In the world of alcohol, Virginia is often associated with its burgeoning wine industry. However, the city of Richmond is undeniably one of beer drinkers, with local preferences tending toward ales and lagers brewed in Richmond’s very own urban craft breweries. Many of the city’s restaurants proudly feature exclusively or near-exclusively Virginian beers on tap. Warm summer afternoons find smiling “Richmond-ers” throwing back pints of brown ale on the rooftop bar of Legend Brewery or listening to live jazz at Hardywood Park, while enjoying the brewery’s frequently rotating selection of artisanal cream ales, stouts, pilsners and bourbon DIPAs. Richmond’s craft beer scene is indeed in full bloom, and worth delving into while visiting the city. But those who don’t enjoy craft beer shouldn’t despair. The city is also home to top-notch Blue Bee Cidery — a company that represents a small but growing trend of urban craft cideries that have been popping up all over the country.
Visitors looking to experience Richmond’s craft beverage scene for themselves, should consider booking a tour with RVA Brewery Tours. The tours start at Capital Ale House, where guests meet their charismatic guide and, after completing their first tasting, board the brew bus to two or three local breweries. These range from award-winning favorites to up-and-coming newbies. Private tours are available for groups who prefer a more customized experience.
On my recent visit to Richmond, I took a public tour that stopped at Capital Ale House, Blue Bee Cidery, and Hardywood Park Brewery. While I enjoyed the various craft beers I tasted along the way, it was the hard cider at Blue Bee that stood out as the true highlight of the afternoon. The city’s first and only urban cidery, Blue Bee is off the beaten path, in the Old Manchester neighborhood of downtown Richmond. The building housing the tasting room and production facility, once home to the Aragon Coffee warehouse, dates back to 1904 and was originally constructed alongside the James River to easily transport coffee down to the Atlantic Ocean and beyond. The cidery pays tribute to its historic home by naming one of its best selling products after Aragon.
Based on ciders I’ve tried in the past, I admit to not being a huge fan of the stuff. On hot summer days when I crave something cold and carbonated but not as heavy as beer, I consider ordering apple cider until I recall one common feature of most commercial ciders — their overwhelming sweetness. It is the sticky, fruity, processed sweetness that ultimately changes my mind, and I settle instead for a dainty flute of sparkling white wine.
At Blue Bee, the semi-sparkling cider is surprisingly dry and tart, sometimes mineral, other times musky even. The four varietals are made with different blends of exclusively local Virginia apples and highly specific strains of yeast. Though it is now available by bottle and draft at many of Richmond’s bars, restaurants and markets, Blue Bee’s cider is produced in relatively small batches by a handful of employees who pay very close attention to maintaining its quality. Our visit included a tasting of all four labels, each with its own personality. The Charred Ordinary is an old-fashioned Virginia cider slightly on the sweeter side, while the Mill Race Bramble is a rounder, fruitier version flavored with raspberries and blackberries. The hop-infused Hopsap Shandy is unlike anything I’ve tasted before — a cross between a tart cider and a grassy, funky wheat bear. Easily my favorite varietal was the Aragon 1904, which reminded me more of a crisp, clean prosecco than a cider. The tasting notes running through my mind as the cider brushed my palate were those I’ve only previously used with wine: pale blonde, off-dry, fine carbonation, full fruit flavor with a hint of wet limestone.
In fact, all of Blue Bee’s ciders seemed to drink more like dry wine than fermented fruit juice. Far from the one-dimensional juice-box sweetness of the ciders I’ve grown accustomed to, the flavor profile of each of Blue Bee’s varietals is complex enough to require thoughtful sipping to entangle it. According to founder and cider maker Courtney Mailey, it’s something about the flavor of Virginia apples that makes the difference. I say her passion and dedication to changing the way people think about apple cider has something to do with it as well. The ciders come in 500-milliliter or 750-milliliter corked glass bottles with elegant labels reminiscent of champagne bottles. The tasting itself is conducted much like a tasting at a winery, with Mailey guiding guests through each pour. She also leads tours through the production facility free of charge, eagerly explaining the processes that give rise to her beloved product.
As we set out from the cidery to our third destination, my only regret was not having spent enough time to savor my glass of Aragon 1904. Fortunately, Blue Bee products are not difficult to find around Richmond these days. If you’re in the area, their surprising ciders are a must-try.
Lili Kocsis is a self-proclaimed gastronome. She graduated from Harvard University in 2011 with a BA in linguistics. She dedicates her spare time to purposeful travel, food photography, and writing about regional cuisine under the penname MyAmusedBouche.
5280’s Favorite Colorado Ciders
Seltzer smeltzer. Sip on sessionable Front Range ciders instead.
Colorado producers are transforming local fruit into sessionable sippers—and winning international awards. Here’s what you should be drinking right now at nine Front Range cideries.
Clear Fork Cider
4965 Iris Street, Wheat Ridge
Backstory: Since 2017, Jay Kenney has been hunting down heirloom apples from Colorado, Maine, and the Pacific Northwest and crafting sophisticated dry ciders under the Clear Fork label. Named for the Clear Fork of the Gunnison River near Crawford, where one of Kenney’s five orchards stands, the brand eschews flavor additions in favor of all-apple ciders. Kenney also ages his creations in stainless steel tanks or used oak wine barrels from the Infinite Monkey Theorem.
Buzz: Clear Fork’s Wheat Ridge tasting room opened in September. There, you can sample the brand’s five recurring varieties—the all-Colorado fruit Pitts’ Bitter is our favorite—as well as two rotating guest ciders and a kombucha.
1380 Horizon Ave, Unit A, Lafayette, and 2811 Walnut St. #150, RiNo (and Durham, North Carolina)
Backstory: The largest of Colorado’s cideries, Stem has been growing in popularity—and production capacity—since it began making dry ciders in RiNo in 2013. Last year, Stem made more than 200,000 gallons of cider in 20-plus varieties, most sold in cans.
Buzz: Stem’s almost two-year-old Lafayette production facility and eatery, Acreage, features goods from area growers and produce from its own on-site farm. On November 21, chef Eric Lee is debuting a guest-chef dinner party series: Seasonal cooking from Lee and Stowaway Kitchen chef Amy Cohen will be paired with special-release Stem ciders and a private tour of the cider house, farm, and barrel room.
1501 Lee Hill Drive, Unit 14, North Boulder
Backstory: Owner Michael Belochi and cidermaker Josh Smith embrace flavored sippers at BOCO—Boulder’s first cider house—using juice from Colorado and Washington to produce unpasteurized, sulfite-free ciders in a range of styles. BOCO’s taproom, which opened in July, is its production facility, so you can enjoy pours from 16 taps (12 from BOCO, three from rotating Centennial State producers, and one kombucha) amidst tanks and barrels.
Buzz: Try the Stone’s Throw Hopped Cider, infused with hops picked within 400 yards of BOCO.
Haykin Family Cider
12001 East 33rd Ave, Unit D, Aurora
Backstory: Daniel and Talia Haykin opened their small-batch production facility and modern, four-tap tasting room in early 2018. Akin to sparkling apple wines, the brand’s single-varietal offerings are made with nothing more than yeast and rare heirloom apples grown at Ela Family Farms in Hotchkiss and Masonville Orchards in Fort Collins.
Buzz: In May, Haykin took home more gold medals than any other cidery at the prestigious Great Lakes International Cider and Perry Competition. This month, look for newly released 2018 vintages of tart, aromatic Ashmead’s Kernel and rich, semi-dry Dabinett.
Colorado Cider Company
2650 West 2nd Ave #10, Denver
Backstory: Colorado’s oldest operational hard cider producer, located in Valverde, put out its semi-dry flagship Glider Cider in 2011. Since then, owners Brad and Kathe Page have produced 25 different varieties and planted about 4,000 heirloom apple trees in Hotchkiss.
Buzz: “Cascara” (the dried husks of coffee cherries) lends earthy, peppery notes to the new seasonal blackberry cider, steeped with blackberry juice and lemon zest.
Snow Capped Cider
250 South Grand Mesa Dr., Cedaredge
Backstory: For more than 100 years—and at an elevation higher than 6,000 feet—five generations of Kari and Ty Williams’ family have grown apples and stone fruits in Cedaredge, on Colorado’s Western Slope. Patriarch James Howard (Pap) Williams started with 20 acres of apple trees, but today Ty, Kari, and their family work 600 acres, growing more than 100 apple varieties, as well as peaches, cherries, pears, plums, and even wine grapes. The Williams clan bases its vibrant Snow Capped Cider releases on whole fruit and other fresh ingredients, without any added sweeteners or artificial flavors.
Buzz: A new line of Snow Capped fruit ciders debuted this past summer in sessionable 12-ounce cans look for the bright, gingery plum-lemongrass variety and the Molly’s Rockies Rosé (a collaboration with Molly’s Spirits), which showcases an aged cider made from local apples blended with elderberries. In early December, expect to see 750-milliliter bottles of a higher-end release: Snow Capped’s floral single varietal Blanc Mollet crafted with French cider apples.
4100 Jason St, Denver
Backstory: Waldschänke co-owner and cidermaker Keane Dufresne has been working in craft beer and brewing for the likes of New Terrain Brewing Company and Tommyknocker Brewery for a decade now. But it was his step-mother (and co-owner) Ruth, who grew up in Switzerland drinking her father’s unfiltered cider, who inspired Keane, his wife, Kelley, and father, John, to open a Swiss-style ciderhouse right here in Denver the doors opened on October 2. Based on recipes from Ruth’s father, George, who produced cider for his local “ waldschenke ” (forest tavern), Waldschänke Ciders crafts dry, cloudy hard ciders using juice from Talbott Farms on the Western Slope.
Buzz: While its Swiss-style ciders ferment and age, Waldschänke is busy pouring its friends’ ciders from the 16 taps in its cozy Sunnyside taproom. Expect classic and specialty sippers from Erie’s the Old Mine, Fort Collins’ Summit Hard Cider, and Talbott’s Cider Company, among others. Waldschänke’s own ciders should start flowing by Thanksgiving, and in the new year, the Dufresnes will open a coffee shop in the taproom, too, in partnership with Lakewood’s Mad Loon Coffee Roasters.
St. Vrain Cidery
350 Terry Street #130, Longmont
Backstory: Owners Cindy and Dean Landi opened St. Vrain Cidery in 2016 to quench their thirst for the apple beverage and their longing for a Longmont community-gathering place. Today, St. Vrain’s sprawling tasting room (and production facility) pours Centennial State ciders from 39 taps, as well as a small selection of local wine, mead, and sake. But don’t overlook St. Vrain’s house creations: The artisanal brand has won 23 medals at the Great Lakes International Cider and Perry Competition in 2019 alone, it took home 10 awards, including a gold medal for its refreshingly tart Pink Guava flavor and a silver for its faintly floral Blackberry Botanical.
Buzz: St. Vrain is celebrating its third anniversary (or Halloversary, since the milestone falls around Halloween every year) from October 23–31 with a bevy of taproom events. Come for a prohibition-themed costume contest on October 29, complete with seasonal gingerbread cider tapping. The spicy brew will also be canned for the first time this fall, and available for sale at select Front Range.
39126 Highway 133, Hotchkiss
Backstory: When his first batch of hard cider—totaling 1,500 bottles—sold out in three weeks back in summer 2011, Big B’s head cidermaker Shawn Larson knew he was onto something, well, big. Now Big B’s produces 14 flavors, and hard cider accounts for 20 to 25 percent of the company’s sales. (Big B’s, established in 1973 by Bernie Heidelman and purchased by Jeff Schwartz and family in 2002 , also produces organic cold-pressed apple juices and lemonade and operates 18-acre Delicious Orchards.) Open from May through December, North Fork Valley visitors can stop by the orchard to pick their own apples, pears, apricots, cherries, and other fresh produce shop at the farm store and taste Big B’s ciders in the taproom.
Buzz: On October 26, Big B’s will host the eighth annual Colorado Hard Cider Fest, which includes tastings from 10 Colorado makers camping live bands and a late-night DJ dance party. The new Single Variety Wine Sap, a cider brewed entirely with Wine Sap apples grown in Paonia, will be released in spring 2020.
This article appeared in the November 2019 issue of 5280.
Denise Mickelsen is 5280’s former food editor. She oversaw all of 5280’s food-related coverage from October 2016 to March 2021. Follow her on Instagram @DeniseMickelsen.
Patricia joined the 5280 staff in July 2019 and is thrilled to be writing about Colorado's rich culinary scene. Follow her food reporting adventures on Instagram @whatispattyeating.
Five Stops Through Virginia Cider CountryCelebrating in Virginia Cider Country Written by Matt Dobie. Photo courtesy of Old Hill Cider.
After years of being, at best, a peripheral beverage choice, hard cider is in the midst of a significant renaissance. It was the drink of choice in colonial America. Every plantation owner made cider, drank cider, and bragged about their cider. Even John Adams attributed his good health and longevity to a tankard of cider before breakfast. But a host of factors led to the industry’s demise, including the Temperance movement, immigration patterns, and westward expansion. Luckily, a growing number of cidermakers are reviving the tradition and bringing with them fine, artisan libations. Virginia is a microcosm of this ever escalating cider craze, boasting the perfect climate and historical clout. So let’s take a trip to some of the sweet spots for sipping in Virginia cider country.
Albemarle Ciderworks. Photo courtesy of Albemarle Ciderworks
What was once a nursery devoted to old and nearly extinct apple varieties has blossomed into an ambitious cidery regularly producing topnotch seasonal varietals. Stop by their tasting room and adjacent patio tucked into the gorgeous, rolling hills of Albemarle County. You’re sure to meet a member of the Shelton family, who own and operate every facet of cider production. Try their flagship cider, “Jupiter’s Legacy,” a complex blend with a round mouthfeel and a long finish, balanced by bright acidity and apple tartness. (2545 Rural Ridge Lane, North Garden, Virginia)
Wednesdays – Sundays, 11am to 5pm
Blue Bee Cider
Located in downtown Richmond, Blue Bee Cider is Virginia’s only urban cidery. They pride themselves on variety, offering old-fashioned ciders like the “Charred Ordinary,” and more adventurous styles like the “Hopsap Shandy,” in which the addition of cascade hops to the apple blend creates floral and citrus notes, appealing to aficionados of beer, wine, and cider alike. A truly unique stop on the cider trail, take a break from the country and enjoy a night on the town. (212 West Sixth Street, Richmond, Virginia)
Open Seven Days a Week Hours Vary
Castle Hill Cider. Photo by Kristen Finn
Castle Hill Cider
Lush green fields, reflective lakes, and tree covered hillsides will be your surroundings as you sip some of the finest cider the region has to offer. Since its inception in 1764, Castle Hill has hosted explorers, acclaimed authors, and U.S. presidents, even providing solace to fleeing politicians during the American Revolution. In keeping with this distinct historical focus, they produce “Levity”, the only commercial cider that utilizes the 8,000-year-old process of fermenting in clay amphorae called kvevri. Makes for a dry, full-bodied delight. (6065 Turkey Sag Road, Keswick, Virginia)
Open Seven Days a Week 11am to 5pm
Foggy Ridge Cider. Photo by Kate Medley
Foggy Ridge Cider
Guilty of treating her trees like individuals, cidermaker Diane Flynt’s love for her orchard can be tasted in her outstanding cider. Her attention to detail is matched by her passion for originality, combining American heirloom apples with traditional English and French cider apples. The result is an effervescent beverage with uncommon depth and balance. This strategy has worked so well that in 2013, a New York Times tasting panel awarded Foggy Ridge’s “Serious Cider” first prize in a sampling of 20 American dry ciders. (1328 State Road 656, Dugspur, Virginia)
Open Seven Days a Week hours vary
Old Hill Cider. Photo courtesy of Old Hill Cider
Old Hill Cider
Cidermaker Shannon Showalter grew up on the orchard that now serves as a home for his thriving cider business. A huge proponent of the farm-to-table and locavore movements, he continues the family tradition by supplying the local community with fruits, vegetables, flowers and, of course, exquisite cider. Old Hill offers five varietals including “Season’s Finish,” a dessert cider with a silky mouth feel and flavors of pineapple, cherries, and toast. Stop by the greenhouse while your there and bring home some mums and pansies. (17768 Honeyville Road, Timberville, Virginia)
Another operation working to preserve heritage breeds is Leaping Waters Farm in Allegheny Springs. Alec and Sarah Bradford raise heritage breed hogs, including Red Wattles and American Saddlebacks, and heritage breed turkeys. Also on the 1,000-acre farm is the rare Ancient White Park breed of cattle, which dates back more than 2,500 years. Today, fewer than 1,000 of these animals in the nation are registered.
Both Riven Rock and Leaping Waters have found an eager customer base among high-end restaurants in Virginia and along the East Coast.
“A big customer of ours is Homestead Resort in the mountains of Virginia. They use our product in a lot of the fine restaurants they have on their property,” Neely says. “The pork is like something you’d never be able to get in a grocery store. It’s this Old World flavored marbled pork. The pigs graze our grass like our cattle do. They’re not indoors or confined, so they’re very happy pigs.”
New Jersey Distilleries, Cider & Mead
Did you know? New Jersey is home to distilleries, cider, and mead! Not every place is open to the public, but it’s still great to support one of these local businesses if you see their products in a liquor store. If you do have a chance to visit one of their facilities…go!!
Open for Tastings and Tours:
All Points West Distillery
A craft distillery in Newark’s Ironbound created by Gil Spaier. They make small batch hand crafted spirits like vodka and gin. Find them on Facebook, Instagram, and Twitter.
424 Mulberry Street, Newark, NJ (Tasting room entrance is at 73 Tichenor Street) (646) 251-3176
Asbury Park Distilling Co
Handcrafted on Lake Ave, where the spirit never dies. Asbury Park Distilling is the first distillery in Monmouth County since prohibition, and the first in the state to be located in a commercial downtown area. Tours and tastings are Thursday – Sunday. Find them on Facebook and Instagram
527 Lake Ave, Asbury Park, NJ
Beach Bee Meadery
Beach Bee Meadery is a family owned and operated meadery just steps away from the beach and Pier Village in Long Branch. During your visit expect a variety of meads and ciders in delicious flavors for all palates! The property includes a production area as well as a beautiful tasting room for tours, tastings, or just a place to hang out.
89 Long Branch Ave, Long Branch, NJ
Burnt Mills Cider
Burnt Mills Cider in Bedminster offers six to seven ciders on tap at any given time, which are made using Garden State ingredients.
3540 Route 206 Bedminster, NJ
Claremont Distilled Spirits, Inc, located in Fairfield, New Jersey was founded in May 2014 under the premise that world class spirits could be produced in the state using the finest locally sourced ingredients of the “Garden State.” From the potatoes used in the production of their Vodka to the corn in their Moonshine, they are Jersey made. Additionally, many of their infused product offerings take advantage of New Jersey being among the nation’s largest producers of a variety of fruits including Blueberries and Cranberries. As the largest craft distillery in New Jersey, Claremont Distilled Spirits has 4,000 gallons of fermentation capacity and more than 650 gallons of distillation capacity. Claremont is proudly owned by, and its products proudly produced by, and sold by native, lifelong New Jerseyans. Like on Facebook!
25 Commerce Road, Unit K, Fairfield, New Jersey (973) 227-7027
Cape May Distillery
Cape May Distillery is an artisanal distillery located in Green Creek in Cape May County and is the first in Cape May, NJ. Cape May Distillery has designed products based on what people love to drink. Their hands on process of developing a portfolio of products with the customer in mind is their goal. Their production process uses domestically grown raw ingredients sourced primarily in the state of New Jersey. Their distillery will first introduce Rum, both light and dark. Later offerings will include Small Batch Whiskeys, Small Batch Bourbons, Specialized Brandy and Gin.
371 NJ-47, Cape May Court House, NJ (609) 305-4853
(Via their Website) While our hearts pump with a passion for Great Britain, our blood flows with a fervor that only New Jersey can muster. Every day, our hometown is making a mark, and the world is tipping its cap in admiration. We meticulously craft small-batch, ultra-premium spirits that are suited for drinking on their own or in making cocktails that are refined, yet playful, much like the dogs after which our brand is named. We’re very excited to offer a range of gins and vodka for our launch. Our special botanical blends, which are artfully infused into our distillate, create a uniquely floral and citrusy flavour profile. All of our products are handcrafted. A portion of profits from every bottle of Corgi is donated to a local dog adoption agency in the Jersey City area, because we love dogs as much as we appreciate exceptional spirits. Find them on Facebook and Instagram.
1 Distillery Drive, Jersey City, NJ 862-219-3114
Dachshund Distilling is a small batch distillery specializing in rum located on the Neptune/Bradley Beach border.
1103A Sixth Avenue Neptune, NJ
Independent Spirits Distillery
Independent Spirits Distillery is a family owned and operated craft distillery on ten acres of farmland in Woolwich Township, New Jersey. Their goal is to make uniquely delicious craft spirits that reflect the rich bounty of grains, fruits and botanicals grown in New Jersey as well as their Danish and Irish American heritage. Everything in made in small batches so there is lots of room for experimentation. Find them on Facebook and Instagram.
131 Davidson Rd, Woolwhich Township, NJ (609) 202-5458
Ironbound Hard Cider
Instead of ordering apple concentrate from weird foreign industrial auction sites, they’ve spent a lot of time finding small-scale orchards because it makes for far more flavorful cider, and allows them to spend their money on useful things like strengthening our regional economy and keeping American farmland from being taken over by McMansions. And, instead of being on the other side of the planet, their suppliers are just a short drive away. With the launch of Ironbound, not only are they supporting local farmers, creating well-paying jobs, and making damn good cider, they’re taking it back to Newark, where the most celebrated cider was in the country! Yes, Newark! Not Boston. Like them on Facebook
360 Co Rd 579, Asbury, NJ (908) 940-4115
Island Beach Distillery
Ocean County’s 1st Distillery since prohibition! Island Beach Distillery makes different kinds of rum for you to enjoy. Find them on Facebook
713 Old Shore Road,Forked River, NJ (609) 242-5054
Jersey Artisan Distilling
About: In the autumn of 2010, Brant Braue was asked by his brother, “If you could wake up tomorrow and do anything, what would it be?” After a few days of thought, the answer came to him: I would open and run a distillery. A few months later, at the local craft brewery, Brant happened into conversation with Krista Haley, a local attorney who was in the market for a new challenge in her life. Over the next few months, they discussed the idea at length and over cocktails by the pool, realized that this dream could be a reality. And so Jersey Artisan Distilling was born. After many months of hard work, Jersey Artisan Distilling is now the first distillery to open in New Jersey since Prohibition ended. They are going to focus on making our spirits in the classic style, using modernized versions of the techniques that have made spirits great since colonial times. Their primary focus will be on making rum, bringing back the flavors and tastes that made rum the most popular spirit in colonial times and beyond. Find them on Facebook Twitter Instagram Read my about my Visit there!
32B Pier Lane West, Fairfield, NJ 862-702-8935
Jersey Spirits Distilling Co
Every batch they produce is handcrafted and is a small batch where they pride themselves on quality and consistency. Jersey Spirits Distilling Co. is a place you can come and learn all about small-batch craft distilling and taste their product neat or in a favorite cocktail. Owners John and Betty are lifelong Jersey residents and Sue has lived in New Jersey all her adult life. Their spirits are named after New Jersey places and experiences the co-founders have had in NJ . They feel a deep respect for New Jersey and its’ storied landmarks and they wish to preserve and honor them by integrating them within their products.
1275 Bloomfield Ave. Building 7 Unit 40B, Fairfield, NJ 973-441-0947
Lazy Eye Distillery
Lazy Eye Distillery is proud to bring you the first distilled products from Atlantic County since the time of Prohibition. They make hand-crafted, gluten free spirits. Find on Facebook Tours are $10 and include 3 tastings.
1328 Harding Highway, Richland, NJ and 135 E Spicer Ave, Wildwood, NJ
Little Water Distillery
Located in Atlantic City, Little Water Distillery is a craft distillery owned and operated by brothers Mark and Eric Ganter. Find them on Facebook
807 Baltic Ave b, Atlantic City, NJ (240) 426-7843
Long Branch Distillery
A spirits Plant in Long Branch, N.J. specializing in taste rich spirits – vodka, gin, whiskeys, rum, and liqueurs.
199 Westwood Avenue, Long Branch, NJ (732) 759-8321
They are a FAMILY run meadery whose childhoods revolved around a culture where home wine making is a part of life. Meadmaker Sergio Moutela, remembers helping his grandfather make wine from a very early age, from helping with bottling, corking, and yes, even stomping grapes. Wine making was forever implanted into his life and who he has become today. Handcrafted from all natural ingredients including True Source Certified honey and reverse osmosis water, they have a style of mead for everyone with our range of uniquely crafted recipes. This includes some signature meads unlike any others out there. Find them on Facebook Twitter Instagram
2933 Vauxhall Road, Vauxhall, NJ (855) 635-6846
Milk Street Distillery
Sussex County’s first distillery in over 69 years, located in the small town of Branchville, nestled in the rural northwest corner of New Jersey. Brothers Mike and Gordon Geerhart have been hard at work in their 125 year old building producing fine spirits. The two have been in the contracting business for over 20 years. Seeking a change, they are putting their years of experience to work one last time to hand craft a tasting experience worthy of fine spirits.
1 Milk St, Building 1, Branchville, NJ (973)-948-0178
At Nauti Spirits Distillery, they produce handcrafted farm spirits: Vodka, Gin, & Rum. Using ingredients grown mainly on their 60-acre preserved coastal farm, and other South Jersey farmland that they control, and premium southern molasses, they mash, ferment, distill, and bottle their products at our farm distillery in Cape May, New Jersey. Find them on Facebook and Instagram
916 Shunpike Road, Cape May, NJ (609) 770-3381
NJ Beach Badge Vodka
They make our Beach Badge Vodka slowly with purpose in New Jersey for the people who love New Jersey. Theircraft distillery equipment looks more like a metal art gallery than a made for TV moonshine still. Additionally, they are proud to say they are red white and blue collar guys.They welcome you to tour the copper kettle spirits distillery and learn about the art of distilling and promote the American way. Like them on Facebook, Twitter, and Instagram.
54 W Main St. Freehold, NJ
Pine Tavern Distillery
Pine Tavern Distillery LLC is Salem County New Jersey’s first-ever legally operating distillery. They are a family owned and operated farm in Monroeville NJ. Find on Facebook
149a Pine tavern Rd. Monroeville, NJ
Recklesstown Farm Distillery
Recklesstown Farm Distillery is owned and operated by a family who’s been farming in New Jersey for generations. Since the distillery and tasting room sit in the middle of a field that they actually farm, they have a special admiration for their ingredients.
2800 US-206 Columbus, NJ
Silk City Distillers
(via their Webiste) Established in 2014, Silk City Distillers is a true handcrafted, farm to bottle distillery, located in Clifton, New Jersey. At Silk City Distillers, we focus on bourbon and locally sourced ingredients. We use locally sourced corn, rye and barley (from a farm in Sussex, NJ and combine them with additional hand-milled grains to create a mash that is both prepared, fermented, distilled and aged on site.Our 1,000 liter still was custom designed in partnership with the manufacturer, StillDragon, and produces all of our product which is then barreled, bottled and labeled in house. The distillery is owned and operated by three lifelong friends and NJ natives who share the belief that great spirits should be created by hand with quality, local ingredients, and with the passion and dedication of being true to the complete process of distillation. Find them on Facebook
321 River Road, Unit 5, Clifton, NJ
A distillery that focuses on locally grown, non-GMO ingredients to ensure a clean, eco-conscious product so you can enjoy your drink, and know you are helping keep the world cleaner for future generations. Find them on Facebook
12 Minneakoning Rd #110b, Flemington, NJ
Sourland Mountain Spirits
In December of 2014, Sourland Mountain Spirits founder Ray Disch, one of the of the original founders of Triumph Brewing Company, decided he was ready for a new challenge. Just the year before, craft distilling became legal in New Jersey so creating a local distillery in his hometown of Hopewell seemed like an exciting endeavor. Working with a team of accomplished, visionary partners who listened to his dream and helped him bring it to life, Ray was able to grow Sourland Mountain Spirits from a mere idea to a real business which is now the First Farm Distillery in New Jersey Since Prohibition in Mercer County. The distillery sits on Double Brook Farm in Hopewell, NJ. Find them on Facebook and Instagram. Guided tours of up to 10 people can be scheduled for Saturdays and Sundays on their website
130 Hopewell-Rocky Hill Road, Hopewell, NJ 609-333-8575
Striped Lion Distilling
A small batch distillery in Woodbury, New Jersey, making rum distilled from organic molasses on site.
740 North Broad Street, Woodbury, NJ
Train Wreck Distillery
Burlington’s first craft distillery. Find on Facebook
25 Madison Ave, Mt Holly, NJ
Craft distillery located in the heart of historic Salem City in southern New Jersey. Find them on Facebook, Twitter, and Instagram.
90 W Broadway, Salem, NJ
Tree City Spirits
Heathermeade Distilling located in Kenilworth, NJ are the makers of Tree City Artisan Vodka. You can find them on Facebook and Twitter. Schedule a tour via their website!
835 Fairfield Ave, Kenilworth, NJ
In Production but Not Open to the Public (Yet):
Laird & Company
Laird & Company is the oldest distiller in the United States, dating back to 1780. The company has been owned and operated by the Laird Family since inception and is known best as the producer and marketer of Laird’s Applejack, the country’s first native distilled spirit. Today, the company continues its long tradition as a distiller and bottler, producing and marketing brands such as: Five O’Clock, Five Star, Banker’s Club, Canadian Gold, Zapata Tequila, Peachka, as well as importing and marketing premium brands including: Casoni, Lazzaroni, Moletto, Pietrafitta, and Indomita. Find on Facebook
Blue Bee Cidery Produces Delicious Artisanal Ciders - Recipes
By Larry Sterner
Even for seasoned wine experts, choosing a universally appropriate bottle to pair with holiday meals is a challenge. That’s why instead of making such a recommendation this year I’ll instead urge you to take a closer look at hard cider, now enjoying a renaissance among millennial drinkers.
Given its range of flavors, yes, there are sweet ciders, but there are also semi-sweet, off-dry, and dry ciders, this beverage pairs as beautifully with food as wine does but has a lower alcohol content that is closer to beer’s. However, unlike beer brewing, cider-making is controlled by terroir, or the soil condition, climate, and production techniques used from start to finish. Grapes are to wine as apples are to cider, both are made through the fermentation of their fruits and both have acidity and tannins.
Indeed, for holiday meals with turkey and dressing, roast goose, ham, and the like, cider can actually be a better fit than wine. Cider also naturally pairs with pork, in all of its forms, including ham and bacon. Not to mention all the apples everywhere: Apple pies, apples in stuffing, apples with cheese on the appetizer platter or mixed in a vegetable dish.
Cider’s very natural at Thanksgiving and Christmas, says Greg Hall, founder and owner of Virtue Cider in Michigan. We’re right in the heart of apple season, and we have the fresh cider coming right out of the small cider houses, sort of like the Beaujolais Nouveau of cider.
“We are biased, but we generally think cider is the most food-friendly beverage,” says Michelle McGrath, executive director of the United States Association of Cider Makers (USACM). “Cider has high acid content, and the acid and residual sugars, depending on how dry the cider is, make really nice pairing components with food.”
A good pairing is not necessarily about matching proverbial apples to apples, it’s about contrasting flavors. For example, Cider Craft magazine recommends drinking a sour cider with sweet potatoes. It’s also about not over-burderning the palate. Everyone’s going to be eating too much at these feasts, so you need a beverage that’s light but complex refreshing and not too big and heavy. Opt for a cider that has good acid, good fruit, and a decent amount of tannins to cut through all those rich and fatty hams and roasts and mashed potatoes, but which will also leave you with enough room for some dessert afterwards.
Here’s a basic breakdown of cider types:
Semi-Sweet or Semi-Dry Cider: A pleasant balance of tart and sweet, packing more residual sugar than off-dry and dry. Expect an upfront, crisp apple flavor.
Off-Dry or Dry Cider: Contains the least amount of residual sugar, making them the driest varieties. A subtler apple flavor and stronger acidity reminiscent of dry white wine.
Ice Cider: Typically served with dessert has more residual sugar than other varieties. You’ll find an ultra-concentrated apple flavor and a higher ABV.
The best place to find quality, artisanal ciders is your local craft beer store, wine shop, or alcohol retailer such as Total Wine & More. Laws vary by state, but some cideries will also ship straight to you. If possible, stick to those made with fresh apples instead of apple juice or concentrate, as they will pack the most flavor, be it funk, tartness, or sweetness. Here are some regional ciders I sampled at Philly Cider Week, which are worth seeking out (I’ve used quotes where the tasting notes come from the bottles):
This fourth-generation cider maker located in apple-rich Adams County sources its fruit from local orchards. These ciders can be found in Philadelphia at DiBruno Bros., Bella Vista Beverage and Springfield Beverage.
Dry, made from a blend of varietals. 8.5% ABV
Made from the titular varietal, fermented spontaneously with no yeast added and aged for 8 months. Excellent and interesting. 6.9% ABV
Eve’s Cidery produces naturally fermented ciders from organically grown and wild-foraged apples and pears in the hills of Van Etten, located at the intersection of the Finger Lakes and the Northern Appalachian Plateau in upstate New York. These are gastronomy ciders: complex, textural, and savory, they transcend their raw materials to become something else. Yes, they taste like apple or pear, but their flavors are a tapestry of fruit and flower, herb and nut. Tasting them, I imagine landscape, weather, light through trees, the place they come from. They only ship direct from the Cidery, to Pennsylvania but not New Jersey.
A fragrance of red cherry and carnations with a taste and finish of ripe fruit and citrus peel
Bottled before primary fermentation with no added sugars or yeast it yields a ripe, sweet nose with aromas of red cherry, persimmon and vanilla. The firm, smooth finish goes on forever with toffee bar, and buttered pastry flavors.
This ice cider was a revelation to me. Moderately sweet but not in the way of sweet apple cider, more like a fine sweet wine or Tawny port. Perfect for dipping biscotti. Scents of fried apples, sage, and brown butter, supported by hints of herbs de Provence. On the palate, salted caramel and lemon. The finish is a lingering hint of apple butter, acidity, and summer savory.
Self-taught orchardist Maria Kretschmann grew up on her family farm in Rochester, PA (north of Pittsburgh). She left home to live in Philadelphia where she worked as an artist and bartender. When her father started to speak of retirement Maria was drawn back to the farm where, as a longtime fan of cider, she began to convert their 4 acres over to cider apples. After the Fall’s first two ciders have been released this autumn though first year production is quite small (2500 bottles). You can buy them directly from the farm or at Fishtown Social.
This slightly off-dry blend of early season apples has a light flavor and comes in at 7% ABV. Very tasty and is a good starter cider for people new to the category.
This bone-dry cider is notably smooth while being complex in its flavors. It would, in my opinion, be excellent with food. It is fermented from Gold Rush and Dabinett apple varieties and contains 8% alcohol.
These local ciders are produced in a Cidery/Taproom just off of South Street (at 7th). They source all of the apples from Pennsylvania (largely Adams County).
“Blended with ginger and local alfalfa honey post-fermentation, balanced with a little kick, dry.” Low alcohol. Excellent with food. 6.5%
“Fermented with cranberries and local maple syrup, tart and aromatic, off-dry.” Slightly fruity, delicious. Could be paired with desserts. 6.0%
The New-School Cider Makers
Dry-hopping, wild yeasts, and barrel-aging are all fair game for new-school cider makers.
America’s craving for cider is reaching a fever pitch, as a new generation of cider makers takes lessons learned from the craft-beer revolution and experiments with a wide range of flavors and styles. Dry-hopping, wild yeasts, and barrel-aging are all fair game for new-school makers, so Heather Vandenengel went off to explore the creative side of making cider.
Launched by friends during their senior year of college, Boston-based Downeast Cider is redefining what New England cider can be—inspired by fresh juice and drinkable like a beer. “When we started this company, the inspiration for the cider we made was based on sweet cider that we were getting from the farm,” says Ross Brockman, co-owner of Downeast with his brother, Matt Brockman, and Tyler Mosher. “We wanted to make a hard cider that has the characteristics of fresh juice.”
That means that, compared to a more traditional, dry, sparkling cider, they do a few things differently. They chose an ale yeast for their flagship cider, Original Blend, because they prefer the smoother and rounder mouthfeel and finish. The juice, supplied from an orchard in Stow, Massachusetts, is made from a blend of dessert apples (McIntosh, Cortland, Red Delicious, and Gala) rather than traditional cider apple varieties. Original Blend is unfiltered, lightly carbonated, packaged in 12-ounce cans, and weighs in at 5.1 percent ABV.
Downeast’s other ciders fall in line with the approach of accessibility and freshness. Cranberry Blend is made with fresh-pressed cranberry juice, added after primary fermentation. Hard Honey, born of an experiment of fermenting with honey, is aged on coriander and orange peel. One of their newer products, released in June 2014, might be the most unconventional yet: a hard lemonade, made with a blend of fresh-squeezed lemon juice and a “water” base of fermented apple cider, water, and cane sugar.
Their Head Cider Maker, Noah Burke, is a former brewer. Under his guidance, Downeast has also created a series of saison-inspired ciders, tried some barrel-aging projects, and is constantly experimenting. “It’s how we’ve done everything,” says Brockman. “Do it the way we like and make products that we think are really good and then sell them.”
The hard-cider industry today draws many parallels to the craft-beer industry in its early years, and Ohio’s Angry Orchard, a cider brand launched by Boston Beer Company in 2012, plays a similar role to that of Sam Adams: educating and introducing drinkers across the country to hard cider. Angry Orchard’s Crisp Apple is the number one selling hard cider in America, according to market research company IRI’s market research data, and they’ve launched a line of ciders that are diverse in approach and flavor.
“Across that whole spectrum, we can really appeal to anyone entering the cider category, from trying cider for the first time to someone who knows what they’re looking for,” says Angry Orchard Cider Maker David Sipes.
Angry Orchard produces four core ciders, Crisp Apple, Traditional Dry, Apple Ginger, and Green Apple. They have also created two seasonals: Elderflower for warmer months and Cinnful Apple, made with cinnamon spice, for the winter.
Their Cider House Collection is a platform for innovation and creativity built on existing traditional cider styles. For instance, the Strawman is a traditional farmhouse style that is more bittersweet, earthy, herbal, and complex. Iceman is inspired by the ice ciders of Quebec and uses the process of freezing the apple juice. The Muse, which is a bubbly, effervescent cider, drinks more like a sparkling wine with a little bit of sweetness.
As the cider category grows, Angry Orchard is looking for more sources of flavors to differentiate their ciders, says Sipes. “At the end of the day, they’re all apple juice, but to bring different flavors to it, different yeast strains, aging on oak, and using . . . different blends of apples from different origins, . . . I think there’s a lot of opportunity there to continue to bring different flavors and different experiences to the drinker.”
It was big news in the cider and beer worlds when former Goose Island Brewmaster Gregory Hall founded a cidery in Michigan. Hall founded Virtue Cider in 2012 to make old-world farmhouse ciders with techniques that will be familiar to beer geeks: barrel-aging, blending, and fermenting with wild yeast.
“When there’s a style that we’re not doing that we really like, we give it our best shot, but we also really like fruit-driven cider, letting the fruit go where it wants to go,” says Hall.
The flagship, Red Streak, is an English-draft-style cider and the result of 180 three-gallon test batches, pressing “one bushel at a time,” while trying out different apple varieties. Once they found a blend they liked, they experimented with yeast strains and blending. Their second release was a French-style cider called Lapinette, a Norman-style cidre brut aged in French oak barrels, and they’ve released a wide range of cider styles since, from a tart and lemony Spanish-style Sidra to Percheron, a French-style farm cider. The fruit-driven cider is part of the Estate Series, for which they select apples from one grower and let them ferment out with their own yeast.
These styles and processes might seem very innovative for a new cidery, but like craft brewers imitating Belgian- and German-style beers, they are taking inspiration from the European cider makers, says Hall. “We feel that we’re not doing too much that’s innovative. We’re doing what they were doing in Europe for a long time, but it’s new to most people. The fact that we do a lot of blending, cultivate yeast, barrel-age—that’s a very typical practice in Europe, but it’s unusual in America.”
Foggy Ridge Cider
Diane and Chuck Flynt, founders of Foggy Ridge Cider in the Virginia Blue Ridge Mountains, planted their first orchard, with more than thirty different apple varieties, in 1997 and have been guided by the apples ever since. “We were very focused on the quality of ingredients from the beginning. We were the first orchard in the South that was focused solely on cider apples,” says Cider Maker Diane Flynt.
They grow a range of American heirloom varieties, such as Harrison and Roxbury Russet, as well as some traditional English and French varieties, such as Dabinett and Muscadet de Berney, respectively. They seek to make ciders that are a reflection of their orchards, Flynt says. “If you’ve got really great cider fruit, you’re not going to want to mess it up. You’re going to want to express what that fruit has to offer just like a wine grape.”
Second, Flynt says, “We’re blenders, and I think that’s a wonderful part of the art of cider making: to use different varieties to make the best blends possible.” For their cider called First Fruit, they harvest American heirloom apples from late August up until mid-September and ferment some varieties—such as Harrison or Hewe’s Crab—separately, while others are blended together. They ferment slowly, for as long as a month, at very low temperatures to try to stretch fermentation out to maintain the fruity aromas and let the cider gain more complexity. Then, they let it sit in stainless tanks to develop more layered flavors, allow the acidity to change character and the tannins to round out, and add body and weight. They don’t bottle the cider until February and March.
“What attracted me to the idea of cider making, aside from the fruit, was the French-style of cider making, which was very similar to my intentions as a grape wine maker: less intervention, less manipulation, and very representative of the fruit with natural fermentation,” says Kevin Zielinski, cider maker at E.Z. Orchards in Salem, Oregon.
Zielinski, who runs the E.Z. Orchards Farm Market with his two brothers, John and Mark Zielinski, planted twelve different apple varieties in 2000 for a friend who was planning to make hard cider. After the friend left the cider project for a new job in wine, Zielinski started making trial batches of cider in 2004 and launched his first cider in 2009. Called E. Z. Orchards Cidre, it is made from nine different French apple varieties, is low in acidity, high in tannins, and naturally effervescent.
Zielinski doesn’t use any commercial yeast strains. Instead, he lets the yeast develop from the environment and the fruit itself. After the wild yeast takes hold at warmer temperatures, primary fermentation in stainless steel tanks is low and slow—from 40–42°F (4–6°C) for three to four months or longer. That is followed by a process called pétillant naturel, which continues the fermentation in the 750ml bottle for natural effervescence. From harvest to release, the process can take nine months to a year, and typically the cider benefits from aging, says Zielinski.
Craft cider fans rejoice! The Hudson Valley is home to every style of the apple-based beverage around. Many of these scenic locales offer outdoor seating with sweeping vistas of young apple trees.
An entire range of styles and farm philosophies creates a diverse beverage trail – just make sure you have a designated driver!
Nine Pin Cider Works
Nine Pin Cider Works is a Capital Region standard. Its name draws inspiration from the legend of Rip Van Winkle, who took his famous slumber after a game of nine pins and a ton of cider. Like many cideries in the Hudson Valley, Nine Pin ensures that every piece of fruit used in its products is grown locally in New York State. Its commitment to local cider development is well-known, as it was one of the first official farm cideries in the state.
For ciders, expect light and off-dry drinks. Varieties like Ginger use apples from Samascott Orchards in Kinderhook. If you crave something a little sweeter, try the Belgian for tropical fruit notes and a creamy texture (from Belgian Abbey Ale yeast).
At Nine Pin’s tasting room, select sips from nine rotating taps and snack on sourdough pizza. Groups can reserve their own firepit to enjoy outdoor tastings in every season.
Sip this: Earl Grey – Nine Pin Cider Works experiments with a variety of limited-batch ciders. Aged on lemon peel and cold-infused with Short and Stout earl grey tea, this perfectly balanced cider is truly unique.
Indian Ladder Farms
Altamont hosts a truly agrarian cider-tasting experience at Indian Ladder Farms. A real tree-to-glass operation, it invites guests to gaze out at 300 acres of bucolic farmland while tasting the literal fruits of 100 years of family-farm labor.
The tasting room itself overlooks the hop yard and fields of barley and oats, turn into beer onsite. On a cider tour, the star of the show is the 65-acre apple orchard, the site of cidermaking for at least 50 years. Many of the fruits grown are experimental cider varieties that take part in Cornell University’s trial program. The cider press even has a giant window that sheds light on the Indian Ladder process.
Ciderdelic, a wild fermented cider that features raspberries, and Seckel Solution, a blend of the base Dry Hard Cider and highly tannic Seckle “sugar pears,” are a few of the more unique offerings at Indian Ladder. Similarly, every cider hits at least six percent ABV and utilizes the very best of farm-fresh ingredients.
Sip this: Lavender & Honey – Your search for the perfect springtime cider ends here. On the farm, honey bees turn pollen from blooming apple blossoms into sweet honey. This blended hopped cider combines early-season apples with raw honey and fresh English lavender plants. Plus, it makes a great alternative to wine when pairing with elaborate cheese boards .
Very Virginia Recipes
Virginia foodways and fare are rooted in more than just taste &ndash they trace back to early native cultures and colonists who first settled here more than four centuries ago.
Traditional Virginia foods are southern in style while unique to the landscape where they&rsquore found. From fresh out of the Bay oysters in the coastal region to pickled heirloom vegetables in the Appalachian Mountains, chefs across the state are putting a modern spin on old recipes and techniques.
Find a Very Virginia recipe from local chefs and spirit makers below for your next gathering. And don&rsquot miss Virginia&rsquos Customs, Cultures, and Cuisines events this November.
Oyster Stew & Cornbread Recipe | Julep's, Richmond
Oyster Stew is an old Virginia favorite and topped with cornbread makes it a hearty southern meal.
- 4 tablespoon unsalted butter
- ½ cup onion &ndash brunoise*
- 1/4 cup celery &ndash brunoise*
- 4 tablespoon sherry
- 1 quart heavy cream
- 16 shucked Virginia oysters
- 6 slices of bacon - cooked crisp
- In a large pot combine sweat onions and celery in the melted butter on medium heat
- Deglaze with sherry and then add cream
- Reduce by a quarter
- Season with salt and pepper and then add the oysters last when heat is off to not overcook the oysters
- *Brunoise is a culinary knife cut in which the food item is first julienned and then turned a quarter turn and diced again, producing cubes of about 3 mm or less on each side, or 1/8-inch dice. In France, a "brunoise" cut is smaller, 1 to 2 mm on each side, or 1/16-inch dice.
- 1 pound flour
- 1 pound cornmeal
- .75 pound sugar
- .7 ounce baking powder
- .2 ounce baking soda
- 7 eggs
- 25 fluid ounce buttermilk
- 8 fluid ounce oil (blend/canola/vegetable)
- Combine all dry ingredients and sift
- Separately mix the wet ingredients well with a whisk
- Add the wet ingredients to the dry and incorporate, making sure there are no clumps
- Spray muffin tin with non-stick spray, scoop 4 ounce of batter into tray
- Bake 325 degrees for 23 minutes, preferably on high convection
Oyster Stew Assembly
- Place cornbread in middle of bowl, place a large piece of the cooked bacon in the middle of corn bread, pour broth and oysters
Southern Pride Sandwich | The Shack, Virginia Beach
Pulled Smithfield pork sandwich with an Asian twist crafted by Chef Eric Aymer of The Shack in Virginia Beach.
Autumnal Pork Belly | Early Mountain Vineyard, Madison
The Autumnal Pork Belly is a seasonal favorite featuring hearty ingredients both earthy and sweet.
Pimento Cheese, Ham, Green Tomato Ravioli | Julep's, Richmond
Chef Corey Chaney of Julep's puts an upscale twist on three southern favorites making a remarkable and memorable dish.
Pimento Cheese Filler
- 1 pound cheddar cheese, grated
- 4 ounces Duke&rsquos mayonnaise
- 8 ounces cream cheese, room temperature
- 2 each red peppers, roasted
- 2 each jalapenos, roasted
- 1 teaspoon paprika
- ½ teaspoon sugar
- ½ teaspoon vinegar
- 1 teaspoon sea salt
- ½ pound Edward&rsquos Country Ham, diced
- Mince peppers in a food processor and retain the liquid.
- Place all the ingredients in a large mixing bowl with a paddle and whip until all ingredients and incorporated well.
Green Tomato Chutney
- 2 medium green tomatoes
- 1/4 cup granulated sugar
- ½ cup water
- 2 tablespoon white balsamic vinegar
- salt and pepper to taste
- Slowly simmer and stir every few minutes until liquid has dissolved and mixture is thickened
- 1 3/4 Cups Ap Flour
- 6 each egg yolks
- 1 each whole egg
- 1 ½ teaspoon pork fat
- 1 tablespoon milk
- In a standard mixer, combine the flour, pork fat and milk. On medium to low speed, slowly add 1 egg yolk at a time, incorporating fully. After the 3rd yolk, add the whole egg. Continue slowly adding the yolks until dough&rsquos consistently achieved. Slowly pull pasta through a pasta roller. You want to make them into sheets.
- Lay sheets of pasta out on a flat service. With one ounce scoop fill the pasta sheets with the pimento cheese/ham filler. Lay a sheet of pasta over top and cut into squares. Pinch the corners. In a skillet heat oil and cook ravioli until they are golden brown. Top with green tomato chutney.
Southend Tuna | Chix on the Beach, Virginia Beach
Chix on the Beach is a Virginia Beach staple serving up fresh seafood daily including locally caught yellowfin in the Southend Tuna recipe.
Trout Almondine | The Omni Homestead, Hot Springs
Trout has been a guest favorite at The Homestead for generations is still served today in the Dining Room, currently as Trout Almondine.
Lamb Meatloaf | From Patrick Evans Hylton's Dishing Up Virginia
Meatloaf is a meal born out of a hardscrabble existence and was common in the beginning of the Virginia colony.
Starters & Desserts
Boiled Peanuts | From Patrick Evans Hylton's Dishing Up Virginia
Peanuts are one of Virginia's best known crops and often enjoyed boiled, which makes the kernel soft and salty.
Whiskey Sauce | From Patrick Evans Hylton's Dishing Up Virginia
Whiskey sauce is delicious over ice cream, a favorite dessert of George Washington, Thomas Jefferson and First Lady Dolley Madison, or try over bread pudding, pound cake, or banana bread.
Colonial Johnnycakes | Newport House B&B, Williamsburg
Johnny means &ldquoJourney&rdquo because these thin cornmeal pancakes are easy to eat on the go. They were a breakfast staple in colonial times and often served with molasses or lemon curd.
Dilly Crab & Grilled Corn Salad | Second Street Bistro, Williamsburg
Hokey Pokey Ice Cream | Richland's Dairy & Creamery, Blackstone
Vanilla Ice Cream with Honeycomb Toffee
- 1 cup sugar
- 1 tbsp Virginia Honey
- 4 tbsp light corn syrup
- 1 1/2 tsp baking soda
- Spread a sheet of parchment or wax paper over a cookie sheet, and set aside.
- In a medium saucepan melt the sugar, corn syrup and Virginia honey and bring to a hard boil. Don't stir, but swirl the mixture occasionally. Heat to 290 degrees.
- Moving quickly, remove the pan from the heat and add the baking soda. Stir quickly, as the mixture will begin to foam as the soda reacts with the syrup. Once the soda is completely dissolved, pour over the prepared baking sheet.
- Allow the mixture to cool completely, then crack with a knife or break into bite size pieces.
Vanilla Ice Cream
- 2 cups Heavy Cream
- 2 Cups Richlands Creamery Whole Milk
- 3/4 cup sugar
- 2 Tsp Vanilla
- Pinch Salt
- Whisk all ingredients together until sugar dissolves. Pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. After the ice cream is made, add Honeycomb Toffee chunks and transfer to an airtight container. Cover tightly and freeze until ready to serve.
Lancaster Lemonade | The Tides Inn, Irvington
Lancaster Lemonade is the flagship drink of The Tides Inn coastal resort and the perfect refreshment for cooling down on a hot summer day.
The Botanist Gin & Tonic | Baladi Cafe, Virginia Beach
"The Botanist" is a summer spin-off on the classic Gin & Tonic, making it a very refreshing, effervescent, floral, yet earthy cocktail made with just a few simple ingredients.
Bourbon Slush | From Patrick Evans Hylton's Dishing Up Virginia
Distilled spirits, especially whiskey, have a long tradition in Virginia. Refreshing any time of year, this southern cocktail blends equal parts bourbon, lemonade, and sweet ice tea.
Cherry Shrub | From Patrick Evans Hylton's Dishing Up Virginia
A shrub is an old-timey drink, popular in Colonial America, mixing fruit syrup and vinegar, stirring into cold water with a splash of spirits. This version uses one of George Washington&rsquos favorite fruits, the cherry.
The Virginia Spritz | Julep's, Richmond
Champagne Mint Julep
Cucumber Mule | Sage's Kitchen, Virginia Beach
This fresh-made sipper from Sage Kitchen is a refreshing reinvigoration of the Moscow Mule.
Old Ration | Blue Bee Cider, Richmond
An Old Fashioned made with decadent dessert cider, Harvest Ration, a 12-month recipe featuring a custom apple brandy distilled from Blue Bee cider by Catoctin Creek Distilling Company. It&rsquos rich and warming, with notes of butterscotch and caramel. Recipe by Cider Club Member Drew Campbell.
Autumn Harvest | Copper Fox Distillery, Williambsburg & Sperryville
Lift your spirits with a seasonal cocktail from Copper Fox Distillery, crafted with smoked flavors from local apple and fruit woods.
Bay Area artisans represent well in 2019 Good Food Awards
The Good Food Awards announced the 2019 winners for the country&rsquos best makers and artisans on Friday evening at the San Francisco War Memorial & Performing Arts Center.
This year&rsquos winners (see the full list below) were selected from over 2,035 entries and include Bay Area food makers like San Leandro brewery Cleophus Quealy, Sonoma yogurt producer St. Benoit and Bay Area chocolate veteran Guittard. Healdsburg&rsquos Shed, which recently closed its brick-and-mortar location but will continue to sell products online, took home two awards &mdash for its trout rillette and raspberry rose preserves.
It&rsquos the ninth year for the Bay Area craft food-focused organization&rsquos annual awards. If there&rsquos one thing that&rsquos changed over the years, says Good Food Foundation executive director Sarah Weiner, it&rsquos consumers&rsquo level of awareness. According to Weiner, the artisan craft food movement has &ldquonever been so prolific as it is now.&rdquo
Looking ahead, plans are in the works to expand beyond the United States by inviting some of the world&rsquos best craft food producers to participate in 2020. &ldquoAt this moment when there&rsquos so much talk about us versus them, (we) thought it would be nice to affirm how, actually, commerce can work symbiotically with other countries,&rdquo Weiner says.
If you want to check out the winning products from 2019 and previous years, the Good Foods Marketplace will takes place on Sunday, Jan. 13, at Fort Mason Center from 9 a.m.-2 p.m. tickets ($5-$20) are required. (For more information or tickets, click here.)
2019 Good Food Awards winners (Northern California makers in bold)
ThirstyBear Organic Brewery celebrates its 20th anniversary with a block party Saturday, Aug. 27. ThirstyBear Organic Brewery
Cleophus Quealy Beer Company, Strawberry Rhubarb Sour, California
Fullsteam Brewery, Southern Basil Farmhouse Ale, North Carolina
Hopworks Urban Brewery, Fresh Hop Totally Chill Hazy IPA, Oregon
Little Beast Brewing, Fera, Oregon
Liquid Riot Bottling Co., Blushing Star Barrel-Aged Lager with Peaches, Maine
Patagonia Provisions brewed by Hopworks Urban Brewery, Long Root Ale, California
Perennial Artisan Ales, La Cosecha, Missouri
Pike Brewing Company, Pike IPA, Washington
Port City Brewing Company, Essential Pale Ale, Monumental IPA & Integral IPA, Virginia
Reuben&rsquos Brews, Robust Porter, Washington
Rolling Meadows Brewery, Session IPA & Coffee Break, Illinois
Ska Brewing, True Blond Ale, Colorado
Smog City Brewing Co., Kumquat Saison, California
Stoneman.Brewery, Tractor Ryed IPA, Massachusetts
ThirstyBear Organic Brewery, Shipwreck Strong Ale, California
Urban Artifact, Orbexillum, Ohio
West Kill Brewing, Dark Hollow, New York
Multiple salumi on black slate: Fra Mani Lonza Fra Mani Saleme nostrano Fatted Calf mortadella Boccalone coppa di testa Boccalone 'nduja as seen in San Francisco, California, on Wednesday October 9, 2013. Food styled by Lynne Bennett. Craig Lee / Special to The Chronicle
A Small Good, Cider Brined Coppa, Maine
Blackberry Farm, Basil Blossom Lomo & Bresaola, Tennessee
Black Pig Meat Co., Prosciutto, California
Brooklyn Cured, Bresaola with Porcini and Black Pepper, New York
Farmer&rsquos Daughter Market & Butcher, Krakowska & Black Garlic Ham, West Virginia
Fra&rsquoMani Handcrafted Foods, Salametto, California
Il Porcellino Salumi, Pepperoni, Colorado
Incontro Cured, Jamon Mangalitsa, California
Lady Edison, Pork Loin Pastrami, North Carolina
Lady Edison/San Giuseppe Salami Co., Hot Sopressata, North Carolina
Olympia Provisions, Saucission Sec, Saucisson Aux Noisettes de Oregon & Green Peppercorn Pate, Oregon
Picnic, Chicken Liver Mousse, California
Smoking Goose Meatery, Coppa & Culatello di Dorman, Indiana
Tails & Trotters, Oregon Country Pate, Oregon
Tempesta Artisan Salumi, Bresaola, Illinois
Left-Right: Bellwether Farms Pepato (sheep) Central Point Reyes Fresh Mozzarella (cow) Cypress Grove Bermuda Triangle (goat) as seen in San Francisco, California, on August 7, 2013. Craig Lee / Special to The Chronicle
Bellwether Farms, Whole Milk Basket Ricotta, California
Boxcarr Handmade Cheese, Rocket&rsquos Robiola, North Carolina
Briar Rose Creamery, Fromage Blanc, Oregon
Canal Junction Farmstead, Charloe, Ohio
Chapel Hill Creamery, Danziger, North Carolina
Cowgirl Creamery, Wagon Wheel, California
Face Rock Creamery, Clothbound Cheddar, Oregon
Firefly Farms Creamery, Mountain Top, Maryland
Green Dirt Farm, Dirt Lover, Missouri
Lark&rsquos Meadow Farms, El Bosque, Idaho
Point Reyes Farmstead, Original Blue & Gouda, California
Spring Brook Farm, Reading, Vermont
St. Benoit Creamery, Plain Yogurt, California
Sweet Grass Dairy, Griffin, Georgia
Tomales Farmstead Creamery, Kenne, California
Uplands Cheese, Pleasant Ridge Reserve, Wisconsin
Vermont Creamery, St. Albans, Vermont
Original molds from the early years of Guittard Chocolate Company are seen inside the Guittard Chocolate Company headquarters in Burlingame, Calif. Wednesday, Sept. 26, 2018. Jessica Christian / The Chronicle
Askinosie Chocolate, 72% Zamora, Amazonia Dark Chocolate Bar, Missouri
BOHO Chocolate, 70% Dark Cacao Nib Crunch Bar, Massachusetts
Dark Forest Chocolate, Gimme Coffee & Dark Chocolate, New York Gotham Chocolates, Costa Rica &lsquoHacienda Azul&rsquo 70%, New York
Guittard Chocolate, Collection Etienne Eureka Works 150th Anniversary - 62% Cacao, California
Madre Chocolate, Coconut Milk and Caramelized Ginger, Hawaii
Markham & Fitz Chocolate, Ooh La Lavender, Arkansas
Maverick Chocolate Company, 70% Belize, Ohio
Patric Chocolate, 75% Madagascar, Missouri
Raphio Chocolate, 72% Meyer Lemon Olive Oil Chocolate, California
Stone Grindz, Ginger & Coconut Milk 55%, Arizona
Videri Chocolate Factory, 70% Classic Dark Chocolate, North Carolina
Xocolatl Small Batch Chocolate, Ripple Effect, Georgia
Apples are ripe for the picking at Beardsley's Cider Mill & Orchard at 278 Leavenworth Road Route 110 in Shelton, Conn. on Sunday, September 24, 2017. The orchard is open for pick-your-own on weekends. Brian A. Pounds / Hearst Connecticut Media
Big Fish Cider Co., Highland Scrumpy, Virginia
Blue Bee Cider, Hewe&rsquos Crab & Harrison, Virginia
Dragon&rsquos Head Cider, Kingston Black Cider, Washington
Fable Farm & Fermentory, Emanation, Vermont
Far West Cider Co., OB Amarillo Californian Cider with Hops, California
Finnriver Farm & Cidery, Golden Russet, Washington
KC Ciderworks, Reserve Series, Missouri
Lassen Traditional Cider, Farmhouse Dry Cider, California
Liberty Ciderworks, Heirloom Series McIntosh, Washington Portersfield Cider, Ridlon 16/2, Maine
Soquel Cider, Laura&rsquos Orchard, California
Stormalong Cider, Red Skies at Night, Massachusetts
Coffee beans are stirred in a roaster during a media preview day at the Starbucks Corp. Reserve Roastery in New York, U.S., on Tuesday, Dec. 11, 2018. With the Reserve Roastery concept, Starbucks aims to recapture some of its fading premium sheen as consumers gravitate towards more upscale lines like Blue Bottle. Photographer: Mark Abramson/Bloomberg Mark Abramson / Bloomberg
Bard Coffee, Organic Costa Rica La Mirella, Maine
Bird Rock Coffee Roasters, Geisha XO, California
Broadsheet Coffee Roasters, Special Prep Ethiopia Natural Bombe, Bensa Sidama, Massachusetts
Caffe Ladro, Ethiopia Limu Organic, Washington
Commonwealth Coffee Roasters, Carmen Estate Washed Geisha, Colorado
Drink Coffee Do Stuff, Ethiopia Guji Hambela Wamena, California
Folly Coffee Roasters, House Bean - Ethiopia Guji, Minnesota
Noble Coffee Roasting, Ethiopian &lsquoBuku Sayisa&rsquo, Oregon
Oak Cliff Coffee Roasters, Girma Eshetu, Texas
Onyx Coffee Lab, Colombia Granja La Esperanza, Arkansas
Red Rooster Coffee Roaster, Kayon Mountain, Virginia
Royal Mile Coffee Roasters, Ethiopia Kayon Mountain Taaroo, New Jersey
Spyhouse Coffee Roasting Co, Duromina/Ethiopia, Minnesota
Still Vibrato, Ethiopia Shantawene, Oregon
Thanksgiving Coffee Company, Upsetter Espresso, California
Batch PDX, Garden Mint & Habanero, Oregon
Bee Ranch, Honey Salted Caramel, Colorado
Big Picture Farm, Maple Milk Caramels, Vermont
BLOOM Caramel, Vanilla Coconut Caramel Sauce, Oregon
Creo Chocolate, Black Lava Salted Caramel, Oregon
Escazu Artisan Chocolates, Rosemary-Lemon Ganache, North Carolina
Fat Toad Farm, Vanilla Bean Goat&rsquos Milk Caramel Sauce, Vermont
Feve Artisan Chocolatier, Cherry Vanilla Dark Truffle, California
Fran&rsquos Chocolates, Raspberry Sauce, Washington
Goodnow Farms Chocolate, Esmeraldas with Putnam Rye Whiskey Bar, Massachusetts
JARDI Chocolates, Raspberry Macadamia Nuts, Georgia
Kakao Chocolate, Raspberry Goat Cheese Truffle, Missouri
Madison Chocolate Company, Ghost Pepper Caramel, Wisconsin
Patric Chocolate, Triple Ginger, Missouri
Puur Chocolat, Eucalyptus Lemon, California
Roots Chocolates, Carmato - Heirloom Tomato Caramel, Wisconsin
55, Swiss Chocolate Bar with Hazelnuts, Caramel and Dacquoise, California
Vermont Amber Organic Toffee, Salted Sesame Toffee, Vermont
Videri Chocolate Factory, Lavender Black Pepper Caramel, North Carolina
Apoidea Apiary, Damiana Rose Elixir, Pennsylvania
Bow Hill Blueberries, Cold Pressed Organic Blueberry Juice, Oregon
Cocktailpunk, Oak Aromatic Bitters, Colorado
DRAM Apothecary, Palo Santo Bitters, Colorado
El Guapo Bitters, Sweet Potato Simple Syrup & Tricentennial Bitters, Louisiana
Gida&rsquos Kitchen Pantry, POG Soda Syrup & Cocktail Mixer, Hawaii
Girl Meets Dirt, Lemon Lavender Shrub, Washington
ImmuneSchein, Ginger Elixir Turmeric, New York
MOTHER Shrub, Grapefruit Drinking Vinegar, Virginia
Purely Drinks, Chai Spice Pear Shrub, California
Reverend Al&rsquos Bona Fide Potents, The Purple One, Washington
Shire City Herbals, Fire Cider, Massachusetts
Superior Switchel Company, Honey Cinnamon Kick, Minnesota
Workhorse Rye, Salted Cacao Bitters, California
SaltAir Seafood Kitchen will host a special caviar dinner featuring Tsar Nicoulai Caviar accompanied by Iron House Vineyards sparkling wine and Bar Hill Honey Vodka. The eight-course dinner featuring 11 different caviars, will be held on Sept. 22. Debora Smail / Debora Smail
Acme Smoked Fish Corp, Blue Hill Bay Smoked Wild Alaskan Coho & Blue Hill Bay Smoked Black Cod (Sable), New York
Bon Appetit Management Company, Alderwood Smoked Baby Steelhead, Oregon
EPIC Provisions, Smoked Salmon Strips & Maple Glazed and Smoked Tender Salmon Bites, Texas
FISH, Oyster Chicharrones with Horseradish Salt, California
Fishpeople Seafood, Ready, Set, Salmon!, Oregon
Louisiana Caviar Company, Spicy Cajun Caviar, Louisiana
SHED, Trout Rillette, California
Sterling Caviar, Supreme Grade White Sturgeon Caviar, California
St. Jude Tuna, Tuna with Jalapeno, Washington
Tsar Nicoulai Caviar, Smoked Sturgeon, California
Beverly Bees, Raw Massachusetts Wildflower Honey (Danvers) & Massachusetts Wildflower Honey Comb, Massachusetts
Bloom Honey, California Sage Honey, California
C & C Orchards, New York Wildflower Honey, Massachusetts
Dances with Bees, Sumac Honey, Georgia
Hippie Chick Apiary, Culpeper Golden Wildflower, Virginia
Kitchen Kulture, KK Honey, Missouri
MtnHoney, Sourwood Honey, Georgia
Sequim Bee Farm, Wildflower Spun Honey & Olympic Mountain Wildflower, Washington
Sola Bee Farms, Wild Blackberry Honey, California
Tewksbury Honey, Spring Harvest 2018, Massachusetts
To Bee Young Apiaries, Solstice, California
Bi-Rite Market/Cloud 9 Orchard, Artisan Blend, California
Bondolio, Mandarin Orange Olive Oil, California
Calivirgin, Jalapeno Garlic Olive Oil, California
Cloud 9 Orchard, Classic Blend, California
Grumpy Goats, Coratina, California
Jack Rabbit, Frantoio Variety, California
Long Meadow Ranch, Napa Valley Select Organic Extra Virgin Olive Oil, California
Seka Hills, Estate Grown Arbequina Extra Virgin Olive Oil, California
The Art of Pecan, Pure Pecan Oil, Texas
The Olive Press, Jalapeño Olive Oil, California
Ulli&rsquos Oil Mill, Stamp Pressed Organic Hemp Oil, New York
Chef/owner Siska Silitonga Marcus of Chili Cali cuts chili for her sambal sauce on Friday, Sept. 7, 2018, in San Francisco, Calif. Liz Hafalia / The Chronicle
Acme Organics, Triple Crown Organic BBQ Sauce Black Garlic, Minnesota
Akka&rsquos Handcrafted Foods, Tomato Chutney, California
ChiliCali, Sambal Red Hot Chili Simmer Sauce, California
Date Lady, California Date Syrup, Missouri
Farmtrue, Cashew Coconut Ghee-Nut Butter, Connecticut
Forward Roots, Fermented Vegan Kimchi Sauce, New York
Goodson Pecans, Honey Cinnamon Pecan Butter, Georgia
Ground Up PDX, Coconut Cardamom Almond-Cashew Butter, Oregon
Hot Mama Salsa, Smoky Coffee Chili Oil, Oregon
Lindera Farms, Apple Cider Vinegar, Virginia
Little Apple Treats, Original Apple Cider Vinegar, California
River Wave Foods, My Thai Vinaigrette, Washington
Seattle Canning Company, Uncle Winston&rsquos Tomato Relish, Washington
Southport Grocery & Café, Smoked Chile Jam, Illinois
Taste Elevated, Piercin&rsquo Piquillo Hijole Pepper Sauce, Texas
The PB Love Company, Salty Peanut, Colorado
Tonewood Maple, Amber Rich Maple Syrup, Vermont
Barrel Creek Provisions, Cucumbers, Texas
Blackberry Farm, Pickled Baby Carrots, Tennessee
Blue Bus Cultured Foods, Local Kraut-chi, Washington
Bow Hill Blueberries, Pickled Heirloom Blueberries, Washington
Civil Ferments, Ethiopian Sauerkraut, Michigan
Coldwater Canyon Provisions, Tarragon Cherries, California
Gold Mine Natural Food Company, Organic Probiotic Golden Kraut, California
HEX Ferments, Sauerkraut, Maryland
New Road Brinery, Local Lime Tarragon Pickles, Pennsylvania
OlyKraut, Local Spicy Garlic Sauerkraut, Washington
Pacific Pickle Works, Unbeetables - Pickled Beets, California
Real Pickles, Organic Garlic Dill Pickles & Organic Garlic Kraut, Massachusetts
Southport Grocery & Café, Pickled Green Tomatoes, Illinois
St. Pete Ferments, Jackfruit Kimchi, Florida
Gillian Reynolds, Jamnation founder, cooks jam on a stove at a South Basin Partners commercial kitchen on Monday, September 5, 2016 in San Francisco, California. Lea Suzuki / The Chronicle 2016
Akaka Falls Farm, Passion Fruit Hawaiian Pepper Smoked Pineapple, Hawaii
American Spoon, Wild Blueberry Compote, Michigan
Blake Hill Preserves, Wild Bergamot-Infused Raspberry Jam, Vermont
Brushfire Farms, Hill Country Heat, Texas
Coldwater Canyon Provisions, Daybreak Apricot Jam, California
Doves and Figs, Flower Power Peach Conserve, Massachusetts
Girl Meets Dirt, Shiro Plum with Mint Spoon Preserves, Washington
Grandma&rsquos Gourmets, Strawberry + Balsamic + Black Pepper Jam, Minnesota
Jamnation, Plum and Get It & Razzle Bazzle, California
Mt. Hope Farms, Spiced Marionberry Fruit Spread, Oregon
Plum Tree Jam, Tayberry Jam, Oregon
SHED, Raspberry Rose Preserves, California
Southport Grocery & Café, Apricot Preserves, Illinois
V Smiley Preserves, Smoky and Spicy Heirloom Tomato Honey Jam, Vermont
Atwater&rsquos, Rye Cracker, Maryland
Banner Road Baking Company, The Original Granola, Missouri
BGood Bars, Cranberry Hemp Bar, Oregon
Fuller Foods, Serious Cheesy Puffs, Asiago Black Pepper, Oregon
Grain Elevator, Naturally Fermented Beer Grain Crackers - Sweet Potato Stout, Mississippi
Hayden Flour Mills, Heritage Grain Cracker, White Sonora Wheat, Arizona
Honey Mama&rsquos, Mayan Spice Bar, Oregon
Maui Fruit Rolls, Lilikoi-Ginger-Turmeric Fruit Roll, Hawaii
Morgan Handmade Rations, Colorado Green Chili Potato Chips, Colorado
Rustic Bakery, Organic Olive Oil and Sel Gris Flatbread, California
Sacred Cow Granola, &ldquoThe Holy Granola Experience,&rdquo Rhode Island
Stony Brook WholeHearted Foods, Brined and Roasted Pepitas, New York
Storied Goods, Cherry Baby Granola, Virginia
The Juice Hive, Magic Memory Ball, South Carolina
The Lentil House, Turmeric and Sea Salt Fried Lentils, Florida
Balcones Distilling, Texas Rye 100, Texas
Bear Creek Distillery, 100% Rye Vodka, Colorado
Deerhammer Distillery, Progeny Series: Cultura Cask Finished American Single Malt, Colorado
Dutch & Dewey Distillery, Farm Horse Vodka, California
Elixir, Caffe&rsquo Corretto Liqueur, Oregon
Falcon Spirits Distillery, Botanic Spiritvs Barrel Finished Gin, California
Griffo Distillery, Cold Brew Coffee Liqueur, California
Leopold Bros., Maryland-Style Rye Whiskey, Colorado
Liquid Riot Bottling Co., Old Port Straight Bourbon Whiskey & Fernet Michaud, Maine