Loudoun Magazine Fall 2010

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2 L O U D O U N M A G A Z I N E

Fall 2010, Vol. 9, No. 3

19301 Winmeade Dr. Suite 224Leesburg VA 20176

703.771.8800 • Fax: 703.771.8833

PUBLISHERNorman K. [email protected]

EDITORTherese P. [email protected]

GRAPHIC DESIGNERS

Christopher Allison

Bill Getlein

Libby Phillips Pinner

ACCOUNT REPRESENTATIVESTonya [email protected]

Vicky [email protected]

Andrea [email protected]

Susan [email protected]

CONTRIBUTORS

Jeff Mauritzen, Buzz McClain, Dezel Quillen,

Cecilio Ricardo Jr., Lalaine Estella Ricardo,

Caroline Reno Wilder

LOUDOUN MAGAZINE (ISSN 1537-0356, USPS 022-697)

is published quarterly by Leesburg Today, 19301 Winmeade

Dr. Suite 224 Leesburg VA 20176. Advertising rates available

upon request. To subscribe or obtain assistance with a

current subscription, call (703)771-3328. Subscription price

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ADDRESS CHANGES TO LOUDOUN MAGAZINE, PO

Box 591, Leesburg, VA 20178-0591. Periodicals postage paid

at Leesburg VA and at additional mailing offi ces. Copyright

2009 by Leesburg Today. All rights reserved. No part of

LOUDOUN MAGAZINE may be reproduced physically or

electronically without the written permission of the publisher.

LOUDOUN MAGAZINE is not responsible for unsolicited

manuscripts or artwork.

All real estate advertised herein is subject to the Federal Fair Housing Act.

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If you’re ready for life’s next step, let us show you our new “Villas” at Creighton Farm. Smart designs & maintenance free, you just “lock & leave” when you travel, or stay and enjoy breathtaking views, a Jack Nicholas Golf Course, & the new Clubhouse under construction. Bring us your ideas, & we’ll Custom Build your new home together.

“If you’re ready for life’s next step, let us show you our new “If you’re ready for life’s next step, let us show you our new

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Table of Contents2010 . VOLUME 9 . NUMBER 3

F E A T U R E S12 CUSTOM CYCLE STUDIO

by Lalaine Estella Ricardo

The tiny town of Hamilton is home to

one of the most colorful artists creating

custom paint jobs on motorcycles.

DEPARTMENTS6 CALENDAR

11 NEIGHBORSby Caroline Reno Wilder

Founder of Middleburg foundation expands efforts to fi ght breast cancer.

19 HEALTH & BEAUTYby Lalaine Estella Ricardo

Cosmetic procedures can transform you from head to toe.

46 AMAZING HOMEby Therese P. Howe

A historic barn-turned-modern-home rises from the ashes.

54 HOMEby Buzz McClain

Wine down with expert advice on how to design a vineyard-worthy cellar.

ABOUT THE COVERGuests at Grandale Farm Restaurant in Purcellville enjoy picturesque views of Short Hill Mountain. Shown is Chef Author Clark’s New Zealand Lamb Rack over Pumpkin Grits and Swiss Chard with a Creamed Mustard Lamb Demi, paired with North Gate Vineyard’s 2008 Merlot. Photography by Cecilio Ricardo Jr.

Phot

ogra

phy

by T

here

se P.

How

e

CLARIFICATIONAll photographs of Danny Hurdle, shown right,

and Carolina Brothers Pit Barbecue in the Summer 2010 issue were taken by Molly Steele

of Steele Photography in Ashburn. Loudoun Magazine regrets

the omission of her photo credits.

26 FINE WINING AND DINING IN

LOUDOUN

by Dezel Quillen and

Lalaine Estella Ricardo

Take a tour of the newest

wineries dotting the Loudoun

Wine Trail and sample the fl avors

of some of the county’s top

culinary destinations.

46

Phot

ogra

phy

by C

ecili

o Ri

card

o Jr

.

26

MHBR #3149

*Select communities only. Sales must originate by 11/30/10. Earnest money deposit required at contract. Closing costassistance cannot exceed seller contribution limits depending on your loan program. Not to be combined with any otheroffer. See sales consultant for details. Prices, terms and features subject to a change without notice. Prices reflect baseprices and are subject to change. Lot premiums may apply and community association fees are required. Closing costassistance valid only with the use of K. Hovnanian American Mortgage and approved title companies. Offer not good inCT, NJ and NY. Void where prohibited. K. Hovnanian’s Four Seasons communities: at least one resident must be 55 orolder, no permanent residents under age 19. **For information on the homebuyer taxcredits, visit www.FederalHousingTaxCredit.com and www.irs.gov. MHBR#, 3149, 4418, 4905, 4906,4760, 4366, 4924. Follow us on:

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Evergreen Reserve in AshburnCOMING SOON! NEW SECTION!FROM THE MID $700’s - 1+ ACRE HOMESITES.• Located just off the Loudoun County Parkway • Beautiful wooded openspaces • Up to 4 BR and 4 ½ BA • Hardwood foyers • Libraries • Owners’suites with sitting rooms, walk-in closets & garden baths • Much more.22353 Pasture Rose Pl., Ashburn, VA 20148 (866) 407-1054

Ridgeview Estates in Round HillFROM THE $500’s - 1+ ACRE HOMESITES.

• Western Loudoun County off Rt. 7 • Intimate enclave of just 18 estates • 2 car garage • 5,200 sq. ft. • 4 BR • Up to 3 ½ BA • Open, spacious kitchens, family rooms & owners’ suites • Individualize to your heart’s content.

Sales at off-site location. (888) 529-8546

Dulles Parkway in AshburnCOMING SOON!TOWNHOME-STYLE CONDOMINIUMS. (888) 551-6828

Raspberry Falls in LeesburgCOMING SOON!SINGLE FAMILY HOMES. (888) 551-6844Open Hours: Mon. 2PM - 6PM, TUES. - SUN. 10AM - 6PM.Brokers Warmly Welcomed.

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MHBR #3149

*Select communities only. Sales must originate by 11/30/10. Earnest money deposit required at contract. Closing costassistance cannot exceed seller contribution limits depending on your loan program. Not to be combined with any otheroffer. See sales consultant for details. Prices, terms and features subject to a change without notice. Prices reflect baseprices and are subject to change. Lot premiums may apply and community association fees are required. Closing costassistance valid only with the use of K. Hovnanian American Mortgage and approved title companies. Offer not good inCT, NJ and NY. Void where prohibited. K. Hovnanian’s Four Seasons communities: at least one resident must be 55 orolder, no permanent residents under age 19. **For information on the homebuyer taxcredits, visit www.FederalHousingTaxCredit.com and www.irs.gov. MHBR#, 3149, 4418, 4905, 4906,4760, 4366, 4924. Follow us on:

The Best Of Route 7!

We make it easy to move up today!Super Financing!*

Get it while you still can!Affordable Payments!*

Plus Closing Costs Assistance!*

Energy Savings!*

Every home is High Performance!

Evergreen Reserve in AshburnCOMING SOON! NEW SECTION!FROM THE MID $700’s - 1+ ACRE HOMESITES.• Located just off the Loudoun County Parkway • Beautiful wooded openspaces • Up to 4 BR and 4 ½ BA • Hardwood foyers • Libraries • Owners’suites with sitting rooms, walk-in closets & garden baths • Much more.22353 Pasture Rose Pl., Ashburn, VA 20148 (866) 407-1054

Ridgeview Estates in Round HillFROM THE $500’s - 1+ ACRE HOMESITES.

• Western Loudoun County off Rt. 7 • Intimate enclave of just 18 estates • 2 car garage • 5,200 sq. ft. • 4 BR • Up to 3 ½ BA • Open, spacious kitchens, family rooms & owners’ suites • Individualize to your heart’s content.

Sales at off-site location. (888) 529-8546

Dulles Parkway in AshburnCOMING SOON!TOWNHOME-STYLE CONDOMINIUMS. (888) 551-6828

Raspberry Falls in LeesburgCOMING SOON!SINGLE FAMILY HOMES. (888) 551-6844Open Hours: Mon. 2PM - 6PM, TUES. - SUN. 10AM - 6PM.Brokers Warmly Welcomed.

KHOV.com

Only1 HomeRemains

KHOVA01100092_LM_8'125x10'875c_Layout 1 8/30/10 3:25 PM Page 1

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Calendar

September SEPT. 18EMANCIPATION DAY CELEBRATIONCARVER CENTER, PURCELLVILLEBring the family to this daylong celebration of community pride, awareness, and the preservation of the historic and cultural heritage of the town’s African American community. The event will feature music, exhibits, motivational speeches, and more. Sponsored by the Purcellville Preservation Association, the event takes place from 10 a.m-4 p.m. For more info, visit ppa-va.org.

SEPT. 18-1940th ANNUAL BLUEMONT FAIRVILLAGE OF BLUEMONTBring the kids to experience an authentic country fair in the foothills of the Blue Ridge Mountains. Young and old will enjoy more than 30 attractions, including live music and entertainment, more than 100 crafters, a children’s fair, artisan demonstrations, pony rides, special Bluemont stamp cancellation, antiques, local art, wine tastings and more. Cost is $5 per person, free for children younger than 10. For more info, visit www.BluemontFair.com.

ANNUAL CIDER FESTIVALGREAT COUNTRY FARMS, BLUEMONTSample some of the season’s best sparkling cider blends including peach, cherry and raspberry and watch how they used to press cider back in the olden days. The farm’s 1865 cider press will be in action at 11 a.m., 1 and 3 p.m. Guests also can visit the pumpkin fi eld, where plants reaching above your knees hide their orange treasures. Admission is $10, free for children younger than 2. For more info, visit www.greatcountryfarms.com.

SEPT. 22-26MIDDLEBURG CLASSIC HORSE SHOWMORVEN PARK, LEESBURGThe country’s top horses and trainers will be competing in one of the premier hunter competitions in the United States. Bring a picnic and view the show on the hill overlooking the show rings on Saturday afternoon, when horses and riders will compete in a two-round hunter jumper classic. All proceeds benefi t Food and Friends. Admission is $5; for more info, visit www.middleburgclassic.com.

SEPT. 24-OCT. 31CORN MAIZE AND FALL FESTIVALTEMPLE HALL FARM, LEESBURGThey’re calling the 2010 event the best yet, with new features including a pumpkin launcher and massive jumping pillows, as well as old favorites: pony rides, corn cannons, cow train, pumpkin patch, hayrides, pig races and this year’s maze wonder. Admission is $12 for adults, $10 for kids aged 3-11 and free for kids 2 and younger. For more info, visit www.nvrpa.org/park/the_maize.

SEPT. 24-26OKTOBERFESTTOWN OF LOVETTSVILLECome celebrate the community’s rich German heritage with authentic German cuisine, live music, street performers, local art and more at the 17th annual celebration. The fun begins on Friday night, when a live band plays your favorite German tunes. The main event takes place on Saturday, when Lovettsville comes alive with food, crafts, and entertainment along the town’s historic streets. On Sunday, come for a pancake breakfast and church service, with music in the tent in the afternoon. Admission and parking is free; food,

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OCT. 22-23HAUNTINGS 2010TOWN OF LEESBURG

Photograph courtesy of The Loudoun Museum

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6

SEPT. 24-OCT.31CORN MAIZE

Photograph courtesy of the Northern Virginia Regional Park authority

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beer and crafts will be available for purchase. For more info, visit www.townoflovettsville.com.

SEPT. 25HARVEST MOON BARN DANCEHAMPTON HILL, WATERFORDBreak out your dancing shoes for a spectacular evening as the Lovettsville-Waterford Ruritans hosts its annual fundraising dance. Tickets are $25 and include dinner and dancing. Proceeds will go to Western Loudoun public education. For more info, visit www.lwruritans.org.

DULLES DAY FAMILY FESTIVAL AND PLANE PULLWASHINGTON DULLES INTERNATIONAL AIRPORTThis unique festival features corporate teams compet-ing to see who can pull an Airbus jet the fastest. A fundraiser for benefiting the Special Olympics Virginia, the event has grown to include a school bus pull for kids, a car show, military and civilian aircraft displays, exhibitors and concessions, kids games and rides, live music, and more. There’s free admission and parking, so bring the entire family along. The event takes place 11 a.m.-4 p.m. For more info, visit www.dullesday.com.

AUTUMN ARTS & CRAFTS FESTIVALCLAUDE MOORE PARK/LANESVILLE HERITAGE AREA, STERLINGThe entire family will enjoy a day of fun in this historic area, as activities include live music, tours of the Lanesville House, old-time craft demonstrations, making scarecrows, painting pumpkins and playing games. The free event takes place 10 a.m.-4 p.m., rain or shine. For more info, visit www.loudoun.gov/claudemoorepark.

SEPT. 25-26ANTIQUES HEYDAY FALL MARKETLOUDOUN COUNTY 4-H FAIRGROUNDS, LEESBURGAntiques lovers will have a heyday this weekend with nearly 100 dealers selling authentic antiques at this popular annual sale. The market takes place 10 a.m.-5 p.m. Saturday and Sunday 11 am.-4 p.m., rain or shine. Admission is $11; for more info, visit www.dfshows.com.

SEPT. 25-OCT. 31ANNUAL FALL PUMPKIN HARVESTGREAT COUNTRY FARMS, BLUEMONTIt’s a farm full of fun at this annual festival featuring pick-your-own pumpkins, pig races, slides, tire

mountain, mazes, fishing and more! Bring your appetite, as the Roosteraunté is serving plenty of barbecue, burgers, hot dogs, apple dumplings, kettle corn and fresh pies for purchase. Tickets are $8 on weekdays, $10 on weekends, free for kids younger than 2 years. For more info, visit the farm’s website at www.greatcountryfarms.com.

SEPT. 25-NOV. 7PUMPKINVILLE FALL FESTIVALLEESBURG ANIMAL PARK, LEESBURGThis year’s festival is better than ever, with new features including an expanded Fort Pumpkin, Fennec Foxes, The Haunted Maze and more on the 21-acre park. Weekday activities include giant slides, moonbounces, rope swings, all-you-can-eat apples and fresh cider, and free admission to the animal park. On the weekends, there’s even more fun, with a 200-foot zip line, mini tractor rides, camel rides live entertainment, and more. The park is open 9 a.m.-6 p.m. and admission is $8.50 on weekdays, $13 on weekends, free for kids younger than 2 years. For more info, visit www.pumpkinfestleesburg.com.

OctoberOCT. 1-3WATERFORD HOMES TOUR & CRAFTS EXHIBITVILLAGE OF WATERFORD

Virginia’s oldest juried crafts fair takes place for the 66th year in the National Historic Landmark Village of Water-ford. More than 150 juried heritage crafters will be offering demonstrations, and there will be historic home tours, kids’ activities, traditional music and dance, Colonial-era militia encamp-ments, marching fife and drum corps and Civil War re-enactors with skir-mishes all weekend. Admission is $15 in advance, $17 at the gate. For more info, visit www.WaterfordVA.org.

OCT. 2-310th ANNUAL NORTON WINE AND BLUEGRASS FESTIVAL CHRYSALIS VINEYARDS, MIDDLEBURGEnjoy bluegrass pickings, great food, exquisite jewelry and artifacts, hay rides and vineyard tours, and a special nine-wine tasting that includes all of Chrysalis’ Norton wines with a commemorative sou-venir glass. Tickets are $15 in advance, $20 at the door. For more info visit www.ChrysalisWine.com.

THE VIRGINIA FALL RACESGLENWOOD PARK, MIDDLEBURGThe 56th running of this annual fall tradition is expected to draw thousands for a day of thrilling steeplechase racing along the oldest continuously used race course in Virginia. A family fun fair takes place on Saturday, starting at 2 p.m. Vendors open at noon; post time is 1:30 p.m. Saturday, 2 p.m. Sunday. For more info visit www.vafallraces.com.

OCT. 8-31HALLOWEEN WOODSALGONKIAN PARK, STERLINGFall is no walk in the woods, as visitors to the haunted forest will tell you! The Halloween attraction is open every Friday and Saturday in October, plus Oct. 24, 28 and 31. Tickets are $13 on Oct. 8-9, $15 on the other days. For more info, visit the attraction’s website at www.halloweenwoods.com.

OCT. 9MORVEN PARK STEEPLECHASEMORVEN PARK, LEESBURGOne of the area’s top social events and voted the county’s Best Equestrian Event in Leesburg Today’s Best of Loudoun polls, the 31st running of the steeplechase races will take place over brush, timber and flat. For more information, visit www.morvenpark.org/steeple-chase.php.

OCT. 15-17HOT AIR BALLOON, WINE &MUSIC FESTIVAL

SEPT. 24-26OKTOBERFEST

Photograph courtesy of the Town of Lovettsville

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25Photograph courtesy of The Snickersville Turnpike Foundation

OCT. 9STERLINGFESTSTERLING PARKThousands attend this annual community event featuring a wide variety of foods, crafts, children’s activities and rides, the Sterling Playmakers and local musicians. The event takes place from 11 a.m.-5 p.m. on Commerce and Enterprise Streets; rain date is Oct. 10. For more info, visit www.sterlingfoundation.org.

OCT. 10CHERRY BLOSSOM WALK FOR BREAST CANCERLEESBURG, MIDDLEBURG, WARRENTONThe Cherry Blossom Foundation has expanded its annual fundraiser to three walks and 5K runs in Leesburg, Middleburg and Warrenton. Organiz-ers also are seeking sponsors and volunteers for the events. To register online or for more info, visit www.cherryblossombreastcancerfoundation.org.

OCT. 15-16 LOUDOUN HOSPITAL LADIES’ BOARD RUMMAGE SALE MORVEN PARK, LEESBURGTake advantage of almost 40,000 square feet of trinkets and treasures at the annual fundraiser benefi ting the hospital. If you want to avoid the crowds, you can buy a $5 ticket for the “early bird” hour of shopping from 8-9 a.m. on Friday. Buy tickets at the hospital gift shop, the Twice Is Nice thrift shop and the Black Shutter antique shop in Leesburg. For more info, visit www.ladiesboard.org/rummage.cfm.

OCT. 15-17HOT AIR BALLOON, WINE & MUSIC FESTIVALHISTORIC LONG BRANCH, MILLWOODThe 14th anniversary of this Shenandoah festival brings three days of fun activities, from the hot air balloon launches to classic car shows, monster truck rides, pumpkin glow, hay rides, infl atables, a hay bale maze, and more. Admission is $10 on Friday and Sunday, $15 on Sunday and free for kids 12 and younger. Balloon rides into Long Branch are available for $175 per person; visit www.historiclongbranch.com for more info. OCT. 16ALDIE HARVEST FESTIVALVILLAGE OF ALDIEJoin the 200-year-old village in celebrating its annual harvest festival featuring food, entertain-ment, vendors, crafts, bake sales, grinding and blacksmithing demonstrations and more. Families will enjoy the fun fest and a historical tour of the Aldie Mill. Admission is free, a donation of $5 for parking is requested. For more info, visit www.villageofaldie.com.

OCT. 16INTERNATIONAL GOLD CUP RACESTHE PLAINS Whether you want the young socialite scene or a family atmosphere, this annual steeplechase tradition draws folks from around the DC area. Thousands of spectators will enjoy a full day of

Get a front row seat as history comes to life in the Snickersville Turnpike Association’s special Civil War re-enactment program, “When the War Came to Snickersville.” On Saturday, Sept. 25, members of the 1st Maine Cavalry will portray the events of March 6, 1864, when 23 troopers from the 1st New York Cavalry were surprised by 14 cavalrymen of the 6th Virginia in the village of Snickersville, now known as Bluemont. All but two Union horsemen were killed or captured. The program begins at 10 a.m. at the Bluemont Community Center with a narrated slideshow describing the battle. Following the slide show, guests will tour the village as re-enactors depict Union pickets, Confederate attackers and village residents who there that day. At noon, re-enactors will demonstrate the actual cavalry encounter.

A repeat of the morning program begins at 2 p.m., with the re-enacted calvalry demonstration taking place at 4 p.m. The presentation will end at 5 p.m. , but guests can stay and visit with the re-enactors around their campfi res. If you stay for the day, lunch will be available for purchase in front of the Bluemont Methodist Church. Admission to the program is $5, free for kids 12 and younger. For more information, visit www.snickersvilleturnpike.org.

When the War Came to Snickersville

entertainment including nationally sanctioned horse races, terrier races and tailgate contest. Gates open to the public at 10 a.m., with the fi rst race scheduled for 1 p.m. Buy tickets in advance online or get more information, including suggestions on what to wear at this social event, at vagoldcup.com. OCT. 16-17 LOUDOUN FALL FARM COLOR TOURThe autumn countryside sets the stage for a weekend of fun in the Loudoun Valleys, where you can see alpacas, horses, sheep and other animals in their natural environments. Reap the bounty of the fall har-vest and select your choice of apples, pumpkins and more. For a map of participating farms to assist you on your self-guided tour, visit www.loudounfarms.org.

OCT. 21-31 VIRGINIA SCAREGROUNDSPAXTON MANOR, LEESBURGThe historic mansion built in 1877 will be transformed into 20,000 square feet of paranormal, bizarre and frightful experiences. Tickets are $15, cash only. For more info, visit virginiascaregrounds.com.

OCT. 22-23 HAUNTINGS 2010TOWN OF LEESBURGThe Loudoun Museum sponsors this annual walking tour, narrated by costumed interpreters, of haunted homes and businesses throughout the historic downtown district from 6-10 p.m. For more info, including times, visit the museum website at www.loudounmuseum.org.

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OCT. 23HORSIN’ AROUND AT MORVEN PARK MORVEN PARK, LEESBURGThere’ll be all kinds of horsin’ around this afternoon, with pony and carriage rides, a petting zoo, carnival rides, music, dancing and barbecue from 1-7 p.m. Proceeds benefi t Loudoun Thera-peutic Riding Foundation. For more information, visit www.ltrf.com.

6th ANNUAL AUTUMN APPLE FESTIVAL HERITAGE FARM MUSEUM Learn about the fragrant history of the county’s apple orchards through the museum’s exhibits, cider and apple butter-making demonstrations, and visits with local farmers. For more info, visit www.heritagefarmmuseum.org.

OCT. 25-29OATLANDS PARANORMAL TOURS

OATLANDS PLANTATION, LEESBURGThe 1804 mansion opens its doors to visitors in the evening to explore some of the unexplained activities that have drawn paranormal investigators for years: doors that close and lock on their own, items that move around the rooms, strange vibrations and noises. Tickets are $12 or $5 for children younger than 12. Reservations are required; for more info, visit www.oatlands.org.

OCT. 29-30PUMPKIN GLOW NIGHTGREAT COUNTRY FARMS, BLUEMONTYou won’t want to miss this spectacular display of more than 1,500 carved and lighted jack-o-lanterns! Bring your carving skills and join competitions in three age groups for Best in Glow, Scariest and Funniest. For more info, visit www.greatcountryfarms.com.

OCT. 16 INTERNATIONAL GOLD CUP RACES

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NeighborsIN MEMORY OF A ‘CHERRY BLOSSOM’BY CAROLINE RENO WILDER

In 2003, Jim Atkins lost his wife, Cheryl Clayton Atkins, to breast cancer. Nick-named “Cherry Blossom” by her parents because of her happy, radiant and cheerful

nature, Cheryl bloomed into an accomplished educator, teaching both at the middle school and college level. “She was a very strong female with really high energy and she looked out for other women,” says Jim, an associate broker for Thomas and Talbot Real Estate in Middleburg. According to Jim, Cheryl had no history of breast cancer, and her diagnosis came as a big surprise. “Unfortunately, she missed a mam-mogram one year and the next time she had one, there was a tumor; it had advanced. “If we had been conscientious about the screenings she probably would have found it early enough to survive,” he says. After Cheryl lost her fight with breast cancer in 2003, Jim grew resolute in his com-mitment to honor her and to help improve the lives of women. So in 2006, he decided to create an organization that would ensure that the wives, daughters, sisters, mothers and friends in his community would someday live without fear of breast cancer. Jim, a former jet

pilot, Marine Corps lieutenant colonel and past president Spectrum Signal Processing USA and BBJ Environmental Solutions Inc. initially formed a fund within the Piedmont Community Foundation. He began raising money to help treat breast cancer; to educate women on the need for regular mammograms; to help Fauquier and Loudoun medical institutions acquire current technology and provide screenings and treatment; and to fund regional research. His organization became the Cherry Blossom Breast Cancer Foundation in November 2009. The IRS granted the Foundation status as a 501(c)(3) public charity, so donations are tax-deductible as allowed by IRS regulations. According to Jim, the No. 1 goal of the foundation “is to eliminate the fear of breast cancer of Loudoun and Fauquier women and men. We want to make sure that eventually the disease is eliminated. We can have a strong effect locally by getting women the best technology and making sure they can get mammograms if they can’t afford them.” His organization also develops coaches and mentors for women who are facing breast cancer. The foundation, with seven board directors and more than 40 advisory board members, will expand its efforts on Oct. 10, when it holds three 2-mile walk/5K run fundraisers simultaneously in Middleburg, Leesburg and Warrenton. Jim’s efforts have attracted support from local companies big and small, including Middleburg Bank, which is sponsoring the Oct. 10 walks. Another is Carolyn Cole-Rodenburg, found-er of the Leesburg nonprofit IIIBs. An eight-year breast cancer survivor, Cole-Rodenburg contacted Jim after reading about his wife’s story, which she said was similar to hers. She’s hoping to form a partnership with the Cherry Blossom Foundation so that her nonprofit can expand its efforts to provide free gift baskets for women who undergo breast cancer surgery.

The IIIBs, for “Bosom Buddy Baskets,” provide personal comfort items customized to each patient’s needs. “We’re excited about helping and participating in the walk,” Cole-Roden-burg says, adding that her group will have a table at the Leesburg event.

Jim hopes all three events will attract more than 2,000 participants and raise $300,000 for Fauquier and Loudoun non- profits and charities that are fighting breast cancer. These groups have

received about 80 percent of the group’s grants over the past three years. The remaining 20 percent goes to regional research. Another goal of the events is to honor the many local women who have battled breast cancer and to encourage all women to get regular screenings. Moreover, according to Jim, one of the foundation’s objectives is to make sure that high-risk women take care of knowing their family history, and if they need to be screened at an earlier age, they do it. “I’d like people to realize that by supporting the Cherry Blossom Foundation, a Loudoun and Fauquier nonprofit, their money is much better spent because it benefits local women instead of going out of the area,” Jim says. The foundation’s three-year objective is to raise and grant $1 million. “The more we can raise, the greater the effect we’ll have in eliminating breast cancer locally,” Jim says.

Cheryl Clayton atkins

FOR MORE INFO

To register or find out more information on the Oct. 10 Cherry Blossom Walks for Breast Cancer and 5K Runs, visit the foundation website at www.Cherryblossombreastcancerfoundation.org or call 703-447-2302

Jim atkins

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1 2 L o u d o u n M a g a z i n e

Art Meets

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Art Meets

MetalMetalpainter john owings at his custom cycle studio in hamilton photography By cecilio ricardo jr.

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The first time Robin Davis picked up his bike at the Custom Cycle Studio several years ago, he cried. He had asked shop owner John Owings to paint his Harley in memory of 9/11.

As a police officer assigned to aviation at the Pentagon, Davis was having a difficult time finding closure then, and wanted a patriotic scene depicted on his bike to help him cope. A friend had suggested an American flag would be appropriate. “John was the first person to ask me, ‘Why?’ He wanted to know what the flag meant to me, he wanted to feel as best he could what I felt and what I was going through,” Davis says. The two talked about the symbols and images that eventually would be incorporated

into a design to be painted onto the bike: Davis’ police helicopter, the Pentagon, an eagle, the American flag, the Washington Monument, the blue shield and red rose from the Law Enforce-ment Memorial logo, and the words “In valor there is hope.” “What he ended up painting was absolutely stunning,” Davis says of the design he calls The Police Special. “It brought tears to my eyes, and it brought closure.” Owings takes pride in the artwork he cre-ates with clients like Davis. What keeps him interested in working decade after decade is the collaborative process involved in producing something meaningful to both the client and himself. “Part of the challenge is the research that goes on behind the piece,” Owings says. “Every-

thing is researched well, no matter what.” If a client asks for a pink rose, for example, Owings will try to nail down exactly which of the hun-dreds of varieties of pink roses his client wants. “No matter how simple an image may be, there is a lot of research that goes into it.” For inspiration, Owings takes photos of scen-ery, colors and activities around him. He often sketches from his visions and imagination. The one persona that has fascinated him for years is the legendary Merlin, of King Arthur’s court. In his studio, Owings displays gas tanks and helmets with intricately painted fiery dragons and threatening swords. He hangs a larger-than-life-size backdrop of Merlin that looks down on him while he works. And painted on Owings’ 1988 Harley- Davidson Softail Springer is an elaborate scene

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Hamilton Painter Works on a Rolling Canvas

Photography by Cecilio Ricardo Jr.

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of a full moon lighting an Arthurian castle with a damsel in distress, evoking an ominous, gloomy mood. The mythical, menacing world seems fitting for a tough-guy bike like a Harley, but belies Owings’ simple, down-to-earth nature. “It’s just something I like to have fun with,” he says. The Merlin-themed tanks and helmets he painted are used as displays at many of the bike shows he attends each year, to give potential customers an idea of his range and the different styles he can do. He also brings along samples of his work using the True Fire technique, a freehand style of painting realistic-looking flames. “Sometimes I have to give customers a quick education on paint and what I can do with it, and it helps for them to see and feel it.” Because of the techniques he uses and the powder coating he puts on top of his artwork, Owings warranties his work for a full year. But with that warranty comes responsibility to care for the bike, helmet or whatever the item, as if it were a piece of art. Owings has customized scuba tanks, golf clubs, tires and even mailboxes. Depending on the intri-cacy of the artwork, the cost of a spot illustration can cost between $400 to $1,200. Owings has been an artist since he was old enough to hold a crayon. Raised in a home with artists, he honed his creative skills early on, and supplemented that genetic predisposition with a visual communications degree from the Maryland College of Art & Design. It was when he started riding and getting familiar with bikes that he started painting and putting artwork on them. Before setting up Custom Cycle Studio in Fairfax in 1982, he attended mechanical trade schools and worked as a mechanic for several years. The studio is now located in Hamilton, where Owings has a custom-made shop on his 10-acre property. Owings’ artistry with paint and brush are matched by his technical skills with parts and wiring of the bike. “Restoration work is the corner-stone of the business,” Owings says. “You have to know everything about the bike in order to restore it. Everything has to come together to do the job right.” Mike Hawket has brought two bikes to Custom Cycle Studio over the past three years. When he brought his 1979 Harley-Davidson Shovelhead to Owings, it was in need of restoration and an overall paint job. “Other mechanics have done the job of putting the bike back together, but then I’d find bolts that weren’t tightened, stuff like that,” Hawket says. “John does awesome work. He’s very detail-oriented and very meticulous, and very conscientious about doing the job and doing it right the first time.” Hawket and Owings came up with a paint design for the Shovelhead, but the colors wouldn’t show up against the bike’s original blue color. “John helped me find a nice red color for it,” Hawket says. “I love it, I think he did a fabulous job.” When there are parts he needs that he can’t find on the market, Owings’ studio is equipped so that he can fabricate the pieces he needs. “We’re a one-stop shop,” Owings says. “If I have to make the part myself, I can do that all right here.” There are bikers who paint, painters who bike, and mechanics who do a little bit of both. But rarely will you find a combination of artist, mechanic and biker in one shop, let alone one man. “That’s what makes John different than other painters or mechanics,” Davis says. “He wants to know what you’re about, what the artwork means to you. He cares as much as you do about what’s created.” For more on John Owings and the Custom Cycle Studio, check out his web site www.customcyclestudio.com.

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When Suzanne “Pepper” Owings accompanied her husband, John, to 17 bike shows up and down the eastern seaboard in one year, her task was to greet people and tell them about John’s Custom Cycle Studio in Hamilton.

She brought along bags of tortilla chips and her homemade salsa to draw people to their booth. “Suzi brought in a lot of traffic,” John says. “She’s our main advertiser at the shows.” Suzi not only stumped for her husband’s studio, but inadvertently for her fresh, organic salsa as well. She later began selling it around Loudoun at farmer’s markets, flea markets, co-ops and on the Internet. “Once I started selling the salsa, it just took off,” Suzi says. The ingredients for the salsa come from the couple’s organic farm, which is

several hundred yards from John’s studio on their 10-acre Hamilton property. “People started calling me Pepper when they found out I grow my own peppers,” she says. Last year, she grew 20 varieties of peppers. This year, jalapeno is the only one flourishing. The success of the salsa and homemade chips led Suzanne to open Stone Feather Farm, a “west-Mex” grill in Harpers Ferry, W.Va., in October. The restaurant features recipes Suzi inherited and customized from a great-aunt who taught several generations in her family how to cook Old School Mexican cuisine. Her father, a Mexican American and Native American, taught her how to make tortillas. Her mother’s Irish heritage and John’s Welsh and English background also influence the hearty, home-style dishes served at the restaurant. When her son’s health required sugars and dyes be removed from his diet, and a daughter-in-law required a gluten-free diet, Suzanne learned to prepare food everybody in the family could eat. “I had to learn how to prepare food that’s good for them and that tastes good,” she says. The restaurant’s tacos are gluten-free,

CUSTOM CYCLE STUDIO SIDEBARPICK FROM PHOTOS OF WOMAN

Salsa spices up shows, turns intoa businessBYLaLaineeSTeLLaRiCaRdo

Claude Moore ParkCraft festival & Photo exPo

Saturday, September 2510:00 AM - 4:00 PM

21544 Old Vestal’s Gap Rd.Sterling, VA 20164

571-258-3700www.loudoun.gov/claudemoorepark

Free Admission

hand-Made Craftssomething for everyone,shop early for the holidaysFused GlasswareCeramics • OrnamentsCards • Bird HousesBaby Items • PaintingsWoodwork • Hope ChestsPhotographic ArtFloral ArrangementsKnit & Crocheted ItemsHandcrafted Jewelryand much, much moreShopping Shuttles available to Parking Lot

ADA-Loudoun County Parks, Recreation, and Community Services is committed to complying with the Americans with Disabilities Act (ADA). If you need reasonable accommodations in order to participate, call the Park 571-258-3700 at least one week prior to the activity.

family funMusic by Gary Smallwood duet, all dayScarecrow-Making $5 (bring old shirt & pants)Pumpkin Painting $3Frogshackle Nature Center OpenDemonstrations by Foothill Spinners & WeaversDemo Dig by Loudoun Archaeology FoundationSpooky Old Scavenger HuntHot Food, Drinks, Etc—Sterling Ruritan ClubBake Sale, Coffee, Lemonade—GS Troop 2104Children’s Games, all day

natural Places & old spaces

Photography expo

Juried Show in Lanesville

Noted Speakers, Free Tickets

Vote for the Paul Glascock Memorial

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with no soy or oils. “We opened the restaurant to provide fresh, home-cooked, sustainable food for everyone,” Suzi says. “The beauty of my salsa is that if God didn’t make it, it’s not in it.” Most vegetables and herbs used at the restaurant are fresh off her farm. This year, Suzi is growing different types of tomatoes — roma, tomatillo, brandywine — as well as chives, cilantro, fennel, potatoes and jalapeno. As much as possible, all other ingredients are bought locally, an important requirement for the busi-ness owners. “We hire local, buy local,” Suzi says. “It’s the best kind of economic relief we can provide. It’s not any kind of big economic package, but it supports the com-munity and keeps the money local.”

For the next growing season, the couple will be working with World-Wide Op-portunities on Organic Farms to get volunteer help in har-vesting the farm. In exchange for a half-day of work on the farm, the volunteers receive food and accommodations, Suzi says. The purpose of the program is to “strengthen sustainable agriculture” and provide volunteers a way to learn practical farming skills, “be part of the organic agriculture movement, and experience the heart of American agrarian culture,” according to the WWOOF website, www.wwoofusa.org. “There certainly will be enough work to go around,” Suzi says. When Suzi isn’t working at the restaurant or tending to the garden and farm, the Wyoming native can be found sitting still in a teepee in the middle of her vast yard. The canvas and wood teepee, which stands 27 feet high and 20 feet in diameter, was a Mother’s Day gift from John. “It’s an outlet for spirituality, inspiration and quiet,” Suzi says. “When you look

up at the hole in the middle, there’s a straight view to God. I talk to him directly

in there.”


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18-25 LM FALL10.indd 19 9/3/10 9:16:31 PM


1. EyesEyelid surgery, Chrysalis Plastic Surgery 2. Nose

Rhinoplasty, Institute of Cosmetic and

Facial Surgery

4. NeckNo-scar neck lift, The

Loudoun Center for Plastic Surgery 5. Chest

Breast lift, Mountcastle Plastic & Reconstructive Surgery

6. Tummy & ButtLaser lipo, Avie MedSpa

8. LegsVeinWave, Capitol Vein & Laser Centers

3. LipsSmile enhancement, Esthetique Dentistry

7. Hips & ThighsLower body lift, Parva

Plastic Surgery

7. Knees, Calves & Ankles

Liposuction, Austin-Weston Center for Cosmetic Surgery

©iStockphoto.com/Joshua Hodge Photography

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3.

2.

1.“I walked around the house, fully expecting to see a bobcat. Instead, across the road was a full-grown mountain lion...

When it changed direction it was like it turned in on itself, it was so fluid. And when it went into the woods it

never made a sound, almost like a ghost.”

—Mike Crombie, area landscaper

There are dozens of providers in Loudoun County and its sur-rounding areas that offer an array of facial

rejuvenation and body contouring treatments. As a consumer, you would be wise to do some research and ask questions before choosing the right professional for your needs. Word-of-mouth, advertisements and websites may give you only some information from which to base a decision. Medical training, surgical experience and board certifica-tion are important indicators of a doctor’s qualifications. We spoke with several clinics in the area to see what types of procedures, both surgical and noninvasive, are available.

THE EYES HAVE IT Known for using the SmartLipo technique, a laser liposuction that allows for permanent removal of unwanted, exercise-resistant fat in the abdomen, inner and outer thighs, neck, chin and upper arms, Chrysalis Plastic Surgery in Sterling offers up-to-date procedures in both cosmetic surgery and laser technology. Although the clinic offers an ar-ray of services for the face and body, one of the most popular facial pro-cedures the clinic performs is eyelid surgery. Often, the eyelids show the first signs of aging, says Dr. Peter Klainer, who opened the clinic in 2000. An eyelid lift on the upper lid can treat loose or sagging skin or eliminate excess fatty tissue. On the lower lid, surgery can eliminate bags under the eyes, excess skin and droopiness.

“These are very popular because there’s very little pain involved,” Klainer says. His youngest eyelid lift patient was 23 and the oldest was 82.

“There’s quite a range of people who are interested in this procedure.”

THE NOSE KNOWS While Botox, Restylane, Juve-derm and other injectibles have increased dramatically in popular-ity over the years, facial surgery remains a mainstay at Institute of Cosmetic and Facial Surgery in Lansdowne. And rhinoplasty is

one of the most com-mon plastic surgery procedures performed to enhance a person’s look. A nose job can reshape, reduce or augment a person’s nose, remove a bump, narrow the nostril, correct an injury or other problems that affect breathing, according Sophia Ashby, office manager of the clinic. The institute’s two found-ing doctors, David K. Moose and Suketu I. Patel, perform surgery. The institute’s aesthetician is Gaynor Kelly.

THAT HOLLYWOOD SMILE If you’re looking to enhance your smile in almost any way, Es-thetique Dentistry in Ashburn offers a wide range of options, from minor brightening to perio-plastic surgery. The team of specialists at this clinic believes that enhancing a smile can have positive effects on overall health. The five components of a smile enhancement, according to Dr. Sanjeev Bhatia are: brightening, changing the shape of teeth or gums with minor plastic procedures, changing position of the teeth with braces, changing the shape of teeth with veneers or crowns, and replac-ing missing teeth with implants. When a patient comes in for a consultation, the staff will take pho-tos and begin the process of “smile

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6.

5.

4.designing” to show the patient what the fi nal outcome may look like. “This we call a smile simulation,” Bhatia says. “Our patients have an opportunity to see how the smile simulation could assist in their smile enhancement and beautifi cation.” With a tangible photo, patients can decide how simple or complex a smile makeover they are willing to undergo. “Sometimes it’s a life-changing experience for patients,” says Bhatia, an oral surgeon. “A change in your smile can give you a sense of youthfulness and self-confi dence you never had before.

CHIN UP It is said that the aging face has three parts that should be in proportion: the eye area to the forehead, the eye to the jaw line and the neck area. When Dr. Michael J. Brown of The Loudoun Center for Plastic Surgery looks at a patient, he will look to see that the three parts are in proper proportion. “You want to assess what area seems to have aged before the others,” he says. “With weight fl uctuation, the neck can show aging faster than the other areas.” When loose skin extends to the face and jowl, or the lines of the corners of the mouth to the nose deepen, Brown says there are sever-al interventions that can be applied. His no-scar neck lift is just one of several facial rejuvenation surgeries he performs at the Loudoun Center for Plastic Surgery. He uses a cutting edge tech-nique developed in Beverly Hills that allows him to get under the skin using a special instrument that doesn’t leave a scar, then do the liposuction. “The day after this surgery it doesn’t even look like there was any surgery done,” he says. “This techniques offers an extra layer of refi nement, it helps to chisel the underside of the neck.”

CHEST While the national trend shows

surgical procedures on the decline, Dr. Timothy Mountcastle of Mount-castle Plastic & Reconstructive Surgery hasn’t noticed that trend applying to the northern Virginia area. His two offi ces in Ashburn and Leesburg keep up with the demand for skin, face and body work. He especially performs a lot of surgery on the breast. “Of all the plastic surgery we do, breast augmentation, reconstruc-tion, lift and secondary breast sur-gery are very popular,” Mountcastle says. With the return of silicone implants back on the market, and now being widely used, he is able to offer his patients an alternative to saline. “Most people know a little something about the differ-ence between the two, but we still go through the options when they come in,” he says. Breast augmentations and lifts are especially requested by young Loudoun mothers after they’ve had a couple of children, Mountcastle says. His older patients generally come in for tummy tucks or face lifts.

BOTTOMS UP Kim Marinetto, a registered nurse and co-owner of Avie MedSpa in Leesburg, says the ideal candidate for its laser liposuction procedure is someone who works out and eats well but might have a stubborn area they’d like to improve. Laser liposuction is a minimally in-vasive alternative to traditional lipo where a laser delivers heat directly to fat cells, causing them to rupture and drain away as liquid. Dr. Betsy Vasquez, Avie’s medical director, performs the procedure. “The heat of the laser stimulates the fi broblast cells that contribute to stimulation of elastic and collagen in the skin,” Marinetto says. The result, she says, is a tightening of the skin in addition to fat removal. Some of the biggest benefi ts to the procedure are that no general anesthetic is involved, less recovery

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9.

8.

7.time and fewer complications. “The drawback is that the procedure is meant for small areas,” she adds. It has been performed on upper or lower abdominals, the flanks, just under the buttocks, and the area generally called “muffin top” around the belly. “Because it’s a relatively easy procedure, it’s definitely becoming one of our most popular,” Marinetto says.

THIGH MASTER As people move toward healthier lifestyles and experience significant weight loss and reduc-tion of fat, their skin may not be able to keep pace. These people may have deflated tissue and excess skin. In addition, gravity may contribute to the downward pull of skin. Dr. Behzad Parva of Parva Plastic Sur-gery in Leesburg says a lower body lift may be just the solution to this problem. “With a lift, you’re remov-ing as well as repositioning much of the excess skin (over the hips and thighs),” he says. “Sometimes, no amount of exercise will do it; you won’t get a response unless you have it surgi-cally removed.” Although Parva’s practice offers a range of services, he specializes in cosmetic and reconstructive breast surgery and body rejuvenation. “We use a broad approach to take care of the needs of our patients,” he says.

GLAM THE GAMS The centers’ two vascular sur-geons, Drs. Paul McNeill and Garth Rosenberg, perform surgeries using the most innovative and progressive techniques available. Their practice is equally divided between medical and cosmetic procedures that focus on varicose and spider veins, according to Tamara Wilkinson, clinical director of surgery center. While people may have cosmetic concerns with regard to varicose veins, those bulging veins under the skin of the thigh or calf that are

characterized by twisting blue or purple patterns usually have some underlying medical reasons for concern. “When gravity pulls blood down in the vein, that can put pressure on other veins and cause pain,” Wilkinson says. VNUS Closure is a minimally invasive technique that treats varicose veins and their underlying cause. For spider veins, which are smaller, twisted veins usually seen on the legs and face, there appears to be only cosmetic reasons their removal, Wilkinson says. In-office treatments such as sclerotherapy or the newer VeinWave, over a few visits can eliminate these unsightly vessels.

KNEES TO ANKLES Although liposuction in the mid-section, thighs and arms are common procedures, liposuction in the knees, calves and ankles are less common, but still regularly requested at the Austin-Weston Center for Cosmetic Surgery in Reston. “When patients come in for that, they already know all about it and want it,” says Dr. Robert K. Sigel, one of three doctors in the practice. “It’s something they really want.” Perhaps if a person has always struggled with zipping a boot up or is generally unhappy with the shape or size of their calves, liposuction in the lower extremities might be the right procedure for them, Sigel says. “From a technological stand-point, it’s very straightforward,” he says. “But what’s keeping it from being more common is the time it takes to heal.” For most liposuction procedures, healing takes a matter of days. For calves and ankles, it could take up to a week, he says. Austin-Weston takes a compre-hensive approach to cosmetic and plastic surgery, Sigel says. The clinic was established in 1978, and also is known in the DC area for its myriad rejuvenation techniques.

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18-25 LM FALL10.indd 24 9/3/10 9:15:23 PM

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9.Chrysalis Plastic Surgery46396 Benedict Drive, Suite 330Sterling, VA 20164703-421-6000

Institute of Cosmetic and Facial Surgery/Institute of Facial Surgery44115 Woodbridge Parkway Suite 200Lansdowne, VA 20176703-729-0077

Esthetique DentistryThe Lakes at Ashbrook 44345 Premier Plaza. Suite 220Ashburn, VA 20147703-729-6222

Rejuvenate You/The Loudoun Center for Plastic Surgery45155 Research Place, Suite 125Ashburn, Virginia 20147703-726-1175

Mountcastle Plastic & Reconstructive Surgery21785 Filigree Ct. Suite 206, Ashburn, VA 20147 (Tuesday-Friday)224-D Cornwall St., Suite 304, Leesburg, VA 20176 (Mondays)703-858-3208

Avie MedSpa552 Ft. Evans RoadLeesburg, VA 20176703-737-0197

Parva Plastic Surgery224-D Cornwall Street NW Suite 300Leesburg, VA 20176703-777-7477

Capitol Vein & Laser CentersSeveral locations, including Leesburg at:19455 Deerfi eld Ave, Suite 306 Lansdowne, VA 20176 703-771-8170

Austin-Weston Center for Cosmetic Surgery1825 Samuel Morse DriveReston, VA 20190703-893-6168

CLINIC DIRECTORYR

esour

ces

18-25 LM FALL10.indd 25 9/3/10 9:15:39 PM


Fall’sCulinary LandscapeFFFLoudoun’s growing wine industry is helping to

raise the profi le of Virginia wines around the world, as our wineries continue to take home medals in state, national and international competitions. Paired with these award-winning wineries, Loudoun’s designated Destination

Restaurants give you a taste of the unique culinary experiences that showcase the best local meats and produce that the county has to offer.

In this issue’s Fall Wining and Dining package, Dezel Quillen introduces new faces on the Loudoun winescape and offers his picks for favorite fall wines to sample. You can follow Dezel’s travels around the county as he reviews local wines on his blog, www.myvinespot.com.

The next stop on the gastronomic adventure is a feature on the 2010 Destination Restaurants, written by Lalaine Estella Ricardo, a freelance writer who recently has been exploring the Loudoun culinary landscape.

And to help you plan your foodie journey, we also provide a pull-out map created and updated by the Loudoun Convention and Visitors Association for its latest version of its handsome Touring Guide.

Enjoy!Enjoy!Enjoy!Enjoy!Touring Guide.

Enjoy!Touring Guide.

26-37 LM FALL 10.indd 26 9/3/10 10:50:23 PM

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Fall’sGRANDALE FARM RESTAURANT CHEF AUTHOR CLARK PRESENTS PAN ROASTED QUAIL OVER APPLE

AND LEEK BREAD PUDDING, WILTED BABY SPINACH AND A SAFFRON WALNUT SAUCE. THE MEAL IS

PAIRED WITH 8 CHAINS NORTH’S SAUVIGNON BLANC.PHOTOGRAPHY BY CECILIO RICARDO jR.

26-37 LM FALL 10.indd 27 9/3/10 10:50:45 PM


As the leaves on the trees change

color we say good-bye to summer’s

seasonal warmth, lush greenery,

lasting sunshine and pretty flowers

and welcome the onset of Autumn’s

cooler temperatures, beautiful

scenery and Mother Nature’s dazzling fall foliage.

Any time is a great time to visit Loudoun wine country,

as each season brings it’s very own unique personality and

charm. There is something about fall, however, that rivets

the attention of Virginia wine lovers near and far, making

it one of the busiest, yet enjoyable times of the year.

Loudoun’s picturesque setting, historic landmarks,

rolling hills and winding country roads dotted with

autumnal colorations play host to more than 20 wineries.

Five new locations are appearing the Loudoun Wine Trail,

so grab a wine glass and join me in welcoming these new

wineries to the Loudoun wine family. As a tasty side treat,

we’ll sample a few nice fall selections from some of the

county’s established farm wineries!

Our first stop on the trail takes us to Waterford, where

we get our wine glasses ready for a taste of the delicious

wines from 8 Chains North. The winery is a grape’s throw

away from Route 9 and opened its doors for business this

summer.

8 Chains North is owned and operated by highly

respected Loudoun wine grower Ben Renshaw, who

has been in the grape growing business since 1998, and

recently added the title of winemaker to his resume.

During a recent visit, I had the chance to chat with Ben,

and he is very excited about sharing the fruit of his labor

with Virginia wine lovers.

The tasting room is housed in newly renovated barn

that features a double-sided tasting bar able to accom-

modate large groups. The staff is warm, welcoming and

eager to share their wine knowledge with you. From the

tasting room, large picture windows allow an abundance

of natural sunlight and look out to a relaxing pond, new

vine plantings and the outdoor deck.

The wines being poured in the tasting room include a

refreshing and floral LoCo Vino white wine blend; a 2008

Sauvignon Blanc done in a Fume Blanc style; an

Fresh on the Loudoun Winescape

New tasting rooms open in DC’s Wine Country

B Y D E Z E L Q U I L L E N

26-37 LM FALL 10.indd 28 9/3/10 10:51:21 PM

F A L L 2 0 1 0 2 9

F A L L ’ S C U L I N A R Y L A N D S C A P EF A L L ’ S C U L I N A R Y L A N D S C A P E

Photography by Therese P. Howe

26-37 LM FALL 10.indd 29 9/3/10 10:52:00 PM


estate-grown and well-balanced 2008 Merlot

that recently won a Bronze medal in the

Atlantic Seaboard Wine Competition; and

an estate-grown 2008 Furnace Mountain

Bordeaux-style red blend.

8 Chains North also produces a very nice

2007 Cabernet Sauvignon, which is avail-

able only for purchase because of its limited

production and availability. This full-bodied,

complex wine would pair nicely with red meat

dishes and is a good example of the type of

wines that dedicated and diligent Virginia wine

growers can produce in outstanding vintage

years. When you visit, be sure to ask the staff

how Ben came up with the name! 8 Chains

North is open on Saturdays and Sundays from

11:00 am to 6:00 pm.

Still have your wine glass? Our next stop

takes us a few miles away to Crushed Cellars,

a small, family-owned and -operated farm

winery located in Hillsboro. Crushed Cellars is

owned by Bob Kalok, who looked as far away

as New Zealand before deciding that Loudoun

County was the perfect spot to plant vines and

create small, hand-crafted batches of wines.

Kalok is currently growing Cabernet

Sauvignon, Petit Verdot, Syrah and trial

plantings of different Pinot Noir clones. The

newly built, timber-framed, stone-fronted

tasting room is welcoming, with a cozy and

relaxing atmosphere.

From the tasting room, tall picture windows

look out to the outdoor deck that overlooks

a small vineyard and a serene pond back-

dropped by the Loudoun countryside. Crushed

Cellar’s � rst vintages will include a dry and

bright 2009 Seyval Blanc, a lightly sweet

Vidal Blanc, and a velvety 2008 Cabernet

Sauvignon that’s drinking nicely right now.

The small family farm at Crushed Cellars

tends to more than just vines and wine.

During my visit, I noticed a sign that read

‘Eggs for Sale” off Route 9 that attracts many

visitors seeking farm fresh eggs and fruit.

This small farmers market is solely

operated by two of Bob’s kids, an

enthusiastic brother-and-sister team who are

responsible for taking care of the chickens,

collecting the eggs, picking peaches and

apples, and greeting the customers. I’ll be

visiting again soon for both my wine and

breakfast needs! Come mid-September,

Crushed Cellars plans to open the tasting

room on Saturdays.

Next we travel to Purcellville, for a visit

with North Gate Vineyard, a small family farm

owned and operated by husband and wife

Mark and Vicki Fedor.

While their tasting room will be new in

early 2011, the Fedors are not newcomers to

the Loudoun County wine scene. The couple

Photography this page by Dezel Quillen


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F A L L 2 0 1 0 3 1

started their vineyard in 2001, consisting of

Petit Verdot, Viognier, and small plantings of

Cabernet Franc and Cabernet Sauvignon.

From 2003-06, they were the winemakers for

Waterford Vineyard (now Corcoran Vineyard),

garnering numerous awards and accolades for

the wines they made. Nowadays, the couple

has successfully grown into their own label and

is producing small lots of high quality wines.

The tasting room, which is under construc-

tion, will be LEED-certified and open to the

public by next spring if all goes well.

The tasting room will be surrounded by mature

shade trees, a paved entryway from the main

road, and long vineyard vistas backed by

rolling countryside in the distance. Until the

tasting room is complete, the Fedors can be

found pouring their wines at local farmer

markets on weekends. Their wines are also

available at the Leesburg Vintner, Magnolias

at the Mill Restaurant, and Grandale Farm

Restaurant.

The wines currently being poured are a

pleasing 2008 Chardonnay; an aromatic and

tasty 2009 Viognier; a 2008 Cabernet Franc; a

supple and silky 2008 Merlot; a delicious 2008

Meritage blend; a 2008 Petit Verdot that was

awarded a gold medal at this years Governor’s

Cup competition; and a semi-sweet apple wine.

From vineyard to winery, the couple pays

attention to detail, which results in wines of

good varietal character and distinction.


TASTE OF

ITALY

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26-37 LM FALL 10.indd 31 9/3/10 10:53:06 PM


StayinginPurcellville,wemoverightalong

thewinetrailtoCatoctinCreekWinery.Notto

beconfusedwiththedistilleryinPurcellville

thatgoesbythesamename,CatoctinCreekis

amicro-wineryownedandoperatedbyJim

Hanna,aprofessionalphotographerwhohas

capturedthebeautyanddetailofWestern

Loudounforseveralyears.Jim’sotherpassion,

winemaking,seekstocapturetheLoudoun

Countyterroirinhislimitedproduction,hand-

craftedwines.

CatoctinCreekWineryiscurrentlyopen

onthethirdSaturdayofeachmonthorby

appointmentforatastingoftheirfinished

winesinbottleaswellasbarrelsamplesof

developingwines,alongwithcomplimentary

horsd’oeuvres.Theofficialopeningdatefor

CatoctinCreekWineryislateNovember,at

whichtimea2009VidalBlanc,2009Cabernet

Franc,2009Syrah,and2009CabernetSauvi-

gnon—allmadefromLoudoun-grownfruit

—willbeoffered.

CatoctinCreekWineryoffersarelaxingen-

vironmentandexquisiteviewsoftheShortHill

MountainsandwelcomesVirginiawinelovers

outtotastetheirhandcraftedartisanwines.

Ourlaststoponthisfun-filledtourofnew

Loudounwineriesandtastingroomstakes

ustoRoundHill.Bogati

BodegaisaSouthAmerican-

inspiredtastingroomowned

andoperatedbytheBogaty

family,ownersofVeramar

VineyardsinBerryville.

Thetastingroomisspa-

ciousandwelcoming,and

tastingoptionsincludea

“Wine&TapasExperience”

aswellasaregulartasting

oftheBogati-labeledwines,

whichrangefromlightand

brightwhitewinestowell-

structuredanddefinedred

wines.

GuestscanenjoyBogati

winespairedwithgourmet

flatbreadpizza,appetizers,

andotherfinenibbles.Relax

outdoorsontheBuenosAires

Terrace,whichoverlooksa

calmingpondandsurround-

ingcountryside.Forcooler

months,findaspotindoors

onthecomfortablesofasand

chairsnearthewarmingfireplace.Bringsome

friendsandexperienceasplashofLatincharm

inDC’swinecountry.BogatiBodegaiscurrently

opendailyfromnoonto6p.m.

Sadly,allgoodthingsmustcometoanend,

butIhopeyouenjoyedourwinery-hopping

tourontheLoudounCountywinetrail.Ibet

you’llbeoutasearlyasnextweekendenjoying

theclear,sunnyautumndays,Virginiawine,

andadmiringthetreesandvinesastheyshow

offtheirfallcolors.Packacameraandcapture

thenaturalbeautythatLoudounCountyhasto

offerandtheexceptionalwinesthewarmand

dedicatedLoudoungrowersandwinemakers

produce.


Photography by Dezel Quillen

LEFT, jim hanna hosTs TasTings indoors and

ouT aT his homE and micro-winEry, caTocTin

crEEk winEry in purcELLviLLE; BELow, smaLL pLaTEs

TEmpT guEsTs aT BogaTi BodEga.

26-37 LM FALL 10.indd 32 9/3/10 10:53:35 PM

F A L L 2 0 1 0 3 3

QUICK WINE PICKSBY DEZEL QUILLEN

As the season transitions from summer to fall, wine drinkers generally find themselves drinking the less fruity and

crisp wines that refresh in the hot, humid months to light and bright red wines that pair well with the cool, crisp tem-peratures associated with autumn. Additionally, seasonal fare tends to change from summer salads and picnic fare to more substantive dishes. Now don’t get me wrong, there is nothing wrong with drinking “fall” wine during the summer months and vice versa. But here are a few Loudoun County selec-tions from established producers in the area that I want to point you to for the cooler fall months. Sunset Hills 2008 Merlot: A medium- bodied, supple wine with aromas of

berries, sweet plum, and clove nuances with a long and spicy fi nish. Breaux Vineyards 2002 Merlot: A well-aged, smooth and succulent wine with soft tannins, baked fruit aromas and a pleasant, lingering fi nish of mixed dark fruits and light toasty notes. Fabbioli Cellars Cabernet Franc 2008: An easy-drinking, well-balanced and pleasing wine with raspberry, dark cherry and spice aromas that transfer to the palate with touches of black pepper and good acidity. Corcoran Vineyards Mary’s Cuvée 2007: An easy drinking, fruit-forward wine with soft tannins and a nice mouth-feel boasting inviting aromas of bright cherry, raspberry, graham cracker touches and a light sprinkling of baking spice. Tarara Winery Nevaeh Red 2008: A well-structured wine exhibiting good depth, concentration, a rounded mouth-feel, and fi rm tannins. Aromas are rich with berry, dark currant, mocha and toasty notes with a long lingering fi nish.



F A L L ’ S C U L I N A R Y L A N D S C A P EF A L L ’ S C U L I N A R Y L A N D S C A P EF A L L ’ S C U L I N A R Y L A N D S C A P EF A L L ’ S C U L I N A R Y L A N D S C A P E

Come in and discover our elegant & unique collection of timeless European

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26-37 LM FALL 10.indd 33 9/3/10 10:53:51 PM


LANSDOWNE POURS ITS OWN RESORT LABEL

Although the Sounds of Summer concert series has wound down, guests can still look forward to sampling Lansdowne’s new Reserve Red and Reserve

White wines, which are produced and bottled by Tarara Winery. When winemaker Jordan Harris approached the resort earlier this year with the idea of a private label, “we were delighted about it because it gave us an opportunity to really work more closely with the wineries … versus just offering the wines on our restaurant list,” resort Marketing Director Denise Benoit says. Besides offering the wines by the glass or bottle to diners, “we use it a lot for amenities, for special guests coming into town,” she adds.

A blend of Chambourcin, Vidal and Cabernet Sauvignon, the Lansdowne Reserve Red naturally paired with dishes on Chef Wes Rosati’s summer menu, such as the Grilled All Natural Filet Mignon and Pan Seared Maple Leaf Farms Duck Breast. Spenser McKenna, sommelier at Lansdowne’s On the Potomac restaurant, described the blend as having a nose of red currants and dried fi gs with a mild taste of dried cherries and light notes of dark spices. The Lansdowne Reserve White particularly went over well during the concert series, where it was most often paired with Rosati’s Duo of Fields of Athenry Pork and Grilled Elephant Trunk Sea Scallops. “It’s crisp, it’s not too sweet, it’s a nice blend,” Benoit says. McKenna’s tasting notes describe the Vidal, Seyval and Viognier blend as slightly acidic,

medium-bodied and with a light essence of peaches. September closes out the resort’s summer menu, and while the wines will be offered into the fall, supplies are limited as Tarara “had only so much product to bottle,” Benoit says. With the success of the fi rst private label, though, she adds that guests may look forward to another fruitful pairing with the winery in the future.


HEARD THROUGH THE GRAPEVINE

26-37 LM FALL 10.indd 34 9/3/10 10:54:08 PM

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ocks.indd 1 9/3/10 1:40:2

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Ashburn WELCOMEs nEW PArALLEL WinE bistrO

having successfully navigated a spring opening and the busy summer season, Parallel Wine bistro owner Jason bursey is looking forward to

kicking it up a notch in the fall. With a seasonal, small plates menu and wine list that changes weekly, he’ll find it easy to transition out of the currently featured lighter reds and crisper summert whites and into heavier Chardonnays and Cabernets. “that’s the idea: to keep it constantly chang-ing,” the Ashburn entrepreneur says. “the point is, you can come here tonight and have my rib eye beef dish and it will be served one way, and a week or two from now the beef might be com-pletely different. that’s why we keep saying Parallel will never be the same experience twice.” Among the experiences diners can look forward to this fall is an outdoor Oktoberfest in late september, with beer tastings and brats on

the grill. “the patio’s kind of been our corner-stone since we opened up, and i plan to ride it out through maybe the whole winter if i can. i’m working on getting fire pits and propane heaters out here, with covered awnings and tree walls. “in October, i’ll definitely go heavy on Virginia Wines because it’s Virginia Wine Month. so i’m going to do Virginia wine flights. i’m going to focus my menu around a lot of Virginia wines in October.” he has reason to keep patrons on their toes. Parallel Wine bistro occupies the space where two fine dining establishments, 321 Ashland and Cafe Panache, went under. “in order for me to set myself apart in Loudoun and … especially in this space, we needed to do something different. so what i’m trying to do is create a casual, social type atmosphere here where people can come and relax and enjoy good wine, good food without having to make a reservation, without having to plan out a three-hour block in their day.” so far, the reception from the community has far

exceeded bursey’s expectations. “i hit over 100 percent of the numbers that i thought i would hit. ... the biggest thing on my end (now) is delivery; i have to deliver and back up the concept.”

~ Stories and photography by Therese P. Howe

26-37 LM FALL 10.indd 35 9/3/10 10:54:29 PM


Loudoun’s variety of culinary experiences are

putting the county on the map, as residents and

visitors alike are enjoying award-winning wines

in what is widely being touted as DC’s Wine

Country.

Paired with tasting rooms set against the spectacular views

of the countryside, Loudoun’s newly designated Destination

Restaurants serve meals that will have you talking about them

long after you’ve cleaned your plate.

Get a head start on your dining discoveries with Visit

Loudoun’s 2010 Touring Guide to Loudoun, Virginia: DC’s Wine

Country, which features the wineries divided into five clusters

and all nine Destination Restaurants.

You can pick up a copy of the guide at the Visitors Center

at Market Station, 112-G South St, in Leesburg. For more

information, visit VisitLoudoun.org or call 703.771.2617.

Map courtesy of Visit Loudoun

Wine and Dine in Loudoun Wineries & Tasting Rooms

26-37 LM FALL 10.indd 36 9/3/10 11:12:02 PM

F A L L 2 0 1 0 3 7

8 Chains North38593 Daymont LaneWaterford VA 20132571.439.2255540.882.3374

Bluemont Vineyard18755 Foggy Bottom RoadBluemont, VA 20135540.554.8439

Bogati Bodega35246 Harry Byrd HwyRound Hill, VA 20142540.338.1144

The Boxwood Winery 2042 Burrland RoadMiddleburg, VA 20117540.687.8778* Tours and tastings by appointment only

The Boxwood Winery Tasting Room 16 East Washington St.Middleburg, VA 20117540.687.8080

Breaux Vineyards36888 Breaux Vineyards LanePurcellville, VA 20132540.668.6299

Casanel Vineyards17956 Canby RoadLeesburg, VA 20175540.751.1776

Catoctin Creek Winery14426 Richards Run LanePurcellville, VA 20132540.668.7707

Chrysalis Vineyards23876 Champe Ford RoadMiddleburg, VA 20117540.687.8222

Corcoran Vineyards14635 Corkys Farm LaneWaterford, VA 20197540.882.9073

Crushed Cellars37938 Charles Town PikeHillsboro, VA 20132703.829.2317

Doukenie Winery14727 Mountain RoadHillsboro, VA 20132540.668.6464

Dry Mill Vineyards & Winery18195 Dry Mill RoadLeesburg, VA 20175703.737.3930

Fabbioli Cellars15669 Limestone School RoadLeesburg, VA 20176703.771.1197

Hidden Brook Winery43301 Spinks Ferry RoadLeesburg, VA 20176703.737.3935

Hiddencroft Vineyards12202 Axline RoadLovettsville, VA 20180540.535.5367

Hillsborough Vineyards36716 Charles Town PikePurcellville, VA 20132540.668.6216

Hunters Run Wine Barn 40325 Charles Town PikeHamilton, VA 20158703.926.4183

Lost Creek Vineyard & Winery43277 Spinks Ferry RdLeesburg, VA 20176703.443.9836

Loudoun Valley Vineyards38516 Charles Town PikeWaterford, VA 20197540.882.3375

North Gate Vineyard16110 Mountain Ridge LanePurcellville, VA 20132540.668.6248

Notaviva Vineyards13274 Sagle RoadPurcellville, VA 20132540.668.6756

Quattro Goomba’s Winery22860 James Monroe HwyAldie, VA 20105703.327.6052

Sunset Hills Vineyard38295 Fremont Overlook LanePurcellville, VA 20132540.882.4560

Swedenburg Estate Vineyard23595 Winery LaneMiddleburg, VA 20117540.687.5219

Tarara Winery13648 Tarara LaneLeesburg, VA 20176703.771.7100

Village Winery40405 Browns LaneWaterford, VA 20197540.882.3780

Willowcroft Farm Vineyards38906 Mount Gilead RoadLeesburg, VA 20175703.777.8161

Zephaniah Farm Vineyard19381 Dunlop Mill RoadLeesburg, VA 20175703.431.2016


Wineries & Tasting Rooms

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executive chef christopher edwards of the restaurant

at patowmack farm presents spice-rubbed venison with

apple puree, glazed celery root with a juniper berry port

wine sauce

38-45 LM FALL 10 copy.indd 38 9/3/10 11:46:40 PM

F A L L 2 0 1 0 3 9

A Chinese proverb says that

a long journey is itself a

reward.

For visitors to Loudoun

County’s top destination

restaurants, however, the

reward is not found in the journey — although there

are some scenic drives to be had — but in the

sumptuous meals that await once you’ve arrived.

In the coming months, the top destination

restaurants, as named by the Loudoun Convention

and Visitors Association, are preparing feasts to

celebrate the fall harvest. Some of these restaurants

are tucked away in rolling hills, far away from the

traf� c and noise of modern life, while others can be

found in the heart of town. The LCVA designated

these the top destination restaurants based on their

uniqueness, cultural authenticity, culinary quality,

use of locally grown products, character and local

popularity, according to Marketing Director Jeremy

Harvey. The restaurants received bonus points for

offering Loudoun wine too.

We’ve spoken to some of the restaurants’ chefs

and managers to see what diners can expect as the

weather cools and the fall ushers in cravings for

richer, more comforting foods to keep us warm.

A Locavore’s Delight

Destination Restaurants Promote Local Tastes

B Y L A L A I N E E S T E L L A R I C A R D O




Goodstone Inn & Estate, Middleburg

Driving to Goodstone is like looking for a prized hideaway; there is thrill and anticipation involved in trying to fi nd the place, and great satisfaction once you arrive and step into

the converted, elegant Carriage House. Executive Chef William Walden is welcoming and warm, and excited about his fall lineup. Walden will be focusing on harvesting what’s on the estate’s organic herb and vegetable gardens to create sumptuous dishes. “I love vegetables and will have a bouquet of seasoned vegetables,” he says. He’s planning on serving game plates, possibly with rack of wild boar, pheasant, quail and venison with a roebuck sauce. “Oh, the fl avors,” he says. “We served it last fall and it was a huge hit, it’s popular.” There also will be a holiday goose on the menu, with chestnut stuffi ng and all the trimmings.

“It truly is a wonderful dish,” he says. For dessert, the Grand Marnier souffl é is offered year-round, but is especially requested in the cooler months, he says. It can be made with the $50, $100 or $150 bottle of the French orange-fl avored liqueur. The restaurant has a three-course prix-fi xe offering Sunday-Thursday for $39 that changes frequently. “It’s an incredible deal, and a good way to see the variety of what we offer,” Walden says. “It’s always been my goal to have extra-ordinary, approachable and understood food. We don’t want people to come necessarily just for special occasions, we want people to come often and enjoy.”

Grandale Farm Restaurant, Neersville Executive Chef Author Clark Jr. likes to think that his fall and winter menu serves familiar fl avors of comfort foods that are dressed up with simple country elegance. His seasonal lunch and dinner menu features such dishes as:

• Warm Virginia ham and Swiss on brioche with Bermuda onion, tomato and fi eld greens• Apple walnut free-range chicken salad in an organic whole wheat wrap with Bermuda onion, tomato and fi eld greens• Duck breast steak and braised leg over cannellini bean, wild mushroom and pepper ragout with a cherry shallot oil• Bourbon-brined pork chops over parslied potatoes and caramelized scallions with a green peppercorn citrus sauce• New Zealand lamb rack over pumpkin grits and Swiss chard with a creamed mustard lamb demi “We’ve harvested about 16,000 pounds of potatoes and have one acre of pumpkins, half an acre of acorn squash and butter squash. That should carry us through the winter,” Clark says. In addition to the restaurant’s commitment to supplying its own produce, or at least get it from local farmers, it has made a concerted effort to feature as many wines from Loudoun’s wineries as possible. “We’re trying to forge and reinforce a relationship with farmers and Virginia wineries,” Clark says. “The effort is paying off.”

GOODSTONE INN & ESTATE


Photography by Lalaine Estella Ricardo


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Lightfoot Restaurant, Leesburg Theaward-winningrestaurant,withChefIngridL.Gustavsonandhersisterandmanager,CarrieGustavson,atitshelm,promisessimple,fillingmealsforitsfallmenu.Inadditiontoheartymeats,thereisafishdishwiththerestaurant’sfinediningtouch.

ChefIngridprovidedaglimpseofwhat’stocome:Braisedlambshankswithporcinisauce;oliveoil-tomatopoachedsnapperwithfennelandolives;honey-smokedVirginiahambiscuits;cowboyribeyewithapple-wood-smokedbaconandbakedbeans;andLightfoot’ssignaturegrilledcheeseofthedaymadewithjamsandpreservesmadewithfruitsharvestedinthesummer.

Magnolias at the Mill, Purcellville ChefMarkMarroccohasquiteabitplannedfortherestaurant’supcominglineup.Inadditiontotheseasonalchangeofthemenu,thereareafewspecialeventsthatwillhighlightthechef’sskillinpairingwineandbeerwithinternationalcuisinethathashisdistinctlyAmericanflair. “Coolerweatheriscoming,it’stimetoeat,”Marroccosays.“Weheadintoaheartiercookingstyleandtechniquesbydoingalotofbraisingandslowovenroasting.”Afewofthenewmenuitemswillinclude:• Woodgrilledvegetableterrine,redpeppercoulis,spinachandarugulasalad• Pan-searedpepperedscallops,creamedtarragoncorn,braisedfallgreens,redwinetrufflesauce• TraditionalAlsatiancharcuterie:grilledLothar’sbratwurstandMediterraneansausage,smokedbaconandcarawaysauerkraut,applerelish,stonegroundmustard• Searedpancetta-wrappedporktenderloin,butternutsquash,stonegroundgrits,spiceapplechutney,caramelizedonionsauce• Pan-searedturbot,cauliflowerblackpepperpuree,sautéedBrusselssproutleaves,

Photography by Threse P. Howe

Photography by Lalaine Estella Ricardo



Champagne caviar cream. “There is a fall bounty of ingredients such as pumpkins and squashes, root vegetables, as well as heavier vegetables such as Brussels sprouts, caulifl ower and cabbage,” the chef says. As for upcoming special events, Magnolias at the Mill will have a few pairing dinners, including a Brewery Ommegang Beer Dinner on Oct. 21; Italian Wine Dinner on Oct. 30; and a Founders Brewing Beer Dinner on Nov. 11. Visit the restaurant’s website for more details.

Market Salamander, Middleburg For a Euro-bistro experience with a decidedly Virginia fl avor, Market Salamander in Middleburg is the place to go. Its intercon-tinental menu changes seasonally, sometimes daily, to feature the freshest ingredients available. Vaughn Skaggs, chef de cuisine, says patrons can expect a variety of special meals in the fall for breakfast, lunch and dinner.

The café’s sandwich menu, for example, features a hickory smoked pork BBQ on Kaiser with a red coleslaw; a Hunt Country burger that utilizes local beef; and the Grand Prix, a turkey ruben sandwich. Other dishes on the lineup: Roasted buttermilk-brined fennel and thyme-rubbed chicken, hickory smoked duck ham, braised Savoy cabbage, ancho-braised short ribs and herb-roasted pork loin with spicy Bermuda onion marmalade, to name just a few. Those with a sweet tooth can indulge in a rustic deep-dish apple crumble, sweet potato pecan tarts and molasses spice cookies. Vaughn says diners should check the café’s website for upcoming classes with demonstra-tions featuring culinary director Todd Gray, pastry chef Jason Reaves and Vaughn himself. A white truffl e class in October or November is particu-larly popular and usually fi lls up quickly.

The Red Fox Inn, Middleburg This historic Red Foxx Inn keeps with its rustic ambience in offering hearty country fare to patrons from near and far. Executive Chef Gor-don Wicks has a tentative menu that will be set once he confi rms the harvest with the seven local farms and an orchard that supply the restaurant with meats, vegetables and fruits. “We’ve got a skeleton of a menu now because we’re completely dependent on what the farmers have,” Wicks says. “We’re talking to farmers now


Photography by Threse P. Howe

Photograph courtesy o f the Red Fox Inn


F A L L 2 0 1 0 4 3

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about what they might have in October and November. Our fall menu is always a big change for us.” Check the website for menu updates. To start, diners can look forward to a braised quail with roasted tri-colored baby carrots, kale and quinoa. The restaurant has been universally praised for its Virginia peanut soup, which is almost always on the menu. An entrée might include Pride of the Plains Braised Beef Brisket with steamed fi ddle heads, sautéed mushrooms and roasted fi ngerling pota-toes, or Fields of Athenry smoked half chicken with peach hot sauce, corn fritters, and haricot vert and roasted carrot salad. Dessert could be poached Bosc pears stuffed with candied pecans, wrapped in fi lo dough and served with saffron citrus sauce.

The Restaurant at Patowmack Farm, Lovettsville Espousing a farm-to-table practice since 1998, this celebrated restaurant looks forward to the fall because the change in weather brings about cravings for heartier, spicier fl avors. “As it gets colder, people can expect to see gamier meat, like squab and venison,” says executive chef Christopher Edwards, who enjoys cooking squab. “It’s a different bird that goes with the season.” Creating a menu for the fall is an evolving process, Edwards says, that depends on what the farm produces and how the weather cooperates. “There are some things we can’t predict, so that makes it challenging for us.” What Edwards does know is that customers’ palates do turn to more fi lling, comforting foods. “We will do a lot nice, hot, rich stews and glazes,” he says. “I tend to use more spice in the dishes for heavy fl avors that kinda warms you up.” Vegetarians can count on restaurant owner Beverly Morton Billand, a vegetarian herself, to ensure a varied selection of non-meat dishes at the restaurant. “Vegetarian dishes are always fun to do with the autumn vegetables,” she says. “We always have a good selection.”


Photograph courtesy o f the Red Fox Inn



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Tuscarora Mill, Leesburg Since 1992 Chef Patrick Dinh has been wowing new customers and keeping regulars interested in coming back with his eclectic take on American cuisine that emphasizes local products. Dinh’s take on a southern favorite, chicken and waffl es, for example, is served instead with duck. It is a savory waffl e with roasted garlic and basil, and an elderberry glaze sauce. “I make the sauce from this fantastic elder-berry syrup from Village Winery in Waterford,” he says. “It’s also served with Cognac-infused prunes stuffed with fois gras.” For the fall menu, discrimi-nating diners can expect pumpkin ravioli with a goat cheese that

comes from a farm in Maryland. The chef will bring back cioppino, a seafood stew with mussels, scallops and fi sh in a vodka tomato broth that hasn’t been on the menu in a while. “We also serve antelope on a regular basis, but it’s always more popular in the colder months,” Dinh says. “I like it a lot because it’s not so gamey, but it’s still an exotic meat.” For dessert, the restaurant will have its usual offerings, but will add cheesecake beignet with a roasted pear sauce. “It’s like two favorite desserts in one,” Dinh says.

The Wine Kitchen, Leesburg This young wine bar restaurant has cultivated a strong following with its small plates and wine fl ights that encourage diners to return and try different pairings. Co-owner Jason Miller says the kitchen will be looking to source local mushrooms from local farmers and foragers for the fall and winter


38-45 LM FALL 10 copy.indd 44 9/7/10 11:33:36 AM

F A L L 2 0 1 0 4 5

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menu. For meat, he will be trying something different. “We are also very excited about offering a daily pork dish,” he says. “We will be sourcing whole pigs from a local farm and using the entire pig over four or five different dishes on our daily menu.” “Wild boar may also show up on our winter menu as we have had a good response to specials last winter,” he adds. The restaurant probably will replace some of its cold salads with warm, heartier vegetarian options and perhaps a squash salad. As for wines, Miller promises more reds, which become more popular as the temperature goes down. “We are going to be moving to some South American wines when it gets really cold with a flight called ‘It’s Summer Somewhere,” he says. “We have seen a trend to a bit more earthy wines rather than the big, heavy, high alcohol wines of the past few years.” This, he says, is one of the reasons local mushrooms will be added to the menu. “October usually kicks off big cabernet season,” he says. “We will be looking to add rich cabernets to our list.” Photography this page and opposite, Therese P. Howe



Photography by Mary Parker

46-53 LM FALL10.indd 46 9/3/10 11:30:27 PM

F A L L 2 0 1 0 4 7

‘WE ARE BARN DWELLERS’

H I S T O R I C B A R N T R A N S F O R M E D I N T O A W A R D - W I N N I N G R E S I D E N C E

B Y T H E R E S E P . H O W E

Peter Burnett has a thing for barns. “I’ve been living in barns more

than half my life,” the 60-year-old personal injury lawyer says, with

a shake of his head. Both of his grandfathers in Maine were farmers,

and many Thanksgivings were spent in his maternal grandfather’s

barn, which had been converted into a guesthouse. While attending

Antioch School of Law in Washington, DC, he and his wife, Diana, lived off the land

in a converted 1940s milk barn in Ashburn on a property that he rented with two other

roommates for $83 a month. After graduating with his law degree in 1977, the next year

he and Diana purchased an 11-acre tract of land in Hamilton that, sure enough, had a

bank barn typical of the Loudoun landscape in the middle of the 20th century.

P H O T O G R A P H Y B Y M A R Y P A R K E R A N D C E C I L I O R I C A R D O J R .

46-53 LM FALL10.indd 47 9/3/10 11:31:30 PM


’80s’80s’80s’80s’80s’80s’80s’80s’80s’80sBack in 1830, Samuel and Betsy Brown Pierpoint owned about 120 acres of property that included the Burnetts’ land and Spring Hill Farm across Piggott Bottom Road, according to the National Register of Historic Places.

The couple built the barn between 1853 and 1855, and it was put to good use in the ensuing decades before the Civil War. “By 1860, Spring Hill consisted of 100 improved acres and 20 unimproved acres. Its cash value rose to $8,000. Production included 400 bushels of wheat, 600 bushels of corn, 60 bushels of rye, 20 bushels of Irish potatoes, six tons of hay, 50 bushels of oats, and 250 pounds of butter. Livestock included six horses, seven milk cows, four other cattle and 16 swine,” according to the National Register. During the Civil War, Union forces lay waste to the countryside in November 1864 in an attempt to halt Confederate soldiers, and Loudoun Valley burned for fi ve days, according to the historic record. “The Spring Hill smokehouse survived the war intact; however the fate of the barn assessed in 1855 is unclear,” the record states. The property changed hands several times in the century that followed, and remained in agricultural

use through the 1950s, when it housed the W.T. Grant turkey farm, which supplied the Hamilton Ruritan and other county residents with frozen poultry. Maurice Fleming, now 79, worked on the farm and recalls the “regular big old barn that used to have one Jersey cow. I used to milk that cow twice a day.” Three decades and several other owners later, the Burnetts purchased the property and started on the fi rst transformation of what would become their family home. “I converted the barn, the bank level, into a seven-stall horse barn for $1,900,” Peter says. “And then the apartment, when we built it up here the following year, we put in the well, the septic system and a two-bedroom apartment, fi nished and heated and inspected by the county — (all for) $35,000.” By 1987, their family was expanding with two little girls, Abbey and Elizabeth. They decided it was time to move their racehorses and other animals to another barn on the property and complete the conversion, which included the addition of a third floor and fi nishing the volleyball court. The latest, and what Diana declares will be the fi nal, makeover took place last year, after the home was severely damaged in a fi re that Peter believes started from a faulty floodlight under the eaves.

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46-53 LM FALL10.indd 48 9/3/10 11:32:00 PM

F A L L 2 0 1 0 4 9

nnnnow &now &n t t tn tnnn tnnow & tow &now &n tnow &nhen

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Renovation photographs by Mary ParkerArchive photographs courtesy of Peter and Diana Burnett

46-53 LM FALL10.indd 49 9/3/10 11:32:35 PM


Neighbor Richard DeButts called Peter in Richmond to tell him his house was on fi re that February after-noon, and by the time the fi re and rescue personnel from six surrounding towns and villages had put out the fl ames, Peter had called his architect, Kevin Ruedisueli, to begin planning the renovation. “We were out there while the building was still

smoldering, ashes were fl ying everywhere. It was an incredible mess,” Ruedisueli recalls. “As soon as they gave me access to the house, we were ready to roll,” Peter says. “(Kevin) came over here and we sat down, and I sketched what I thought the building should look like. … We started outside in, which was … let’s stay with the existing frame and

shape, but let’s fi gure out some ways to solve some of the problems we encountered in the old house.” Among the solutions they came up with were banks of three shed dormers on the both sides of the roof and a new cupola at the center of the building — all of which afforded the family more space in third fl oor rooms such as the bathroom. An admitted “freak

now &now &n t t tn tnn tnn tnow & tow &ow & tow &ow & tow &now &n tnow &nnow &n tnow &nnow &n tnow &nhenhenhenhen

ow &hen

ow & then tow & tow &hen

ow & tow &Photography by Mary Parker


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F A L L 2 0 1 0 5 1

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INTERIORS (After Fire)

for light,” Peter didn’t stop with the shed dormers, adding windows, windows and more windows. “We went from 35 to like, 92,” he says. Another major renovation of the space was the addition of a third fl oor sitting area above the living room, which felt a little bit like a Gothic hall, accord-ing to Peter. With a new half ceiling above the living room, “it’s cozier when you’re sitting in front of the wood stove. That was pretty big for me,” Diana says. Her favorite room, however, has turned out to be the sitting room and its eye-level windows. “What I like is that every view … is all totally green. You don’t see civilization here,” she says. With the Burnetts wanting to be back in their

home by Thanksgiving, their architect had his work cut out for him. “I was literally drawing … (while) the carpenters were working,” Ruedisueli says. “The nor-mal process was I would design and they would build. I was trying to stay one step ahead of the carpenters throughout the whole process.” With DeButts and Peter’s brother, Jon, overseeing the construction, the Burnetts got their wish and were back in time to celebrate the Thanksgiving holiday. The speed of the process and success of the project made others take note, and earlier this year, the Burnetts’ home won a Loudoun architectural design award in the makeover category. “What caught our attention was the fact that a very

bad situation was turned into a home that is of a far higher quality, and more exciting and attractive than it ever was,” says Alan Hansen, chair of the Loudoun County Design Cabinet and director of architecture for Reston-based DBI Architects. “When you can take a piece of history and … incorporate new dormers and glazing and openings through the wall with the open stairwell … to bring all that together, we thought that was a very successful situation,” Hansen added. “To be able to take that (burned-out building) and so quickly create a Signature of Loudoun, something that becomes part of our community, that’s going to be as good as it gets.”

nnnnnnnowowowownownPhotography by Cecilio Ricardo Jr.

Photography this page by Mary Parker

46-53 LM FALL10.indd 52 9/3/10 11:34:35 PM

F A L L 2 0 1 0 5 3

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ssssssOssOssOsOsOssOssOs ldeOldeOssssOssssOssssOssssOssOOOOOOsOsOssOsssOssOOsOssOOOOOOsOsOssOsssOsOssOssOOOOsOsOssOsssOsOssOsssOsOssOssOOOOOOOOsOsOssOssOOOOsOsOssOsssOsOssOssOOOOsOsOssOsssOsOssOsssOsOssOsssOsOssOsssOsssOsOssOsssOsOssOsssOsOssOsssOsOssOsssOsOssOsssOsOssOsss ldesOss ldesssOs ldesOsOssOs ldessOsssOs ldesOsOssOs ldessOsssOs ldesOsOssOs ldessOsssOs ldesOsOssOs ldessOssOOOOsOsOssOssOOOOsOsOssOssOOOOsOsOssOssOOOOsOsOssOssOOOOsOsOssOsssOsssOsssOsOssOsssOsOssOsssOsOssOsssOsOssOsssOs ldesOsOssOs ldessOsssOs ldesOsOssOs ldessOsssOs ldesOsOssOs ldessOsssOs ldesOsOssOs ldessOsssOs ldesOsOssOs ldessOssOOsOss ldeOldeldes ldesOss ldesssOsOssOsssOsOssOsssOsOssOsssOsOssOsssOsOssOssOOOOsOsOssOssOldeOOOOldeOOsOs ldesOsOssOs ldessOssOOOOOOOOOssOssOssOssOOOOOssOssOssOssOOOOOssOssOssOssssOssssOssOssOssssOssOssOssssOssOssOssssOssOssOssssOssOssOssss ldessOss ldessssOss ldessOssOssOs ldessOssOOOOOssOssOssOssOOOOOssOssOssOssssOssOssOssOOOOOssOssOssOssssOssOssOssssOssOssOssssOssOssOssssOssssOssOssOssssOssOssOssssOssOssOssssOssOssOssssOssOssOssssOssOssOssssOssOssOssssOss ldessOssOssOs ldessOssssOss ldessOssOssOs ldessOss ldeldeOOldeOOlde lde ldelde ldeldelde lde ldelde ldeldelde lde Olde OOldelde ldeldeOldeOlde OOldeOOldeOldeldelde ldeldeOldeldes ldesOss ldess lde ss ldesOss ldessOldeOOOOldeOOlde OOldeOOOOldeOOsOs ldesOsOssOs ldessOss lde ssOss ldessOssOssOss ldessOsss ldesOss ldess lde ss ldesOss ldesssOs ldesOsOssOs ldessOss lde ssOss ldessOssOssOss ldessOssOldeOOOOldeOOlde OOldeOOOOldeOOsOs ldesOsOssOs ldessOss lde ssOss ldessOssOssOss ldessOsssOs ldesOsOssOs ldessOss lde ssOss ldessOssOssOss ldessOsssOs ldesOsOssOs ldessOss lde ssOss ldessOssOssOss ldessOsssOs ldesOsOssOs ldessOss lde ssOss ldessOssOssOss ldessOsssOs ldesOsOssOs ldessOss lde ssOss ldessOssOssOss ldessOsssOs ldesOsOssOs ldessOss lde ssOss ldessOssOssOss ldessOsssOs ldesOsOssOs ldessOss lde ssOss ldessOssOssOss ldessOss ldeOldeldelde ldeldeOldeldeOldeOOOOldeOOlde OOldeOOOOldeOOldeOldeldelde ldeldeOldeldeOldeOOOOldeOOlde OOldeOOOOldeOOldeOldeldelde ldeldeOldeldeldeldeOldeldelde ldeldeOldeldess ldessOss ldess lde ss ldesOss ldessOOldeOOOOOldeOOlde OOldeOOOOldeOOssOss ldessOssOssOs ldessOss lde ssOss ldessOssOssOss ldessOssssOss ldessOssOssOs ldessOss lde ssOss ldessOssOssOss ldessOssssOss ldessOssOssOs ldessOss lde ssOss ldessOssOssOss ldessOssssOss ldessOssOssOs ldessOss lde ssOss ldessOssOssOss ldessOss ldeOldeldelde ldeldeOldeldeOldeOOOOldeOOlde OOldeOOOOldeOOldeldelde ldeldeOOldeOOlde OOldeOOldeldelde ldeldeOOldeOOlde OOldeOOldeldelde ldeldeOOldeOOlde OOldeOOlde lde ldeldelde ldeldeOOldeOOlde OOldeOOldeldelde ldeldeldeldelde ldelde MMill sill ssill ill ill ill ffffffffffffill fill ill fill ill fill ill fill ffffff ssssurnituresurnituressurnitureurnitureurnituresurnituressurnitureurnitureurnitureurnituresurnituressurnitureurnitureurniturefurnitureffurniturefill fill urnitureill fill ill fill urnitureill fill ill fill urnitureill fill furnitureffurniturefill fill urnitureill fill furniturefffurnitureffill fill urnitureill fill furniturefurnitureurnitureurnitureurnitureurnituressurnituressurnitureurnitureurnituresurnituressurnitureurnituressurnituressurnituressurnituressStore Hours: Tues–Sat 10-6pm; Sun 12-5pm; Closed Monday | 20704 Ashburn Road | Ashburn, VA 20147 | 703.729.2625 | www.oldemillfurniture.com

46-53 LM FALL10.indd 53 9/3/10 11:34:59 PM


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54-64 LM FALL 10.indd 54 9/7/10 9:12:15 AM

F A L L 2 0 1 0 6 3

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54-64 LM FALL 10.indd 63 9/3/10 11:58:31 PM

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TASTINGS IN THEBASEMENT

W I N E C E L L A R S P R O V I D E A S A F E E N V I R O N M E N T F O R L I Q U I D I N V E S T M E N T S

B Y B U Z Z M c C L A I N

Perhaps this has happened

to you.

“Would you like to see

the cellar?” the host asks.

Why, yes we would, as if

any other answer could be possible.

“This way,” he says, leading us to a door

that opens to a descending staircase.

As we follow down the stairs an un-

expected tickle of excitement rises in our

chest, the thrill that precedes the discovery

of a secret. The air has gone cool, and as

we descend, the quiet below us becomes

apparent.

At last we reach the cellar and the differ-

ence between here and the living quarters

above is stark and striking. Upstairs is all

glass and light and carpet; down here we’re

surrounded by mature custom millwork,

leather and granite, Italian tile and a pal-

pable air of sophistication.

We are in a wine cellar. A vault of vino.

Hundreds of bottles rest on their sides in

even rows of diamond-shaped cabinetry,

their foil-covered necks pointing to the

round table in the center of the room. They

appear to be sleeping, waiting for a call to

action.

But where are we? A tasting room in

Tuscany? An enoteca in Andalucia?

TASTINGS IN THE

TASTINGS IN THEBASEMENTBASEMENTW I N E C E L L A R S P R O V I D E A S A F E E N V I R O N M E N T F O R L I Q U I D I N V E S T M E N T SW I N E C E L L A R S P R O V I D E A S A F E E N V I R O N M E N T F O R L I Q U I D I N V E S T M E N T SW I N E C E L L A R S P R O V I D E A S A F E E N V I R O N M E N T F O R L I Q U I D I N V E S T M E N T S

B Y B U Z Z MB Y B U Z Z MTASTINGS IN THE

TASTINGS IN THETASTINGS IN THE

TASTINGS IN THE

TASTINGS IN THETASTINGS IN THEBASEMENTBASEMENTBASEMENTBASEMENTBASEMENTBASEMENTW I N E C E L L A R S P R O V I D E A S A F E E N V I R O N M E N T F O R L I Q U I D I N V E S T M E N T SW I N E C E L L A R S P R O V I D E A S A F E E N V I R O N M E N T F O R L I Q U I D I N V E S T M E N T SW I N E C E L L A R S P R O V I D E A S A F E E N V I R O N M E N T F O R L I Q U I D I N V E S T M E N T SW I N E C E L L A R S P R O V I D E A S A F E E N V I R O N M E N T F O R L I Q U I D I N V E S T M E N T SW I N E C E L L A R S P R O V I D E A S A F E E N V I R O N M E N T F O R L I Q U I D I N V E S T M E N T SW I N E C E L L A R S P R O V I D E A S A F E E N V I R O N M E N T F O R L I Q U I D I N V E S T M E N T SW I N E C E L L A R S P R O V I D E A S A F E E N V I R O N M E N T F O R L I Q U I D I N V E S T M E N T SW I N E C E L L A R S P R O V I D E A S A F E E N V I R O N M E N T F O R L I Q U I D I N V E S T M E N T S

B Y B U Z Z MB Y B U Z Z MB Y B U Z Z MB Y B U Z Z MB Y B U Z Z MB Y B U Z Z M P H O T O G R A P H Y B Y J E F F M A U R I T Z E N

54-64 LM FALL 10.indd 55 9/3/10 11:55:17 PM


How about in a converted base-ment in Ashburn? Actually, we could be anywhere in Loudoun, from Middleburg to Lovettsville, from

Sterling to Round Hill, as homeowners fi nd their stocks of wine outpacing their ability to store it.

Pantries, spare rooms, closets and unused fi tness areas everywhere are being retrofi tted with refrig-erated remodeling, some with simple functional-ity, some with ornate fl ourishes that speak to a serious hobby. Just don’t ask to use a wine collector’s name and face in a magazine; more than once we heard

“I don’t want people to know I have this” when we asked to take photos of Loudoun cellars. “Italian Super Tuscans are my favorite,” one Ashburn wine collector who wished to remain anonymous says. “But (my) collection is diverse to explore some of the New World wines. I don’t like to stick to just one country based on past performance.” He needed a new cellar after an 11-by-7 foot storage room – with two standing coolers – began to overfl ow after a decade of collecting, a passion fueled by living in Europe in the ‘90s. Which is where Classic Cellar Design came in. Our host wanted something that refl ected Old World traditions with

modern touches; a durable and reliable tempera-ture-control process; adjustable bookcase shelv-ing that either tilts bottles so as to see the labels or lay fl at for premium storage; a radius corner for aesthetic appeal; single- and double-deep racks for maximum capacity; and a lounge area HHHSterling to Round Hill, as homeowners fi nd their Sterling to Round Hill, as homeowners fi nd their Sterling to Round Hill, as homeowners fi nd their

stocks of wine outpacing their ability to store it. stocks of wine outpacing their ability to store it. stocks of wine outpacing their ability to store it. modern touches; a durable and reliable tempera-modern touches; a durable and reliable tempera-ture-control process; adjustable bookcase shelv-ture-control process; adjustable bookcase shelv-ing that either tilts bottles so as to see the labels ing that either tilts bottles so as to see the labels or lay fl at for premium storage; a radius corner or lay fl at for premium storage; a radius corner for aesthetic appeal; single- and double-deep for aesthetic appeal; single- and double-deep racks for maximum capacity; and a lounge area racks for maximum capacity; and a lounge area HHHHHHow about in a converted base-ow about in a converted base-ow about in a converted base-ow about in a converted base-ow about in a converted base-ow about in a converted base-

ment in Ashburn? ment in Ashburn? ment in Ashburn? ment in Ashburn? ment in Ashburn? ment in Ashburn? Actually, we could be Actually, we could be Actually, we could be Actually, we could be Actually, we could be Actually, we could be anywhere in Loudoun, from anywhere in Loudoun, from anywhere in Loudoun, from anywhere in Loudoun, from anywhere in Loudoun, from anywhere in Loudoun, from Middleburg to Lovettsville, from Middleburg to Lovettsville, from Middleburg to Lovettsville, from Middleburg to Lovettsville, from Middleburg to Lovettsville, from Middleburg to Lovettsville, from

Sterling to Round Hill, as homeowners fi nd their Sterling to Round Hill, as homeowners fi nd their Sterling to Round Hill, as homeowners fi nd their Sterling to Round Hill, as homeowners fi nd their Sterling to Round Hill, as homeowners fi nd their Sterling to Round Hill, as homeowners fi nd their stocks of wine outpacing their ability to store it. stocks of wine outpacing their ability to store it. stocks of wine outpacing their ability to store it. stocks of wine outpacing their ability to store it. stocks of wine outpacing their ability to store it. stocks of wine outpacing their ability to store it.

Pantries, spare rooms, closets and unused fi tness Pantries, spare rooms, closets and unused fi tness Pantries, spare rooms, closets and unused fi tness Pantries, spare rooms, closets and unused fi tness Pantries, spare rooms, closets and unused fi tness Pantries, spare rooms, closets and unused fi tness areas everywhere are being retrofi tted with refrig-areas everywhere are being retrofi tted with refrig-areas everywhere are being retrofi tted with refrig-areas everywhere are being retrofi tted with refrig-areas everywhere are being retrofi tted with refrig-areas everywhere are being retrofi tted with refrig-erated remodeling, some with simple functional-erated remodeling, some with simple functional-erated remodeling, some with simple functional-erated remodeling, some with simple functional-erated remodeling, some with simple functional-erated remodeling, some with simple functional-ity, some with ornate fl ourishes that speak to a ity, some with ornate fl ourishes that speak to a ity, some with ornate fl ourishes that speak to a ity, some with ornate fl ourishes that speak to a ity, some with ornate fl ourishes that speak to a ity, some with ornate fl ourishes that speak to a serious hobby.serious hobby.serious hobby.serious hobby.serious hobby.serious hobby. Just don’t ask to use a wine collector’s name Just don’t ask to use a wine collector’s name Just don’t ask to use a wine collector’s name Just don’t ask to use a wine collector’s name Just don’t ask to use a wine collector’s name Just don’t ask to use a wine collector’s name and face in a magazine; more than once we heard and face in a magazine; more than once we heard and face in a magazine; more than once we heard and face in a magazine; more than once we heard and face in a magazine; more than once we heard and face in a magazine; more than once we heard

“I don’t want people to know I have

“I don’t want people to know I have “I don’t want people to know I have

“I don’t want people to know I have

“I don’t want people to know I have “I don’t want people to know I have this” when we asked to take photos

this” when we asked to take photos this” when we asked to take photos

this” when we asked to take photos

this” when we asked to take photos this” when we asked to take photos of Loudoun cellars.

of Loudoun cellars.of Loudoun cellars.

of Loudoun cellars.

of Loudoun cellars.of Loudoun cellars. “Italian Super Tuscans are my

“Italian Super Tuscans are my “Italian Super Tuscans are my

“Italian Super Tuscans are my

“Italian Super Tuscans are my “Italian Super Tuscans are my favorite,” one Ashburn wine collector

favorite,” one Ashburn wine collector favorite,” one Ashburn wine collector

favorite,” one Ashburn wine collector

favorite,” one Ashburn wine collector favorite,” one Ashburn wine collector who wished to remain anonymous

who wished to remain anonymous who wished to remain anonymous

who wished to remain anonymous

who wished to remain anonymous who wished to remain anonymous says. “But (my) collection is diverse

says. “But (my) collection is diverse says. “But (my) collection is diverse

says. “But (my) collection is diverse

says. “But (my) collection is diverse says. “But (my) collection is diverse to explore some of the New World

to explore some of the New World to explore some of the New World

to explore some of the New World

to explore some of the New World to explore some of the New World wines. I don’t like to stick to just one

wines. I don’t like to stick to just one wines. I don’t like to stick to just one

wines. I don’t like to stick to just one

wines. I don’t like to stick to just one wines. I don’t like to stick to just one country based on past performance.”

country based on past performance.”country based on past performance.”

country based on past performance.”

country based on past performance.”country based on past performance.” He needed a new cellar after an

He needed a new cellar after an He needed a new cellar after an

He needed a new cellar after an

He needed a new cellar after an He needed a new cellar after an 11-by-7 foot storage room – with

11-by-7 foot storage room – with 11-by-7 foot storage room – with

11-by-7 foot storage room – with

11-by-7 foot storage room – with 11-by-7 foot storage room – with two standing coolers – began to two standing coolers – began to two standing coolers – began to two standing coolers – began to two standing coolers – began to two standing coolers – began to overfl ow after a decade of collecting, overfl ow after a decade of collecting, overfl ow after a decade of collecting, overfl ow after a decade of collecting, overfl ow after a decade of collecting, overfl ow after a decade of collecting, a passion fueled by living in Europe a passion fueled by living in Europe a passion fueled by living in Europe a passion fueled by living in Europe a passion fueled by living in Europe a passion fueled by living in Europe in the ‘90s. Which is where Classic in the ‘90s. Which is where Classic in the ‘90s. Which is where Classic in the ‘90s. Which is where Classic in the ‘90s. Which is where Classic in the ‘90s. Which is where Classic Cellar Design came in. Cellar Design came in. Cellar Design came in. Cellar Design came in. Cellar Design came in. Cellar Design came in. Our host wanted something that Our host wanted something that Our host wanted something that Our host wanted something that Our host wanted something that Our host wanted something that refl ected Old World traditions with refl ected Old World traditions with refl ected Old World traditions with refl ected Old World traditions with refl ected Old World traditions with refl ected Old World traditions with

modern touches; a durable and reliable tempera-modern touches; a durable and reliable tempera-modern touches; a durable and reliable tempera-modern touches; a durable and reliable tempera-modern touches; a durable and reliable tempera-modern touches; a durable and reliable tempera-ture-control process; adjustable bookcase shelv-ture-control process; adjustable bookcase shelv-ture-control process; adjustable bookcase shelv-ture-control process; adjustable bookcase shelv-ture-control process; adjustable bookcase shelv-ture-control process; adjustable bookcase shelv-ing that either tilts bottles so as to see the labels ing that either tilts bottles so as to see the labels ing that either tilts bottles so as to see the labels ing that either tilts bottles so as to see the labels ing that either tilts bottles so as to see the labels ing that either tilts bottles so as to see the labels or lay fl at for premium storage; a radius corner or lay fl at for premium storage; a radius corner or lay fl at for premium storage; a radius corner or lay fl at for premium storage; a radius corner or lay fl at for premium storage; a radius corner or lay fl at for premium storage; a radius corner for aesthetic appeal; single- and double-deep for aesthetic appeal; single- and double-deep for aesthetic appeal; single- and double-deep for aesthetic appeal; single- and double-deep for aesthetic appeal; single- and double-deep for aesthetic appeal; single- and double-deep racks for maximum capacity; and a lounge area racks for maximum capacity; and a lounge area racks for maximum capacity; and a lounge area racks for maximum capacity; and a lounge area racks for maximum capacity; and a lounge area racks for maximum capacity; and a lounge area

Local 540-668-6800 toll free 866-277-6800

www.shorthill.net SERVING LOUDOUN & NORTHERN FAIRFAX COUNTIES

Over 35 Years Experience VA Class A License-InsuredE-mail: [email protected]

Visualize your project 3-D Computer Aided Design

ADDITIONSREMODELING

CUSTOM HOMESMODULAR HOMES

SHORT HILL DESIGN & CONSTRUCTION, LTD.

Modular Homes by Short Hill Design & Construction, Ltd.

540-668-6800 Modular home building in Northern Virginia

www.blueridgemodularconcepts.com Building homes manufactured by:

Professional Building Systems, Inc.www.pbsmodular.com

North American Housing Corp.www.northamericanhousing.com

CLASSIC CELLAR DESIGN CREATED THIS WINE ROOM

FOR AN ASHBURN HOMEOWNER’S COLLECTION.

54-64 LM FALL 10.indd 56 9/3/10 11:56:21 PM

F A L L 2 0 1 0 5 7

outside of the refrigerated environment to serve as a tasting room. Not much chance for overfl ow now. There is enough shelving for 3,200 bottles, which quickly accommodated the present collection. And now we wonder with envy, do we need a wine cellar, too? “I think today it’s almost a standard home item for an average house now,” says Steve Goldstein, a former restaurant wine director who now builds wine cellars. “People are looking for ways to serve their wine because it’s something they enjoy.” In fact, in new upscale homes of more than 4,000 square feet, dedicated wine cellars are commonplace. But Mike Carroll, owner of the Leesburg Vintner on South King Street, thinks there may have been more cellars under construction “three or fi ve years ago when the economy was booming. But we sell so much wine I don’t really track where it’s going, but our sales continue to go up and we sell a lot of really good wines that really do need to be put away.” But what if they’re not? It hurts the oenophile in us to think that a lot of those cellars are lost on homeowners who have no interest in collect-ing wine, or even drinking it, or worst, stocked by folks who don’t know a Shiraz from a Shih Tzu. In truth, not everyone needs a wine cellar. So who does need one? Here’s one clue: “Once your collection surpasses your average drinking capacity and extends into a hobby,” surmises Corbin Goldstein. And another: “When the collection turns into an investment,” she says. “I’d recom-mend people having a cellar when the cost of the cellar can be justifi ed by the cost you’re investing in your collection.”

Local 540-668-6800 toll free 866-277-6800www.shorthill.net

SERVING LOUDOUN & NORTHERN FAIRFAX COUNTIESOver 35 Years Experience VA Class A License-Insured

E-mail: [email protected]

Visualize your project 3-D Computer Aided Design

ADDITIONSREMODELING

CUSTOM HOMESMODULAR HOMES

SHORT HILL DESIGN & CONSTRUCTION, LTD.

Modular Homes by Short Hill Design & Construction, Ltd.

540-668-6800 Modular home building in Northern Virginia

www.blueridgemodularconcepts.com Building homes manufactured by:

Professional Building Systems, Inc.www.pbsmodular.com

North American Housing Corp.www.northamericanhousing.com

703-574-3141Purcellville, VA

[email protected]

• We Will Beat Any Reasonable• No Hidden Charges!

Pool oPening/Closing

PriCe guaranteed!

Proudly serving Northern Virginia since 1951

For Discounts and Scheduling

www.blakelandscapes.com

[email protected]

Fall Schedule oF ServiceS

• Pruning

• Leaf Removal

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• Fall Mulch

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• Fertilization Programs

• Commercial • Residential

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Reston Podiatry associates, LTD

www.footandanklecentersva.com

Steven A. Gordon, DPM, FACFAS Bruce I. Vogel, DPM, FACFAS Lisa A. Beckinella, DPM Shaun C. Hafner, DPM

RESTON PODIATRY ASSOCIATES 11737 Bowman Green Drive, Reston, Virginia 20190703-437-6333 FAX 703-437-7837

LEESBURG FOOT & ANKLE CENTER 211 Gibson St, NW, Suite 101, Leesburg, Virginia 20176703-777-2101 FAX 703-777-4431

MANASSAS FOOT & ANKLE CENTER 8577-A Sudley Road, Manassas, Virginia 20110703-368-7166 FAX 703-368-5303

54-64 LM FALL 10.indd 57 9/3/10 11:56:52 PM


Don’t know what to stock in your new wine cellar? We asked a few area wine enthusiasts to be your sommelier. Here are their recommendations for fine wines to store and drink both now and later.

Sergio MenDeSOwner of the Ashburn Wine Shop

RedsLoudoun Valley Vineyards Vinifera red 2008Fabbioli Cellars Tre Sorelle 2008 Fabbioli Cellars Cabernet Franc 2008 Veritas Vineyard (Afton) Petit Verdot Monticello 2008 Paul Shaffer 2nd edition Barboursville octagon 2005 or 2006 Winery at La grange Cabernet Franc 2008

Winery at La grange Meritage 2008//2009Quatro goomba Winery Vino D’Ana 2009

WhitesLoudoun Valley Vineyards Viognier 2008Breaux Barrel Select Chardonnay 2006Veritas Vineyards Sauvignon Blanc 2009Winery at La grange Viognier 2008

desseRtCooper Vineyards nocheFabbioli Cellars raspberry MerlotKluge estate Winery & Vineyard Cru

spaRkling WinesKluge estate Winery & Vineyard Barboursville Vineyards Brut

Wine reCoMMenDATionSby Buzz McClain

Elegance.Energy Efficiency.

Lauten Construction Co.

VA Class A Licensed Contractor #023989A/Insured

540-338-5341 www.lautenconstruction.com

Proudly serving western Loudoun homeowners for 24 years.

54-64 LM FALL 10.indd 58 9/3/10 11:57:07 PM

F A L L 2 0 1 0 5 9

MIKE CARROLLOwner of the Leesburg Vinter

North Gate Petit Verdot Verbena Brunello Riserva 2005 Alain Corcia, Chateauneuf du Pape Cuvee Julie 2007Orin Swift, The Prisoner 2008Caymus Cabernet Sauvignon 2007

ALLAN LISKAAuthor of CellarBlog.org:

Boxwood Winery 2007 BoxwoodBreaux Vineyards 2001 NebbioloDoukenie Winery 2007 Petite VerdotFabbioli Cellars 2008 Reserve Cabernet FrancCorcoran Winery 2008 MalbecNotaviva Vineyard 2009 Celtico Chambourcin

PAUL ARMSTRONG AND WARREN RICHARDAuthors of VirginiaWineTime.com blog:

Breaux Vineyards 2005 NebbioloBreaux Vineyards 2007 Double Reserve Cabernet SauvignonChrysalis Vineyards 2005 Norton Locksley Reserve Hollin Reserve 2006 Papillon Corcoran Vineyards 2007 Mary’s CuveeTarara Winery 2007 D-9

CORBIN GOLDSTEINCo-owner and contractor at Classic Cellar Design and former sommelier at Charlie Palmer Steak:Provenance Merlot 2000 Stellenbosch Cabernet “Faithful Hound” 1995 Fess Parker Syrah 1996 Rodney’s Vineyard La Mission Haute Brion 1975 Peter Michael Chardonnay “La Carriere” 2006

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Corbin, a former sommelier at Charlie Palmer Steak in Washington, and her husband, Steve, the former wine director at Sam & Harry’s Steakhouse, build custom wine cellars, trading as Classic Cellar Design. They started the company in 2002 and married in 2007. “We met when we were both in the restaurant industry,” Steve says. Not only do the two bring insider knowledge about wine storage to the business, but “I think it’s more interesting I met someone who knows wine but also has a background in decorative painting and color, which integrates perfectly with our kind of architecturally distinguished designs.” The purpose of a wine cellar is to store wine over time, Corbin says. “With 100 bottles you can most of the time easily take care of that by a standard wine cooling unit that can go under a kitchen counter, or like a freestanding refrigeration unit. Once you have 1,000 to 1,500 bottles you really need to fi gure out how to get that sorted and keep it at the right temperature. “Most people are not collecting $5 bottles. They spend a good dollar value on each bottle. It’s an investment you need to protect.” What you are protecting your wine from is air and heat. That requires ventilation and refrigeration, and it needs to be constantly stable since variations in temperature can ruin the aging process of the wine. A vapor barrier, insulation and a refrigeration process that keeps the wine to about 55 degrees with 50 percent to 60 percent humidity is recommended, but what do we know? Not even the experts always agree. “There’s just enough information on the Internet to confuse people,” Steve says. “We’ve actually torn out four or fi ve cellars in the last couple of years because they were not done correctly. A lot of people can build beautiful cabinets; the question is, how are you going to build the foundation to last the next 20 to 30 years, with proper insulation and proper cooling?” “We make a lot of different spaces work,” adds Corbin, “but how the heat gets exhausted and how the space is refrigerated comes into play. It’s not just what the space is but what’s surrounding the space.” The Goldsteins have built 75 to 80 cellars in the last eight years, Steve says, and they range from “showcase cellars that are a focal point for a fl oor to a glorifi ed walk-in refrigerator.” A cellar for 800 to 1,000 bottles starts at $20,000; after that, the sky is the limit depending on how elaborate the design and how exotic the materials. A typical project takes four months. And when it’s done, you’ll be proud to share your secret – and your wine.

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Documents

Loudoun Magazine Fall 2010