller

Spires Magazine is a collaboration of The Frederick News-Post and Ogden Publications city/regional magazine division. Ogden Publications production team for Spires Magazine: Bill Uhler, Bob Cucciniello, Jean Teller, Shelly Bryant, Leslie Andres. All material, including text and photography, are copyright Ogden Publications. The use, reprint or distribution of any material without express permission is forbidden.

ON THE COVER the

Local potter and teacher Cassidy Stoner enjoys creating pottery planters. Photograph by Bill Green.

spring 19

joy of clay plus.

Finding a gorgeous wedding venue

& Brewing the perfect cup of tea spring 2019

c o n t e n t s

in the home

let’s get grilling! Local grill masters share their tips for the best grilled food imaginable.

every home a stage Creating a welcoming atmosphere takes effort, but it’s worth it when your house sells quickly in today’s market.

living design Work houseplants into your décor for a lovely, lively home.

around the home

keeping the past alive Barn renovations connect history with sustainability practices.

wild roses: history & health benefits For truly carefree roses, look to North America’s own flinty natives.

features

away from home

the joy of clay Artists discover their unique relationship to the art of pottery.

tee off in frederick county Courses provide challenges to even the most avid golfers.

Decor, events and food and drink around town.

elegant nuptials Venues offer gorgeous settings for each and every wedding ceremony.

the joy of clay

variety is the spice of life Frederick’s tea scene expands to include tearooms, tea shops, and teahouses.

recurring

backstory

Bringing a tearoom back to life. spring 19

PHOTO Bill Green

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THE HOME

let’s get grilling! Local grill masters share their tips for the best grilled food imaginable.

F “Make sure your steak is dry, then leave the steak alone when grilling. You can definitely flip it too many times: three, four times max, otherwise the steak will tear.” —Jaime Hernandez, Executive Chef, The Tasting Room

CLOCKWISE FROM TOP LEFT Black Hog BBQ’s Josh Eyler, the downtown location’s general manager, places a special sauce over chicken being finished on the grill; the full slab of grilled ribs is served with greens and corn bread at the Black Hog BBQ locations; Chef Jaime Hernandez, The Tasting Room, prepares a classic New York strip by searing it in a flaming skillet; the grilled chicken at Black Hog BBQ is served with potato salad and corn bread.

eel the warm sun on your face. Smell the tantalizing aroma of food as it wafts off the grill. Taste your favorite cold beverage, clasped in one hand, while the other hand wields the grill tongs. Though summer isn’t quite here, it’s never too early to start thinking about grilling up a fabulous feast. If you’re new to grilling, Mike Tauraso, owner of Black Hog BBQ, which is set to open its fourth location this summer, suggests getting a charcoal grill. “I can cook or barbecue anything on a round, domed Weber-style grill,” Tauraso says. “It doesn’t need to be expensive. Start a real hot coal fire first; I don’t think the gas grills get hot enough for what you need. They are a lot easier to work with, and they do get pretty hot, but they don’t get as hot as charcoal and [they don’t] impart the flavor.” No matter what you’re cooking on, you can get great results. For many, grilling calls to mind a nice, juicy steak. Jaime Hernandez, executive chef of The Tasting Room, suggests talking to the grocery store staff to get a thicker steak because they’re easier to grill. “A nice thick cut is one of the main things you want when you’re grilling steak,” Hernandez says. “Get a nice thick cut and throw it on the grill and leave it alone. Don’t turn it so fast so it cooks properly. If you’re grilling, you need a thick piece of meat, at least 11/2 inches or thicker.” Hernandez suggests going simple with steak seasoning, adding just salt and pepper. And his steak grilling advice is also simple: Leave it alone. “The first thing you need to do is dry out your meat with paper towels and remove moisture from the outside,” he says. “It’s very important. If your steak has moisture on the outside, it will stick to the grill, flare up, and cook poorly. Make sure your steak is dry, then leave the steak alone when grilling. You can definitely flip it too many times: three, four times max, otherwise the steak will tear.” Tauraso echoed a similar sentiment: One of the most important tips for grilling is to leave your meat alone. “Season your product, whether meat, vegetables, or fish, and when you put it on the grill, don’t keep turning it around,” Tauraso says. “Leave it so one side gets nice and seared, and then once it’s seared, flip it to the other side. If it needs more time, move it to a cooler spot on the grill and leave it with the lid on like an oven.” As for sides, many vegetables are also great on the grill. Tauraso says he likes grilling corn when it’s fresh in the summer, but there are many great grilled vegetable options. Try slicing them into large planks or chunking them for kabobs. “In the summer, I try to keep it seasonal,” Tauraso says. “When the corn comes out, you can grill the fresh sweet corn, just season it a little and hit it with seasoned butter or olive oil at the end. I like to grill eggplant and zucchini a lot, too.” by Tripp Laino

photos by Bill Green

spring 19

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Hernandez says you can make simple sauces and toppings for steaks, like a red chimichurri, but he suggests putting together a simple infused olive oil or butter to go with whatever you’re grilling. Both can add layers of flavor to boost your finished grilled meats. “One of the basic things you can do is grab some good olive oil, throw some herbs in there, garlic, parsley is always good,” he says. “You can base it off of that. Smoked paprika can spice it up a little bit, give a little heat to your seafood. When it comes to basting, it’s what flavor profile do you like? Some herbs, some acid. You can use vinegars, like red wine vinegar, garlic, olive oil, and parsley, and you have Black Hog BBQ something 118 S. Market St. great.” Frederick, MD 21701 Looking (301) 662-9090 to step up your game 3323 Worthington Blvd. and try Ijamsville, MD 21754 smoking? It (240) 699-0070 takes much longer to 221 Shorebird St. smoke meat Frederick, MD 21701 rather than (301) 662-9600 grill it (about blackhogbbq.com eight hours for a pork The Tasting Room butt). Tauraso 101 N. Market St. suggests Frederick, MD 21701 starting with a (240) 379-7772 bone-in pork trrestaurant.com butt as your first attempt. “Bone-in pork butt is one of the most forgiving pieces of meat to [smoke] because of the fat content,” Tauraso says. “I think it’s important to have the bone in. And make sure [your readers] understand it’s going to take a while. The process cannot be rushed. The most important part is to keep your temperature the same, so it doesn’t fluctuate.”

t r y

THE HOME

y o u r s e l f

Brown Butter Baste “Brown butter can be used on about anything from grilled meats to fish. It gives a sweet/savory flavor that I use in The Tasting Room as well as my home grilling.” —Jaime Hernandez, Executive Chef, The Tasting Room • • • • • •

1 pound unsalted butter Salt to taste 1 grapefruit, segmented 1 cup minced shallots 1 tablespoon fresh thyme Zest of two lemons

Melt the butter over medium heat; be careful to keep track of the color. Swirl the pan to make sure the butter is cooking evenly. Add salt as the butter melts; it will begin to foam. The color will change from yellowish to golden and, finally, to brown. At this point, add the grapefruit, shallots, thyme, and lemon zest, and remove the pan from the heat, stirring gently. After about 2 minutes, transfer the butter to a heat proof dish. It can be kept at room temperature or warm. Just add a tablespoon to your favorite grilled meat.

Red Chimichurri • • • • • • • • • • • •

1 cup roughly chopped cilantro, loosely packed 1 cup roughly chopped parsley, loosely packed 1/2 cup fresh oregano, loosely packed 4 ounces chipotle in adobo 2 julienned roasted red peppers 5 minced garlic cloves 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon crushed red pepper 1 teaspoon granulated sugar 4 ounces olive oil 6 ounces red wine vinegar

Using a food processor, pulse all ingredients together except for the oil and vinegar. Place in medium bowl and stir in oil and vinegar. Cover and chill at least 3 hours or up to overnight. Spoon chimichurri over grilled steaks. If a food processor is not available, finely chop the herbs and peppers. In a medium bowl, combine oil and vinegar with salt, black pepper, crushed red pepper, and sugar. Whisk and add the chopped herbs, peppers, and minced garlic. Cover and chill at least 3 hours or up to overnight. Spoon chimichurri over grilled steaks.

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THE HOME

every home a stage Creating a welcoming atmosphere takes effort, but it’s worth it when your house sells quickly in today’s market. story by Gina Gallucci-White

PHOTOS Bill Green

hen speaking with clients about staging their home for sale, Staged Above owner and principal designer Shari Auldridge tells them to envision the nicest hotel they have stayed at. Picture crisp white bedding and bath towels. “When you walk into this hotel, you want to jump in that bed and you want to live there,” she says. “You want to move right in, and that’s what you want your buyers to do.” Replacing your well-loved bedding and towels for listing photos and buyer walkthroughs is just one way homeowners can put their house in the best light to be on the market. “There are a lot of little things you can do that make a huge difference,” Auldridge says. House staging decreases the amount of time a property is on the market, according to a 2017 report by the National Association of Realtors. Seventy-seven percent of buyers’ agents noted staging the property made it easier for their clients to visualize the space as their future home, with the living room, master bedroom, and kitchen being the most influential rooms. “You need the buyers to be mentally unpacking from the moment they walk in the door,” Auldridge says. “If a buyer walks in and they are mentally unpacking in the space, then they are already writing the offer.” Limelight Staged Homes and Century 21 Redwood Realty agent Sharon Scarborough believes house staging neutralizes a home by removing clutter and distractions. “[Buyers] are not focusing on the items in the house,” she says. “They are focusing on the floors, windows, and the aspects of the house so they are not going into the house saying ‘Look! They have three kids.’ or ‘I don’t like their taste in artwork.’ They are concentrating on the house instead of the things that are in the house. You are not selling the things. You are selling the house.” To start off, all pictures need to be removed so buyers can envision themselves making memories in the home. The flow of traffic room-to-room also should not be impeded, so remove excess furniture, keeping only the main pieces. “Part of staging is to get people in the front door and get the ‘ooohh’ and ‘ahhh’ [reactions] and get them walking throughout the house so that when they peek around the corner, they want to go into that next room,” Scarborough says. “If it is cluttered with furniture or the pathway is stopped, then they stop. It is strategic when you stage. You create a walk plan and open spaces so that the buyer wants to walk through the house and really get to know it so they want to buy it.”

FROM TOP Furniture and accents are brought in from the Staged Above collection to make the property look as inviting as possible; Shari Auldridge, owner and CEO of Staged Above, sits among her staging and design for a new home in Libertytown; limiting clutter and adding colorful touches help buyers envision the space as their own. Page 8: The team of Limelight Staged Homes creates a beautiful, natural and inviting look to this Frederick Baker Park home by bringing in items that show off the character of the house.

spring 19

Costly Mistakes One of the biggest mistakes Staged Above owner and principal designer Shari Auldridge sees is homeowners who don’t want to paint or make repairs because they believe the new owners will want to do it to match their design tastes. “They [the prospective homeowners] only know what they see, so … if your flooring is severely damaged or outdated or your paint colors are from 10 years ago, it is going to be cheaper for you to just do that now and pick neutral than to give them a flooring credit,” she says. “People want move-in ready. Our typical buyer now is the millennial. They want everything now. ... They don’t want to have to move in and then replace it.” When buyers view a home listed for $250,000 and see it needs to be painted, they will reduce their offer by at least $10,000, Auldridge says, adding that professional painting would be far less than that. “Paint is money in a can, and I will say it all day long,” she says. “It is the No. 1 return on your investment. You will never lose by painting.” She does caution that homeowners need to consult a professional on what colors look best in their house. “Paint is very, very tricky and I get calls all the time—‘What is the go-to color right now for paint?’ Well, it depends. What does your flooring look like? Where does your light come in? What are your kitchen cabinets’ colors? I don’t have a one-sizefits-all paint color, so it just depends. I bring my paint colors with me when I come” for an appointment. Limelight Staged Homes and Century 21 Redwood Realty agent Sharon Scarborough notes buyers are turned off by unfinished projects like nails sticking out or holes in the walls. “You want to make it so the buyer who is coming in feels like they don’t have to do any work,” she says. “[The home is] move-in ready. If you just do those simple cosmetic changes, it makes a world of difference.”

PHOTOS Bill Green

Sharon Scarborough, left, and Stacey Reno, owners of Limelight Staged Homes, host a free downsizing class each month at their Frederick office.

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All rooms should also be put back to their original purpose. Many residents will turn dining rooms into playrooms or offices. “For living, it’s fine, but when you go to sell, you need to put it back to its original purpose, the way that builder intended it to be or the way most people would use it,” Auldridge says. If you want to sell your home, Scarborough also suggests you begin the declutter process early. “Don’t try to tackle it all in one month because you will never get it done,” she says. “You need to give yourself at least three, six months, maybe nine months if you have a ton of clutter. Take that time so you are not boxing up stuff you never use and then taking it to the next house. ... You’ve got to take that time to do that because all those little things that you do will help in the end because a buyer is going to look at a well-kept house and that is going to be their first choice.” Scarborough and business partner Stacy Reno also host a free monthly downsizing class at their Frederick office. A different expert speaks each month on topics such as home inspection, junk removal, and how to get rid of paperwork. Homeowners may want to stage their own home, but working with a stager or real estate agent may be beneficial. “It’s my job to understand what the buyers want to see,” Auldridge says. “Just because HGTV is showing new trends doesn’t mean we need to have something real trendy in your house. Just because the paint color of the year is a certain color doesn’t mean I want you to paint your wall that color. We want to know what is going to appeal right now to everybody—no matter who comes through your house. ... We’ve been trained to understand what buyers need to see to sell your house quickly. We can look at a space Limelight Staged Homes and know exactly what furniture needs (301) 514-5296 or to stay, what needs to come out in (443) 302-9701 order to appeal to every single person limelightstagedhomes.com [who] comes in the door.” Stagers, who work with both Staged Above owner-occupied and vacant homes, (240) 513-6095 will often be hired through real estate stagedabove.com agents at no charge to homeowners. Homeowners who hire their own stagers may be able to deduct the expense as a tax write off. Stagers will often work with items the owners have on hand. “Every single house is different, and I fully believe every house deserves to be presented well regardless of price point or location,” Auldridge says.

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THE HOME

living design Work houseplants into your décor for a lovely, lively home

PHOTOS (FROM OPPOSITE) Loupe Images, iStock

f you’re looking for home décor that is beautiful, affordable, suited to any taste, and actually improves the health and wellness of your home, look no further than your neighborhood garden center. With their wide array of colors, shapes and textures, houseplants are a perfect way to enliven your home’s interior landscape. They’re a fun outlet for gardening in winter and a perfect way to connect with nature in urban homes without much outdoor space. Living with plants is also good for us, beefing up the oxygen content of the air and cleansing it of toxins such as benzene, formaldehyde and trichloroethylene—common chemicals that can cause adverse health effects. Studies also have shown that the presence of houseplants lowers blood pressure, relieves stress, and helps us ward off the common cold. Growers today offer myriad options of houseplants, which can enhance your home’s décor just as much as furniture or fabrics. And houseplants are quite cost-effective: A few inexpensive plants from a local garden center can look lush and beautiful for years if you treat them right. Thankfully, this is an easy task as the majority of houseplants have simple needs. By analyzing your interior spaces and choosing wisely, you can use houseplants as vital design elements in your natural home. Live-In Design Begin your houseplant design by analyzing the style of your rooms, advises Diana Yakeley in her book Indoor Gardening: A New Approach to Displaying Plants in the Home. “Carefully study the room in question and decide whether it is formal or informal, classic or contemporary, rustic or urban chic, then gauge whether the plant and container are in keeping with the style. If they are not, then the arrangement will never look right,” she says. For example, in a modern design, you might want nothing more than a single elegant bloom to emphasize the purity of the space, whereas “a country kitchen is the perfect place for a profusion of herbs in old terracotta pots,” she says. Rather than thinking of plants as an afterthought,

regard them as an integral part of each room’s décor. Large spaces with high ceilings need big plants with bold color or foliage to feel balanced. “The reason most indoor plants seem insignificant is because they are too small, overwhelmed by large furniture and high ceilings,” Yakeley says. If you have the space, allow statement plants to dominate their area of the room so their sculptural qualities can be appreciated. In smaller pockets, choose more delicate arrangements using plants with dainty foliage and soft color. “Small, charming arrangements work well in more intimate spaces,” Yakeley says. “They also look wonderful if displayed in multiples to form a miniature indoor landscape. Rows of bamboo stems ... in individual glass containers are much more interesting than just one.” As you plan, consider the physical structure of the rooms you are designing. Your placement of plants can help you define or enlarge spaces—for example, if you want to subtly break up a large room, use a weeping fig or lady palm as you might a partial wall or room divider. If you want to make a small room feel more expansive, place a colorful, attention-grabbing plant at the farthest point from the entry to draw the eye across the room. You can also use plants to highlight favorite areas or structural details. Trailing plants are dramatic on shelves or ledges where their leaves can spill down the wall. Small, mounded herbs in low-slung pots look welcoming perched on each stair in an entryway. Plants can also act as barriers, disguising unattractive areas or providing privacy in front of windows while still admitting light. You can use houseplants to connect your home’s interior and exterior by repeating colors and forms inside and out. For example, you could grow a rubber plant indoors and similar-looking Southern magnolias outdoors. Or, as many houseplants make ideal seasonal plants outdoors, simply grow the same plants in your summer garden as you keep indoors year-round. This can also save money: Divide your outdoor plants and propagate them inside, then replant half of your indoor stock outside when spring arrives.

story by Jenny Andrews spring 19

Haute Houseplants The huge variety of houseplants means you can find striking options for any area of your home. This small selection of some of our favorites offer interesting foliage, shapes and textures. Choose hard-to-kill varieties if you want greenery that doesn’t require much of a time investment.

Baby’s tears (Soleirolia soleirolii) Often used outdoors as ground cover, this spreading plant forms bright green mounds of foliage when grown in a pot indoors. It likes damp conditions and indirect light.

Rubber Plant (Ficus elastica) Easy-to-grow rubber plants prefer medium light and water levels, but they will survive almost any conditions. They can grow thick and bushy or tall and elegant, depending on how you prune them.

Jungle Drum (Carludovica ‘Jungle Drum’) A houseplant newcomer whose botanical identity is still being debated, this slow-growing, palm-like plant has handsome pleated leaves.

Fluffy Ruffles Fern (Nephrolepis exaltata ‘Fluffy Ruffles’) Though the Boston fern is a classic houseplant, varieties like feathery ‘Fluffy Ruffle’ give it a twist. Bird’s Nest Fern (Asplenium nidus) This beautiful rainforest native grows in the crooks of jungle trees. Indoors, it prefers filtered light to light shade, moist soil and high humidity (it does great near the shower). ZZ Plant (Zamioculcas zamiifolia) This nearly impossible-to-kill plant tolerates most conditions, but it prefers indirect sunlight and watering every two weeks. This plant is poisonous; keep it away from children and pets. Prickly Pear Cactus (Opuntia spp.) Like most succulents, prickly pears need lots of light and little water. Rapid growers, they will grow to sizable specimens within a year if given space.

Desert Rose (Adenium obesum) A succulent shrub with clusters of pink blooms in summer, desert rose does well in a sunny window with well-drained potting mix. Don’t overwater or get the plant’s base wet, which could lead to rot.

Areca Palm (Chrysalidocarpus lutescens) Feather-fronded areca palms are excellent for purifying indoor air. They like indirect light and heavy watering, though they cannot sit in water. They’re sensitive to salt, so use unsoftened water. Mistletoe Cactus (Rhipsalis spp.) A genus in the cactus family with thin flexible stems and no pesky spines. Most species are native to tropical rainforests, so they prefer shade and more moisture than other succulents. Mosaic Plant (Fittonia verschaffeltii) Red, pink, white, or silver leaves feature a tracery of veins. A little trickier to grow, mosaic plants need high humidity, making them popular for terrariums.

Croton (Codiaeum variegatum var. pictum) Hundreds of varieties offer lots of partycolored choices. Keep temperatures warm (above 60 degrees) so they won’t lose their lower leaves.

Rex Begonia (Begonia Rex Cultorum hybrids) Colorful rex begonia requires humid conditions, so set it on a tray filled with gravel and water, but don’t let the plant get wet. It needs good drainage and indirect light. A wealth of new varieties flaunting an array of colors and textures has brought the begonia out of the realm of “granny plants.”

THE HOME

Plant Friends Grouping plants with similar light needs allows you to make a more dramatic statement. Consider a row of the same plant in identical pots to create repetition and movement. Or group plants, either in several similar pots or in one large container. When grouping, create visual interest by combining different shapes (such as upright, mounding or trailing), and include a variety of foliage textures and sizes. For example, you might pair tall, pointy cabbage palm with the rounder leaves of lowergrowing schefflera and delicate, trailing asparagus fern. You could also create themes for your plant groupings, choosing plants in the same color or several varieties of one species. Container Considerations Finally, take advantage of the range of container styles by harmonizing your pots with your décor. Choosing pots is nearly as important as choosing plants; consider style and size when making your selections. Yakeley recommends building up a collection of simple shapes in a variety of materials. “Different materials create different moods,” she says. “Concrete and metal look urban and edgy, terracotta and ceramic more gentle and rustic.” When thinking about the size of the pot, use this rule: With large plants, the plant should occupy two-thirds of the total height, while the pot occupies one-third. For small plants, reverse it: The pot should be two-thirds and the plant one-third. If you have a certain look in mind but can’t find the right pot, you can use almost anything—a weathered bucket from the garden shed, an antique sugar canister, a boldly colored ceramic bowl—as a container if you double-pot. Simply use any regular pot with holes for your plant and then put it in a slightly larger decorative container. If the larger container doesn’t have drainage holes, prop up your potted plant so it doesn’t sit in the water that collects in the bottom.

PHOTO Corbis Images

Air Aware Many studies—most notably one conducted by NASA—have found that plants help purify indoor air. But in a 2009 study conducted by the Georgia Department of Horticulture, scientists found that houseplants actually emitted volatile organic compounds. When the surprised scientists examined further, they discovered that the VOCs came from pesticides applied to the plants in greenhouses and from their plastic pots, not from the plants themselves. This highlights the importance of choosing houseplants that haven’t been sprayed with chemicals. Ask local garden centers if they spray plants with pesticides; if possible, choose a grower that does not. Otherwise, find a local organic gardener (try localharvest. org) who will let you take cuttings for indoor plants, or repot sprayed plants with organic potting mix before bringing them inside. Also be sure to choose pots made of inert, natural materials, such as clay and ceramic, rather than plastic.

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Renovating Barns

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story by Scott Harris

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arn renovations sit at the nexus of several different trends. Reclaiming and repurposing building materials from other eras—whether an entire barn or just a few planks—help connect people with a sense of history and local heritage. Consumers focused on sustainability see the movement as a way of mitigating the need for new materials— think recycling for homebuilding. In addition, despite their age, these materials often stand the test of time better than some of their mass-produced modern counterparts. And, with the popularity of home design and renovation shows, a property with good “bones”—that with dollars and sweat equity could become a dream home—is more attractive than ever. The process of finding a suitable barn and then converting it into a home or other property is not for everyone. As one might imagine, such a project can be costly and timeconsuming, but for those with the means and motivation, it can be a life-changing experience. Residents in Frederick have someone to help them through the process. Heavy Timber Construction, a restoration and construction company based in Thurmont, has converted an estimated 15 barns over the years. Given recent trends, barn renovations are becoming more common, but the concept is decades old. Fortunately, a body of expertise now exists to guide those who are ready to reclaim a barn of their own. “They love the exterior and –Dean Fitzgerald love the interior possibilities,” says Dean Fitzgerald, the company’s president and CEO. “They love the interior because it’s wide and cavernous. A lot of times there’s an attachment to these old things. We hate to see them die. We want to save it and preserve it, and to do that we have to find a use for it.” On a national scale, estimates for a barn conversion range from $300–500 per square foot, with the projects tending to hold their value. The environmental benefits are tangible for such projects. Using reclaimed wood, for everything from coffee tables to flooring, benefits the planet by reducing the need for new lumber. It is, in other words, the embodiment of recycling. When we remember the chemical pollution associated with

PHOTO Dan Gross

“A lot of times there’s an attachment to these old things. We hate to see them die. We want to save it and preserve it, and to do that we have to find a use for it.”

OPPOSITE A bird’s-eye view of the dining room of the Woodsboro barn-turned-home.

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tight doors and drywall, the wind that was designed to go through, [and the building] can’t do that anymore. You need to stiffen the barn.” These kinds of renovation projects need not be restricted to barns, and need not be turned only into single-family homes. Fitzgerald says barns can be turned into condos, and old sheds and summer kitchens can be converted into “tiny houses,” which themselves are lauded for their affordability and small environmental footprint. “You could turn it into condos, or you don’t have to turn the whole thing into a house,” Fitzgerald says. “You could retain a part of it as a barn.” Generic renovation designs can be difficult, if not impossible, to translate to an actual project, Fitzgerald says. As such, prospective buyers should be cautious and set realistic expectations for designs that were created irrespective of the actual structure in question. Each project will present unique issues, and a design will need to be flexible enough to account for necessary adjustments. For those willing and able to make the proper commitment, barn renovation can be an investment with a long-term return evident in the time-tested bones of the structure itself. “In most cases they’ve been abandoned for decades,” Fitzgerald says. “Their ability to withstand that abandonment is a testament to the craftsmanship.”

FROM LEFT The framework of a barn undergoing renovation in Boyds; detail of the wooden pegs in an exposed beam of a former barn, now a home near Woodsboro; a metal spiral staircase leads to the top of the old grain silo where the Woodsboro owner has an observatory. OPPOSITE (CLOCKWISE FROM TOP) Dean Fitzgerald, owner of Heavy Timber Construction, poses inside of the hay loft of a barn that is being renovated in Boyds; the view from the rafters of the Woodsboro home; a barn in the initial stages of renovation shows its bones at the Warrior Canine Connection in Boyds.

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PHOTOS Dan Gross

creating plastics and other modern materials, the value of repurposing buildings and wood becomes clear. “If saving our planet is important to people, life expectancy of building materials should be considered,” he says. Fitzgerald, who declined to offer specific cost figures, says the renovation process can take a year or longer. Costs and project timelines are hard to estimate, given the host of unique challenges that can arise with older structures. Likening the process to restoring a classic car, he said that while the projects are similar on their face, no two cases are alike. “Because each one is different, each one is custom,” he says. “People think ‘we’re going to save some money.’ They think it may be less money than a new house, but they’re not necessarily right. It’s a big building. There’s a lot of roof there, a lot of siding. That needs to be considered. Are all of them OK? And if not, what will it take to fix them? A dairy barn, a bank barn, and a log barn are all different, and a barn with two-thirds of the roof blown off is not the same as a barn without that issue.” The challenge extends to the intended purpose of the new property, along with the condition of the building itself. “It can be difficult to change its use,” Fitzgerald says. “The barn moves a lot with the wind, but when you have

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Heavy Timber 10801 Powell Road Thurmont, MD 21788 (301) 898-9340 heavytimber.net

Wild Roses: History & Health Benefits For truly carefree roses, look to North Americaâ&#x20AC;&#x2122;s own flinty natives. story by Ben Whitacre

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PHOTO Getty Images/PhotographyFirm

f asked to describe the rose, our national flower, few would answer that it’s one of the most indestructible plants in nature. Fewer would describe small, fivepetaled, fragrant flowers and dense panicles of edible winter fruits. Our collective image of a rose is of jawbreaker-sized blooms on long stems, cut from plants on perennial life support. Such intensively hybridized roses, as different from their Asian and European wild relatives as a Shih Tzu is from a wolf, make peerless bouquets. But hybridization robbed them of their fruit, their rampant vigor, and often their fragrance. Our original national flower is another story. Nicknamed “Rose of America” during an expedition funded by French King Louis XVI, the prairie rose (Rosa setigera) produces fragrant clusters of about 15 flowers and rose hips with some of the highest concentrations of vitamin C of any fruit—potentially even higher than citrus. Along with about 18 other wild roses native to North America, it’s part of perhaps one of the world’s most important gene pools for rose gardeners and hybridizers. Among our wild roses are repeat-bloomers, climbers, dwarfs, groundcovers, and cabbage roses— types that are carefree in virtually any landscape, from bayou swamp to arctic tundra. These roses can be burned as part of meadow maintenance or weedwhacked to the ground. They are so tough that some species have even been tested as highway medians. But the pièce de résistance that’s finally bringing these flowers back into the limelight seems to come specifically from their more than 35 million years in an evolutionary arms race against another native: rose rosette disease, an incurable plague ravaging North America’s rose gardens. Our native roses’ potential immunity may be the key to the long-term survival of all roses. You can welcome these North American natives into your garden and then use them for culinary and medicinal purposes, giving you not just a beautiful and fragrant flower, but one that you can add to your meals and home apothecary. You’ll be in good company, as this flower’s usage extends across continents and centuries.

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Historical Medicinal Uses for Roses Across North America, Asia, Europe, and the Middle East, the rose has a long and extensive history of apothecary use. Radically different cultures independently discovered its usefulness for treating similar conditions. Unlike Europeans, who preferred uniformity in their medicinal solutions, Native Americans used whichever rose species grew naturally in their area. They applied seed treatments externally to relieve muscle soreness; they concocted drinks made from roots for diarrhea, colds, and the flu; and they chewed leaves and then applied them as poultices for bee stings and burns. Long before vitamin C was discovered, they used rose hips to treat coughs, stomachaches, and sore throats, and to make healthy teas and jellies. Some tribes used these hips to help women go into labor, while decoctions of bark were used to ease childbirth. In Asia, several wild and cultivated rose species have been used traditionally in medicine. Beach rose (R. rugosa) got the most play. Its seeds were used as a laxative, while petals induced sleep, soothed headaches, and assuaged painful menstruation. Blossoms were sniffed to improve blood flow and alleviate depression. Another Asian native, multiflora rose (R. multiflora), provided flowers to treat dysentery, malaria, and diarrhea. Its roots were used for diabetes, arthritis, and irregular menstruation. Extracts from chestnut rose (R. roxburghii) are still used today as antioxidant skin treatments, with the support of serious research that indicates any rose fruit can make effective skin care products. But it was in Europe and the Middle East that “rose mania” was documented in herbal after herbal. The written Mediterranean tradition goes back to the Roman author Pliny’s Natural History in 79 A.D, where he documented 30 illnesses curable by roses. From Pliny, this mania progressed through Persian medical pioneers, such as Avicenna in the 10th century, and back to Europe during the early Italian Renaissance through translations of medicinal texts by Islamic authors. Just as Roman farmers tore out their sustenance crops for rose fields to supply the lust for the flowers, apothecaries recommended roses for all manner of ailments. Many species were used, but it was the aptly named ‘Apothecary’s Rose’ (R. gallica var. officinalis) that became a guild symbol for French apothecaries in the 1800s. These early medical practitioners created formulas for various waters, oils, and powders that they used to treat scurvy, colds, poor digestion, constipation, fainting, heart palpitations, anxiety, and eye irritation, among dozens of other conditions. Modern science has confirmed some of the traditional medicinal uses of roses. Since vitamin C was discovered in 1912, the ancient use of rose hips to treat colds has

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PHOTOS (FROM LEFT) Kent Krugh, William Cullina, Malcolm Manners

received validation and a lot of publicity—the U.S. Department of Agriculture estimates that rose fruit contains eight times the concentration of ascorbic acid present in general orange varieties. Rose hip products are now available in the health aisles of grocery stores and in teas—even IKEA sells them. But the best way to get the unadulterated benefits is to consume rose hips fresh from the garden, because vitamin C degrades during processing. Vitamin C isn’t the only discovery that partially validates historical apothecaries. Studies of rose oil in aromatherapy indicate that the Damask scent typical of wild roses around the world does reduce stress and depression, inducing measureable differences in breathing and blood pressure. Research also backs up rose hip powder’s effectiveness in alleviating arthritic pain when taken as an herbal supplement. Other studies have experimented with new medicinal uses for roses. Extracts from R. rugosa, R. acicularis, and R. davurica have been found to possess strong anti-free-radical properties and are being investigated as preventative treatments for cancer. For the home apothecary, there are a few caveats to experimenting with rose petals or fruits. The first and most important point is that plants intended for consumption shouldn’t be treated with anything you wouldn’t treat other edible crops with. The second is that rose hips are not simple to consume like the similar-looking cranberries or currants. The seeds are surrounded by tiny, nontoxic yet irritating hairs. In fact, these fibers are a common ingredient used by gag manufacturers in itching powder. So, just as pits must be removed from cherries, seeds must be removed from rose hips. Using Roses at Home The most common rose species grown in the United States for hips and petals are the Japanese rugosa rose (R. rugosa) and the European dog rose (R. canina). Several native species also have large hips and well-scented flowers perfect for harvesting, such as the female climbing prairie rose (R. setigera) or the swamp rose (R. palustris). There are myriad options if you want to experiment with roses at home, but start by using perennial favorites. Create homemade potpourri, rose jam, and teas. Put fresh rose petals on salad, in risotto, or in wine like the ancient Romans. Infuse liqueur with petals. Research Sweden or Turkey’s rich history of cooking with roses. You can also try making the Rose Hip and Apple Muffins recipe on page 24. Harvest rose petals early in the morning, ideally before dawn, when the fragrance is most intense. To harvest rose buds, wait until the flower is about halfway open. If you harvest too early, the taste and fragrance will not be fully developed. You should be able to smell the fragrance before you pick them. Rose hips should be harvested after a couple of cold frosts have softened them. Some species, like the Nootka rose (Rosa

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Caring for Native Roses While native roses don’t require any care, they will respond to it. Typical rose garden conditions such as irrigation, full sun, regular application of manure or compost, and heavily altered loam may encourage them to grow larger, produce more fragrant flowers, and repeat bloom better (the few that have the ability). If you plan to harvest flowers or fruits in fall or winter after they’ve been softened by a couple of hard frosts, make sure you don’t spray with toxic chemicals or apply systemic pesticides or fungicides at any time.

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A Selection of Native Rose Species for Maryland Multiflora Rose (Rosa multiflora) is found through much of the United States; it was introduced into Maryland’s borders. It is classified as an invasive species with arching branches full of thorns and fragrant blossoms in late spring. Definitely not a plant to propagate. Swamp rose or Marsh rose (R. palustris) is native from Quebec to Florida, and westward to Missouri. Despite its name, this rose is adapted to almost any soil type, from slightly submerged areas on the edge of water features to dry sandy soils. It can even grow in standing water, and often grows to be 7 feet tall. Dog Rose, Dog Brier, or Common Briar (R. canina) was originally found in Eurasia, and was introduced into at least 27 states, including Maryland. Legend has it that the plant’s root can cure the bite of a rabid dog—according to Pliny the Elder. The white to pale pink plant is invasive, and caution is indicated. Climbing Prairie Rose (R. setigera) has a natural range that spans the East Coast, including Maryland, from Quebec to Florida, extending west to at least Missouri and Texas. Also known as prairie rose, climbing rose, climbing wild rose, Illinois Rose, and Michigan Rose, it is hardy to Zone 4 and is the only native climbing rose. Carolina rose or pasture rose (R. carolina) is native from Quebec to Florida, and westward to Texas. One of the first roses to flower each spring, R. carolina has a striking dwarf habit with upright stems that often remain unbranched, forming a dense spreading mound over time. —uswildflowers.com

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Before consuming rose hips, make sure the seeds, which are surrounded by irritating hairs, are removed.

Rose Hip and Apple Muffins Rose hips add pretty pink speckles to these moist, fruity, wheat- and dairy-free muffins, which are delicious for brunch served with scrambled eggs or an omelet. • • • • • • • • • • • • • •

2 cups oat flour 1 tablespoon baking powder 1 teaspoon ground ginger or cinnamon 1⁄4 teaspoon ground cardamom or nutmeg 1⁄4 teaspoon sea salt 1⁄2 teaspoon stevia extract powder 1⁄2 cup cut-and-sifted rose hips, pits removed 1⁄4 cup unsulfured raisins 1⁄2 cup water 1⁄4 cup honey, sorghum syrup, maple syrup, or fruit juice concentrate 2 eggs 2 tablespoons melted coconut butter or sesame, hazelnut, or almond oil 2 teaspoons pure vanilla extract 1 large apple

1. Preheat the oven to 375 F. Oil the muffin tins. 2. Sift the oat flour, baking powder, spices, salt, and stevia into a large bowl. Stir in the rose hips and raisins. 3. In a separate bowl, blend the water, honey, eggs, coconut butter, and vanilla until smooth. Quickly blend into the dry ingredients. 4. Halve, core, and grate the apple, then fold into the batter. 5. Spoon the batter into the prepared muffin cups. Bake for 20 minutes or until the batter pulls away from the sides and a toothpick inserted in the center of a muffin comes out clean. Let the muffins cool in the tins, then run a knife around the edges to loosen. —Recipe courtesy Rachel Albert-Matesz

PHOTOS Stocksy/Harald Walker

nutkana) require a longer ripening time to reduce their bitter flavor. If you do not plan to use petals or hips fresh, decide how to preserve them before picking them. Rose petals should be dried on a screen in a dark, cool room to prevent excessive loss of the essential oils. Hips may be dried or frozen (remove the seeds first), though they’ll become very leathery. The most important thing is to have fun. North American roses may have a weighty role in the future of the genus, thanks to their potential resistance to rose rosette disease; they may likewise hold keys to human health. But perhaps what sets native roses apart for gardeners is that they’re like great friends: They’re there when you need them, but unlike most other roses, they ask for nothing in return.

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tee off in frederick county Courses provide challenges to even the most avid golfers

PHOTOS courtesy Musket Ridge Golf Club

story by Tripp Laino

A sweeping view of Musket Ridge Golf Club shows off the natural beauty of the club’s course.

ith a wide variety of courses, Frederick County and the surrounding area host many fabulous options for golfers. But where do you go if you’re looking for a challenge? Chris Moore, also known as The Frederick Golf Guy, has run the website GolfFrederickMD.com since 2003. He organizes and sells golf trips to the area and coordinates deals with area golf courses and hotels for visitors. “There’s probably no one else who has as much knowledge of the golf courses in Frederick,” he says. It’s hard not to take his word for it, as he begins rattling off specific details of some of the most challenging holes and courses in the county. For Moore, one of the most challenging courses is The Club at P.B. Dye. Also named one of the 50 toughest courses in the U.S. in 2007 by Golf Digest, P.B. Dye has toned down its difficulty since that ranking. “They kind of softened a bit on purpose,” Moore says. “When you have a public course and it kicks everybody’s butt, people don’t enjoy themselves as much, and it creates longer rounds because the people who are good are getting slowed down.” Though it may have softened, golfer Duane Withers still finds plenty of challenges when he plays the course. “Their second hole, a par 3, is diabolical,” Withers says. “It’s only the second hole of your round, but you’re already 3 or 4 over par. It eats your lunch, even though it’s only 110 or 115 yards. There’s no good place to aim. It ticks you off and takes you two or three holes to recover from it. You have to pick your spots—a good golfer who can control (his or her) golf ball isn’t going to have as much trouble there, but an average golfer is probably going to have it a little harder.” Though he finds that hole a challenge, Withers immediately jumps to the 14th hole at Glade Valley Golf Club, a par 4, when asked about most challenging holes. He describes himself as a bit of a masochist when it comes to golf, but even he finds that hole difficult. “You hit out of a tunnel and then the green is the size of a postage stamp that has water in front and a big drop and trees on the right,” he says. “I’ve been playing golf in Frederick for 15 years, and I’ve only walked off that hole with a par once or twice. If you’re going to make a par, you have to hit a perfect shot into the green and have it hold.” Course Challenges When it comes to courses rather than holes, Withers points to Worthington Manor Golf Club as one of the area’s most challenging. “Worthington Manor has very few places to miss off the tee,” Withers says. “There’s high grasses everywhere, a lot of doglegs, and it’s long from the back tees. You have to be able to hit the ball fairly well—it’s a challenge. That’s what sets it apart for me.”

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“I’ve been playing golf in Frederick for 15 years, and I’ve only walked off that hole with a par once or twice.” –Duane Withers

“Worthington Manor is the most challenging course,” Moore agrees, calling it the original premium golf course in Frederick County (it’s been open since 1998). “It’s a classic, good design; USGA (the United States Golf Association) loves them—this year will be the 10th year out of 21 years they’re going to be hosting a U.S. Open qualifier.” Ed Coyle, head golf professional at Worthington, says not much has changed in the course’s design in the last 21 years, but people come back every year to take on the challenge. “Our first three holes are very demanding,” he says. “It really was the design of the golf course. … The architecture of the

course was there from the start—we’ve only made small changes in the 21 years.” Coyle says, despite the challenge, one reason people always return is that it’s easy to find your ball after a shot—even if it’s not where you wanted it to be. He said the goal of the course setup there is to be challenging—but not too challenging. “There are two kinds of golfers: good players who want the challenge, and others who like a challenge but don’t want to get beat up,” Coyle says. “We don’t look for the hardest pin places. … We could make this place harder, but we don’t. On a daily basis for the general public and our members, it’s always looked at as ‘let’s make this challenging, but still fair and fun.’”

Most Challenging Maryland National Golf Club, 18th hole “It’s a unique hole, because you have to hit your drive out far enough,” he says. “It can play close enough to 400 yards. The green is protected on all sides—to the right is a short hazard, the left is in a bunker. It’s a very challenging hole, probably the hardest hole without question in Frederick County.”

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Musket Ridge Golf Club, 1st hole “The signature hole there is No. 1,” he said. “The clubhouse sits on the top of a hill, and No. 1 goes down the hill, and the rest of the front nine goes up and down in the valley. It’s such a beautiful venue. Every one of the holes is separated by these natural ridges that go through the property. There’s a little lake in front of the first hole, and you can see the Catoctin and Blue Ridge Mountains; it’s a spectacular view.”

Richland Golf Club, 4th hole “It’s a beautiful par 3; you hit over a waste area,” he says. “It’s back uphill and has a huge green, but it’s a beautiful par 3. The back nine has four par-3 holes in a row that are short and one right next to the other and a lot of hazards; you really have to be accurate on 12 (through) 15. You don’t have to hit the ball long, you have to hit the ball straight.”

Whiskey Creek Golf Club, 18th hole “In the middle of the 18th fairway is an old stone farmhouse, and you have to hit (your ball) to the left of it or to the right of it,” he says. “It’s another beautiful course, but to go for 5 on a par, you really have to be accurate.”

PHOTOS Shutterstock

Chris Moore, The Frederick Golf Guy, lists his four most challenging holes in Frederick County:

Find Your Spot The Club at P.B. Dye 9526 Doctor Perry Road Ijamsville, MD 21754 (301) 607-4653 pbdyegolf.com Glade Valley Golf Club 10502 Glade Road Walkersville, MD 21793 (301) 898-5555 gladevalleygc.com Maryland National Golf Club 8836 Hollow Road Middletown, MD 21769 (301) 371-0000 marylandnational.com Musket Ridge Golf Club 3555 Brethren Church Road Myersville, MD 21773 (301) 293-9930 musketridge.com Richland Golf Club 50 Glenbrook Drive Middletown, MD 21769 (301) 371-0400 richlandgolfclub.com Whiskey Creek Golf Club 4804 Whiskey Court Ijamsville, MD 21754 (888) 883-1174 / 301-694-2900 whiskeycreekgolf.com Worthington Manor Golf Club 8329 Fingerboard Road Urbana, MD 21704 (301) 874-5400 worthingtonmanor.com

what we love right now decor, events and food and drink around town

story by Christie Wiesniewski

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decor. one. RELISH DECOR

Rifle Paper Co. pillows and rugs Whatâ&#x20AC;&#x2122;s more appropriate for spring decorating than floral prints? Spruce up a room with a Rifle Paper Co. pillow or rug (or mix and match both!) with a cheerful, modern twist on the classic floral print. Go low-key with an embroidered pinkon-pink pattern or be bold with a bright bouquet contrasting against a lovely background.

PHOTOS Bill Green

two. SAVAGE SOAPS Dude Salt Scrub / Li-Lac You Salt Scrub Everyone needs a little pampering, especially after the harsh days of winter have taken their toll. Give your skin some love with locally made gourmet body scrub in a variety of customizable scents. Whether you use it in the shower or on your hands after an outdoor project, this scrub is sure to feel like a spa treatment. three. PATRICK STREET INTERIORS Farrow & Ball Paint / spring color schemes Breathe some life into your home by decorating with fresh and lively colors perfect for spring. The addition of metallic gold or pure white adds a pop of brightness while cool greens, blues, and grays keep it relaxing. Not sure how to make it work? PSI is a full-service interior design firm that can help you out.

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events. one. APRIL FIRST SATURDAY On April 6, during First Saturday, discover something new when exploring the hidden corners and alleyways of the Downtown Frederick you love. While exploring, enjoy extended shopping hours, extended dining hours, live music, and a free trolley to take you from downtown destination to destination. two. ALIVE @ FIVE, CARROLL CREEK

three. THE FREDERICK SPEAKER SERIES, THE WEINBERG CENTER FOR THE ARTS. Catch the final guests of the seventh annual Frederick Speaker Series this April and May, with an option to meet and greet the speakers themselves! They will include actress and advocate Laverne Cox, actor LeVar Burton, and award-winning author Neil Gaiman. Visit weinbergcenter.org for dates, tickets, and additional information. 32

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PHOTOS Shutterstock (4)

Ready to fully emerge from your winter hibernation? This musical event on Carroll Creek kicks off May 9 and features 21 events throughout the spring, summer, and early fall every Thursday (except July 4) until Oct. 3. With a $5 cover charge, adults 21 and older can enjoy happy hour and great local live music in a beautiful setting.

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food&drink. one. LEBHERZ OIL & VINEGAR EMPORIUM Lemon olive oil and lavender balsamic vinegar L.O.V.E.’s favorite seasonal pairing made from whole fruit lemon olive oil and lavender dark balsamic vinegar makes any spring dish pop! Whole Eureka lemons crushed with olives give the oil a bright and flavorful taste, while the sweet-yet-subtle vinegar is aged to smooth perfection.

PHOTOS (CLOCKWISE FROM OPPOSITE) Shutterstock, Bill Green, Shutterstock (2)

two. THE SPICE & TEA EXCHANGE Pork and lamb seasoning Leave it to this bright, rosemarybased spice blend to beautifully complement an Easter lamb or pork dish. Lightly brush shank, shoulder, or chops with a bit of extra virgin olive oil and apply this fragrant seasoning before braising or roasting. Add a little balsamic vinaigrette for an extra touch of flavor. three. FIRESTONE’S MARKET ON MARKET Farm Fizz and Pip & Berry wine from Old Westminster Winery Look no further than Firestone’s Market for your new favorite spring beverage with Maryland roots. For a mouthwatering sparkling white wine, try Farm Fizz, a blend of Chardonnay, Chardonel, and Vidal Blanc. Or for a delightful collaboration of locally grown fruits, try Pip & Berry, a tart rosé with notes of cranberry, red cherry, and fresh apples.

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elegant nuptials Venues offer gorgeous settings for each and every wedding ceremony

PHOTOS (FROM OPPOSITE) courtesy Genevieve Leiper; M.K. Battles/courtesy Big Cork; courtesy Genevieve Leiper (2)

story by Jeanne Marie Ford

choosing. Four-legged friends may even participate in the ceremony, as long as they stay outdoors. A 6,600-square-foot estate on the property is affectionately known as the Big House. It comfortably sleeps 11 guests and boasts a gourmet kitchen, fine linens, and even a grand piano. Many couples “come and tuck in for the weekend, if you will, almost making it a destination wedding venue,” Benton says. Big Cork Vineyards Benton relates a story that epitomizes Big Cork Vineyards in Rohrersville the Big Cork experience. A couple’s produces some of the finest wines in venue fell through five weeks before their the region. Its property exudes both wedding date, and Big Cork was able sophistication and fun. The modernist to accommodate them on short notice. tasting room features whimsical design The bride and groom hailed from the elements such as stools shaped like Washington, D.C., area and had traveled corks. Director of Development and the world together. “They wanted to Marketing Amy Benton’s alternate title –Brian Childs, incorporate each aspect of their life is “Chief Party Girl.” The Manors of Frederick together in the wedding ceremony, ” Benton says one of the site’s Benton says. “In addition to having to primary draws is that it offers many rework their wedding in five weeks in a options for different sizes and styles of new venue, we had to make accommodations for Hawaiian events. A small, intimate wedding might be held in the dancers, a Nigerian singer, and Polynesian fire dancers that working wine production room. Larger affairs could take came in. It was an amazing wedding. place against the stunning backdrop of South Mountain “We are all so committed to our guests, whether or acres of grape-laden vines. “It’s almost a blank slate,” they’re coming for a wine tasting, a wedding ceremony, Benton says. “It’s really about looking at what your or a bridal shower,” Benton says. “We are committed to imagination would like to create.” excellent customer service; that is a thread that’s just Couples can select from four caterers and may opt to woven in our DNA.” serve Big Cork wines along with other beverages of their ith its rolling hills and green valleys, the Frederick area offers some of the most picturesque wedding locales around. From the iconic Baker Park and the Weinberg Center for the Arts to local barns and wineries, we visit a few of the possibilities for couples of all tastes and means.

“We executed our rain plan like a ballet.”

FROM OPPOSITE A gown awaits the bride at Stone Manor; a view of the vineyards at Big Cork; two views of Stone Manor and its beautiful grounds.

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day to help ensure that no detail is overlooked. Parking attendants, a hostess, a wedding day lineup assistant, an executive chef, a floor manager, two innkeepers, Childs, and his wife, Loree, are all on duty for each wedding. Childs’ daughter, Meggan, was married at Stone Manor, and it rained on her wedding day. Childs was not worried. “We executed our rain plan like a ballet,” he says. They moved the wedding inside the manor house, and it was beautiful. Springfield Manor The sister property of Stone Manor Country Club, Springfield Manor is a popular destination for Frederick Countians who enjoy the award-winning wines, distilled spirits, and beers offered in the manor’s tasting room. Events often include live music provided by popular local bands. Located at the base of Catoctin Mountain in Thurmont, Springfield Manor offers beautiful views of the adjacent vineyard, with a backdrop of lavender fields in the spring and brilliant foliage in the fall. With both an elegant ballroom and a rustic barn, the venue can seat 300 guests. A historic inn on the property offers luxurious accommodations. Amenities include a fire pit and complimentary beverage tastings. Birdwatching and nighttime stargazing complete the picture of a country paradise. One of the inn’s most famous birdwatchers might have been Edgar Allan Poe, who reportedly spent his honeymoon night in one of the suites, which today bears his name.

FROM LEFT Springfield Manor offers delicious cakes, a beautiful mansion, and a tranquil setting for every couple.

PHOTOS courtesy Genevieve Leiper (3)

The Manors of Frederick Stone Manor Country Club “Stone Manor is truly your absolute boutique of a venue,” says Brian Childs with The Manors of Frederick. Its 114 secluded acres offer a wide variety of backdrops for couples, including formal gardens, pastoral fields, barns, and a pond with a fountain. The mountain vistas of the Middletown Valley provide for breathtaking sunsets thanks to the orientation of the property. A new glass-encased ballroom accommodates up to 280 seated guests. An entertainment pad with gazebos and covered terraces provides space for outdoor games. A luxury bed and breakfast on the property has six rooms and houses 12 guests. The 18th-century manor home includes multiple fireplaces and a show-stopping staircase. “The rooms and lounges are beautifully appointed,” Childs says. “It’s total privacy and total exclusivity.” Located near the Interstate 270 corridor, the property is mere miles from three major brand hotels. “A lot of country venues aren’t convenient,” Childs says. “We’re country meets convenience.” Stone Manor has featured an exclusive caterer for the past 13 years. Couples are permitted to provide their own alcohol, which can result in a substantial savings. “We put all of our information up front,” Childs says. “We make it easy for consumers to find information and be able to understand our pricing and who we are.” Services such as corkage or cake-cutting are all included. A coterie of staff is in attendance on the wedding

Downtown Frederick For hip young urbanites who might prefer to wed in a city setting, Downtown Frederick also offers options.

McClintock Distilling McClintock Distilling is “different from your traditional venue,” says Caitlin McIntyre, rental coordinator for McClintock and owner of Classic Occasions by Caitlin, an event company. The tasting room has a sleek, industrial feel, with twinkling string lights on the ceiling to provide a touch of romance. “We’re the only organic distillery in Maryland, so you can see how everything is made and processed on-site, and that’s another unique thing guests appreciate,” McIntyre says. “It’s a little bit different from the experience you get at other venues.” McClintock offers a list of preferred caterers from which clients may choose, and McIntyre recommends that couples use a wedding planner or event coordinator. They can also bring in their own alcohol. “We’ve even had dry weddings at the distillery,” she notes with a laugh. McClintock has hosted everything from casual standing ceremonies to black tie affairs, she says. “You don’t have to do a lot to the space to make it really shine, but you can make it completely your own.” The Delaplaine Arts Center “If you’re motivated to have your affair at an arts center, you tend to be a lovely client,” says Marilyn Orsinger, director of facilities and rentals at the Delaplaine Arts Center. “People come here because

they love art, they love downtown Frederick, and they want a place that’s welcoming to all sorts of people.” The arts center is housed in a historic flour mill. While smaller ceremonies can be held in the art gallery, receptions typically take place in Gardiner Hall, a dedicated event space. Gardiner Hall “fits the golden mean if you’re used to thinking in art terms,” Orsinger says. It has high ceilings and large windows that offer a view of adjacent Carroll Creek Linear Park. A starry night net of lights is quilted to the ceiling. Orsinger says the “magic number” of guests for receptions at the Delaplaine is 100. The adjacent city park is sometimes available for rental for couples who prefer an outdoor wedding. Couples may also get married in Baker Park or at nearby Sky Stage and then come to Gardiner Hall for their reception. Orsinger notes that the Delaplaine frequently hosts nontraditional weddings. She fondly recalls a Hindu/Jewish ceremony that featured a chuppah in the park and a mandap in Gardiner Hall. “It was just lovely,” she says. “We want to make sure we’re as open as possible to all types of things,” Orsinger explains. She frequently reuses and recycles in-house décor, which allows the space to be both affordable and adaptable. After 10 years at the Delaplaine, Orsinger says she still loves her job. “I get a

chance to really make a day special for people, and that’s fun,” she says. Tenth Ward Distilling Co. With the opening of its new tasting room and upstairs event space on East Patrick Street, Tenth Ward Distilling is among the newest arrivals on the Frederick wedding scene. “We really lucked out with this gorgeous historic building,” says marketing and event specialist Amanda Boroughs. “We didn’t want to take away from any of its original charm, so all of our renovation efforts have been to bring it back to its formal glory. It truly is stunning.” The Whiskey Hall has more than 2,000 feet of exposed brick, original hardwood floors, and large windows that maximize natural lighting. The rental fee includes tables and chairs for up to 150 guests. “Our hope was to be able to provide a beautiful canvas that our wedding clients could decorate and mold for their unique style,” Boroughs says. “Our Barrel Room, on the other hand, is a smaller, semi-private space that is also a perfect option for rehearsal dinners, bridal showers, and wedding brunches.” Clients are welcome to choose their own vendors. “We have some great recommendations,” Boroughs says, “but we’re pumped to see how our customers get creative.” She adds, “We have a bunch of great 2019 wedding clients so far. We are excited for a busy wedding season!”

Artists discover their unique relationship to the art of pottery.

ottery has been around for millennia with the basic methods remaining unchanged. The artisan forms an object from clay and heats it to remove all the water and to give it strength. Frederick County ceramic artisans Cassidy Stoner, Jane Dunsmore, Susan Brown, and Tyler Nguyenkhoa carry on the pottery tradition. Their resulting work is quite different in methods, function, and style.

story by Karen Peacock

photographs by Bill Green

CASSIDY STONER

After finishing college, Cassidy Stoner landed a job as an assistant at The Little Pottery Shop and as a potter at the adjacent Frederick Clay Studio. Three years later, she and her partner, Julius Patellis, bought the shop from Tammy Martinez, the owner of both businesses. Stoner continued working as a teacher and technician at the studio under the guidance of Martinez. In January 2019, Stoner and Patellis bought the studio as well. “It was a dream come true!” Stoner says. Frederick Clay Studio employs five instructors, soon to be six, who teach ceramics classes to more than 100 students. Offerings include wheel throwing, hand building, sculpture, and tile making. The studio has three kilns, with two running every day. Some potters use gas or wood for fuel, but Stoner prefers the reliability of electric kilns, especially for students. Besides the potter’s wheel area, there’s space and equipment for hand building where students produce sculptures, platters, bowls, and more. Besides teaching ceramics and doing her share of running two businesses, Stoner finds time to create her own work. She sometimes uses hand-building techniques, but her main focus is the potter’s wheel. She starts with a ball of soft clay with a depression in the center that forms the walls. As the wheel spins, Stoner pulls up on the walls with her hands or with wooden or metal tools.

When the shape of the pot is to her liking, Stoner lets it dry to “leather hard.” At that point it holds only about 15 percent of the original moisture content and is ready to be trimmed. At this stage, potters might scratch their name on the bottom of the piece. Once the pot is “bone dry,” it is ready for bisque firing. Though some artisans consider the work finished after that stage, Stoner glazes her work by dipping the pot in a suspension of chemicals and water. She especially likes the earthiness of speckled stoneware. A second, hotter firing melts the chemicals, and the result is a glassy surface and a change of color. A wall in the studio holds many small glaze samples to help the potters predict the color of their final product. After the pot has been glazed and cooled, it is sanded and inspected. “I love gardening,” says Stoner, “so this year I’m focusing on custom planters for my ever-growing collection of plants.” Besides functional work, she’s created two lines of ceramic jewelry and is working on a third. Whatever the final product, Stoner enjoys the process: the feel of working with clay and the chemistry of working with glazes. After becoming involved with the Frederick Clay Studio, she also discovered an unexpected passion for teaching.

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JANE DUNSMORE

WHERE TO GO

Jane Dunsmore taught ceramics at Middletown High School for seven years where she experienced her students’ excitement about becoming makers. They applied disciplines like chemistry and measurement to their work, all of which brought relevance to their other classes. Dunsmore spent another 13 years teaching the medium at the Delaplaine Visual Arts Center. Today, Dunsmore concentrates on her own projects in her home studio, which includes an electric kiln and a potter’s wheel she seldom uses these days. She hand builds everything from portrait busts to ceramic dresses to sculptures of people and animals. For some work she uses raku. After removing the piece from the kiln after its first firing, Dunsmore places it in a metal garbage can filled with combustible material for a slow burn. The fuel causes unpredictable color changes, and that’s a big part of its appeal. “If you aren’t ready for surprises,” Dunsmore says, “then you aren’t ready for ceramics.” Whatever the subject and technique, there is often a narrative thread running through her work. The backsplash mural she created for her kitchen shows vignettes of family lore.

Jane Dunsmore Studios Frederick, MD 21701 301-898-4114 or (301) 273-2816 janedunsmore.com

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Frederick Clay Studio 119 N. East St., Shab Row Frederick, MD 21701 (301) 668-CLAY (2529) frederickclaystudio.com

She’s not the only one with a Dunsmore original mural. Lately, she’s been focusing on commissioned projects that use her handmade tiles for fireplace surrounds, kitchens and baths, and driveway entrance pillars. While size isn’t an issue for her murals, Dunsmore likes to keep the individual tiles at six to eight inches. “Clay tiles are unforgiving at 12 inches,” she says. When creating a tiled mural, Dunsmore starts with a drawing. Then she makes a slab and cuts the clay into the desired shapes. Next, she transfers the design and adds more bits of clay. After a day, she will be able to color the piece. The tile must dry slowly to avoid cracks—anywhere from two days to a week. Then Dunsmore bisque fires the tile and later adds a spray glaze. After the piece is high fired, it will take another day to cool. This is not a quick and easy process, and Dunsmore still isn’t finished. After hearing horror stories about tile setters ruining the design of artisans’ murals, Dunsmore decided she needed to do the installation herself. Her neighbor, tiling contractor Bradley Grimes, taught her the craft. Now Dunsmore is able to complete a job from start to finish.

The Little Pottery Shop 117 N. East St., Shab Row Frederick, MD 21701 (301) 620-7501 littlepotteryshop.com

Potter’s Guild of Frederick 14 S. Market St. Frederick, MD 21701 (301) 360-0640 pottersguildof frederick.com

Ringmaster Pottery Susan Brown ringmaster pottery.com

SUSAN BROWN

As a teen, Susan Brown swapped an ill-fated geometry class for ceramics and fell in love with the medium. But pottery requires a lot of space and equipment. College, family, and a veterinary practice took a lot of her time. When the Frederick Clay Studio opened in 2011, Brown was able to end a long hiatus from her hobby. She now has her own studio with an electric kiln, cabinets, storage, and a washtub. There’s no potter’s wheel because all of her pieces are hand built. Much of Brown’s colorful work features grinning faces: usually human, sometimes not. As she puts it, “It’s always been whimsical, bright, and happy in a sea of tan.” Though she works about 35 hours per week as a small-animal vet, Brown is able to create enough work to sell at Serendipity Market & More, Dublin Roasters, Voila! in Frederick, and the Potters Guild where she is a member of the co-op. Luckily, she has flexibility with her vet practice. She sometimes receives orders for as many as 35 mugs at a time. Brown’s work is also offered at Buckeystown Veterinary Hospital to benefit the spay/neuter program.

Brown’s bestsellers are mugs, plaques, and small bowls with ceramic teeth arranged around the gum-pink rim. She also accepts commissions that include portrait mugs. Brown is known for her lamps. Woodworker Jason Boyer makes the bases, and the wiring is done at the Brass and Copper Shop on Carroll Street in Frederick. There’s an edge to her work that keeps it from being merely cute. Actual dog’s teeth make an appearance in the wall hanging of an open-mouthed woman, Pretty Is as Pretty Does. Brown especially enjoys depicting women because of the variety of hair, jewelry, and outfits available. She works in an improvisational manner. A solitary figure might end up as a cat lady with multiple felines taking on the role of accessories. Brown says what she appreciates most about ceramics is the anticipation of having no idea what the artwork will turn out to be. “Clay is essentially dirt, and it can become anything,” she says.

TYLER NGUYENKHOA Tyler Nguyenkhoa studies at Frederick Community College and is already a prize-winning ceramic artisan. In spring 2017, he took Pottery 1 at Urbana High School where he studied with Cameron Petke. He was a big influence and encouraged Nguyenkhoa to try increasingly ambitious projects. The teen challenged himself and copied the rococo sculpture The Intoxication of Wine by Claude Michel Clodion. Japanese pots from the Jomon period also inspire Nguyenkhoa, but he makes them his own. Nguyenkhoa’s patience and attention to detail set him apart. He creates intricate patterns by hand without relying on molds. At FCC, Nguyenkhoa is currently working on a 3-foot-high coil-built vase with about 20 human figures on it. He also works at FCC’s Mary Condon Hodgson Gallery as a paid assistant.

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variety is the

SPICE OF LIFE FREDERICKâ&#x20AC;&#x2122;S TEA SCENE EXPANDS TO INCLUDE TEAROOMS, TEA SHOPS, AND TEAHOUSES. Story by Jeanne Marie Ford

PHOTOS (FROM LEFT) Dan Gross, Bill Green, Dan Gross

hatever you do, don’t call Blanch Henry’s Serenity Tearoom a teahouse. A teahouse, she says, conjures images of Wi-Fi and customers working on laptops, and steaming mugs rather than porcelain cups. A tearoom, by her definition, is elegant in both décor and manner. “I am the actual, traditional, true tearoom,” she says. Frederick County’s tea scene has blossomed in recent years, with tea shops, tearooms, and teahouses that offer a little something for everyone. Plain, fancy, flavored, to-go, to curl up with—however you like your tea, you can find it here. “Frederick has a lot of tea culture,” Shab Row Tea Emporium manager Diana Ray says. With the closure of chains such as Teavana and Capital Teas, she believes the city has become a magnet for tea-lovers from far and wide. Serenity Tearoom & Fine Dining “I believe we all are birthed for a purpose,” Henry says. When her grandmother gave her a set of china when she was born, Henry feels she became connected to her purpose. Henry was the only grandchild to receive this gift, and she cherishes it to this day. As a child in South Carolina, Henry made mud pies to serve at pretend tea parties. “I just loved tea,” she says. As she grew older, she began to collect fine bone china teacups and saucers. When she moved to the Washington, D.C., area, she attended her first formal tea at the Four Seasons Hotel in Georgetown and immediately felt at home. Soon she was sitting down to afternoon tea regularly and having tea parties with her young daughters. She became licensed through the health department to prepare food and began hosting formal teas at the Clustered Spires Pastry Shop and Bakery. Ultimately, Henry realized it was time to take a leap of faith. She opened her first storefront tearoom in 2005 on East Patrick Street. The elegant yet relaxing environment made Serenity an increasingly popular destination. After 10 years, the business outgrew the space and moved farther west on Patrick Street.

FROM LEFT Kitchen Magic, a black and green tea blend from Voila!; the Serenity Tearoom has dozens of varieties of tea from which to choose; MaryJean Clark of Voila! in Frederick.

The bold purple exterior of the new building heralded bold changes inside. Henry brought on her son-in-law Brandon Sumblin as executive chef and her daughter Tiera Sumblin as manager and pastry chef. In addition to the traditional British high tea, they expanded their lunch offerings and began serving dinner and a Saturday brunch. Henry describes the food as “Southern upscale classical dishes,” featuring items such as pimento pork belly mac and sweet potato skillet corn bread. They have recently added live jazz performances and even hosted their first wedding. A retail shop also carries about 70 varieties of high-quality loose tea. While Brandon Sumblin is a trained chef, Henry says, “I’m self-trained—along with my grandmother training me with her hard knocks of kitchen training.” As a stay-at-home mom on a tight budget for many years, Henry often watched the Food Network, which she says taught her many of the cooking techniques she uses today. Little did she imagine that her family would someday appear on the Food Network in several televised cooking competitions. The nationwide exposure has brought Serenity new customers and widespread attention. “We have been rated the No. 1 tearoom [by Teamap] for the state of Maryland for the last 13½ years,” Henry says. “We’re rated No. 2 out of 500 tearooms nationally.” One thing that sets Serenity apart, she says, is their focus on fresh, homemade products. “Ninety-seven percent of what we serve is made from scratch here on the property,” Henry says over the clank of jars she’s sterilizing to make homemade jam. “I just love what I do,” she says. “I believe when you love what you do, it comes out to be something extraordinary at the table for guests.” Voila! in Frederick Growing up as a tea lover in a family full of coffee drinkers, MaryJean Clark recalls begging her mother to buy her anything besides basic Lipton.

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As an adult, Clark became a connoisseur of loose-leaf tea. With a busy career in the tech industry, she traveled often. Great coffee was always easy to find, she says, but “I was not able to get good tea on the road or even sometimes good hot water to make my own tea.” She took to traveling with her own tea-making supplies. On a rare vacation in Paris, Clark says, “I kept stumbling into tea shops.” She estimates she collected at least a hundred varieties to take home. One day at a café, she was drinking a cup of hot tea when she had what she calls her “voilà moment.” When it came to her passion for tea, she says, “I knew that I couldn’t be alone in the world.” When she returned from her trip, Clark made a life-changing decision. “I had a great career, and I cashed it in and opened this tea business.” Before opening Voila! in December 2010, Clark says she tasted more than 3,000 varieties of tea, eventually narrowing down her selection to about 350. “We are bursting at the seams,” she says of her bustling Market Street shop. “We don’t have a lot of storage, and sometimes we run out of things. But the plus side is, when we have it, it’s very fresh, and customers are always happy.” Clark believes her singular focus on excellent tea differentiates Voila! from its competitors. “We’re very particular about our quality—from a sourcing perspective and maintaining quality once in-house,” she says. The tea is kept in sealed bags at all times to preserve freshness. “We protect it with our life,” she says. Clark is passionate about teaching customers how to make tea at home and on the road. She sells functional accessories and happily demonstrates how to use them. While the shop does not have space for sitting and sipping, Voila! does offer cups of tea to go. This option allows customers to taste a particular variety before committing to buying a larger quantity. Or, Clark says, they can simply “enjoy a nice cup of tea while strolling.” Clark says she never charges for packaging and has rarely raised prices over the nine years she’s been in business. She has a loyalty plan of sorts that encourages customers to bring back each canister for a same-flavor refill in exchange for $1 off their next purchase. She also has a robust mail-order business and is in the process of launching online ordering. Voila!’s teas are served in many high-end Frederick restaurants, such as Hootch and Banter and The Wine Kitchen on the Creek. Clark also partners regularly with local businesses, including Sol Yoga and Curious Iguana for their Tuesdays with Tea book club. When customers with Voila! refill cans tucked in their suitcases fly in from Alaska to visit family, “that’s huge validation” Clark says. When she opened Voila!, Clark made a conscious effort to avoid siphoning business from Serenity Tearoom. “I wanted to be unique,” she says. “We still are.” 46

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Shab Row Tea Emporium Diana Ray was working as a barista at the Frederick Coffee Co. & Café when owners Mike and Terri Winder asked her to manage the tea shop they were opening in an adjacent building. Already certified as a tea sommelier, Ray calls the opportunity “serendipitous.” Shab Row Tea Emporium opened in July 2013, offering 300 kinds of loose-leaf tea and accessories, as well as an online store. A cozy space upstairs is a favorite spot for telecommuters and writers who like to settle in for the long haul with a cup of tea. For those who prefer the outdoors, there is a new patio shared with the Frederick Coffee Co. “Loose-leaf tea seems really overwhelming,” Ray says. “But once you really get into it, it can WHERE TO GO be a very personal experience. Once people start drinking looseleaf tea, they very rarely go back Serenity Tearoom to tea bags.” 162 W. Patrick St. Shab Row’s knowledgeable Frederick, MD 21701 staff enjoys helping customers (301) 695-TEAS (8327) make this leap. “We have two serenitytearoom.com women on staff right now who really love tea and are reading Shab Row Tea about it and educating themselves Emporium in their spare time,” Ray says. 112 N. East St. She feels that the store’s Frederick, MD 21701 comprehensive nature helps (301) 378-8537 fill a niche in Frederick. “We’re fredericktea.com not trying to be a tearoom like Serenity,” she says, and without Voila! in Frederick the foot traffic of Market Street, Voilaspecialteas.com Shab Row has a quieter vibe. “I feel 10 N. Market St. like we’re the kind of place where Frederick, MD 21701 the customer can do their thing, (301) 663-0704 Voila Special Teas whether it’s downstairs looking at tea or upstairs relaxing and reading without it being overly crowded and busy,” she says. Many customers stop in as part of their weekly routine before a guitar or piano lesson downtown; others are daily regulars. Travelers who happen across Shab Row on their way into town often stop inside to ask for directions. “We’re the concierge of Frederick,” Ray says with a laugh. Employees are happy to offer dining and sightseeing recommendations to out-of-towners. “Hospitality’s a big part of what we do,” she says. “We’re kind of a little cultural hub.”

PHOTOS (DIAGONALLY FROM BOTTOM LEFT) Bill Green, Dan Gross, Bill Green (2), Dan Gross

A CUP OF LOVE New Market’s Cuppa Love TeaHouse is an integral part of the revitalization of historic Main Street. Its opening was delayed by several months after a car plowed into the building’s front porch, causing extensive damage. The community cheered the long-awaited grand opening in November 2018.

DIAGONALLY FROM BOTTOM LEFT The Serenity Tearoom offers traditional and more formal British high teas; teapots and tea kettles grace the window display at Shab Row Tea Emporium; tea at Serenity is served with a large selection of pastries, fruit, and scones; Serenity Tearoom guests Dawn McElroy, left, and Angel Henry enjoy an afternoon tea hosted by tearoom owner Blanch Henry; Shab Row Tea Emporium offers different flavors of loose-leaf teas that double as medicinal brews.

For now, the tea shop is open only on weekends. However, owner Colleen Opitz hopes to offer sit-down tea service by the end of 2019 or early 2020. “In addition to what you might expect in an afternoon tea—scones, finger sandwiches, and petite desserts,” she says, “we’ll use the space to offer tea tastings and educational sessions,” as well as game nights and live music. A graduate of the World Tea Academy, Opitz believes tea is more than a beverage. It inspires people to “unplug, unwind, and connect.”

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backstory CAFÉ ANGLAIS Bringing a tearoom back to life

“I’ve been drinking tea for almost 50 years, so I know how to make a cup of tea,” says Michael Harrison in the clipped accent of his native northern England. In 1985, Harrison became the proprietor of a British pie shop in the Philadelphia area. He decided to take a sabbatical from the food business when he moved to Frederick in 2002. But soon, he says, “I began to miss it.” The first floor of the building he and his wife purchased had housed a tearoom many years before. He decided to open a café in the space that would feature the traditional fare of his youth. “We’re not a tearoom in the traditional American sense,” he says. Most of the menu items, from “bubble and squeak” to “haggis, tatties, and neeps,” are British comfort foods home-cooked on site. Tea is the primary beverage he serves, he says, because it’s the most popular British drink. However, he also offers coffee, hot chocolate, soda, and fruit-flavored barley water (of Mary Poppins fame). “My emphasis is on British food washed down with British tea,” he says. “I only serve the teas that the British would normally drink.” These Where to go are typically black teas grown in India, he says. “No flavors, no spices, no fancy teas.” Shelves of grocery items found only in the U.K., such as some 238 N. Market St. Cadbury varieties and Typhoo tea, are also offered for sale. Frederick, MD 21701 Café Anglais’ tea service is a traditional British afternoon tea rather (301) 698-1223 Café Anglais Tea than the high tea many Americans have come to expect. “Hopefully it’s good, but it’s not fancy,” Harrison says. “I don’t try to be something I’m not. I’m very plain and basic, a working-class guy.” The décor of the café somewhat belies his words. Delicate paintings on the wall stenciled by Harrison’s wife, Patricia, evoke the feel of a British garden. Behind the shop, Daisy’s Garden offers outdoor seating in a picturesque setting from about April to October. Emma, a friendly Yorkie/Maltese mix, is a popular fixture in the garden. As he approaches retirement, Harrison says he never wants to be so busy that he considers his work a chore. His aim, he says, is simply “to recreate a little bit of Great Britain right here in Frederick.”

story by Jeanne Marie Ford

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Downsize your yard work, not your lifestyle

Let Your Passion For Good Design and Creativity Bring You Home to Greenwich Park.

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Wherefore, when we build let us think that we build

forever. Let it not be for present delight, nor for present use alone; let it be such work as our descendants will thank us for, and let us think as we lay stone on stone that a time is to come when those stones will be held sacred, because our hands have touched them; and men will say, as they look upon the labour and wrought substances of them:

‘See, this our fathers did for us.’”

- John Ruskin

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