Chesterfield Living September/October 2014

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FINK’S JELWELERS

CHETERFIELD LIVING MAGAZINE

4 COLOURS

M5-F14

8.625” (W) X 11.125” (H)

8.375” (W) X 10.875” (H)

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17/07/2014

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1ST LAYOUT - 17/07/2014

SHORT PUMP TOWN CENTER 804.377.8589

CHESTERFIELD TOWNE CENTER 804.379.7171

WWW.FINKS.COM

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*Annual Percentage Yield available as of 8/4/2014, and is subject to change at any time at the discretion of Essex Bank. $500.00 minimum to open account. Early withdrawal penal-ties apply. Fees may reduce earnings. The convertible rate option may only be exercised at the 24 month (two year) anniversary date of this certificate of deposit (CD). Customer has a 10-day period from this anniversary date to exercise the option to convert their rate to the prevailing interest rate of the 36 month CD posted at that time by Essex Bank. Customer must notify Essex Bank of their intention to exercise the rate option. The one-time rate option is only available during the original term and does not apply to subsequent renewals. Public funds are not eligible for this offer. Example- Customer opens a 60 month convertible rate CD on August 1, 2014. On August 1, 2016, the customer will have a 10-day window to exercise the rate option to the prevailing 36 month CD rate posted at that time.

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8 Chester f ie ld L iv ing

RichmondNavigator.com 9September/October 2014

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CONTENTS

ENJOYING THE CRAFT BEER WATERS

Strategies to help you wade or dive deeper into Richmond’s flowing craft beer scene

46 HOW TO BE A WINE SAVVY FINE DINER

Two local wine connoisseurs share tips for raising your wine I.Q.

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TAILGATING IN STYLE

Fun local products that help you score in this fall’s tailgating parties

53 EXPLORE TWO SPIRITED VIRGINIA TRAILS

Delightful destinations for enjoying the Commonwealth’s burgeoning craft beverage scene

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September/October 2014

First of All News from Around TownCiao BellaSalon and SpaJ’adoreInspiring the Dance CommunitySeniorsDating After 50 FinanceJust Between UsHealthAcidic FoodsCommunityHigh School Athletes

FlavorIn Search ofPizzaGame OnMore Than Just Good SportsTastebudzRestaurant News Sports BarsChesterfield's Best Sports BarsAwful Arthur’sEscape to the SeaCalendar of EventsLocal Happenings

HomeBNW BuildersNever Again Clean Your GuttersCosten FloorsNew Flooring ConceptsLovely As A TreePlanting Trees With Vicki O'NealVirginia ExteriorsImprove Home's Curb AppealBon Air BetterNew Options for Fireplaces

TravelFall FestivalsVirginia's Fabulous FestivalsAdventure MotorcyclingLocal Riders Green Bay, WisconsinA Football Town Like No Other

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ABOUT OUR COVEREnjoy fine wine and pizza pair-ings at Antonio’s Ristorante & Wine Bar in Chester. Photo by Tim Hill.

Chesterfield Living

A PUBLICATION OF

ALL ARTICLES AND CONTENTS OF THIS MAGAZINE ARE NOT NECESSARILY THE OPINIONS OR

THOUGHTS OF CHESTERFIELD LIVING MAGAZINE, ADVERTISING CONCEPTS, INC OR THE PUBLISHER

PRESIDENT/PUBLISHERWilliam J. Davis, Jr.

VICE-PRESIDENT/PUBLISHERCheryl T. Davis

MANAGING EDITORAnnie Tobey

ASSISTANT EDITORSSteve Cook, Tammie Wersinger

CREATIVE DIRECTORJoseph Wharton

GRAPHIC DESIGNERNora Bollinger

ADVERTISING CONSULTANTSJared Davis, Ann Small

DISTRIBUTION MANAGERJustin Warner

PHOTOGRAPHERSTim Hill, Robert Thomas, Rick Bancroft

CONTRIBUTORSSteve Cook, Sarah Lockwood, Libby

McNamee, Vicki O’Neal, Ben Orcutt, Erin Pittman, Tammie Wersinger, Constance

Whitney

Chesterfield Living Magazine is published bimonthly by Advertising Concepts, Inc.,

6301 Harbourside Drive, Suite 100 Midlothian, VA 23112 • 804-639-9994

RichmondNavigator.comFacebook.com/RichmondNavigator

Email us: [email protected]

All rights reserved. Any reproduction in whole or in part of any text, photograph or illustra-

tion without written permission from the publisher is prohibited.

I Love Tasting the Local

CENTRAL VIRGINIA makes me proud! I spent a recent Saturday in Nelson County at the Virginia Craft Brewers Fest, sampling Virginia beers and visiting with brewers and fellow beer aficionados. Though I’m a supporter of all of the 80+ breweries now in Virginia,

I’m especially fond of those from the Richmond area. When the Virginia Craft Brewers Cup awards were presented, I smiled extra wide each time a local beer was named – a total of 11 extra-wide smiles.

You won’t be surprised, then, to see that our guide to enjoying craft beer focuses on lo-cal breweries, restaurants, websites, and businesses – including local sources for tailgating ideas – or that our wine article speaks with experts at two area restaurants. Our wine, beer, and spirits trails will take you outside of Central Virginia, but they’ll keep you in-state: in Nelson County, including a new distillery and an oft-overlooked brewery production facility; and in Loudoun County, including wine-tasting paired with handmade chocolate truffles and a Leesburg nanobrewery.

The enthusiasm for the local doesn’t end there!Four area teen athletes deserve accolades for their hard work and dedication to sports and

their studies. To find these young people, we reached out to schools and athletic centers, and our writers reached out to the athletes who were recommended. We are grateful to all of those who responded, who took the time to speak with our writers and work with us to get photographs.

The Richmond-area food scene is incredible, too, and always fills a spot in our magazine. Recently called “The Next Great American Food City” in Departures luxury magazine, our restaurants offer diversity and quality.

More local news, businesses, and writers fill out the pages of this issue. Follow the passion of some Central Virginia “adventure riders.” Learn about planting trees for your yard this fall from design expert Vicki O’Neal. Discover local pizza and sports bars plus fun fall festivals throughout Virginia. Travel with Richmond writer Steve Cook as he takes you to Green Bay, Wisconsin. And laugh with Constance Whitney as she explores the 50+ dating scene!

Here at Chesterfield Living, we love to live and explore local. Hopefully, our magazine will make you even more proud of our Richmond region, too!

Annie [email protected]

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FIRST OF ALL

CHESTERFIELD COUNTY is on the road to becoming a better place for bike riders.

First, an IMBA (International Mountain Bicycling Association) Ride Center is in development at Pocahontas State Park, creating more singletrack mountain biking trails and ultimately connecting Pocahontas with the James River Park System trails. In partnership with Richmond’s VA Medical Center, a handcycle track is also being developed at Pocahontas.

These biking trails are localized, but Chesterfield County’s Bikeways and Trails Plan is being developed to provide better on-road and off-road bicycling throughout the county, both for recreation and transportation.

“This summer was our community outreach,” explains Heather Barrar, senior planner for Chesterf ield County. “We went out to the public and asked, do you want to bike and walk more? And if so, what are your concerns? ”

Meetings were held at YMCAs, libraries, and neighborhoods, at Po-cahontas, and through an online survey. “Three hundred people came out to the citizen meetings, a good turnout for summertime,” says Barrar, “and 1,045 people took the survey. Overwhelmingly, people said yes, we want to bike and walk more than we do now and the barrier is safety. People don’t feel comfortable on the current infrastructure.”

Now the Planning Commission is compiling this public feedback into reports and maps, creating a draft to present to the public in the spring, when they will hold more public hearings.

In the meantime, if you’d like to weigh in, you can contact Heather Barrar at 804-748-1778 or [email protected]. If you’d like to become more involved with bike trail development, maintenance, and use in the Richmond area, peddle over to the Richmond chapter of IMBA at RVAMore.org.

Step Out: Walk to Stop DiabetesTHE BIGGEST FUNDRAISER of the year for the Central Virginia American Diabetes Association will be held Saturday, Oct. 18, at the Bon Secours Washington Redskins Training Center at 2401 Leigh St. in Richmond.

The money raised will help fund the American Diabetes Association’s research, educational and awareness programs and advocacy efforts on behalf of people living with type 1, type 2 and gestational diabetes in the greater Richmond area.

Activities at the event include a Wellness Village, a Kid Zone, entertain-ment and lunch for all walkers and volunteers provided by Subway.

For more information or to register, visit Diabetes.org/StepOutRichmond or call 800-DIABETES or 804-225-8038, ext. 3255.

Bike Trail Planning in Chesterfield


Surprising Self-Service Pet Wash in ChesterWASHING YOUR PET can be a complex and messy task, requiring special equipment and potions, splashing water where it doesn’t belong, and clog-ging drains with runaway hair. On the other hand, taking your furry friend to a professional groomer can cost a pretty penny and cause undue separa-tion anxiety.

If only washing your pet was as easy as washing your car at a self-service car wash.

Actually, now it is. Flagstop Car Wash’s Chester location offers an indoor self-serve pet wash, providing year-round clean for pets large and small. Steps lead to a waist-high unit with hose and drain. Customers can hook their pet’s collar to a leash on the unit to prevent jumping or use the leash attached at floor level for larger pets. A blow dryer is available to complete the grooming process.

Products are available at the pet wash, too, including tearless shampoo, f lea and tick remover, ultra-shine conditioner, pet deodor-izer and disinfectant. 2500 W. Hundred Rd. / 804-768-0090 / FlagstopCarWash.com

Petersburg’s New Contemporary Arts Center

DOWNTOWN PETERSBURG is about to get more artsy, mixing contemporary with historic, with the scheduled October 2014 opening of The Ward Center for Contemporary Art. The 26,000-square-foot art center will be housed in the historic Butterworth’s Building, which was built in 1889 as Rosenstock’s department store.

The redevelopment project, overlooking the historic district of downtown, will have exhibition space, artist studios, apartments, event areas, and commercial space. Events include juried all-media shows and Friday for the Arts monthly opening receptions on the second Friday of each month.

According to their media material, The Ward Center for Contemporary Art aims to present “cutting edge, experimental, and new media artwork. These shows will be aesthetically challenging, provocative in content or concept, and/or made by artists not typically seen.”

The first featured artist will be nationally known C.J. Nye, says Noelle Ward, co-owner and co-developer with her husband, Isaac Ward. Nye’s work is inspired by Art Nouveau, Deco, Wiener Werkstatte, Islamic art, Japanese woodblock prints and screens, and Abstract Expressionists (CJNye.com).

“We have space available,” says Ward. “We would love to work with local artists and showcase their work.”132 N. Sycamore St., Petersburg / 804-252-9233 / TheWardCenter.com

Chesterfield Age Wave Focus GroupsTHE CHESTERFIELD COUNTY Age Wave Coalition is soliciting input through focus groups on how the county can be more engaged and livable for senior adults. They are seeking adult volunteers from Chesterfield County to participate in the focus groups, which will explore ways to better meet the needs of the county’s aging population.

Meetings will be held at various locations throughout the county, Sept. 24-Oct. 29.

To learn more, contact Debbie Leidheiser, senior advocate, at 804-768-7878 or [email protected].



CIAO BELLA OWNERS ANNAMARIA “Anna” Parlanti-Warmolts and Simone Warmolts have spent the past four years building their Midlothian business into a top-notch salon with

an ultra-calming atmosphere. All their hard work hasn’t gone without notice. In addition to a

growing list of regular clientele, Ciao Bella was named one of the best salons in Central Virginia in 2014 by Virginia Living magazine.

“We are proud to share our passion for people and the beauty in-dustry,” Anna says. “We go above and beyond to make sure our guests are happy, whether it’s a welcoming beverage and a friendly greeting, the calming music we play, the quality services we offer, or the relaxing atmosphere we provide.”

The husband and wife team have recently taken their business to the next level by expanding their hair salon into a full-service spa.

Now, in addition to all the latest hair styles and treatments, Ciao Bella Salon and Spa clients can get everything from manicures and pedicures to facials and sports massages.

“This is something our customers have been asking for,” says Anna, who studied at Aveda Institute of Cosmetology in New York City and has received advanced training as far away as Milan, Italy. “When we decided to expand, we didn’t go about it half-heartedly. We made sure everything we did was of the highest quality.”

For instance, the nail area is not only aesthetically appealing and re-laxing, it also was planned to keep guests safe. The custom-made bench was built for exceptional comfort and lumbar support, while the Magna-Jet technology delivers a soothing and relaxing hydrotherapy foot bath with the assurance of pure clean water. The removable filters are replaced and sanitized after every guest to ensure complete disinfection.

“We spent a lot of money making sure our clients are cared for,” Anna explains. “They have always been able to depend on our hair services. Now, they’ll get that same quality in our spa.”

Tracy Finnie, a master aesthetician with more than 20 years of ex-perience, was recently hired to provide custom facials, eyebrow sculpt-

ing, and French bikini wax-ing, while senior stylist/lash extensionist Stacey Divita can help make mascara a thing of the past by applying Novalash eyelash extensions.

There’s also a line of prenatal services – including massages, manicures and pedicures – that Anna was inspired to offer after giving birth to her nine-month-old daughter, Aviana.

The addition of spa ser-vices will take nothing away from Ciao Bella’s award-winning hair salon, which caters to people with all hair types and specializes in color treatments, men’s cuts, and curly hair. Whether it’s a Brazilian blow-out, a Coppolla Keratin Smoothing Treatment, or a new hair color you’re looking for, there’s a stylist at Ciao Bella with the advanced training to do the job.

To make sure a variety of guests can have their needs met and still get the quality of service they have grown to expect at Ciao Bella, the prices of services vary, depending on the stylist’s experience.

“We perceive each and every guest as an opportunity to reveal an-other aspect of beauty and fulfillment in a distinctive way,” Anna says. “Customer satisfaction is our ultimate reward and we will go to great lengths to achieve it.”

Ciao Bella13541 Waterford Place, Midlothian //804-744-3337 //CiaoBellaSalonRVA.com

Ciao Bella salon and spaBy Tammie Wersinger

CIAO BELLA



WHAT IF YOUR CHILDREN COULD learn to dance from an award-winning dancer who has appeared on NBC’s “America’s Got Talent” and Fox’s “So You Think

You Can Dance?” Or, say, a hip-hop expert who manages crews on MTV’s “America’s Best Dance Crew?” Or a jazz guru who has cho-reographed for Disney World? They can. J’adore Dance students learn from these and seven other world-class instructors.

Lauren Czajkowski and her mother, Alice Czajkowski, opened J’adore Dance in 2011. The studio offers classes for ages three to adult, from children’s and recreational classes to a competitive dance com-pany that feeds into a pre-professional program. J’adore dancers excel in every genre, from ballet, jazz, and modern to contemporary, hip-hop, afro, and lyrical.

J’adore offers two state-of-the-art facilities, each with two studios. Between the two, dancers and their families benefit from a welcom-ing lounge, professional grade marley floors and a homework room equipped with Wi-Fi.

The 10 top-notch instructors live up to the studio’s sentiment, “I adore dance,” sharing their tremendous talent and passion with all their students, whether recreational or competitive.

Some of Virginia’s finest dancers can be found in J’adore’s competitive dance company, the J’adore Dance Project. The 55 company members, ages 5-17, progress through a school system-style program of levels.

J’adore Dance Project dancers travel to regional and national com-petitions and conventions, rehearsing and networking, auditioning for scholarship opportunities and summer programs, and competing for national titles. But dance competitions are not what many may expect based on television shows.

“They’re not trophy fests. They’re absolutely 100 percent an edu-cation process,” says Czajkowski, adding that J’adore dancers are in-spired by renowned convention instructors from Broadway and Radio City, not by trophies. “They win titles and they are very proud of it, but it’s not the main focus.”

At J’adore, there is something for everyone. The studio recently added a bridge program to give 16- to 21-year-old interns the oppor-tunity to learn more about the dance industry. Also, six extremely fo-cused dancers are currently enrolled in J’adore Dance’s homeschool program. Plus, the adaptive dance program brings tremendous emo-tional and physical benefits to dancers with special needs.

Parents can expect their children to not only become strong danc-ers at J’adore, but strong individuals, too.

“Whether you’re here just to have fun or you’re training to go on your second callback audition for “Newsies” [the Tony award-winning musical on Broadway], we want you to feel good about yourself, feel proud of what you’re doing, and be able to take the social skills and confidence that you’ll gain with us into other aspects of your life,” says Czajkowski.

From the dazzling Holiday Spectacular to the Spring Gala at the Carpenter’s Center, J’adore dancers are inspiring the dance community.

“We like to step away from the crowd a little bit,” said Czajkowski, who’s not afraid to bring in guest teachers to show her students what the dance world has to offer outside of Richmond. “We are very pas-sionate about what we do and we want to be able to instill a love for dance and art into our students.”

J’adore Dance5000 Commonwealth Centre Pkwy., Midlothian // 804-7744-0400 //

JadoreDanceStudio.com

Inspiring the dance community in Richmond and BeyondBy Sarah Lockwood

J’ADORE



SENIORS

settle on two sites said to be best for, ahem, seniors. I create my “I like piña coladas” portfolio and start searching. I’m floored by some of the profiles! I don’t remember Jimmy Buffet singing about “sexting, hook-ing up, and friends with benefits.” What happened to getting caught in the rain?

50 and 14 daysAfter a week of culling through winks and chats, I meet my first date at Sedona Taphouse. Following the Dating 101 2014 edition, I tell my friends where/who/what time and off I go to meet my soul mate.

Hmmm, picture must be a little out of date. Ah well, so is mine. We did the preliminary “nice-to-meet-you,” “great-food-here” exchange while ordering drinks. Then, I made the fatal mistake: How was your day? My bad. My date’s 45-minute monologue on his doctor’s visit that day, explicit details of the prostate exam, snippets of his PSA history and the likelihood of his future surgery was enlightening. Truly. I probably qualify for some sort of an honorary degree now. He, though, did not qualify for a second date.

50 and 25 daysNext date – we meet at Midlothian’s The Boathouse at Sunday Park. His opening line: he played football for Dinwiddie High School in the 70s. Sad. He had potential.

50 and 30 daysThird try: We meet at the new Chuy’s on Hull Street Road. He’s not married. He’s smart. He’s funny. No mention of PSA or high school record. The evening slips by and I’ve been laughing so hard my cheeks ache. He asks to see me again.

Lesson learned? Meeting people is easy; meeting “the one” takes a twinge of luck. Sites like OurTime.com, SeniorPeopleMeet.com and SeniorMatch.com are great. Not ready to let silicon chips take control? Try Meetup.com for groups tailored to practically everything, several specifically for singles and seniors.

FEW THINGS IN THIS WORLD freeze-frame my vi-sion like a birthday party and none as much as my “Big 5-0” – lordy, how I hate that term. In the middle of festivi-

ties, even before the cake had been lit, nearly every person there approached me, individually and in groups, to commiserate on my “status.” With snooping talents best suited for tabloid publica-tions, my friends’ comments on my recent intentional uncoupling (hey, if it’s good enough for Gwyneth Paltrow!) were no doubt well intentioned. “I heard you and Murray split. How sad.” Really? How sad? You couldn’t stand him. “You must get out there and try again! You’re not getting any younger.” Since we were at a birthday celebration, my friends’ astute observations on the aging process were indeed enlightening if somewhat redundant. But they were right. I needed to explore my options.

50 and 4 daysAccording to my Google searches in the last few days, it appears that THE way to date in 2014 is online. Yenta, the times have changed! It makes sense though – I order my pizza online, my books, Game of Thrones seasons one through three, so why not a guy? I’m articulate and I have verif ied proof that my IQ is in the triple digits. I can do this. With no less than 92 Internet dating sites, catering to every demographic known to mankind, jammed with people searching for their soul mate, this should be a breeze.

Where to begin? I skip over the multitude of “swinger” and “sugar” sites. The “cougar” sites are also eliminated. With George Clooney now engaged, MillionaireMeet.com is also nixed. I finally

I order my pizza online, my books, Game of Thrones seasons one through three, so why not a guy?

Hello, I’m

50 & Single. now what?

By Constance Whitney



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TO AN OUTSIDER, I manage invested assets. What I really manage is my clients’ emotions. I’ve found I’m the most valuable at the extreme ends of the markets – both good and bad. Domestic

markets are at or near all-time highs. This is a big-time bull market that began in March 2009, bouncing off a bottom that most of today’s inves-tors had never seen nor felt before. You might not believe it, but there are some who pulled out of that one and did not reinvest and, therefore, have missed the market recovery. Market talk calls that “ascending bottoms.” It happens all the time.

So, with markets at new highs, I’m dealing with the same questions I routinely deal with at market bottoms. In this case the question is, “Why should I be putting money in now?” Everyone has been listening to reported experts who are saying, “Don’t buy high, wait for the cor-rection.” Problem is, they’ve been saying this for almost two years and it hasn’t happened. In the meantime, look at the growth that has been added while people are waiting on the sidelines.

No one is expecting another black swan event like 2008 – except maybe those still paralyzed from it. What’s expected is a correction and correc-tions are a normal part of the market cycle. Historically, our economy expands, then corrects, then repeats over and over. We’re a little late in the normal cycle for a brief break. If you are a long-term investor and

have set aside enough assets to live off of dur-ing the normal cycle of a correction (typically less than a year), how does it hurt you? And when I say a long-term investor, I’m including those of you retiring in the next several years. I’m thinking your assets are being prepared to last you the next thirty years, not the next two. Long term to you is still long term.

Now, do you see my conundrum? Scared to death when it’s low and on sale. Scared to death when it’s too high and about to fall off a cliff. My point is, since no one has ever found a means to identify these periodic extremes, they are only temporary. If I put aside adequate cash to carry me through, I can invest with more confidence.

Easy for me to say? It sure is. If you paid attention to the markets for four decades like I have, you’d also have noticed that it has kept drawing the same pictures. I might just be able to help you bring yours in focus.

By G. Carl Mahler Jr.

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G. Carl Mahler, Jr. is a Certified Financial Planner®. Securities offered through Raymond James Financial Services, Inc. Member FINRA/SIPC. Any opinions are those of G. Carl Mahler, Jr. and not necessarily those of RJFS or Raymond James. Holding stocks for the long-term does not insure a profitable outcome. In-vesting in stocks always involves risk, including the possibility of losing one’s entire investment. Past performance may not be indicative of future results.

Like us on Facebook to receive daily f inancial information on your newsfeed.

Search: “The Pinnacle Group, An Independent Wealth Manage-ment Firm, RJ FS”.

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SODAS, COFFEE, pickles, cheese, artificial sweeteners, vinaigrettes – these and many other foods and beverages are acidic. Since acids can be harmful, do they damage our teeth?

Simply put, yes. But the answer is really more complicated.Acidic foods don’t cause cavities. Tooth decay begins when bacteria

build up on teeth. When those bacteria are exposed to sugars, they produce acid, which eats away at the teeth.

The acid in food and drinks, on the other hand, washes over the teeth but is quickly buffered and washed away by saliva. Bottomline – an acidic diet can make teeth more susceptible to decay but doesn’t cause cavities. It can, however, be damaging in other ways.

When teeth are exposed to acid, they lose some of their mineral con-tent and become softer. If the acid exposure is severe enough, the tooth structure can be dissolved and washed away. Milder exposures to acid can accelerate the loss of tooth structure that occurs when patients grind their teeth or brush too hard. If your dentist has mentioned that your teeth show signs of wear, you should be particularly careful about acid in your diet.

I often give these patients the unintuitive advice that they should not brush their teeth within thirty minutes after eating or drinking. Instead, they should rinse with water or a fluoride mouthwash to dislodge food par-ticles and wash away acid. After thirty minutes, brushing is safe.

By Tyler Perkinson

Acidic Foods: Dental Enemies or Allies?

This leads us to two key guidelines: If you are prone to decay, be concerned about acid when it is combined with sugar (as in soda or sour candy); if you have existing damage to your teeth, be concerned about how acid can accelerate the damage.

Visit your dentist regularly to understand your mouth. Commit to daily dental hygiene. With the proper care, you can enjoy a range of fine foods and beverages.

HEALTH

Founded in 1974 as Dr. Baxter Perkinson & Associates, Virginia Family Dentistry is a multispecialty dental group practice pro-viding comprehensive care for patients of all ages throughout their 11 offices in Central Virginia. A team approach to the diagnosis and treat-ment of dental issues provides patients with access to experi-enced professionals dedicated to high-quality and cost-effi-cient care.VAdentist.com


COMMUNITY

FOR FOUR CHESTERFIELD County high school student-athletes, the dedication and work ethic they employ in the classroom to achieve success has also

proven to be a formula for success in their respective sports. It’s the mindset these student-athletes possess that al-

lows them to set academic and athletic goals and then strive

their best to achieve them.While a high IQ and raw talent go a long way toward suc-

cess in the classroom and on the field, there is no substitute for hard work, to which Alice Babashak, Drew Birchmeier, Jessica Goldman, and Christian Redman will attest.

chesterfield county high school athletesto watch By Ben Orcutt

A 17-year-old senior at Midlothian High School, Alice Babashak has a 4.3 grade point average and her favorite subject is biology. A suc-cessful cross-country runner and a solid indoor and outdoor track performer as well, Babashak’s goal is to study kinesiology at the Uni-versity of Florida and to run track for the Gators.

This is the fourth season Ba-bashak has been a member of the Trojans girls’ cross-country team, which finished third in last year’s Group 4A state championship.

She holds four school records in indoor track: 55 meter hurdles, 300 meter dash, and triple jump, and as a member of the 4x200 meter relay team. She was selected as Midlothi-an’s MVP in indoor track and outdoor track last season.

“I don’t want to look back in 20 years and wish I worked harder,” she says. “I try to give everything I do a hundred percent no matter what

because I know in the long run hard work pays off.”

Her mother, Fran Babashak, and her coach, Stan Morgan, are among her role models, Babashak says.

Babashak broke two bones in her left arm in the eighth grade dur-ing gymnastics, but despite under-going six surgeries, the silver lining was that she developed an affinity

for track.“That was

a really tough time for me,” she says. “In

the end it all worked out, because I started to take track more seri-ously, and track has given me so many wonderful opportunities and experiences.”

On days when it’s tough for her to get motivated to study or to practice, Babashak has a way of refocusing, she says.

“I remind myself that every day counts and if you do all the little things, you’ll be amazed at what you can accomplish,” she says. “This mindset has made me a better stu-dent and athlete.”

“I don’t want to look back in 20 years and wish I worked harder.”

Alice Babashak Midlothian High School Indoor and Outdoor Track

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PHOTO COURTESY OF CHRISTIAN REDMANPHOTO COURTESY OF JESSICA GOLDMAN PHOTO COURTESY OF DREW BIRCHMEIER

Christian RedmanJames River High SchoolFootball

Christian Redman, a 17-year-old senior at James River High School, has a lofty goal – to play professional football in the NFL.

For Redman, it doesn’t matter that he’s only 5 feet 9 inches and 175 pounds. He’s been on the gridiron since he was four and was a second-team All-Conference Three defensive back last season and a captain for the Rapids.

“Wes Welker is a receiver for the Denver Broncos and one of my major role models,” Red-man says. “He and I both play the same position and he is shorter than most receivers. I am also shorter than most but him making it to the NFL shows me that it is definitely possible even if I am considered too short.”

Though short in stature, Redman is long in the classroom with a 4.23 GPA. His favorite subject is science.

Redman says he relies on a Bible verse to help him stay positive and focused.

“Philippians 4:13,” he says. “‘I can do all things through Christ who strengthens me.’”

Redman states that playing football has helped him to become a better student.

“I have always worked hard on the field since the beginning, which I believe transferred to the classroom at a young age,” he says. “This has helped my grades stay up and also helped keep my work ethic up on the field.”

Jessica GoldmanJames River High SchoolCheerleading

This is the third year that 16-year-old senior Jessica Goldman has been a James River High School cheerleader.

“Our team made it to state my freshman year,” she says.

While Goldman is passionate about cheering, she’s also passionate about being a good student, sporting a 3.97 GPA, with her favorite subject being U.S. history.

“My role models would probably be two of my previous [cheerleading] camp counselors – Mary Page Boyd and Davie Boone,” Goldman says. “Some of my hopes and dreams are that one day I’ll be able to become a camp counselor at a camp in North Carolina that I’ve been attending since sixth grade. I also hope to attend college, get a major in psychology and own a practice to help children and adolescents – basically to become a child psychologist.”

Goldman sees every aspect of academics as a steppingstone to college. Her top choices are the University of Georgia or Virginia Tech, she says, adding that academics and athletics go hand-in-hand.

“In school, if you slack off, you might not have your top choice in colleges; and in sports, if you don’t give your all, you could disappoint yourself and even other people if you’re on a team,” she says.

Drew Birchmeier Cosby High SchoolFootball

At 6 feet 3½ inches and 270 pounds, 16-year-old Cosby High School junior Drew Birch-meier stands out in the classroom and on the football field. Heading into his third year as a member of the Titans varsity, Birchmeier has already gained all-district honors on offense and defense.

His 4.28 GPA is just as impressive as his physical stature, and Birchmeier says his favorite subjects are history and math.

His motto is, “Under promise, over achieve,” Birchmeier says. “I prefer to let my actions represent who I am.”

Birchmeier’s role models include his father and Detroit Lions defensive tackle Ndamukong Suh.

“I would love to be able to play football for as long as I possibly can and then go on to a career in the business world,” he says. “Being diligent in school has helped me in that I apply some of the same skills from academics to sports and vice versa.”

RichmondNavigator.com 26September/October 2014IN SEARCH OF PIZZA p.28 GAME ON SPORTS BAR AND GRILL p.34

SPOTLIGHTS

EL PATRON

Family owned and operated El Patron features authentic, delicious Mexican food using fresh, local ingredients and Ramirez family recipes, from the from the city of Jalisco, México – all served with festive drinks in a relaxing atmosphere.

11211 Iron Bridge Rd.804-748-7733ElPatronChesterVirginia.com

SEDONA TAPHOUSE

Offering over 500 beers from over 40 countries, Sedona Tap-house has the largest craft beer selection in the state. Enjoy a brew with live music offered free three times a week.

15732 WC Main St.804-379-0037SedonaTaphouse.com

DIVINE

Opened in 2013, Divine is a mix of European cuisine meets comfort food. Each dish has a unique presentation and their Oktoberfest menu is available all month long along with live German music.

13127 Rivers Bend Blvd. 804-571-6383Divine-RB.com

LA CUCINA

La Cucina offers authentic Italian cooking at a reasonable price. Menu options include pastas, seafood, veal piccata, pizza, fresh house made bread, and tiramisu for dessert.

The Shoppes at Bellgrade804-378-8940LaCucinaVA.com

RichmondNavigator.com 27September/October 2014 TASTEBUDZ WITH JOEY & STEVE p.37 SPORTS BARS p.39 AWFUL ARTHUR'S p.42

SAN DANIELE PIZZA ANTONIO’S RISTORANTE & WINE BAR

This Italia-inspired dish is named after San Daniele prosciutto. Like all of Antonio’s pizzas, it’s served on their hand-tossed homemade crust and topped with healthy, fresh ingredients. The San Daniele is topped with arugula, prosciutto, shaved Parmigiano and cherry tomatoes. It can be served with your choice of sauce and paired with an appropriate wine. When prepared with the white sauce – the alfredo, garlic and olive oil – Antonio’s recommends the Raats Chenin Blanc 2012 from South Africa. With the traditional red marinara sauce, pair the Salviano Turlo 2009, a Sangiovese super Tuscan from Umbria, or Michele Chiarlo Barbera d’Asti 2011, from Piedmont, Italy.

11956 Iron Bridge Plaza, Chester | 804-768-4255 | Facebook.com/AntoniosRestaurantChester

FLIP THE PAGE TO FIND MORE GREAT PIZZAS

FLAVORYOUR DINING AND ENTERTAINMENT SOURCE

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SAN DANIELE PIZZA ANTONIO’S RISTORANTE & WINE BAR

This Italia-inspired dish is named after San Daniele prosciutto. Like all of Antonio’s pizzas, it’s served on their hand-tossed homemade crust and topped with healthy, fresh ingredients. The San Daniele is topped with arugula, prosciutto, shaved Parmigiano and cherry tomatoes. It can be served with your choice of sauce and paired with an appropriate wine. When prepared with the white sauce – the alfredo, garlic and olive oil – Antonio’s recommends the Raats Chenin Blanc 2012 from South Africa. With the traditional red marinara sauce, pair the Salviano Turlo 2009, a Sangiovese super Tuscan from Umbria, or Michele Chiarlo Barbera d’Asti 2011, from Piedmont, Italy.

11956 Iron Bridge Plaza, Chester | 804-768-4255 | Facebook.com/AntoniosRestaurantChester


In Search of Pizza

FLAVOR in search of

ARUGULA PIZZA & BRUSCHETTA PIZZA LA CUCINA RISTORANTE ITALIANO & PIZZERIA

Fresh and classic are apt descriptors for La Cucina’s Arugula Pizza, which is their Clas-sico New York-style cheese pizza baked with prosciutto and topped with fresh arugula and shaved Romano cheese. The Bruschetta Pizza (pictured) takes their Bianco white pizza with the olive oil and garlic base and mozzarella cheese and tops it with fresh diced tomatoes, fresh basil, and Romano cheese.

Healthy alternative: The Contadina veg-etable pizza and the gluten-free crust

11400 West Huguenot Rd. in The Shoppes at Bellgrade, Midlothian | 804-378-8940 | LaCucinaVA.com

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ESTATE (SUMMER) SMOKED SALMON PIZZA PALERMO TRATTORIA PIZZERIA

Transport your taste buds to old Sicily with one of Palermo’s traditional pizza pies. This flavorful, refreshing pizza is topped with fresh mozzarella, smoked salmon, capers, red onion, and fresh tomatoes, scattered with arugula, and drizzled with a light champagne vinaigrette. Pair with Italian Peroni beer; Inzolia Terre di Giumara 2012 white wine from Marsala, Sicily (pictured); or a 2012 Valpolicella red wine from Verona, Italy.

15717 City View Dr., Midlothian | 804-378-7643 or 804-378-6226 | DineAtPalermo.com

THE MEDITERRANEO A TASTE OF ITALY

The Parlanti family has been serving the Brandermill area for over 15 years as one of Chesterfield’s few family-owned and -operated Italian restaurants. The authentic flavors from Southern Italy come from fresh ingredients in homemade sauces. Their top-selling Mediterraneo pizza is prepared with white garlic and oil topped with mozzarella, spinach, kalamata olives, feta cheese, and sundried tomatoes – fresh and authentic Mediterranean ingredients.

Healthy alternative: Gluten-free Mediterraneo or veggie combo

13547 Waterford Pl., Midlothian | 804-763-1600 or 804-763-2400 | ATasteOfItaly.net

THE TRADITIONAL PIZZA CESARE'S RISTORANTE

Come hang out at this family-owned local restaurant, serving the Chester area since 1991. Generous toppings of pepperoni, sausage, mushroom, green pepper, onion, and black olives with mozzarella cheese and traditional red sauce, all on a hand-tossed New York-style crust. Pair with Sangiovese, a subtle Italian wine that works wonder-fully with pizza.

13301 River’s Bend Blvd., Chester | 804-530-1047 | Facebook.com/CesaresRistorante

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GREEK PIZZA & MARGHERITA PIZZA JOE’S INN BON AIR

This local family-owned business has been serving Bon Air for nearly 20 years. Their fresh, hot homemade pizza will remind you why you fell in love with this Mediterranean dish in the first place! The signa-ture Greek Pizza (pictured) is a white pizza with olive oil and plenty of mozzarella cheese, topped with feta, spinach, diced tomatoes, and kalamata olives. Pairs perfectly with a local Legend lager. The classic Margherita-style pizza, like the legendary pie that reminded Queen Margherita of Troy of her Italian flag, comes with basil and hearty slices of tomato on Joe’s tomato sauce and mozzarella. Pair it with a clean, crisp Italian white wine for a taste of Europe.

2616 Buford Rd., Bon Air | 804-320-9700 | JoesInnBonAir.com

ONION PIZZA DIVINE

These savory dishes from Divine are a German tradition for the fall. You could find these pizzas at street and fall festivals in the south of Germany. This classic dish can be paired with the large selection of German beer on tap at Divine or with the new wine of the season. One pizza is topped with a creamy egg, chive, and salt mixture, and the other with an onion and bacon topping. Divine also offers their Sweet Pizza, with a plum and almond streusel topping.

13127 Rivers Bend Blvd., Chester | 804-571-6383 | Divine-RB.com

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WHAT’S FOR DINNER?” That simple, yet age-old question is a common one that eve-ryone asks (or is asked) each week. Dine In

2Nite has your answer! Dine In 2Nite is a locally owned franchise offering freshly prepared dinners that are conveniently delivered straight from the oven to your home or off ice.

Even if you love to cook, an already-packed day over-f lows when you have to shop, cook, and clean up. Dine In 2Nite’s core service is a recurring monthly meal sub-scription, but as longtime West End residents and par-ents of four, own-ers Laura and Evan Wooton understand the need for f lex-ibility. “We have some customers who choose meals on set days of the week, say Monday, Wednesday, and Friday. We have

others who change their delivery days each week de-pending on the menu and their schedules.” For those who aren’t sure about a monthly commitment, Dine In 2Nite offers meal packs and trial weeks.

There are more than 100 recipes that are rotated daily and, unlike some services that deliver a week ’s worth of meals at one time, Dine In 2Nite customers get a delivery each day a meal is ordered. And the best part besides the great taste? Meals are just $10 (+ tax) with no tip-ping and no delivery fee. Because everything is handled up front, there is no monetary transaction at the door.

The portions are generous and each meal is delivered in a recyclable and microwavable container. Currently, the Wootons are working with Joe DeFazio of DeFazio’s Catering, operating out of his Posticino kitchen in the West End.

“The most rewarding part for us is when we truly help someone with our meals. We have adults who purchase meals for their ag-ing parents, we have friends who purchase meals for other friends who are going through a tough time, we have employers who purchase meals for employees recovering from illnesses, and everything in-between.”

Whatever the reason, do yourself a favor and give Dine In 2Nite a call at 804-347-7017 or you can contact them through their website at Richmond.DineIn2Nite.com or through email at [email protected].

Simplifying your life one meal at a time

“Best gift ever = Dine In 2Nite dinners for a week.”– Adriane (Glen Allen)

“ Quality ing redients, g reat food and really friendly service – beats shopping, cooking, or simply reheating microwaveable meals.”

– Clint (Henrico)

“Great service – meals are always fresh and different – selfishly I love it because it ’s a few nights a week that I don’t need to think about what to cook.”

– KC (Henrico)

Dine In 2nite

FLAVOR spotlight

FLAVOR restaurant spotlight

More Than Just Good SportsBY STEVE COOK | PHOTOS BY RICK BANCROFT

HAVING A DUAL personality might not be the sort of thing that one would brag about. However, if you’re V. Reddy, managing partner at Game On Sports Bar and Grill at Westchester Commons in Midlothian, you’re

bound to be proud of that establishment’s dual personality. You see, Game On isn’t just a sports bar. It’s also a first-class, casual restaurant offering made-from-scratch delicacies, along with an extensive selection of fine craft beers.

Even if Game On were just a sports bar, it wouldn’t be just any old sports bar. With its 26 state-of-the-art HD televisions, including four 10-foot projection screens, there’s not a bad seat in the house. In fact, from just about any seat you may choose within the huge 4,600-square-foot dining room, you can see all 26 screens with ease. There’s also a very cool patio for additional viewing options.

At Game On, you really can watch your favorite team play, regardless of who that team is and what it is they’re playing. When you combine all those TVs with their customer-comes-first attitude, you can watch, as their website boasts, virtually any game in the world.

Reddy, who was born in India and grew up in St. Louis, Missouri, has been living in the Richmond area for the past 12 years. I must admit, I wondered how a guy with a career as a software engineer for a large local financial corporation hap-pens to be running a sports bar and grill.

He tells me that the inspiration grew from his recognition that “there wasn’t a sports bar in the entire Richmond area that was offering great food plus a wonderful selection of craft beers.”

Now there is – Game On.

Let’s talk a little more about that food, regarding which, Reddy says, “We source the freshest local products. Provincial meats, breads, veggies, and more [foods] sea-sonally grace our menu. Our drink fare includes a number of specialty cocktails and an incredible array of beers, over half of which are brewed right here in Virginia!” I sampled several of the dishes myself, and everything was quite delicious. The staff is exceptionally friendly, too.

And besides the fact that there are always plenty of games on the screens, there are other reasons to go just about any night of the week.

On Tuesday evenings, enjoy great burger specials. Wednesdays are Ladies Nights, and on Thursdays, the wings are just 40 cents each. There’s live music on Friday and Saturday nights, and kids eat free on Sunday. Check the website for further details.

Now, you probably don’t need to know anything more before you head on over to Game On, especially considering that both the NFL and NCAA football seasons have kicked off, the MLB playoffs and the World Series are just around the corner, and NASCAR is winding down in the chase for the Cup.

But you may also be interested to know that Game On is locally owned and, with its roots planted firmly in Virginia, it is very dedicated to working with local partners and in giving back to the community.

To sum it all up: Game On offers both the perfect sports bar and a great dining experience combined. So, next time the gang asks, “Where can we watch the big game?” you can readily provide a crowd-pleasing response:

“Game On!”15532 WC Commons Way | 804-794-9500 | GameOnMidlothian.com

DEVILS BACKBONE VIENNA LAGER WITH SAILOR SLIDERS

Sailor Sliders with Swiss cheese, sauerkraut, pastrami and topped off with thousand island.

HAVING A DUAL personality might not be the sort of thing that one would brag about. However, if you’re V. Reddy, managing partner at Game On Sports Bar and Grill at Westchester Commons in Midlothian, you’re

bound to be proud of that establishment’s dual personality. You see, Game On isn’t just a sports bar. It’s also a first-class, casual restaurant offering made-from-scratch delicacies, along with an extensive selection of fine craft beers.

Even if Game On were just a sports bar, it wouldn’t be just any old sports bar. With its 26 state-of-the-art HD televisions, including four 10-foot projection screens, there’s not a bad seat in the house. In fact, from just about any seat you may choose within the huge 4,600-square-foot dining room, you can see all 26 screens with ease. There’s also a very cool patio for additional viewing options.

At Game On, you really can watch your favorite team play, regardless of who that team is and what it is they’re playing. When you combine all those TVs with their customer-comes-first attitude, you can watch, as their website boasts, virtually any game in the world.

Reddy, who was born in India and grew up in St. Louis, Missouri, has been living in the Richmond area for the past 12 years. I must admit, I wondered how a guy with a career as a software engineer for a large local financial corporation hap-pens to be running a sports bar and grill.

He tells me that the inspiration grew from his recognition that “there wasn’t a sports bar in the entire Richmond area that was offering great food plus a wonderful selection of craft beers.”

Now there is – Game On.

Let’s talk a little more about that food, regarding which, Reddy says, “We source the freshest local products. Provincial meats, breads, veggies, and more [foods] sea-sonally grace our menu. Our drink fare includes a number of specialty cocktails and an incredible array of beers, over half of which are brewed right here in Virginia!” I sampled several of the dishes myself, and everything was quite delicious. The staff is exceptionally friendly, too.

And besides the fact that there are always plenty of games on the screens, there are other reasons to go just about any night of the week.

On Tuesday evenings, enjoy great burger specials. Wednesdays are Ladies Nights, and on Thursdays, the wings are just 40 cents each. There’s live music on Friday and Saturday nights, and kids eat free on Sunday. Check the website for further details.

Now, you probably don’t need to know anything more before you head on over to Game On, especially considering that both the NFL and NCAA football seasons have kicked off, the MLB playoffs and the World Series are just around the corner, and NASCAR is winding down in the chase for the Cup.

But you may also be interested to know that Game On is locally owned and, with its roots planted firmly in Virginia, it is very dedicated to working with local partners and in giving back to the community.

To sum it all up: Game On offers both the perfect sports bar and a great dining experience combined. So, next time the gang asks, “Where can we watch the big game?” you can readily provide a crowd-pleasing response:

“Game On!”15532 WC Commons Way | 804-794-9500 | GameOnMidlothian.com



ROASTED TOMATO AND PAN FRIED SALMON SALAD

Pan fried salmon filet on spring mix, roasted roma tomatoes, walnuts, cranberries, cucumbers, and feta crumbles.

ASIAGO GRILLED CHEESEAsiago Grilled Cheese served with a cup of homemade slow-cooked beef

stew. This combination pairs perfectly with a brown ale.

CHICKEN ALFREDOHouse-made alfredo with fettuccine pasta and broccoli.

Tastethe Menu


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The Flave on 102.9 FM Thursdays at Noon

@TheFlaveRVA

his culinary degree while in the Air Force. “My wife didn’t want me to become a cop, so I became a chef.”

STEVE: Gov. McAuliffe has officially named Virginia as the Oyster Capital of the East Coast and declared November as Virginia Oyster Month. He also announced the creation of the Virginia Oyster Trail, which focuses on the seven different regions that we have for oysters, with each region producing oysters with their own distinctive taste. The Virginia Oyster Trail even has its own website (VirginiaOysterTrail.com), which highlights the differences in the tastes from each region.

ANNIE: We should be very close to learning if Richmond is selected as the East Coast headquarters for California-based Stone Brewing Company – by time some readers pick up this issue, the decision may have even been announced. I’m excited by the possibility that this renowned brewery, located in San Diego, may choose our city for a brewing operation. Norfolk and Columbus, Ohio, are also in the running. Now, we just have to wait and see.

STEVE: Stuart Tyson, manager of the Galley Restaurant in Deltaville (16236 General Puller Highway, Deltaville) visited with us on The Flave in early August. This popu-lar little eatery near the Rappahannock River continues to garner some pretty impressive accolades. Tyson told us that Coastal Living magazine had named the Galley as one of the best seafood dives in the United States, and Chesapeake Bay Magazine recently chose their cheeseburg-er as one of the top f ive burgers on the Bay. The Galley even offers boaters free transportation from the local marinas to the restaurant.

Reach the TasteBudz at [email protected] or follow us on Twitter @TheFlaveRVA.

EACH WEEK ON RIVER CITY FLAVOR (affectionately known as “The Flave”), Annie Tobey, Joey Wharton, and Steve Cook keep you up-to-date with the latest news on the River City’s vibrant dining scene during the show’s TasteBudz segment. You can also stay up-to-date with TasteBudz on RichmondNavigator.com. And, of course, in each issue of this magazine, we provide a compilation of some of the top tidbits over the past few weeks.

WE WANT YOU to be fellow TasteBudz. If you own, manage, work for, or frequent a local restaurant, or if you just happen to appreciate our area’s great dining scene, we want you to let us know what you know. We want to become a leader in covering local restaurant news. If you have a news tip, please contact us (see contact info below). If we use your tip on air, online, or in the magazine, you’ll have an opportunity to win a dining certificate from one of our sponsors. So join us and experience the joys of being one of the TasteBudz.

Now let’s get to some recent restaurant happenings:

STEVE: I’ve never been a big fan of rodeos, but here’s one I’d gladly saddle up for: Chesterfield Towne Center has announced the first-ever Richmond Food Truck Rodeo, set for Sunday, Sept. 14. Imagine about 40 of the area’s best food trucks and plenty of craft beer along with great music. The festivities get underway at noon and run until 7 p.m.

JOEY: Game On Sports Bar and Grill (15532 WC Commons Way, Midlothian) has a new chef. Javier Echavarria joined the restaurant in mid-August. He had previously worked with Positive Vibe Café, and, before that, Joe’s Inn Bon Air. The California native has a background in Italian cuisine. “I’ll be focusing on California flavors,” he says. “We’ll be using a lot of fresh produce, and everything will be local. It’s not the sort of food you expect to find in a sports bar.” Look for such additions to the menu as West Coast pasta, featuring spinach, artichokes, fresh garlic, and basil. “It’s all made from scratch,” says Echavarria, who tells me he got

With Joey & StevetASTEBUDZtastebudz

- R IC H MON D F O ODI E S -

Got Restaurant News? Drop Us A [email protected]

RichmondNavigator.com




Chesterfield’s Best Sports Bars

PALERMO’S IN ST. LOUIS, MISSOURI. Ever heard of it? Some claim that it was the original sports bar. It opened right next to Sportsman’s Park, then the home of both the Cardinals and the Browns, on the very day Prohibition ended in 1933. Fans would gather there to listen to the games on the Philco radio while enjoying a burger, a hot dog, or a pork chop, cooked on an outside grill.

But who knows if Palermo’s was actually the original? Somebody, some-where, can probably point to a wayside tavern that used to receive Morse code updates on whatever sporting event was big at the time. What we do know is that Chesterfield has some really great sports bars. We don’t care who was the first. We went out looking for the best. Here are our selections.

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FLAVOR spor ts bars


If your idea of a great sports bar includes a room full of TVs, then you’re gonna love Game On. It’s the sort of place where you can, as operating partner V. Reddy says, “watch virtually any game in the world.” And you can catch about 26 of ’em at the same time. There’s really not a bad seat in the house. Reddy says you can see any of the giant TVs without going home with a stiff neck. There are additional TVs for those who want to sit on the patio, and there’s still plenty of time to enjoy your favorite game while also enjoying our late summer/early fall weather.

Of course, you may want more than sports from your favorite sports bar. “We also offer great food and a wonderful selection of craft beers,” Reddy says.

There a re a l so n ight ly spec ia l s , inc lud ing d iscounted burgers on Tuesdays and 40 cent wings on Thursdays. In ad-dition to a l l the sports, Game On offers l ive music on Friday and Saturday evenings. And, because this is a family-friendly sort of place, you’ l l want to take advantage of their k ids-eat-free deals on Sundays.

There’s always something going on at Game On, so get your game on and check out this welcome addition to the county.

15532 WC Commons Way | 804-794-9500 | GameOnMidlothian.com

Game On sports bar & Grill

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uptown alley glory days grillNow, let’s be honest. How many of us go to a sports bar to watch televised bowling? Okay, I’m sure some do. However, since bowling is more of a participatory sport, how cool would it be to have a really, really fantastic sports bar inside a really, really fantastic bowling alley?

Well Uptown Alley is just that cool. In fact, they’re so cool, they don’t even call their sports bar a bar. It’s the “Sports Theater.”

And that is a good name for it – although you can sit at a bar or at tables and enjoy great food and drink. But whatever you call it, you’re going to love it if you ever get the urge to watch your favorite games in an ultra-modern (almost space-age feel) lounge.

Check out The Rotunda at Uptown Alley, too. It’s no ordinary lounge. With 14 private lanes, billiards, an exclusive bar, party rooms, DJ space, and a dance floor, plus comfy seating and the top music videos, The Rotunda is the ultimate adult lounge in which to enjoy some really excellent food along with your favorite adult beverages.

If you prefer to enjoy that exceptional food in a bit more subdued setting, there’s always the Red Embers Bar and Grill. And to enjoy the autumn weather, settle your seat on their awesome patio.

All this and 38 high-tech bowling lanes for those times when you get tired of just watching and want to get in the game. Is it any wonder that Uptown Alley made our list of best sports bars in Chesterfield?

6101 Brad McNeer Pkwy. | 804-744-1077 | UptownAlleyRichmond.com

This small Eastern Maryland-based chain operation, with a location just west of Brandermill and a second in the West End, has all of your basic ingredients for a great sports bars. Plenty of TVs? Check. Good food and refreshing beverages? Check. A friendly, accommodating staff ? Yep, that too, plus a lively, fun atmosphere. But there’s one thing that truly sets Glory Days apart from the crowd.

Have you ever been watching your favorite game in a sports bar and wish you could hear what the play-by-play guys were actually saying? At Glory Days you can. You see, each comfortable booth and table has its own private entertainment center, allowing you to tune to any of the two projector screens, nine 60-inch flat screens, or 13 other TVs and actually listen in.

And, while you’ll always have plenty of sports to choose from, you’ll also discover that some of the TVs are tuned in to other pro-gramming, like the kids’ favorite cartoons. So Glory Days is not just a sports bar, it’s a favorite-TV-programming bar. Okay, I kind of made the term up; but it fits.

The folks at Glory Days keep up with the latest televised specials, season finales, series premiers – all the cool stuff.

Whatever your pleasure, it’s always a glorious day at Glory Days Grill.

6151 Harbourside Center Loop | 804-608-8350 | GloryDaysGrill.com

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FLAVOR restaurant spotlight

Escape to the Sea at AwfulArthur’s in MidlothianBY ANNIE TOBEY | PHOTOS BY RICK BANCROFT

IF THERE’S anything Richmonders love as much as the beach, it’s seafood. OBX stickers, Facebook ocean photos – either gloating or wistful – and I-64 traffic, all are evidence of our affinity for sand and surf. So when you’re craving a taste of the sea without making the drive to

the shore, head to Awful Arthur’s. “We have the freshest seafood in the area,” says Mel Burns, owner of

Awful Arthur’s in Midlothian and in Mechanicsville. “We do a full and extensive raw bar that includes every shellfish you can imagine.” Picture yourself in their dining room, the raw bar poised for your enjoyment, feast-ing on oysters, Middle Neck clams, mussels, crawfish, shrimp, snow crab legs – whichever your heart and tastebuds desire.

The Awful Arthur Midlothian location in Sycamore Square is under “new” management, which actually means they have returned to the original, experienced ownership that has operated these successful seafood restaurants from the beginning, including restaurants in Shockoe Bottom, on West Broad Street, in Charlottesville, and in Roanoke.

“We serve primarily seafood,” Mel says, “but we also offer steak, chicken, sandwiches, and other non-seafood items. We have an extensive children’s menu, too. We’re very family oriented.”

Awful Arthur’s most popular dish is The Awful Platter, with options for picking two different seafood items – crab cake, fish, shrimp, or oysters – prepared grilled, blackened, broiled, or fried. Like all of the entrées, The Awful Platter is served with hush puppies a choice of two sides.

“Our theme nights are also very popular,” says Mel, “like Tuesday night crab leg nights, with two pounds of crab legs for $22, and Wednesday shrimp night,” featuring shrimp steamed, fried, scampi, or Alfredo, from $10-$15.

Also popular is their Tuna Your Way. Before I describe which “way” you may choose, let me point out that they use sushi-grade Ahi tuna. And you may have it your way Cajun-style Black and Bleu (blackened tuna steak topped with a bleu cheese cream sauce); seared (with sesame seeds, wasabi, and ginger soy); or Vera Cruz (grilled and topped with roasted tomato and crab salsa).

Another ideal choice for someone like me, who can never decide which seafood item to get, is the smothered tilapia, grilled and topped with sautéed shrimp and crab, tossed with scampi sauce.

“We are also known for our crab balls,” says Mel, “our crabcake rolled into balls and deep fried. We serve them with a special horseradish sauce that we’ve had forever that people rave about!”

Awful Arthur’s food is served in a casual, upbeat, and friendly atmosphere. In addition to their main dining area, you can eat in the separate bar dining room or on the large covered deck.

On Thursday, Friday, and Saturday, the food and beverage are often accompanied by live music. “We feature low-volume acoustical music in the bar area,” Mel says. And given the two separate dining rooms, those who prefer quiet conversation to musical entertainment can be happy, too – perhaps as happy as if they were at the beach. At least their tastebuds won’t know the difference!1300 Sycamore Square | 804-893-4093 | AwfulArthurs.com

POUND OF SNOW CRAB LEGS



Tastethe Menu

CRAB BALLSLump crab cake rolled into balls then deep fried golden brown and

served with Awful Arthur’s famous crab ball sauce.

SMOTHERED TILAPIAGrilled and topped with sautèed shrimp and crab tossed with Awful

Arthur’s scampi sauce.


View our full event calendar online at RichmondNavigator.com.

FLAVOR calendar of events

September 20Publick DayHenricus Historical Park

Join the park for their annual celebration of the 1611 founding of the Citie of Henricus. Four hundred years of history come to life with living history re-enactments, musket firings, craftsmen and blacksmiths, 17th-century medicinal demonstrations, Virginia Indian activities, storytelling, and more.Henricus.org

October 10 & 17Autumn Sunset TourBerkeley Plantation

Enjoy a walking tour to the Harrison graveyard with stories of Berkeley’s hauntings, hors d’oeuvres served at sunset and candlelight tour of the 1726 mansion. BerkeleyPlantation.com

October 10-12Richmond Folk Festival2nd to 7th streets & Byrd to the river

Last year, more than 200,000 people visited downtown Richmond’s riverfront to celebrate the roots, richness, and variety of American culture through music, dance traditional crafts, storytelling, and food. The Richmond Folk Festival has become one of Virginia’s largest and most-loved events of the year and has been voted as the best musical festival in Richmond several years running. The 2014 festival will bring a new and similarly amazing list of performers, artists, and exhibitors.RichmondFolkFestival.org

September 27ChesterfestChester Village Green

Chesterfest will be welcoming back about 150 vendors with the usual flare along with a few new additions. The same goes for their entertainment. Over the years, ChesterFest has introduced Chester to some diverse regional talent along with some of Chester’s hometown favorites. This is a family event, so bring the kids. Chesterfest.org

October 25Powhatan’s Festival of the GrapePowhatan Courthouse Square

Virginia wines, food, live entertainment and a selection of regional foods – this 12-year-old event offers 30 wineries, art and craft vendors, and a hat parade. The event will also feature wine tastings, wine by the glass, and bottle purchases. PowhatanWineFestival.com

October 17-1846th Richmond Oktoberfest Richmond International Raceway

The Annual Richmond Oktoberfest is the largest German/American Oktoberfest festival in the state of Virginia, playing host to nearly 5,000 people over the two-day indoor event. This event is a sample of German Bavarian culture at its best.RichmondOktoberfestInc.com

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September 13-14South African FestGlen Allen Cultural Arts Center

Meet winemaker Francois Bezuitenhout from South Africa, Safari guru Rowan Mickleburg of Africa Crossings and listen to live music from Tuelo & Her Cousins. Cash bar for wines-by-the-glass will feature South African wines of the festival – with different wines served every half hour. SouthAfricanFoodFest.com


CARMEN DOHERTY PHOTOGRAPHY COTU BREWERY STOCK PHOTO

COURTESY OF MIDNIGHT BREWERYPHOTO BY JOEY WHARTON COURTESY OF ROCK BOTTOM BREWERY

COURTESY OF LICKINGHOLE CREEK CRAFT BREWERY

COURTESY OF LEGEND BREWERY PHOTO BY JOEY WHARTON PHOTO BY JOEY WHARTON

WADING SWIMMING AND DIVINGINTO THE DEEP END

Enjoying the Craft

Beer Waters

SOME CULINARY TASTES are acquired. Few people fondly recall their first raw oyster, that first cup of strong black coffee, the first sip of Scotch, beer, or red wine. Initially, other reasons for taking that “first” probably prevailed: to be sophisticated, cool, awake, or buzzed!

Personally, I f irst mixed coffee with hot chocolate in order to meet my college caffeine requirements. I drank many wine coolers and light white wines before I fully enjoyed reds. And to work my way into beer (don’t laugh – this was back in the 90s!), I started with Zima.

So if you’re curious about the craft beer buzz but just haven’t been able to immerse yourself in it, or if you’d like to dive deeper into the pool, we’ve got some strategies that can help. Better yet, these strategies are created with Richmond in mind, so your education can start in your own neck of the woods. > > >

By Annie Tobey

PHOTO COURTESY OF TODD RAVIOTTA


PREPARING TO TAKETHE PLUNGE

TESTING THE WATERS

IF YOU’RE JUST DIPPING your toes into the water, look for kindred tastes. What tastes and aromas do you already enjoy? Do you savor mild flavors like fish and broiled chicken, yeasty breads, certain spices and herbs, fruity toppings and juices, wine, nuts, chocolate, coffee, citrus, gin, bourbon, or smoked meats? Are you fond of dishes that are savory, sweet, bitter, salty, smoky, light, or rich?

To f ind beer styles that match your favorites, read the beer descrip-

tions. These are usually found on the bottle or can or on the menu. Two easy smartphone references can help: Trinkin.com, a Richmond-based web site and app that lists beers available locally and the restaurants that serve them; and Untappd, like a Foursquare app for beers that also includes user ratings.

A knowledgeable bartender or server can also help you choose a beer based on your likes and dislikes.

CRISP, MILD FLAVORS

BASIC LAGERS

• Midnight Midway • COTU Chin Music

BREADY TASTESMALT-FORWARD ALES

• Isley Off the Boulevard• Rusty Beaver Fugged Up

CARAMEL ESSENCES

AMBERS

• Midnight Rockville Red • Strangeways Woodbooger

SPICES LIKE CORIANDER, NUTMEG, AND CLOVE

BELGIANS AND BELGIAN-STYLE BEERS, LIKE BLONDE ALES AND WHEAT BEERS

• Ardent Saison• Lickinghole Creek Magic Beaver

FRUITY DRINKS & FLAVORS

FRUIT WHEAT BEERS

• Strangeways Curiosities at their back bar• Hardywood’s fruit beers (in season)

WINETART, SOUR BEERS

• Strangeways Wild Wallonian Dawn Honey Saison Ale• Beers recommended by the bartenders at Mekong

NUTTY HINTS

BROWN ALES

• Legend Brown• Midnight Not My Job Southern English brown

DESSERTSMILK STOUTS /STOUTS WITH ADDED FLAVORS

• Hardywood Gingerbread Stout (seasonal)• Lickinghole Creek Pumpkin Ain't Easy

HINTS OF HERBAL, PINEY, AND CITRUSY AROMAS AND TASTES

PALE ALES

• Extra Billy’s Midlo • COTU Ray Ray’s• Rock Bottom Citra Pale Ale

LOTS OF HERBAL, PINEY, AND CITRUSY NOTES, WITH NO FEAR OF BITTERNESS

IPAS AND DOUBLE OR IMPERIAL IPAS

• Extra Billy’s Citra Ass Down• Ardent IPA• Triple Crossing Falcon Smash• Strangeways Wampus Cat Triple IPA

BOURBON AND OTHER SPIRITS

GO FOR A BARREL-AGED BEER (SEASONAL, LIMITED RELEASES)

• Lickinghole Creek Enlightened Despot• Hardywood Rum Pumpkin

HINTS OF COFFEE OR COCOA

PORTERS AND STOUTS• Isley The Bribe• Rock Bottom Starry-Eyed Surprise Espresso Porter

RICH, SMOKY FLAVORS

SMOKED BEERS LIKE RAUCHBIERS AND SMOKED STOUTS• Strangeways Mixolydian Rag Rye Bock

PLUMS, DATES, AND RAISINS

BELGIAN QUADS (SEASONAL LOCALLY)

• Hardywood Bourbon Cru

IF YOU LIKE... TRY

September/October 2014

RICHMOND HAS PLENTY of breweries, restaurants, and bottle shops that have a wide selection of quality brews plus knowledgeable bartenders, servers, and clerks to guide you. Here are some tips for getting the most of your visit.

BE PREPARED to share your likes and dislikes in food and beverage.

WHEN APPROPRIATE, ask to sample the goods – just don’t take advantage of a restaurant’s generosity: limit the number of tastes, be sure to purchase some beverage or food, and tip the server for their help!

PURCHASE FLIGHTS (several small servings) at restaurants and single bottles at retailers.

ATTEND BEER SCHOOLS, informal classes that provide samples and instruction. In the Richmond area, you can find these at Brew, Sedona Taphouse, and Total Wine & More.

ATTEND TASTING EVENTS at bottle shops.

SPEND TIME at local breweries.

CHOOSE RESTAURANTS and retailers that have a wide selection and knowledgeable employees. Some of my favorites are:

• Once Upon a Vine South (tasting events)• Brew American Gastropub (beer school)• The Bucket Trade• Capital Ale House• Sedona Tap House (beer school)• Game On Sports Bar and Grill• Sergio’s Authentic Pizza & Pasta• Crossroads Coffee & Ice Cream• Extra Billy’s Brewery & Smokehouse• Total Wine & More (tasting events)

> > >

NAVIGATINGRICHMOND'SCRAFT BEERWATERS

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ABV THE “ALCOHOL BY VOLUME” indi-cates how potent a beer is: whereas a light beer hovers around 4% ABV, craft beers typically range from 5% to 11%. If you can easily put away two 5% beers, one 10% beer might be your limit! The ABV may also hint at the intensity of the taste, from mild to a raging mouthful, so if you’re new to craft beers, the lower ABV may be a better jumping-off point.

COLOR THOUGH BEERS RANGE from light yellow to nearly black, the color will not necessarily predict how well you will like a beer! A deep, dark color merely comes from malts that have been roasted and toasted longer. The chemical process in malting barley – called the Maillard reac-tion – is similar to browning of foods and to caramelization. So unless you dislike seared steak, toasted marshmallows, and crème brulee, don’t discount dark beers!

CONTAINER THERE’S ONE PLACE color does matter – the bottle. If a beer comes in a clear or green bottle, beware! Without casting aspersions on the liquid inside, suffice it to say that clear or green glass lets in the light that easily spoils the beer, making it skunky and unpalatable. Cans have become a viable alternative for craft beer, too.

STYLE BY KNOWING beer style guidelines, you can better guess your probability of liking a beer. Similarly, there are styles that are more accessible to newcomers and those that become more approachable with experience.

• Ease in to craft beer with the gentle tastes of lagers, amber ales, brown ales, wheat beers, and lambics.

• As your palate acclimates, step in further with Belgian and American pale ales, porters, black lagers, and light sours.

• Next, dive into IPAs, barleywine, Belgian dubbels and quads, and sours – if you’re ready, I promise, you won’t have to hold your breath!

IBUs THIS NUMBER measures a beer’s International Bitterness Unit, from 15 for a wheat beer to 70 for an IPA – and even higher for more extreme beers. Typically, the pal-ate needs to adapt to bitterness, so start on the low side.

AS YOU VENTURE into deeper waters, you’ll find that objective measures of ales and lagers can help you judge, choose, and savor your beers.

FROM WADING TO SWIMMING


TWO STANFORD computer scientists demonstrated in a recent study that tastes change – one might say, improve – with experience and expertise.

In the case of craft beer, experience will allow you to enjoy and appreciate a wider range of styles, as you learn to detect the subtle nuances and balances found in great beers.

At the same time, you’ll be casting your net wider, as you seek out new beers and special releases, no longer satisfied with the same shallow rotation. Fortunately, given Richmond’s growing craft beer craze, staying afloat will be easy. Local resources and beer-centric groups are poised to make your task simpler and more enjoyable. From our 11 breweries to dozens of restaurants and bottle shops with extensive craft beer selections, the hardest problem will be choosing.

REMEMBER THAT breweries are different—just because you dislike a style by one brewery doesn’t necessarily mean you don’t like the style. Also know that just because you don’t like it now doesn’t mean you won’t like it later – acclimate yourself to the waters before you plunge into the deep end.

And take your time! There’s a world of beer waiting but your whole lifetime to swim!

Richmond Beer Eliteon Facebook Discussions of local and na-tional beer news of interest to the industry and consumers

To find the Facebook groups, enter the name in the Facebook search field. Several of these groups are closed to eliminate spam, but you can ask to join.

RVA Rural Beer Brigade on Facebook Featuring announcements and news of local craft beer, espe-cially in rural communities

River City Beer Bettieson Facebook Uniting beer-loving ladies across the Commonwealth for meetups, tastings, brewery tours, and other craft beer events

RVA Beer Tastes and Trades on Facebook Providing a forum for mem-bers to trade hard-to-find beers

Fans of Virginia Craft Breweries on Facebook Current chatter on Virginia craft brewery news and experiences

RichmondBreweryTours.com Let someone else do the driv-ing as you and your friends are chauffeured to three Rich-mond Region breweries on a 14-passenger bus

SouRVA on Facebook A community of beer en-thusiasts who have a strong connection to sour, wild, and funky beers, with the purpose of growing the demand for sour beer locally

RVABeer.com Listing Richmond Region breweries and restaurants with quality craft selections

VABeerTrail.net The original Virginia Beer Trail resource, a grassroots initiative of comprehensive Virginia craft beer directories and events calendars

Trinkin.comWeb site and app that lists beers available locally and the restaurants that serve them

RVABeermeister.com Richmond’s up-to-date beer blog of local events

RichmondBeerLovers.com A Meetup group participating in events focused on enjoying quality craft beer

DIVING INTO THE DEEP END

LOCAL CRAFT BEER RESOURCES

CONCLUSION

LOCAL BREWS, WINES, & SPIRITSArdent Craft Ales, Scott’s Addition ArdentCraftAles.com

Belle Isle Craft Spirits*, Manchester BelleIsleCraftSpirits.com

Blue Bee Cider, Manchester BlueBeeCider.com

Bodie Vineyards, Powhatan BodieVineyards.com

Center of the Universe Brewing, Ashland COTUbrewing.com

Extra Billy’s Smokehouse & Brewery, Midlothian ExtraBillys.com

Hardywood Park Craft Brewery, The Diamond Hardywood.com

Isley Brewing, Scott’s Addition IsleyBrewingCompany.com

James River Cellars Winery, Ashland JamesRiverCellars.com

James River Distillery*, The Diamond JRdistillery.com

Legend Brewing, Manchester LegendBrewing.com

Lickinghole Creek Craft Brewery, Goochland LickingholeCreek.com

Midnight Brewery, Goochland Midnight-Brewery.com

Rock Bottom Restaurant & Brewery, Short Pump RockBottom.com

Rusty Beaver Brewery, Ladysmith RustyBeaverBrewery.com

Strangeways Brewing, Northside StrangewaysBrewing.com

Triple Crossing Brewing, Monroe Ward TripleCrossingBeer.com

* Not open for tours but look for their products at ABC stores and in top local restaurants.

COMING SOON:

The Answer Brewpub**Garden Grove Brewing

7 Hills Brewing Black Heath Meadery

** Currently open as a restaurant serving craft beer; brewing to follow.

September/October 2014 RichmondNavigator.com 51

LEARN HOW!Register today for mosaics classes in

Richmond • West End • Midlothian • Colonial HeightsCheck out the fall lineup at

MOSAIQUECREATIONS.COM

mosaïque creations • 804.314.9862

MOUNTAINS TO SEA WE POUR MORE VIRGINIA BEER THAN ANYONE

Richmond623 East Main St

Richmond, VA 23219

Innsbrook4024-A Cox Road

Glen Allen, VA 23060

Midlothian13831 Village Place DrMidlothian, VA 23114

804-780-ALES | CapitalAleHouse.com

Also, visit us in Historic Downtown Fredericksburg and Historic Downtown Harrisonburg!



Where you used to find traditional fare – hotdogs or sandwiches, beans and potato salad – you’ll now see a much wider array of foods and even gas grills! Perhaps you would enjoy a bison burger topped with goat cheese, pancetta and microgreen lettuces served with prosciutto-wrapped asparagus on your tailgate plate. You may opt for a lighter meal, like grilled shrimp, a vegetable medley and Caprese salad, during the warmer tailgating months. Options for gourmet meals are endless.

A delectable meal calls for the perfect beverage pairing. Choose a quality bottle of Virginia wine or a growler of your favorite local craft beer from Vino Market in Midlothian. They feature local brews from Lickinghole Creek Craft Brewery, Blue Mountain Brewery, and more. For seafood dishes, look for a beer with a lighter, more delicate flavor like an American lager. For more powerful main courses like the bison burger, lean toward a richer, hoppier beer like a brown ale or IPA.

If you prefer wine, Chef Martin Gravely, pro-gram manager for the Center for Culinary Arts at

the University of Richmond offers this guidance:“White and rosé both go well with seafood and

are great warmer weather beverages – they won’t overpower your seafood. For your richer foods, like the bison burger, you want a wine that can stand up to the ‘oomph,’ like a red or rosé.”

Follow it all up with a fresh apple or apricot tart. Tom Porter, of Center of the Universe Brewery in Ashland, recommends pairing it with their light, sweet Monkey’s Uncle Lemongrass Tripel. Belgian candi sugar and fresh lemongrass are added during the boil, offering greater aromatics and a lighter body.

Once you’ve planned your menu and drinks, it’s time to think about presentation and atmosphere. Tweed of Short Pump has you covered. Find great serveware, such as Govino wine glasses decorated in team colors. These elegant glasses are shatterproof, reusable, and recyclable. You’ll also find beach spikes to hold your glasses and Scout bags to carry all of your necessities to and from your event in style. Scout bags come in team colors, in a size

and shape for every need, and can be personalized. New fall products are out and include lots of collegiate choices.

Keep your party going with some tunes from a wireless speaker and games to keep your crowd engaged. You can find locally made cornhole boards at Thrill of the Hunt in Ashland – though due to their popularity, they are hard for owner Dana Wood to keep in stock! This well-loved game livens up tailgating celebrations with a little competition and often leads to interaction with tailgating neighbors.

“We always take cornhole with us when tailgat-ing,” says diehard UVA fan Joe Perry.

“It’s fun for our group,” his wife, Andrea, adds, “and games have led to us getting to know the people who tailgate around us.”

Liven up your tailgating fun this year with unique menu choices, tasty local beer and wine, and entertainment for your crowd. Adding a little flare to this year’s celebrations is sure to get everyone amped up and ready for each game.

WHETHER YOU’RE a Hokie, Spider, Wahoo or other pigskin fan, football season likely has you filled with spirit and ready to cheer on your team. Athletes focus on their game, while fans prepare for the ever-important tailgate parties. For many fans, half the fun of football season occurs in the parking lot. Though tailgating has been around since 1869, the practice has evolved as much as the sport itself.

TAILGATING IN STYLE by Erin D. Pittman

CLOCKWISE FROM TOP LEFT:

Cornhole boards from

Thrill of the Hunt; Go-

vino wine glasses from

Tweed; growlers and New Kent wine

from Vino Market

How to Be a

SAVVY FINE DINER

BY STEVE COOK

I LOVE WINE. I’m not sure why I enjoy any particular style or vintage or winery. My palate is not that sophisticated. But I do know what I like.

However, I recognize my limitations and prefer not to advertise my ignorance when ordering wine in a fine dining establishment, especially when I’m in the company of friends or business associates.

It’s not that I’m overly interested in trying to impress, but who wants to be sitting in a fancy restaurant and look like a rube? Believe me, it’s not as much fun as you might imagine.

So I took advantage of this special beer and wine issue of the magazine to go out and ask some wine experts the

questions that I’d be too intimidated to ask while sitting at the table.

If you truly are an educated wine enthusiast, then move along, there’s nothing to see here. However, if you’re even a bit like me, you might find a morsel that you can use.

I went to two of my favorite fine dining spots, Hondo’s Prime in Innsbrook and Ruth’s Chris in the Shoppes at Belgrade.

At Ruth’s Chris, I spoke with their wine director, Daniel O’Neil. Over at Hondo’s, general manager Pouria Amiri humored me and my rather tedious questions. Here are some excerpts from our conversations:


RichmondNavigator.com 55

ME: Is there one piece of advice that will help me and other novices as we learn how to appreciate wines?

P.A. (POURIA AMIRI): When somebody is just start-ing out, I tell them to stop looking for the grape taste. Look for the more subtle tastes, such as hints of fruits or leather or tobacco. I tell beginners to read the bottle. See what flavors others who know more than we do have found in that particular bottle of wine and try to find those flavors. Get your palate more learned.

ME: Okay, I’m sitting at the table. The waiter asks what wine we would like to order. Everyone is looking at me, as if I’m supposed to know what to say. Will I look stupid if I ask him for help or suggestions?

D.O. (DANIEL O’NEIL): Not at all. In fact, it shows wisdom in that you have brought your guests to a place with a knowledgeable staff. Your waitperson will be happy to make recommendations and to answer questions.

ME: Are there some basic things that it would help me to know when trying to decide how to order wine?

D.O.: If you’re ordering more than one wine during the course of the meal, start with the lighter wines and move progressively to the more full-bodied wines.

P.A.: (Agreeing.) As you progress, you want your wines to get bigger and bolder. You don’t want to start out with the boldest and then work back to something more reserved. When you do that, you don’t have as much enjoyment.

ME: Can you give me some hints to help in pairing the wine with the food?

D.O.: The number one rule in pairing any wine with food is that any wine you enjoy is the right wine. With that being said, if you would like to experience more about pairing wine and food, here are some tips. I use the power-to-power method when pairing, meaning that the more powerful and full-bodied the wine, the more powerful the flavors in the food should be. Try to balance the flavors of the food and pick a wine with a similar balance. A good balance will provide you with a unique, harmonious, and enjoyable dining experience. For example, a light-bodied food like oysters will go best with a light-bodied wine like chenin blanc.

ME: Pouria, can you suggest a good pairing from Hondo’s menu?

P.A.: To start off the meal, with an appetizer, I’d recommend a nice crisp Whitehaven sauvignon blanc. It has a beautiful fruit finish. It’s a very universal wine; everybody seems to like it. As for an appetizer with which to pair it, our seared scallops are phenomenal. It’s a great starter. For the entrée, one of my personal favorites and one I most often recommend is the Cowboy Cut Ribeye, with the bone in. This adds flavor and complexity. I’d pair that with my favorite – a Napa Valley cabernet.

ME: And for dessert?

P.A.: We have what we call our “Chocolate Punctuation,” which for lack of a better term is a chocolate lava cake. It’s chocolate cake with melted chocolate inside, served a la mode. And with that, I’d recommend a Taylor Fladgate 20-year old port. The port is not too sweet. It would not be fighting with the Punctuation. That would be great. It would pair very well.

ME: Okay, here comes the most intimidating part for me. The waiter uncorks the wine and pours a small sample in my wine glass. I have no idea what I’m sup-posed to do at this point – except drink it, of course.

D.O.: One thing you shouldn’t do is smell the cork. You really can’t learn anything by smelling the cork. Some waiters tend to giggle (behind closed doors, of course) at that. The only thing to do with the cork is to look at it, perhaps feel it. If it’s wet, it means the wine has been stored properly. If it’s dry and crumbly, the wine has not been stored properly. The tradition of providing the customer with the cork dates back many years ago, to France. At times some restaurants would dishonestly pour cheaper wine into the bottles of more expensive wines. One would look at the cork to make sure that the name of the wine imprinted on the cork matched the label on the bottle. One of the primary reasons for the sampling ritual is to ensure, even before the bottle is uncorked, that the waiter is opening the correct bottle. Once you have given your nod of agreement on that and he pours you a sampling, simply take a sip of the wine to ensure that it does not taste like vinegar.

P.A.: Give the glass a swirl. This will oxygenate the wine, bringing out hidden flavors. A couple of swirls is sufficient to give your wine the full spectrum of flavors. Breathe out, so you can next breathe in before you take your first sip. After all, 80 percent of our taste is in the smell. Sip, and ensure that the wine is not vinegary. Then, simply say, “Tastes great. Let’s do it.”

All this talk about wine has made me thirsty. I appreciate the willingness of both of these truly knowledgeable gentlemen in taking their time to share their insight with a true beginner. Now, in harmony with Pouria Amiri, I say, “Let’s do it.”



The interior of the Adroit Theory tasting room located in Loudoun County.Photo Courtesy of Adroit Theory

ON THE TRAIL OF VIRGINIA WINE & BEER,CIDER & SPIRITS: TWO DELIGHTFUL DESTINATIONS BY ANNIE TOBEY

IMAGINE A destination where wineries and breweries flow into beautiful land-scapes, culinary gems, and even distilleries and cideries. Now imagine that this destination is nearby, where you can travel with friends and not blow your

vacation days or travel budget. Given Virginia’s blossoming wine and craft alcohol industry, you can experience this reality in your own backyard.

Though the Commonwealth is dotted with such destinations, from the coastline to mountains, two regions are especially fitting and poised for your visit. > > >



POLLAK VINEYARDS Virginians declared this their favorite Central Virginia winery in the 2014 Virginia Wine Lover Readers’ Choice Awards. You can enjoy Pollak Vineyard’s French varietals in their tasting room (by the fireplace if the weather is right) or from the patio. Both settings offer scenic views of some of their 27 acres of French vinifera vineyards, a peaceful pond, and the Blue Ridge Mountains. My fa-vorite Pollak wine is the Viognier, especially the 2012. PollakVineyards.com

SILVERBACK SPIRITS Before your first sip, you’ll ap-preciate the careful attention that Silverback Spirits puts into the production of their premium vodka, gin, whiskey, and bourbon. But once you start sampling the wares, your appreciation will be redirected to the results of the “perfect mix of Virginia grains, pure water and American craftsmanship.” Just opened in August 2014, the distillery offers tastings, tours, and merchandise, both swag and their spirits. SBDistillery.com

FLYING FOX VINEYARD With this small vineyard, size matters only because it will surprise you – the little hidden gem produces quality wines at reasonable prices. In their intimate tasting room or on the summer patio, enjoy the Merlot, Cab-

ernet Franc, and Petit Verdot from grapes grown on site; wines from the Viognier and Pinot Gris grown across the Blue Ridge; or their masterful blends. FlyingFoxVineyard.com

HILLTOP BERRY FARM & WINERY For unique taste experiences, head to Hilltop. Their “True to the Fruit” wines are made from handpicked blackberries, blueberries, peaches, strawberries, and other local fruits, ranging from a luscious sweetness to semi-dry. And their historic, honey-based fermented meads will show you why the Vikings were so happy to party in their banquet halls. Besides the clean taste of the simply honey Voyage, I enjoy the Lavender Metheglin and Hunter’s Moon spiced pumpkin mead. HilltopBerryWine.com

BOLD ROCK CIDER Local apples are crushed to make crisp, drinkable hard cider in Virginia’s Blue Ridge Mountains. In addition to the Vir-ginia Draft and Virginia Apple ciders, Bold Rock produces the Crimson Ridge Vat #1 and Crimson Ridge Vintage Dry, more complex blends and a sparkling alternative to champagne. Tours take visitors from cider history to modern production. A new barn and tasting room are projected to open this fall. BoldRock.com

DEVILS BACKBONE BASECAMP BREWPUB I’ve spent many hours relaxing in the Devils Back-bone brewpub, usually after an invigorating hike, refueling with food and fresh brews. Devils Back-bone’s accolades include top awards as small brewpub and small brewing company of the year at the prestigious Great American Beer Festival. When the weather is right, partaking of a meal on their patio while taking in the mountain ridges in the distance is a tasty sample of Virginia’s allure. DBBrewingCompany.com

BLUE MOUNTAIN BARREL HOUSE BREWERY This production brewery with tasting room is a sister to the better-known Blue Mountain Brewpub, which has been in Nelson County since 2007. The Barrel House focuses on Blue Mountain’s higher-end beers, those that require special processes and special ingredients, including one of my favorite Virginia beers, Dark Hollow, their imperial stout aged in oak bourbon barrels. BlueMountainBarrel.com

Finish your day at Wintergreen, for a relaxing ride home the next morning, or make it a two-day trip and catch a few more wine or brewery stops, play a round of golf at Wintergreen’s championship golf course, or take a hike.

THE VERDANT BEAUTY of Nelson County is sufficient reason for traveling its byways and backroads: dozens of miles of hiking trails, including 45 miles of Appalachian Trail; scenic Crabtree Falls; Wintergreen Resort, for all-season sports; and more. But in the past few years, the spirit of nature has been supplemented by manmade spirits: wine, mead, beer, cider, and distilled spirits. Just east of the Blue Ridge Mountains and south of Charlottesville,

Nelson County is home to over a dozen such spirited sites. A few notable stops:

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Hill Top Berry Farm and Winery features "True to the Fruit" wines and historical honey meads ranging from dry to sweet.


LOST RHINO BREWING, ASHBURN A familiar name to Richmond beer drinkers, Lost Rhino Brewing offers a wider range of beers at their tasting room, including seasonals and experimentals like the Native Son, an ale with 100 percent Virginia ingredients; the Bone Duster amber ale, using a wild yeast strain from Great Dismal Swamp fossils; the Smokey & the Rhino mesquite smoked lager; and the RhinO’fest Marzen amber lager for fall. Lost Rhino also has a kitchen, like a food truck that never leaves but with a wider range of locally sourced pub grub. You’ll also find TVs, live music and tours, plus a nod to the kids with craft soda and kids’ menu choices. LostRhino.com

CROOKED RUN, LEESBURG This small nano-brew-ery taproom, nestled in Leesburg’s historic Market Station retail area, presents a diverse, ever-changing menu of small-batch ales, often using local ingredi-ents. Beers on tap include traditional, easy-drinking beers like a Belgian single, American pale ale, and a classic Irish dry stout as well as non-traditional ales such as the raspberry dark saison, elderberry quadrupel, tripel aged in Chardonnay barrels, and a Brettanomyces-fermented Vienna malt pale ale. CrookedRunBrewing.com THE BARNS AT HAMILTON STATION VINEYARD

The grape vines are young, but The Barns at Hamilton Station has retained an experienced, award-winning winemaker to create traditional, old-world style wines. Winemaker Michael Shaps believes in choosing grape varieties that represent the best of Virginia viticulture. The tasting room is a beautiful mix of age and youth as

well, housed in a restored stone and wood dairy barn. Seating is available on two levels in the dairy barn, on the deck, or on the grounds overlooking the fields and pond. TheBarnsAtHamiltonStation.com

ADROIT THEORY, PURCELLVILLE One of Virginia’s most creative, edgy breweries, this nano-brewery specializes in “esoteric brews with an emphasis on barrel aging.” Though small, Adroit Theory has up to 12 beers available at the taproom – beers that you probably won’t find anywhere else. Recent releases include the Absinthe-inspired saison, a smoked por-ter, a 95-IBU imperial IPA (95 IBU = extra bitter!), and a Russian imperial stout aged in brandy barrels. Be sure to check out the label art and descriptions – they are as edgy as the beers! Adroit-Theory.com

CATOCTIN CREEK DISTILLERY, PURCELLVILLE This fast-growing Virginia distillery makes fine craft or-ganic spirits from scratch, including their award-winning Roundstone Rye, Watershed Gin, 1757 Virginia Brandy, Mosby’s Spirit un-aged whiskey, and their fruity collaborations – Pearousia pear brandy and Short Hill Mountain Peach Brandy. Catoctin Creeks invites you to take a tour and taste their products. To support local businesses and still abide by ABC laws, they present cocktail flights and a guest bartender series, for amazing cocktails using Catoctin Creek spirits. CatoctinCreekDistilling.com

BLUEMONT The view by itself elevates you at Blue-mont, perched on a hillside at 951 feet above the roll-ing Loudoun County countryside. But since scenery

alone isn’t enough, you’ll also appreciate their 100 percent Virginia wine, mostly from Loudoun County grapes – like their estate-grown Viognier, Norton, and Merlot. Also worth trying are The Peach (my daughter’s favorite), a 50/50 blend of peach wine and Rkatsiteli grape wine; and The Blackberry, 82 percent blackberry wine and 18 percent red wine. BluemontVineyard.com

868 ESTATE VINEYARDS You’ll discover more than just great wine at 868, where the wine tasting can include seven wines plus four handmade chocolate truffles or six delectable sweets and savories. You can follow your tasting with a game of cornhole or a family picnic. The 120-acre property includes the farm-to-table Grandale Restaurant, serving seasonal American haute cuisine and hosting local performers. The 868 wines blend Old World practices with cutting-edge technologies using estate-grown Chardonnay, Sauvi-gnon Blanc, Cabernet Sauvignon, Chardonnel, Merlot, and Cabernet Franc. 868EstateVineyards.com

Between the tastings, you’ll find plenty of diver-sions in Loudoun County: bike the W&OD Trail; shop in Leesburg and Middleburg; hike, zip, Segway, float the Potomac, conquer the challenge course, or let the kids loose on the giant jumping pillow at Harper’s Ferry Adventure Park; and satisfy your culinary pal-ate at a destination restaurant, like The Restaurant at Patowmack Farm or Clyde’s Willow Creek Farm. And to prepare yourself for another day of exploration, lay your head down at Lansdowne Resort. The delightful diversity of life will be your lullaby.

ROLLING HILLS and horse farms etched with stone fences; destination restaurants, charming towns, and historic sites; luxury resorts and country inns; outdoor adventures and indoor pleasures; pastoral beauty and elegant creature comforts – such is the lure of Virginia’s Loudoun County.

Named DC’s Wine Country, Loudoun is home to nearly 40 wineries and tasting rooms, with craft breweries springing up like mushrooms after rain. A few distinctive destinations, from east to west, include:

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The beautifully restored hundred-year-old stone and wood dairy barn at The Barns at Hamilton Station Vineyards, which has been transformed into a unique tasting room.

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SpooktacularHalloween Fest ival

Best Homemade • Scariest • Best Little Kid (Under 3)Trick-or-Treating Pumpkin Painting HayridesCostume Contest

October 25th 1-4pmon the Village Green

:

Rt. 288 and Midlothian Tnpk

Rain or Shine


IT’S THE TIME OF YEAR we all love. Fall is ap-proaching with its beautiful foliage and brilliant colors. Unfortunately, as fall retreats, the only things left behind

are the not-so-beautiful leaves in your gutters. Who could have imagined there could be so many leaves on the trees?

So what do you do? You pull out that dreaded extension ladder, the 5,000-gallon (so it seems) extra-heavy-duty yard bag, and your trusty old gloves. Climbing to the top of the ladder with your life in the balance, you reach up and over – yes, up, because the ladder is never tall enough – and start pulling out all those wet, slimy leaves. The sun has been out for weeks, yet those leaves are still wet. When you are finally done, you repeat those same words you recite year after year: “NEVER AGAIN!”

BNW can help you with “never again.” The solution is guards for your gutters – not just good guards but the best. Constructed from premium-grade thick aluminum and a six-inch trough that adds superior water flow capac-ity, GutterShutter has proved to be the most advanced and unsurpassed system on the market today.

“NEVER AGAIN CLEAN YOUR GUTTERS”

GutterShutter com-pletely encloses and protects. The exclu-sive high-back system is guaranteed not to pull away from your house. There are no vertical openings for water or clogging debris to enter, or screens, inserts, or filters to clog. Gutter-Shutter certifies that the system will never clog or fill with debris.

There is a watertight seal from the roofline down, which is of utmost importance, as water needs to flow down and away from your home. This helps prevent the need for long-term repairs on your home due to rotting fascia, wood, and siding, wetness around the foundation, and ugly mold. Because the system is mounted not to the shingles or the roof but directly to the fascia board or the home itself, should you need to replace your roof, your GutterShutter system remains on your home in place without damage or need of replacement.

“OVER ONE MILLION FEET INSTALLED ANNUALLY”

Besides function, the stylish, crown molding-style design of GutterShutter trims out your home nicely and, with sixteen colors that won’t fade, peel, or crack, your home will be the envy of the neighborhood. Function, beauty, a lifetime guarantee, and oh, never again cleaning your gutters – well that’s just smart!

To find out more about how to have factory-trained applicators with vast experience in this one-of-a-kind system install these wonderful gutters on your home, call BNW Builders (the area’s exclusive dealer) at 804-346-3300 or go to GutterShutterVirginia.com.

HOME

NEVER AGAIN!

clogged gutters,slimy leaves, and

rickety ladders

BNW Builders



“IF YOU KNOW FLOORING IN RICHMOND,” says John W. Nelson, general man-ager of the new Costen store at 13212 Hull St. Rd. in Midlothian, “you know the name ‘Costen.’” After all, the business has been in Richmond under that name since 1948.

They started out selling hardwood floors, later added carpeting, and now they sell practically everything you’d want to cover your floor with.

The company’s main store is on Mayland Drive in Henrico, and their new 3,500-square-foot showroom is in Chesterfield County. The new Costen, though, is just a little bit dif-ferent: though still locally owned and operated, it’s a cooperative with Flooring America. A division of CCA Global Partners, Flooring America and Flooring Canada consists of more than 500 independent North American retailers. The cooperative is able to help members achieve savings (which they can pass on to the consumer), gain market share, and operate more efficiently.

As a cooperative with Flooring America, Costen’s Midlothian store is able to offer an extensive product line, using a revolutionary merchandising system that makes it easy for customers to find the perfect product, in carpeting, tile, laminate, hardwood, and more.

In addition, says Nelson, the cooperative with Flooring America gives the customer over 17,000 total products to choose from. The products that aren’t already in the show-room can be seen online; then Costen can order samples or fulfill the customer’s order.

Other advantages of the partnership are the Flooring America line of credit and the warranties. “The Consumer Account Financing can be utilized at any other Flooring America store,” Nelson explains. “And the warranties range from five-star [top-of-the-line] to solid three-star warranties, including lifetime warranties.”

Despite the perks of a partnership, the advantages of dealing with an established Rich-mond business remain. “We do full install on all types of flooring,” Nelson says. “We have in-house Costen installers as well as sub-contractors that have been working for us for years.”

Their flooring can be purchased for the do-it-yourself ’er as well.Costen’s associates have solid knowledge in flooring sales – a collective 45 years ex-

perience at the Midlothian store alone – with some that specialize in hardwood, tile, or carpet, yet with all staff knowledgeable in all of their products.

Costen’s Floor America is a cooperative but still owned and operated by the Costen family. The CEO is Ralph L. Costen Jr., son of the founder. His wife, Martha Costen,

is CFO. And their son, Ralph L. Costen III – Tripp – is president.

The Midlothian store is open for business. Step into the front door and you’ll see their extensive, easy-to-browse collections of floor coverings, ready to grace your home.

If you want to party while you browse, be sure to attend the Costen Grand Opening on September 25-27. You’ll find food trucks, spe-cial coupons and discounts, giveaways, and more. During their celebration days, you can re-ceive a free in-home consultation, free removal of your old carpet, and manager’s special pricing reductions on carpet and hardwood. You might even be able to take advantage of special financ-ing: 12-24 months at 0% interest.

If you know flooring in Richmond, you’ll know that your options have just gotten better!

The New Costen Concept Will FLOOR You

HOME Costen Floors

If you know flooring in Richmond, you know the

name Costen.- John. W. Nelson

Costen FlooringAmerica13212 Hull St. Rd., Midlothian

CostenFlooringAmerica.com // 804-601-1751

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YARDWORKSVA.COM

lovely as a treeI think that I shall never seeA poem lovely as a tree.A tree whose hungry mouth is prestAgainst the earth’s sweet flowing breast;A tree that looks at God all day,And lifts her leafy arms to pray;A tree that may in summer wearA nest of robins in her hair;Upon whose bosom snow has lain;Who intimately lives with rain.Poems are made by fools like me, But only God can make a tree.

“Trees,” by Joyce Kilmer (1886-1918)

I REMEMBER HEARING THIS poem as a little girl, and its stirring ideas and imagery came to mind again as I began to write this.

By Vicki O’Neal, ASID, CID, VSLD

Native redbuds, Cercis canadensis, make great spring-blooming understory trees for partial shade. PHOTO BY VICKI O’NEAL



My fascination and love of gardening and nature started in my early

years with my grandmother. She taught me a thing or two about the

garden, and it remains a big part of my life. I grew up in Athens,

Georgia, and perhaps a local tale added to my garden fascination in

some obscure way.

A grand old white oak has a story to tell. Sometime around 1832, a

man loved that majestic tree so much, he deeded the land around the tree

to the tree. He had fond childhood memories of its statuesque presence

and wanted to insure for all time that it could never be cut down in the

name of progress. Hence the legend of “The Tree That Owns Itself” was

born. Planted in the 1940s, the direct offspring of the original tree still

stands in its now-peculiar setting.

Is there a grand old tree that lingers in your memory? I’ll bet

there is. It’s hard to forget looking up into massive limbs for the first

time with the notion of climbing to the top! Even for an adult, there

is a reverence and humbleness being in the presence of a glorious and

timeless tree that is perhaps two, three, or four hundred years old.

VALUABLE NATURAL RESOURCETrees are one of the world’s most precious and life-giving resources.

Forests and trees may not seem so important in our area because there

are so many. You might even think of trees as a nuisance when fall

rolls around and it’s time to deal with leaves. It’s easy to forget the fact

that trees are essential to environmental health and life itself. They

take up carbon dioxide, poisonous to humans and animals, and give

off oxygen, which of course we can’t live without. That science fact

seems even more significant considering the substantial percentage of

the world that is desert-like or otherwise nearly barren of vegetation.

Our Virginia trees play a vital role, much bigger than we imagine.

All trees also control erosion, clean the atmosphere, and provide

important habitats.

IN THE LANDSCAPEThere are really two main types of trees, and among those different classes. There are large-scale canopy forest trees, and there are smaller understory trees. Together, they provide a visually layered effect of foliage in the landscape. Any of these may be either evergreen or de-ciduous. All serve important functions in a landscape design.

Because evergreens are typically conical in shape, their role is specific. Evergreen trees, especially smaller cultivars of crypotmeria, magnolia, and cedar, create visually solid barriers, making them a great choice for privacy and screening. They may also be positioned to block noise, wind, or offensive lighting conditions.

Large deciduous trees also have their special role in the landscape. They reduce areas of lawn, provide shade and cooling, and lend a feel-ing of substance and permanence to the landscape. If located correctly, they provide passive solar protection and reduce energy consump-tion. I am lucky to have such a layout on our property. The front of

A beautiful, blooming tree canopy. PHOTO BY VICKI O’NEAL


our house faces south, and we have a stand of large oaks and hickories about 30 feet away. In summer, they shade the house quite effectively and keep it substantially cooler. In winter, their bare silhouette allows the sun to warm that side of the house and provides more interior light for the short days of the season.

Many flowering trees mature at smaller sizes and are great for compact locations. Their blossoms satisfy an almost purely aesthetic function, but they also add important interest through the seasons. Although their bloom period is usually quite short, there is no substi-tute for their fleeting beauty. Flowering trees include many types of dogwood, redbud, and crepe myrtle.

CHOOSE WISELYThe most common mistake when selecting and planting trees is not al-lowing enough space for the tree to grow into its finest mature form. It happens in nature as well, so we are not alone. At the time of planting perhaps a six-foot-tall specimen, it’s hard to envision that red maple growing to a size of 60 feet high and 40 feet wide. What about the potential of a white oak that perhaps in time may reach 100 feet tall and 60 feet wide? You don’t have to look far from your own yard to see their enormous potential, but it’s still challenging when planting that little tree to project to the future and imagine that immense scale.

Understory trees deserve spacing attention as well. Sometimes I use smaller trees such as dogwood, dwarf magnolia, or a small crepe myrtle cultivar close to a home for softening the architecture and providing an anchor in the landscape design. The spacing is very important, and in time the tree may have to be trimmed on the backside, away from the wall.

That tree still has a place in the overall scheme, but those considerations are critical to correct placement.

PLANT WISELYPlanting and mulching techniques for both trees and shrubs can make or break your landscape’s success. Proper planting methods are some-what beyond what is typically thought of. Selection should start even before you get to the nursery, by evaluating your site and considering the types of trees and specific cultivars you’d like to plant. Even with those considerations, sometimes we make an emotional choice be-cause it’s just what we want and take our chances. I’ve done that, too! Whatever you decide, following best planting practices will always point you toward success.

Large and small, long-lived trees are typically slower growing and get better and better with age; faster-growing choices are typically the shortest-lived. It’s disappointing to plant for privacy, shade, or any other purpose and have the tree not outlive your stay in the home. Undoubtedly, well-placed trees of all sizes and an otherwise attrac-tive landscape increase property value, and, surprisingly, have been documented to reduce crime.

Sustainable planting is important in every setting and will reward you with decades of enjoyment. It’s no surprise that the poem “Trees” is a 100-year-old classic!

Visit the FORM & FUNCTION Lifestyle blog by Vicki O’Neal for more information and design ideas on trees, planting techniques, landscape design, and interior design. www.FORMandFUNCTIONllc.com

Vicki O'Neal , ow ner

of FORM & F U NCTION,

prov ides commerc ia l

and res iden t ia l in ter ior

and land scape des ig n .

She i s a profess iona l

member of A SID, VA

Cer t i f ied In ter ior

Des ig ner (CID) , Ma s ter

Gardener , and a VA

Cer t i f ied Land scape

Des ig ner (VSLD) and a

Hor t icu l t ur i s t .

804-897-8558 FormAndFunctionLLC.com

Careful attention to planting techniques rewards you with a long-lived landscape.DIAGRAM BY VICKI O’NEAL



FORM & FUNCTION LLCCreating and implementing functional,

integrated, and harmonious Interior Design and Landscape Design solutions. From

consultations to turn-key construction for projects large and small. FORM & FUNCTION,

LLC turns your priorities and needs into creative designs for additions, renovations, new

construction, outdoor living, and landscapes.

HELPING YOU BUILD YOUR DREAMS! visit FormandFunctionllc.com for more

Vicki O’Neal, ASID, CID, VSLD804.897.8558FormandFunctionllc.com

Landscape Design

Interior Design


SURE, YOU PROBABLY know that quality siding can improve your home’s curb ap-peal. And you’ve undoubtedly heard the pitches about how some siding is easier to maintain than others. What you may not realize is that there’s a product that’s superior

to both wood and vinyl, one that can provide the complete package: beauty, durability, value, and even safety.

Seven years ago, a local, family-owned company began carrying and installing this prod-uct: fiber-cement siding from James Hardie. “We saw that homeowners in the Richmond area wanted higher-end quality products for their home,” says George Yesbeck Jr., president of Virginia Exterior Products.

“James Hardie cement-fiber siding provides the quality and value that consumers desire,” Yesbeck adds. “It’s both practical and attractive.”

Fiber-cement siding looks a lot more like wood siding than vinyl does, while offering superior fade resistance. James Hardie ColorPlus® Technology is a proprietary process, he says, that “involves applying consistent coats of color and baking them on to stand up to the demands of climate and remain vibrant…and [the finish is] backed by a 15-year limited war-ranty against peeling, cracking and chipping.”

This sturdy siding and trim material, a composite of sand, cement and cellulose, can even help protect against hurricanes, tornadoes, humidity, and wildfires. It’s resistant to damage from precipitation and to impact from windblown debris and hail. Fiber-cement siding is five times thicker than vinyl siding and can be installed to withstand winds up to 150 mph.

And unlike a one-siding-fits-all solution, the HardieZone System is based on eight dif-ferent climatic variables, resulting in product lines to withstand various climate challenges – including Central Virginia’s infamous humidity.

These factors are important both to your home’s aesthetics and to its long-term value. Michael Yesbeck, George’s brother and business partner, notes some of the costs that home-

owners avoid by installing high-quality fiber-cement sid-ing, like replacing warped and cracked wood siding and repainting frequently. The safety factors of James Hardie siding – that it withstands fire and weather damage – can even lower insurance premiums.

What’s more, objective, third-party sources have tout-ed its quality and its cost benefits, including Money, Smart Money, and Builder magazines. For eight years in a row, Remodeling magazine, which produces annual Cost vs. Values reports for remodeling projects, found that siding projects using fiber-cement return the highest value at resale.

“Re-siding is one of the largest investments you’ll ever make in your home,” George Yesbeck confirms, “and with James Hardie siding, your investment in quality really pays off. The company even offers up to a 30-year limited transferrable product warranty and a 15-year finish war-ranty covering both paint and labor.”

As owners of Virginia Exterior Products, locally owned and operated for 52 years, the Yesbecks have plenty of experi-ence to support their choice of James Hardie quality. Their business won the Angie’s List 2013 Super Service Award and is A+ rated with the Better Business Bureau.

Virginia Exterior Products has also earned praise from loyal customers. “Virginia Exterior Products did everything right on schedule and told us up front what our siding would cost. It wasn’t a penny more,” says Grey Seymour of Midlothian. “I could not recommend a better company to work on your home.”

helping you realize the value of a HARDIE HOME

HOME Virginia Exterior Products

Virginia Exterior Products804-358-5373 // VirginiaExteriorProducts.com


*See clinic for details. Each location is independently owned and operated. ©2013 Massage Envy Franchising, LLC.


FIRE. IT'S BEEN AN IMPORTANT part of cultures from prehistoric times, vital to the de-velopment of civilization. Though this classical

element seems entirely distinct from advances in tech-nology, a few minutes spent at Bon Air Hearth, Porch and Patio will demonstrate that even fire benefits from progress – and that your home is the beneficiary.

Beyond the ubiquitous, traditional wood-burning fireplaces are fireplaces without chimneys, more ef-ficient heating, contemporary aesthetics, and modern electronic operating options. All of these are available at Bon Air Hearth, Porch and Patio, a business that can sell, install, and service your new fireplace.

“We are a full-service business,” says Mikki Hopcroft, co-owner and president. “We can put in a fireplace, convert wood to gas, install a woodstove, or transform the look of your existing fireplace. We even have our own gas fitters, carpenters, and electricians.”

The first items to grab your attention when you walk into this local, family-owned showroom are the many options for porch and patio furniture and accessories. Scattered among these attractive displays is their wide range of indoor and outdoor fireplace options.

“We’ll educate the customer on our products to help them decide,” Hopcroft says, “and help them un-derstand their options.” What are you looking to ac-complish? Do you simply want something that’s pretty or do you want heat? How much heat? Do you want a secondary source of heat in case of a power outage? Would you like a traditional look or contemporary?

After exploring your needs, you can explore their myriad of options.

If you already have a fireplace, Bon Air Hearth, Porch and Patio can install an insert, giving you a more efficient heating system and a secondary heat source for your home. A remote-control electronic ignition system can light the pilot, eliminating the need for an ever-burning pilot flame. A thermostat system allows you to establish your ideal room tem-perature, and the fire will automatically adjust to ensure your comfort.

If a pretty fire matters more than the heating efficiency, you can choose vented gas logs for your fireplace.

No fireplace? No worries! You can get a direct vent system: the fireplace is fitted into any room of your home, with vents installed as appropriate to your house.

Would you like a beautiful contemporary look? You’ll have several choices, including a modern vent-free system, with sparkling glass or stones lining the floor of your fireplace; a direct vent linear fireplace, providing a neat row of dancing flames; or free-standing ethanol burners.

Other fireplace options include heat logs (using half the gas but providing more heat); electrical fireplaces (still an option for a heat source, but there are no actual flames, so lights and mirrors simulate the look of fire); and wood stoves.

For centuries, fireplaces have provided not only heat, but also a source of beauty, ro-mance, and memories. The options at Bon Air Hearth, Porch and Patio can elevate this classical home element to a whole new level.

Fireplaces. Who Knew?New Options at Bon Air Hearth, Porch and Patio

HOME

We’ll educate the customer on our products to help them ... understand their options.

- Mikki Hopcroft

Bon Air Hearth, Porch and Patio8801 Forest Hill Ave., Richmond // 804-320-3600 // BonAirHearthPorchAndPatio.com

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Bon Air Hearth, Porch and Patio


Fall Festivals

SEPTEMBER

Sept. 28Beast Feast Beaverdam | Near Patrick Henry’s Scotchtown in Hanover, enjoy some open-fire cooking showcasing meats from Belmont Butchery, plus veggies, wine, and brews. Facebook.com/events/504821769645428/

WITH A NEW CHILL IN THE AIR and multicolored leaves falling to the ground, fall festivals conjure up some of my fondest “f irst” memories of being a mother. It was there that my son Sam f irst discovered apple doughnuts, took a hayride, toddled into a bouncy house, and learned to play cornhole. Then, on the way home, he’d pass out with his mouth agape, drooling at a strange angle. Daddy Mac and I would zip up our f leeces and savor the silence, drinking in the pastoral setting with its rolling hills and green f ields. With

a bag full of apples in the trunk, the f irst thing on my list when we arrived home was making an apple pie.

Fall 2014 is a perfect time for us all to build new memories, new “firsts” in our lives. For us, perhaps this will be the year of our first steeplechase race, first fiber festival and sheepdog trials, and first Oktoberfest. Virginia is well known for its many fall festivals, and this year’s promise to be especially diverse. Within a two-hour radius of home, here are some of your best bets for fun, frivolity, and foliage along the way. Hope we see you there!

By Libby McNamee

Sept. 26-30Sesquicentennial of the 1864 Battles of Fort Harrison and New Market HeightsRichmond | Richmond National Battlefield Park will commemorate the 150th anniversary of two local Civil War battles. Ranger-led pro-grams at Fort Harrison will explore the fierce fighting and describe the courageous acts of African-American soldiers that earned them 14 medals of honor. NPS.gov/Rich

Sept. 25-28Crooked Road Music FestivalAbingdon | In partnership with Town of Abing-don, The Crooked Road will have its own festi-val devoted to telling that story of The Crooked Road: Virginia’s Heritage Music Trail. Abingdon-CrookedRoadMusicFest.com

Sept. 26-Oct. 5State Fair of Virginia at Meadow Event ParkDoswell | Enjoy the huge offering of rides and attractions, animals, exhibits, contests, and concerts. Where else can you enjoy turkey legs, deep-fried Oreos, funnel cakes, and cotton candy? StateFairVA.org

Sept. 27-28, Oct. 18-19Apple Harvest and Apple Butter Festival Lovingston | Head over to Drumheller’s Orchard for apples, apple butter, cider, honey, country hams, pumpkins, and baskets. Kids will love the apple slingshot, bouncy houses, hayrides, and corn maze. DrumhellersOrchard.com

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Oct. 3-4 Franklin Fall Festival Franklin | Covering ten downtown blocks, this festival will include a classic car show, fireworks, crafts, food, shopping, and educational exhibits. DowntownFranklinVA.org

Oct. 4-5 Fall Fiber Festival and Montpelier Sheepdog TrialsMontpelier Station | Enjoy the scenic grounds of James Madison’s Montpelier, while taking in demonstrations, animal exhibits, competitions, fiber/craft vendors, music, food, and the exciting sheepdog trials. FallFiberFestival.org

Oct. 4 Hanover Ruritan Bluegrass FestivalMechanicsville | Head east to enjoy some live bluegrass with multiple bands perform-ing. “Vendor Row” will feature a variety of Hanover- and Virginia-made items.HanoverRuritan.org

Oct. 25 Powhatan's Festival of the Grape Powhatan | In historic Courthouse Square, enjoy the fruits of 30 wineries at one of Virginia’s best wine festivals. Also centered on family fun, there will be delicious food, live music, and arts and crafts.PowhatanWineFestival.com

Oct. 11 Beaverdam Heritage Days FestivalBeaverdam | In western Hanover County, check out Civil War encampments, Pop’s Country Store Museum, and the historic Train Depot. Along with musical events, there will be a rich array of foods.Beaverdam-Heritage.org

Nov. 1 Ashland Train Day Beaverdam | Head north to this railroad-themed event for some wholesome family fun. AshlandTrainDay.com

Nov. 2 Chili Cookoff & Cornhole Competition Nellysford | Taste chili at Wild Wolf Brewing and show off your cornhole skills. WildWolfBeer.com

For more Richmond events, see our calendar of events page in West End’s Best.

Nov. 1 Montpelier Hunt Races Montpelier | Experience the thrill of steeple-chase horse racing at the home of our fourth president, James Madison. Now in its 80th year, the event allows visitors to participate in archaeology, stroll the grounds, and enjoy a tour of the estate. MontpelierRaces.com

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Local Adventure Motorcycle Riders

Off Road and On, At Home and Abroad

PETERSBURG NATIVE Eddy Alvarez bought his first motorcycle at 15, and 30 years later, the 45-year-old physician’s assistant remains just as passionate about the opportunity for adventure this form of two-wheel travel provides.

by Ben Orcutt

PHOTO COURTESY OF SASHI DE



Alvarez, who lives in Chester, is among the ranks of enthusiasts known as adventure motorcycle riders, which for him began with the purchase of his first bike – a 1981 Honda Twinstar CM200T.

“I guess the adventure riding bug bit me during one of those rides as I secretly rode out to Dinwiddie, Waverly, Prince George, or Hopewell,” Alvarez says. “Back then, sneaking out of the neighborhood where I was allowed to ride was a huge thrill.”

Alvarez isn’t sure what happened to his first motorcycle, but these days he owns a KTM 525EXC and a BMW F800GS, both of which are dual sport bikes and can be ridden on and off road.

As an adventure motorcycle rider, Alvarez says he’s averaged between 5,000 and 15,000 miles a year, which includes short rides close to home and 18-hour long-distance rides of 1,100 miles.

“I’ve traveled all of the Eastern states and throughout the South,” Alvarez says. “I’ve also ridden parts of the West including

Las Vegas, Red Rock Canyon, Southern California, and the Mojave Desert.”

His “most exhilarating ride,” Alvarez says, was riding across the Mojave Desert.

“Being from the East Coast, the Mojave landscape was so foreign to me,” he says. “There wasn’t a single tree in sight. Everything was arid and some shade of brown, red, or gray. While riding across the sand, I remember how beautiful everything was, how clear my mind was, and how much I was enjoying that specific moment in time.”

Adventure motorcyclists share a common bond, Alvarez says.

“The bond is simply the love of riding on two wheels, understanding the pleasure each of us gets from riding and the relentless inner drive to travel to and explore new places and enjoy new experiences,” he says. “I am so thankful to have seen the places I have seen, met so many kind people, and had so many wonderful experiences while traveling on my bikes. I have learned that life should never be measured by the

number of years you live but the quality of those years doing the things that you love with the people you love.”

Perhaps the most famous motorcycle adventure rider of the modern era, Alvarez says, is Dr. Gregory W. Frazier, who demonstrates the fullness and appeal of the sport.

“He has spent the last 30 years circumnavigating the globe,” says Alvarez. “He averages something insane like 40,000 miles per year on a motorcycle. He is an accomplished motorcycle rider, journalist, author and photographer.”

Like the majority of adventure motorcycle riders, Alvarez rides with an abundance of caution.

“I’ve had a suit custom-tailored for me, made completely out of Kevlar, which is more than 10 times stronger than leather,” he says. “My suit and gloves, helmet, and armored boots cost over $3,000, but considering that at the end of each ride I have to be a dad to two great kids and go to

PHOTO COURTESY OF RICK SYLVIES

OFF THE BEATEN PATH Some adventure riders travel great distances for their love of the sport.


work in one piece every Monday morning, it’s a small price to pay.”

Alvarez plans to continue riding a motorcycle for the rest of his life.

“Absolutely!” he says. “And when the day comes that I can’t safely hold up a motorcycle, I’m sure my grandchildren will be ready to help me up onto my bike so they can enjoy a ride in my sidecar.”

Steve Clifford developed his love for motorcycles riding dirt bikes with

his father as a youngster growing up in Southern California.

Now a training manager for a car dealership here in Virginia and married with three children, Clifford’s motorcycle of choice is a 2008 BMW R1200GS Adventure.

“The cool thing about this bike is that it is a jack of all trades,” Clifford says. “It is an awesome touring bike.”

While most of his adventure rides are local, Clifford, 45, has ridden his bike in some interesting places.

“Chile was pretty exhilarating,” Clifford says. “The exotic scenery, the active volcano – I rode through an ash cloud – the perfect mix of dirt and pavement and wonderful people made it absolutely amazing.”

However, you don’t have to travel thousands of miles to find an adventurous motorcycle ride, Clifford says, noting that he recently went on “an epic ride” with his father-in-law that included some twisting back roads in West Virginia.

“Adventure is where you find it,” Clifford says. “In my life, I can’t spend the time to do the more hardcore things, so I look at maps to find crazy routes home from work. It is amazing how many dirt roads can be found if you look. That isn’t the traditional meaning of adventure, but I create my own whenever and wherever I can. I ride about 12,000 miles a year but most are commuting miles. Sometimes, commuting seems like an adventure though.”

Like Alvarez, Clifford says he plans to continue riding until he’s unable to climb aboard a motorcycle.

“That’s the plan and at that point, I might even consider one of those three-wheel thingies,” he says.

A military brat who was born in Germany, 55-year-old retired Army officer Jeff Munn of Petersburg says his first new motorcycle was a 1981 Kawasaki KZ550 street bike, which he still has.

“I have about a dozen,” Munn says. “But if I could only have one, it would be my 2001 BMW R1150GS. It is a dual-sport motorcycle because it can be ridden both on road and off.”

To say that Munn is an avid adventure motorcyclist would be an understatement.

“I’ve ridden on five continents, in over 50 countries, in every country in North America except Belize, 49 states, and most of the provinces of Canada,” Munn says. “In 2007, I rode completely around the world, riding over 28,000 miles through two dozen

countries in five and a half months. I want to finish my ride from Alaska to Tierra del Fuego, Argentina. I’d also like to ride in India and into the Himalayas.”

Riding a motorcycle around the globe is more than just looking for new and exciting adventures, Munn says.

“Adventure riding is a means to an end for me,” he says. “I love traveling and when you are in a foreign country on a motorcycle, people will come up and talk to you. It opens doors and hearts and gives me a way to meet people. I can’t tell you how many times I’ve been told by a person that I’m the f irst American that they’ve ever actually met and we become friends. I’ve learned that travel is the antidote for narrow-mindedness, racism, and hatred.”

Munn says his adventures on a motorcycle have been enlightening. “Travel opens your mind, makes you more understanding, and maybe makes you a little better of a human being. I’ve also learned that the less a person has, the more they seem willing to share it with you. I’ve met some of the richest and nicest people in the world, yet they had practically nothing.

“I’ll travel until the day I die and I’ll take a motorcycle as long as I am healthy and can enjoy it.”

Jeff Munn riding through the King’s Gate in the ancient Hittite city of Hattusa, Turkey.

PHOTO COURTESY OF JEFF MUNN

TRAVERSING TURKEY

I’LL TRAVEL UNTIL THE DAY I DIE AND I’LL TAKE A MOTORCYCLE AS LONG AS I AM HEALTHY AND CAN ENJOY IT. “

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REMEMBER ALL THE HOOPLA when the Redskins came to town just a few weeks ago? With Washington

Redskin flags flying along Broad Street and signs in local businesses welcoming the team to town, it’s clear we’ve taken to the Skins, even if it is only for a few days each summer.

But if you think we’re crazy about the local training camp experience, you ought to see what goes on in Green Bay, Wisconsin, each summer, when the Packers preseason training camp opens. What you’ll find there is something totally unique, which is only appropriate for what is surely the NFL’s most unique football franchise.

Imagine a major league sports franchise in a city with a population less than that of Richmond. That ’s

what you’ ll f ind in Green Bay. This picturesque little town, located at the head of Green Bay (the bay, not the city) in the northeastern corner of Wisconsin, is worth a visit for reasons far more numerous than football.

But the football team is a good place to start. Although small-town teams were common in the NFL 70 and 80 years ago, you won’t find them nowadays, except, of course, in Green Bay. And while every sports team has its ardent supporters, this thing the locals have for the Packers is something totally unique.

While most sports franchises are controlled by a sole owner, or by a corporation, the Packers, the NFL’s third-oldest team, is a publicly owned nonprofit

operation. Shares of stock in the team were first sold in 1923. Through four subsequent stock sales, the team, which has over 300,000 owners, has remained financially viable even in the era of free agency.

In Green Bay, the citizens are not just fans; they are the owners of the team. This makes for a very specially invested fan base – a fan base that is assured, due to this unique ownership arrangement, that the franchise will never, ever leave town. Because of Green Bay’s small-town feel, the residents are able to interact much more personally with their players. “We see ’em down at the grocery store and at the gas station,” was a comment I heard on numerous occasions during my visit.

Even if you’re not a fan of the Packers, you’d likely find their summer camp quite

experience a

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fascinating. The team practices at a training complex only about two blocks from their home at Lambeau Field. On training days, the neighborhood kids ride their bikes to Lambeau. Each player then selects a bike from the gaggle of adoring young fans and rides that bike over to the camp, with the excited youngster following along. Bragging rights go to the kids whose bikes are chosen, but it’s not about who has the biggest bike. After all, this is Green Bay, where being bigger is not necessarily better.

Case in point: During a visit to the camp last year, one player was observed trying to pedal a small bike offered by one of the younger kids. Unable to navigate the tiny vehicle, the player finally gave up, slung the bike over one shoulder, put his arm around the youngster, and together they walked to the camp.

In today’s world of exorbitant salaries, and equally exorbitant egos among so many star athletes, such endearing, scenes hearken back to a kinder, gentler, and, yes, a simpler era.

But it’s not just Packers’ tradition that does all the hearkening. There’s so much to like about this small Wisconsin city. Before my first visit, I wondered if there was enough to do to make this a true summertime, family-vacation destination.

Indeed there is. So, if you’re looking for a rather off-the-beaten-path getaway, here are just a few of the many things that I think you’re gonna like about Green Bay.

As you prepare to enter the complex for a tour of this beautiful legendary stadium, you can feel the excitement. That feeling begins the moment you arrive and are greeted by the statues of Curly Lambeau, the team founder, and Vince Lombardi, perhaps the greatest coach in the history of the game. Due to ongoing renovations, some areas of the stadium are currently

closed, including the Packers Hall of Fame, which reopens in 2015. For up-to-date info, check the website, Packers.com.

Although this is definitely a football town, Green Bay is also home to the Bullfrogs (GreenBayBullfrogs.com). When the collegiate baseball season ends, many of the players from around the country choose not to hang up their cleats but rather to spend the summer playing for the Bullfrogs or one of the other teams in the Northwoods League. Of course, they would jeopardize their NCAA eligibility if they were paid. They play because of their love for the game. Local residents provide housing accommodations for the players during the season. While the Bullfrogs don’t pull in the crowds that flock to a Packers’ game, you’ll still find an enthusiastic bunch of baseball fans whooping it up at the ballpark. Yes, it’s a bit more hearkening back, but can you ever get too much of that?

When I was a kid, long before the days of sophisticated theme parks such as Disney World, I thrilled at the prospect

of a visit to Lakeside Amusement Park in Salem, Virginia. I had thought those days had vanished, until I visited Green Bay’s Bay Beach Amusement Park (www. GreenBayWI.gov/BayBeach). The 18 attractions may well bring back fond childhood memories. You will especially want to ride the Zippin Pippin, a replica of Elvis Presley’s favorite roller coaster. Let your kids discover the thrills of the Ferris Wheel, the Tilt-A-Whirl, and the Scrambler. The park also features picnic grounds and a nostalgic ballroom.

Located right on the Bay, and about 30 minutes east of Lake Michigan, the Green Bay area offers a variety of water-related activities, including f ishing, boating, and swimming. There’s also a delightful riverboat cruise on the Fox River (FoxyLadyCruises.com).

For more information on attractions, dining, and events in Green Bay and throughout Wisconsin, visit GreenBay.com and TravelWisconsin.com.

LAMBEAU FIELD – UP CLOSE AND PERSONAL

BATTER UP

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FUN ON THE WATER

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Documents

Chesterfield Living September/October 2014