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Huguenot - Bon Air1612 Huguenot Road

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Ironbridge - Courthouse6441 Ironbridge Road

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West End - Staples Mill10212 Staples Mill Road

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Mechanicsville - Hanover6353 Mechanicsville Turnpike

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Brandermill - Woodlake6510 Harbour View Court

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RichmondNavigator.com 13September/October 2014

First of All News from Around Town

RVA Antiques Redecorating on a Budget

Seniors Dating After 50

FinanceJust Between Us

HealthAcidic Foods

CommunityHigh School Athletes

FlavorIn Search ofPizza

Sports BarsWest End's Best Sports Bars

TastebudzRestaurant News

Calendar of EventsLocal Happenings

HomeBNW BuildersNever Again Clean Your Gutters

Virginia Exteriors Improve Your Home's Curb Appeal

Lovely As a Tree Planting Trees With Vicki O' Neal

Bon Air Better Fireplaces, Who Knew?

TravelMotorcycle RidersAdventure Riding

September/October 2014

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CONTENTS

ENJOYING THE CRAFT BEER WATERS

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

50 HOW TO BE A WINE SAVVY FINE DINER

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

EXPLORE TWO SPIRITED VIRGINIA TRAILS

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

58

60TAILGATING IN STYLE

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

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I Love Tasting the Local

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

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

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

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

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

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

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

Here at West End’s Best, we love to live and explore local. Hopefully, our magazine will make you even more proud of our Richmond region, too!

Annie [email protected]

A PUBLICATION OF

ALL ARTICLES AND CONTENTS OF THIS MAGAZINE ARE NOT NECESSARILY THE OPINIONS OR THOUGHTS OF WEST END’S BEST MAGAZINE,

ADVERTISING CONCEPTS, INC OR THE PUBLISHER.

PRESIDENT/PUBLISHERWilliam J. Davis, Jr.

VICE-PRESIDENT/PUBLISHERCheryl T. Davis

MANAGING EDITORAnnie Tobey

ASSISTANT EDITORSSteve Cook, Tammie Wersinger

CREATIVE DIRECTORJoseph Wharton

GRAPHIC DESIGNERNora Bollinger

ADVERTISING CONSULTANTSJared Davis, Ann Small

DISTRIBUTION MANAGERJustin Warner

PHOTOGRAPHERSTim Hill, Robert Thomas, Rick Bancroft

CONTRIBUTORSSteve Cook, Libby McNamee, Vicki O’Neal,

Ben Orcutt, Erin Pittman, Jody Rathgeb, Constance Whitney

West End’s Best Magazine is published bimonthly by Advertising Concepts, Inc.,

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

RichmondNavigator.comFacebook.com/RichmondNavigator

Email us: [email protected]

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

tion without written permission from the publisher is prohibited.

ABOUT OUR COVERAt Hardywood Park and other local craft brewer-ies, locals can enjoy the beer and the atmosphere right at the source. Photo courtesy of Todd Raviotta.

FROM THE EDITORPH

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A Day of Polo to Benefit Four NonprofitsPULL OUT THE FANCY HATS and summer suits for the 2014 Cadillac Cup Polo Match, featuring players from the University of Virginia’s men’s national championship team as well as renowned players from abroad, riding horses that have been nationally recog-nized as the best in the country.

The match will be preceded by a champagne reception and f ive-course cham-pagne luncheon. A limited number of tailgate and picnic spaces will be available along the sidelines. Awards presentation and time to mix and mingle will follow the match.

The 6th Annual Cadillac Cup Polo Match will be held on Sunday, Oct. 6, at The Virginia Polo Center in Charlottesville, benefiting four charitable efforts – the Ronald McDonald House Charities of Richmond, Goochland Free Clinic & Family Services, the Virginia Wounded Warrior Program, and the Virginia Polo Center.CadillacCupPolo.com

Visit Eight Gorgeous Richmond GardensTHE AREA’S MOST BEAUTIFUL public gardens – in-deed, among the most celebrated gardens in the U.S. – have collaborated to form the Richmond Garden Trail.

There’s no official starting point on this path – and given the changing nature of these gardens with the changing of seasons, there’s no end to your explorations either.

The eight gardens include the obvious – Lewis Ginter Botanical Garden and May-mont – and the unexpected: the Virginia Museum of Fine Arts Garden, for their 3½-acre organic and free-f lowing space inspired by Virginia’s waterfalls and woodland paths; Agecroft Hall, whose grounds were designed by noted Virginia landscape architect Charles Gillette; Virginia Center for Architecture, with a walled garden behind the 27,000-square-foot Tudor-Revival mansion; Capitol Square’s land-scape of monuments, memorials, and path-ways; The Valentine’s peaceful garden with a 200-year-old magnolia tree; and the Edgar Allen Poe Museum garden, inspired by Poe’s poem, “To One in Paradise.”

Be sure to ask what secrets are found at each Richmond garden. You can share your visits on social media using #RVAgardentrail or #RVAblooms. RichmondGardenTrail.com PH

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THE HENRICO COUNTY Economic Development Authority (EDA) is presenting two one-day, business-focused events for entrepreneurs, business owners, and leaders.

Catalyst 2014, on Oct. 16, 7:30 a.m.-5 p.m., will help local business owners and leaders improve their skills. The morning will include four to eight infor-mational sessions about common business pain points and 2014 trending topics. The afternoon focuses on group sharing, problem solving, and networking, with opportunities for collaborating on ways to overcome business challenges.

Ingenuity 2014, on Oct. 17, 7:30 a.m.-5 p.m., is for local entrepreneurs who are ready to start a new business. The sessions provide chances to learn from experts and collaborate with other entrepreneurs. An optional Pitch Pass will give participants the chance to pitch their idea to a panel of area business leaders and win a cash prize.

Both events will be held at The Cultural Arts Center at Glen Allen, 2880 Mountain Rd. in Glen Allen. Space is limited to 100 participants for each event. HenricoStrong.com

Graceful Gatherings: Recipes from Local Cooks GRACIOUS ENTERTAINING begins with friends and family gathered around a table of marvelous food and generous hospitality. The Presbyterian Women of River Road Presbyterian Church have put together over 240 easy-to-follow recipes plus cooking and hosting tips to enable such mem-orable moments.

A special Tastemakers section features recipes from notable chefs and restaurants of Richmond: CCV Mini Cookies and Toast Meatloaf plus recipes from Hermitage Country Club, Aziza’s on Main, Portico Restaurant, Can Can Brasserie, and more.

Proceeds support projects benef itting the lives of women and chi ldren. The cookbook is ava i lable for purchase at GracefulGatheringsCookbook.com or at River Road Presbyterian Church.

8960 River Rd., Richmond 804-740-7083GracefulGatheringsCookbook.com

Lessons in ParentingAS ANY MOM OR DAD quickly learns, parenting is no game! But the latest parenting series from Commonwealth Parenting will be held where kids have fun and play plenty of games while they learn.

Commonwealth Parenting is celebrating its 30th anniversary and its new partnership with The Children’s Museum of Richmond (CMoR) by presenting a six-part series on some of the toughest issues facing parents today. Parenting experts and family educators will address issues like bullying, alcohol, sex, divorce, technology, and stress. Parents will learn how to identify potential problems and find commonsense solutions and answers.

Classes begin Oct. 14 and run through April 14, 2015, on the second Tuesday of each month at 6 p.m. at CMoR’s Short Pump location, 2200 Old Brick Rd., Glen Allen.C-Mor.org/ForumSeries

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PHOTO COURTESY OF THE PRESBYTERIAN WOMEN OF RIVER ROAD PRESBYTERIAN CHURCH

Business Workshops from Henrico County


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REDECORATING A ROOM in your home on a budget – or your entire home, for that matter – is not as daunting a task as you might imagine. All it takes is your imagina-tion and the help of someone like Tammy Gurdin and her team at RVA Antiques.

Gurdin, a Mechanicsville wife and mother of two school-aged daughters, is the owner of RVA Antiques, located at 6102 Lakeside Ave., adjacent to the CVS Pharmacy and right beside the Lakeside Farmers’ Market.

If you’re thinking about doing some redecorating, Tammy and her team can offer you a variety of options, whether you’re looking for an entire room or more of mid-century antiques or perhaps just a piece or two to complement your existing décor.

Your first option is to shop RVA Antiques. Not only does Gurdin house her own Yester-days and Today Up-cycled Furniture and Home Accents store there, but she also has over 50 other antique dealers and local artisans in this unique and interesting mall-like shopping complex, such as Creative Project Girl, Rusticity Décor, and Fiddledeedee. “We hope to eventually have up to 100 vendors,” says Gurdin, who opened RVA Antiques in early June. Previously, she had operated Yesterdays and Today in Ashland.

But shopping for treasures is only one option. There are others. Perhaps you’d like to do it yourself. Maybe you have the perfect item on hand, and you just want to give it an antique look. How much fun might it be to be able to show off your handiwork to all of your friends? As the exclusive representative for both the American Paint Company’s Chalk/Clay Paint and Miss Mustard Seed’s Milk Paint, Gurdin can both sell you the perfect paint for your prized possessions and teach you how to use it. You see, she also offers painting classes.

Both paint lines offer products that enable you to give virtually any object that “centuries-old” look. The milk paint line, as an example, contains milk casings, which actually allows the paint to chip. With the proper training, you can create the exact antique look you desire.

Gurdin says she selected these two lines of paint, which are offered in an amazing array of colors, not just because of the look they can produce, but because they are both 100% natural with zero VOCs (a solvent that can cause such symptoms as headaches and dizziness). “First

of all, I’m a mother,” she says, “and safety is my number one concern.”

There’s also a third option for those who have the item they want to paint but don’t have the time or desire to do it themselves. You can have Tammy Gurdin do it for you. Now, they say that those who can’t do, teach. But Gurdin is an expert at both. Let her take a look at the item you want painted and she’ll gladly give you a price based upon the time and materials needed.

Truly, when you consider the thousands of items on display at RVA Antiques – anything from greeting cards to assorted odds and ends to rewired/repurposed lighting fixtures to complete dining room sets – and then combine all that with the versatility offered by the two paint lines, your decorating options are endless.

You’re only limited by your imagination. So put that imagination to work and get ready to wow your friends and family. It all starts with a visit to RVA Antiques.

sneak a peek at RVA ANTIQUES

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RVA ANTIQUES


I Loved The Product, So I Bought the StoreBy Jonathan Cotten

RUNNING HAS LONG been one of my favorite activities. Several years ago, I began to experience Achilles pain, which developed into Achilles tendonitis and plantar fasciitis. I had to continually

rest and shorten my runs to one or two miles. I tried various products, including drugstore-bought cushions, arch supports, and inserts, all with no success. Relief was only temporary, and I was frustrated at spending money on shoes and products claiming to help only to find myself in the same predicament.

After hear-ing about the Good Feet arch support store, I went in and was f itted for arch supports. When I went back to

running, the Achilles and plantar fascia pain was gone. I began increasing my mileage and ran my first marathon later that year. I went back the next year, when I was training for my next marathon. As I shared with the owner how much the Good Feet arch supports had helped me, she asked if I wanted to buy the store. Although I had a 30-year career in another industry, the op-portunity to be engaged in something that truly helped people was compelling.

The staff at Good Feet and I have a lot of fun each day helping peo-ple achieve well-being and become more active. Our customers range from teenagers who are fighting foot pain as they engage in sports to a recent couple in their 90s who were excited to regain mobility. Good Feet employees are trained to take time with each customer to find the right solution for each person, drawing from over 20 styles and 300 sizes. Athletes, retail employees, nurses, construction workers, and many others have discovered Good Feet products that restored their quality of life.

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“Although I had a 30-year career in another industry, the opportunity to be engaged in something that truly helped people was compelling.”

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SENIORS

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

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

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

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

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

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

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

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

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

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

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

Hello, I’m

50 & Single. now what?

By Constance Whitney


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

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

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

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

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

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

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

By G. Carl Mahler Jr.

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

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

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

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

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

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

By Tyler Perkinson

Acidic Foods: Dental Enemies or Allies?

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

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

HEALTH

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


High School Athletes to Watch in the 2014-2015 Season By Erin Pittman

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river cityROCK STARS


Campbell BrewerCollegiate High SchoolLacrosse: midfielder/attacker

Campbell Brewer began playing lacrosse at four years of age. Throughout high school, she’s been a standout member of the Collegiate lacrosse team, amassing the honors of All-State, All-LIS (League of Independent Schools), All-American, and Academic All-American in lacrosse. If that isn’t impres-sive enough, she’s held similar titles in swimming and field hockey as well.

As a midfielder/attacker, she has worked hard to develop her physical game over the years by attending Division I camps and playing frequently with her father and friends. For Brewer, the mental aspect of the game is also key.

“I have been working on the mental part of my game over the past year, and I really think that once the mental aspect is covered, you can just focus on playing and give it your all,” says Brewer.

Brewer’s success and determination stood out to college scouts, and she is already committed to play Division I college lacrosse for Dartmouth in 2015.

“I’ve always been very competitive and I love the pressure and excitement I feel when I play,” she says. “Over the years, the sport has gotten more and more fun for me and I hope this wil l continue in college ! ”

Brewer has found great support and inspiration from her parents. “Knowing how much my parents have sacrificed for me really motivates

me to try my hardest and push through,” she says.

RICHMOND IS HOME TO many famous athletes, both past and present. Arthur Ashe, the great tennis legend, who was ranked number one in both 1968 and 1975,

called our city home. NFL linebacker Shawn Barber grew up and attended school through college here in Richmond. And Justin Verlander, who’s currently tearing up the mound for the Detroit Tigers, is also a native of Central Virginia.

Our river city continues to crank out star athletes and is home to many up-and-coming high school stars. Male and female athletes in the Richmond area have claimed All-State and All-American titles and have already been recruited by colleges like Dartmouth and Princeton. From Collegiate to Deep Run, these West End athletes have much to be proud of.

Steward School varsity baseball pitcher Nic Enright will be a proud Virginia Tech Hokie in the fall of 2015. Scouts quickly took note of his successful high school career, which has included VISAA DII First Team All-State 2012-2014, VISAA DII Co-Player of the Year in 2014, two-time Steward School Varsity Baseball MVP, and more.

For the past four years, Enright has worked with pitching coach Guy Hansen to improve his game. In addition to his physical game, he has battled his mental responses, especially when dealing with failures.

“When it comes to baseball and my performance, I am a perfectionist and I have a tendency to beat myself up after a loss or even a bad pitch,” he says.

PROVIDED BY CAMPBELL BREWER

Nic Enright The Steward School, Baseball: pitcher

Enright continues to focus on his past successes to keep him positive.“Having confidence in yourself is so important in baseball, because it

is a game of failure; I have realized that I cannot let a defeat get me, as it is part of the game and bound to happen,” he says.

As a player he’s modeled himself after MLB pitchers Curt Schilling and Stephen Strasburg and hopes to be in their shoes one day.

“I am going to do everything I can to play professionally,” Enright says.He’s not lacking support and encouragement to do so. He’s backed by

supportive parents and coaches Bruce Secrest and Donnie Phillips, whom he credits with molding him into the player he is today.


Nina Sorkin, sophomore at Deep Run High School, dominates the Virginia tennis scene. She competes in U.S. Tennis Association sectional and national tournaments on the weekends and is currently ranked as number two in the state, 14th in the Mid-Atlantic, and 95th nationally.

As a freshman, Sorkin claimed the title of State Champion in singles and doubles in the spring of 2014, City Champion in singles and mixed doubles with partner Eric Shulman, Richmond Times-Dispatch 2014 Player of the Year, and more. To say she’s on a roll is an understatement.

“My goal is to play college tennis at a Division I school. I would like to earn a scholarship,” Sorkin says.

She’s strongly dedicated to that goal and works on her skills year-round. To improve her techniques and strategies, Sorkin engages in morning clinics at Courtside West and additional clinics at Raintree Racquet Club.

“My biggest challenge as a player is to balance my time on the court with my studies, family and friends,” Sorkin says.

Through tough times, she leans on her family for support.“My family members are my biggest cheerleaders, especially my mom,” Sorkin says. “She

played tennis at Virginia Tech and she truly understands the sport.”Sorkin ended the season at Deep Run as the number one player and looks forward to getting

back on the court for the Wildcats in the spring.

Strib WalkerCollegiate High SchoolLacrosse: midfielder

Collegiate Cougar Strib Walker has made his mark on the lacrosse field. As captain of the 2014 team and a member of the All-League team, he’s had strong opportunities to show-case his skills.

These skills were evident to college scouts, particularly Princeton, where Walker is slated to play lacrosse in 2015.

Over the years, Walker attended camps and played lots of pick-up games with friends to keep building his skills. He’s played for Collegiate since seventh grade and in outside leagues, but his favorite games may have been in his own backyard.

“[My brother and I] played so many sports in the backyard, and he always wants to see me play well,” Walker says. “Now that he’s in college, he still makes sure to text me asking how the game went.”

Walker faces the challenge of juggling other sports, too.

“A lot of people who are playing lacrosse really just focus on that sport. I play basketball and football as well, so I have really had to make sure that I continue to better myself at lacrosse even in a different season,” says Walker.

When he’s feeling challenged and frus-trated, Walker focuses on the goals he has made as an individual, as well as ones his team has formed.

“All of us face hard times, but remembering what we want to achieve is the best motivator,” Walker says.

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Nina Sorkin Deep Run High School, Tennis


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32 West End 's Bes tIN SEARCH OF PIZZA p.34 WEST END'S BEST SPORTS BARS p.37

BAKER'S CRUST

Serving a selection of sand-wiches, soups, and salads, Baker's Crust focuses on healthy, fresh food service. Make sure to try their specialty hearth-baked, European-style artisan breads, as well as their assortment of pastries and desserts made from scratch.

Short Pump Town Center804-377-9060BakersCrust.com

BONCHON

With 30 existing stores in the United States, it ’s safe to say Bonchon knows how to cook fried chicken. Try other items from their menu such as baked scal lops, sesame ginger salads, and kimchee.

8026 W. Broad St.804-716-2029 Bonchon.com

SPOTLIGHTS

DEEP RUN ROADHOUSE

Deep Run Roadhouse serves regional BBQ and comfort foods in a comfortable family atmosphere. Stop by to pick up a family pack that is sure to please everyone!

12379 Gayton Rd.804-740-6301DeepRunRoadhouse.com

KABUTO

In business for the past 30 years, Kabuto specializes in customizing each customer’s meal to meet their needs. Food allergies? Dieting? No problem! Skilled Hibachi chefs prepare your meal at your table or you can enjoy fresh sushi made to order.

8052 West Broad St.804-747-9573KabutoWestEnd.com

RichmondNavigator.com 33September/October 2014TASTEBUDZ WITH JOEY AND STEVE p.41 CALENDAR OF EVENTS p.46

ROASTED VEGETABLE PIZZA ROCK BOTTOM RESTAURANT & BREWERY

At this new Short Pump brewpub – named as Brewpub Brewery of the Year in 2013 at the prestigious Great American Beer Festival – you’ll enjoy made-from-scratch foods paired with their own locally handcrafted beers. The featured vegetarian pizza is covered with mozzarella and feta cheese plus roasted vegetables and spinach and drizzled with balsamic vinaigrette, all over sun-dried tomato pesto, for a healthy burst of fresh ingredients. Pair the pizza with the Rock Bottom Kölsch, a light golden ale with subtle fruit f lavors and a crisp, f loral hop f inish.

11800 West Broad St., Short Pump Town Center 804-237-1684 | RockBottom.com

FLAVORYOUR DINING AND ENTERTAINMENT SOURCE

FLIP THE PAGE TO FIND MORE GREAT PIZZAS

ROASTED VEGETABLE PIZZA ROCK BOTTOM RESTAURANT & BREWERY

At this new Short Pump brewpub – named as Brewpub Brewery of the Year in 2013 at the prestigious Great American Beer Festival – you’ll enjoy made-from-scratch foods paired with their own locally handcrafted beers. The featured vegetarian pizza is covered with mozzarella and feta cheese plus roasted vegetables and spinach and drizzled with balsamic vinaigrette, all over sun-dried tomato pesto, for a healthy burst of fresh ingredients. Pair the pizza with the Rock Bottom Kölsch, a light golden ale with subtle fruit f lavors and a crisp, f loral hop f inish.

11800 West Broad St., Short Pump Town Center 804-237-1684 | RockBottom.com


In Search of PizzaFLAVOR in search of

SIGNATURE GREEK PIZZA BOTTOM'S UP PIZZA

All pizza is classic at this Richmond institution, nestled in Shockoe Bottom along Dock Street for decades. Their signature white pizzas are made with a Parmesan white sauce topped with Parmesan cheese, virgin olive oil, fresh chopped basil, pine nuts, and minced garlic. The Greek pizza, with creamy flavors that transport you to the Mediterranean, includes spinach, tomatoes, onions, feta cheese, and black olives and is topped with strategically placed pepperoncini. Pair the pizza with another Richmond institution: the smooth, easy-drinking Legend Lager, with a malt-forward flavor and a clean finish.

Health-conscious options: Choose the gluten-free pizza crust or vegan cheese.

1700 Dock St., Shockoe Bottom | 804-644-4400 | BottomsUpPizza.com

PIZZA VENEZIANA CHIANTI RISTORANTE & PIZZERIA

Chianti uses the finest ingredients and prepares each dish with an infusion of passion and creativity to create a memorable Italian dining experience. Their flavorful Pizza Veneziana will tickle your tastebuds with peppers, artichokes, Speck (a traditional gourmet Italian cured and smoked ham), fresh ricotta cheese, and arugula. Pair with the popular red wine blend, Barrachi O’Lillo, a vibrant red super Tuscan wine with flavors of cherry, raspberry, and spice or with Peroni beer.

Health-conscious options: Choose whole wheat or gluten-free pasta 1304 Gaskins Rd., West End | 804-740-5050 | ChiantiRichmond.com

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JERSEY SHORE GRAFFIATO

Mike Isabella, executive chef of the renowned Graffiato restaurant in Washington, D.C. is bringing his delectable dishes to Richmond, opening this fall in the old Popkin’s furniture building. The surprising Jersey Shore pizza features lightly fried calamari for a juicy flavor pop, tomato, provolone, and cherry pepper aioli.

123 W. Broad St., Richmond | GraffiatoRVA.com

THAI DYE MELLOW MUSHROOM

This pizza is an explosion of unexpected but delightful flavors, made with an olive oil and garlic base, all-natural grilled curry chicken, premium mozzarella cheese, Roma tomatoes, and onions, topped with fresh basil, cucumbers and a sweet swirl of Thai chili sauce – all on the signature Mellow dough, basted with garlic butter and sprinkled with parmesan cheese. Of the 40 Mellow Mushroom tap selections, a perfect Thai Dye pairing is the local Ardent Honey Ginger: the fresh cucumber and sweet curry flavors blend with the subtle tang of the ginger.

Health-conscious options: curry tofu in place of the chicken; vegan crust and Diaya vegan cheese; or choose from the all-gluten-free pizza menu.

3012 W Cary St., Carytown | 804-370-8210 | MellowMushroom.com

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

enjoying a burger, a hot dog, or a pork chop from an outside grill.Who knows if Palermo’s was actually the original? Somebody, somewhere, can probably point to a wayside

tavern that used to receive Morse code updates on whatever sporting event was big at the time. What we do know is that the West End has some great sports bars. We don’t really care who was the f irst. We went out looking for the best. Here are our selections. > > >

WEST END’S BEST SPORTS BARS by Steve Cook

HURLEY'S TAVERN

BIG AL'S

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I I REMEMBER MY BITTER DISAPPOINTMENT when I f irst realized that no matter how often I’d go into Pep Boys, I was never going to

meet Manny, Moe, or Jack. There’s no such disappointment at Big Al ’s Sports Bar and Grill. There really is a Big Al, a larger-than-life local radio sports talk personality and the owner of one of the West End’s best sports bars.

Big Al is big and so is his restaurant. The TVs are big, the crowds are big, and the burgers – definitely on my all-time, top-five burger list – are big.

And while all those things come together to make any visit to Big Al’s a big event, I’d have to say, it’s Al Coleman, himself – his personality, his hospitality, and his contagious passion for sports – that truly makes

this place stand out from the rest of the crowd.Regardless of your sport, you can always catch the big game on

one of the big TVs. But if you love the Redskins or hate the Cowboys (somewhat synonymous for many ’round these parts), you’ ll feel es-pecially at home at Big Al ’s. And that goes double if Al himself is on hand. And he most often is. Coleman is def initely a hands-on sort of guy, and chances are you’ ll f ind him right in the middle of all the fun and excitement.

So if you like your sports big and your sports bars even bigger, you’ll not be disappointed at Big Al’s Sports Bar and Grill.3641 Cox Rd. | 804-270-4454 | BigAlsRichmond.com

BIG AL’S SPORTS BAR AND GRILL

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Pictured Left: A refreshing Virginia-brewed craft beer makes a perfect complement to the Papa Mexicana Bowl, a one-pound baked potato stuffed with chorizo sausage, jalapeños, spicy queso sauce, cheddar jack cheese, and pico de gallo, served with a side of sour cream and locally made Daddy G’s Salsa.

“THE 800-POUND GORILLA in the sports bar market is Buffalo Wild Wings,” says Garland Taylor, owner of Home Team Grill, located in the Twin Hickory

Shopping Center. Taylor also owns another Home Team Grill in the Fan as well as one in Fredericksburg. According to him, the things that Buffalo Wild Wings bring to the table are “big beers, a big room, and big TVs.” (Big seems to be big when it comes to sports bars.)

“We certainly didn’t want to compete with that,” he says. “We decided that we were going to be a family-friendly sports grill when we opened in 2004.”

After opening his second location in the Fan three years later and dis-covering that the demographics there didn’t match those of the Far West End, Taylor says he changed the concept of his Home Team Grills. “We decided to develop a menu that was higher-end than what you’d normally find in a sports grill.”

Explaining his desire to carry the traditional sports bar foods much further, he says, “We hand make our hamburgers. We offer homemade soups. We put a lot of emphasis on the quality of the food. We think that’s what differentiates Home Team Grill.”

Of course, being both skeptical and hungry most of the time, I decided to test him out on two of the staples of most sports bars: the hamburger and the nachos. Without a doubt, the hamburger sliders that I sampled could easily rank among the best on any list of great Richmond burgers. The quality of both the meat and the buns was exceptional.

And, as for the nachos, I rarely order them, but when I do, I generally end up picking through the concoction in an attempt to find something other than a mess of beans stuck together in an overcooked heap of pro-cessed cheese. Home Team Grill ’s nacho plate was loaded with a heaping helping of real beef chili, delicious cheeses, melted (to perfection), and salsa, served with crisp tortilla chips and topped with a generous serving of sour cream. There was nary a bean to be found.

Both area locations offer plenty of large-screen TVs to satisfy sports fans, but they’re also the sort of place that you might choose to visit simply to enjoy a great meal.

In addition to all this, Home Team Grill boasts one of the happiest happy hours I’ve discovered anywhere in town. My wallet and I both left in a good mood. The Fan location also frequently offers live music. Check their website for info on scheduled performances.11351 Nuckols Rd. | 804-967-9060 | HomeTeamGrill.com

WHEN ASKED WHAT HE THINKS makes for a perfect sports bar, Mark Hurley, owner of Hurley’s Tavern in Innsbrook, puts “great atmos-

phere” at the top of his list. He also says, “Quality food and beverages, strategically located televisions, and a knowledgeable and accommodating staff ” are vital.

Perhaps, not so coincidentally, that’s just what you’ll find at his place. As for the TVs – because, after all, what’s a sports bar without TVs? – Hurley’s Tavern offers 20 HD televisions for great viewing throughout.

Hurley describes his menu as offering “tavern fare, specializing in fresh, quality food, and featuring hand-pattied Black Angus burgers, giant baked potato bowls, and a variety of vegetarian, vegan, & gluten-free options.” Regarding his wings, he says, they’ve been declared on Yelp as the “best ever.”

At the bar, you’ll find some 52 craft beers, with several locally brewed varieties on tap. Of course, you can enjoy wines or your favorite cocktails as well. Happy hour specials are offered from noon until 8 p.m., Mon-day through Friday. In addition to discounts on select beverages, there are also some delicious appetizer specials in the evenings from 4 till 7, including dollar tacos on Tuesday and $5 wings on Fridays. You’ll also discover some excellent game day specials on Saturdays and Sundays during football season.

Delicious food, an excellent selection of craft beers, plenty of TVs, and a friendly staff – they all come together to make Hurley’s Tavern one of the West End’s best sports bars.4028 Cox Rd. | 804-433-3332 | HurleysTavern.com

HOME TEAM GRILL HURLEY’S TAVERN

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spot to enjoy excellent Italian cuisine as well as some fabulous wines. Check out their private party room – real cool. They also have some very good happy hour specials, including half-off martinis on Wednesdays from 4 till 8 p.m.

JOEY: It seems that I’m always talking about Sugar Shack (1001 N. Lombardy St.), but they’re always up to something interesting. We’ve gotten word that this Carver-area donut and coffee shop is expanding, both into the West End and to Northern Virginia. Owner Ian Kelly has recently announced plans to convert a former gasoline station in the Ridge Shopping Center, at 1501 North Parham Rd., to a virtual duplicate of his in-town shop. Also, Kelly announced that he has entered into an agreement with Rob Krupica, Virginia state delegate, to open a third location near Old Town Alexandria. Kelly also announced plans to put a food truck – make that a donut-and-coffee truck – on the road in the near future, which means that instead of me having to go there for my fix, Sugar Shack may come to me.

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

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

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

Now let’s get to some recent restaurant happenings:

STEVE: I checked out the new Travinia Italian Kitchen and Wine Bar in Willow Lawn (1601 Willow Lawn Dr.). Although it’s only been one visit, so far, I must say I was very impressed with both the service and the food. General manager Charlie Janke tells me that this small chain puts great emphasis on hiring only the best. I could tell from my visit that those efforts pay off. The open dining area and bar make for a bright, comfortable

With Joey & StevetASTEBUDZtastebudz

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

Got Restaurant News? Drop Us A [email protected]

RichmondNavigator.com



STEVE: I paid a visit to the new Continental Divide on Main Street (2501 W. Main St.), in the former Mint and Davis & Main location. As the website says, they feature tequila and Southwestern comfort food. The décor really hasn’t changed very much, but it’s what’s behind the bar that counts. These folks offer dozens of tequilas. If you take a look at their informative website (EatDivide.com), you’ll discover it’s a subject dear to their hearts. Check out the menu, too, while there. Everything is very reasonably priced. They’ve been a Charlottesville mainstay for over 20 years. Now they’re bringing their magic to the River City.

JOEY: I used to play pool at Popkin Tavern, until it closed (to make way for the new Graff iato Res-taurant). Now, with the opening of Greenleaf ’s Pool Room in the Residences at John Marshall (101 N. 5th St.), I have a place. Greenleaf ’s is a restaurant, a bar, and a pool hall. The owner, Jim Gottier, a champion pool player himself, named the place in honor of Ralph Greenleaf, a legendary pool player from the twenties. Gottier

purchased 13 pool tables from a Chicago pool hall that closed down.

STEVE: We spoke with Garland Taylor on The Flave recently. Taylor, who owns the Home Team Grills in Richmond and Fredericksburg, was on hand to tell us about his latest dining venture, Urban Tavern (10498 Ridgefield Pkwy.), which he opened in early August. While the restaurant is being described as a gastropub, Taylor says, “That term is a little offput-ting to me.” However, acknowledging that the term typically refers to an eatery that focuses on high-end craft beers and the food that complements it, he adds, “I guess that’s what we are.”

ANNIE: The big news for me is the opening of The Answer Brewpub (6008 West Broad St.). They offer 36 beers on tap, however, not their own – yet. The not-too-distant future will bring brewing facilities and no doubt some excellent beers to the West End restaurant. The Answer is owned by An Bui, and located right next door to Mekong, which Bui a lso owns. The head

brewer is Brandon Tolbert, who was previously brewer at Extra Billy ’s in Midlothian.

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

food and drink specials starting under $4

west broad street village • 804-364-5660 • www.konagrill.com

start your night or [wrap] it uplate night every night


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

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

ANNIE: The folks at Center of the Universe Brewing Company (COTU) are combining two of my favorite things: a beer festival and a run. On Sept. 13, COTU will be having their Okto-berfest, featuring plenty of beers, including three German-style beers, delicious German food, and a 13-piece authentic German band, along with a 1-mile relay-style fun run for a good cause. They’ve teamed up with the Richmond Roadrun-ner Club to host the inaugural “Das Bier Run.” The festivities get underway at 3 p.m., with the run slated to start an hour later. Ridiculous cos-tumes are encouraged and rewarded for the run-ners. For details and registration information, go to COTUbrewing.com.

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

Reach the TasteBudz at R iverCit yRadio @RichmondNavigator.com or follow us on Twitter @TheFlaveRVA.


Ruth'sChris


View our full event calendar online at RichmondNavigator.com.

FLAVOR calendar of events

September-NovemberCorn Maze & Pumpkin PatchBerkeley Plantation

Bring the family out to Berkeley Plantation to explore the colorful autumn gardens, river shore and exhibits. Pick a pumpkin and find your way through the plantation’s corn maze, all while learning Berkeley’s amazing history. A picnic area is available on site.BerkeleyPlantation.org

October 18Step Out: Walk To Stop DiabetesWashington Redskins Training Center

The biggest fundraiser of the year for the Central Virginia American Diabetes Association will host a variety of activities, including a Wellness Village, a Kid Zone, entertainment, and Subway lunch for all walkers and volunteers. Diabetes.org/StepOutRichmond

September 13-14South African FestGlen Allen Cultural Arts Center

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

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

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

September 25-October 19Equivocation Virginia Rep Center

It is 1606, and Shakespeare has been commanded to write a propaganda play about the Gunpowder Plot, in service to King James. Will he agree to be a pawn in the cynical gamesmanship of the king’s spymaster, or will he equivocate – lie – by telling the truth? HenleyStreetTheatre.org

October 18-January 11Forbidden City: Imperial Treasures from the Palace Museum, BeijingVMFA

Forbidden City will offer visitors to the Virginia Museum of Fine Arts a unique journey through a palace once forbidden to the general public and provide a glimpse into this hidden world through rich and diverse objects from the Ming and Qing dynasties. Featured works include large portraits, costumes, furniture, court paintings, decorative arts, and religious sculptures.VMFA.museum

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September 20Glen Allen Day Meadow Farm Museum

This year’s event will feature live music, a parade, cornhole tournament, moonwalks, climbing wall, arts and crafts, and food and refreshments. GlenAllenDay.org

October 11KIDZ BOP KidsCarpenter Theatre

Performing today’s hits, the number one music brand for kids is bringing the “Dream Big, Sing Loud!” tour to Richmond. RichmondCenterStage.com

September 121964 The TributeCarpenter Theatre

Choosing songs from pre-Sgt. Pepper era, “1964” astonishingly recreates an early ’60s live Beatles concert, with period instruments, clothing, hairstyles, and onstage banter.RichmondCenterStage.com

September 146th Annual Shockoe-on-the-Half Shell17th Street Farmer’s Market

Whether you like them raw, steamed, fried, with sauce, or just good and plain, Shockoe-on-the-Half Shell is a celebration of oysters. Join some of Richmond’s most loved seafood chefs for an amazing array of delicious oyster foods and other local dishes. The festival also features cold beverages brought to you by Anheuser- Busch and live, local music. The event is free to attend. Food and beverage are available for purchase. RichmondGov.com /FarmersMarket September 27-28

10th Annual Original Italian Street Festival 17th Street Farmer’s Market

Richmond’s 17th Street Market will be magically transformed into an authentic Italian village for this year’s 10th Annual Italian Festival. Get ready for the sights, sounds and aromas of the Italian countryside – and a chance to experience what Italian’s call “la dolce vita,” the sweet life. The festival charity of choice is The Faison School.RichmondItalianFestival.org

October 17-1846th Richmond Oktoberfest Richmond International Raceway

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

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October 25Powhatan’s Festival of the GrapePowhatan Courthouse Square

Virginia wines, food, live entertainment and a selection of regional foods – this 12-year-old event offers 30 wineries, art and craft vendors, and a hat parade. The event will also feature wine tastings, wine by the glass, and bottle purchases. For those who don’t love wine, Brown Distributing will be on site with craft beer for purchasing. PowhatanWineFestival.com


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Interior Design

CARMEN DOHERTY PHOTOGRAPHY COTU BREWERY STOCK PHOTO

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

COURTESY OF LICKINGHOLE CREEK CRAFT BREWERY

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

WADING SWIMMING AND DIVINGINTO THE DEEP END

Enjoying the Craft

Beer Waters

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

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

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

By Annie Tobey

PHOTO COURTESY OF TODD RAVIOTTA


PREPARING TO TAKETHE PLUNGE

TESTING THE WATERS

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

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

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

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

CRISP, MILD FLAVORS

BASIC LAGERS

• Midnight Midway • COTU Chin Music

BREADY TASTESMALT-FORWARD ALES

• Isley Off the Boulevard• Rusty Beaver Fugged Up

CARAMEL ESSENCES

AMBERS

• Midnight Rockville Red • Strangeways Woodbooger

SPICES LIKE CORIANDER, NUTMEG, AND CLOVE

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

• Ardent Saison• Lickinghole Creek Magic Beaver

FRUITY DRINKS & FLAVORS

FRUIT WHEAT BEERS

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

WINETART, SOUR BEERS

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

NUTTY HINTS

BROWN ALES

• Legend Brown• Midnight Not My Job Southern English brown

DESSERTSMILK STOUTS /STOUTS WITH ADDED FLAVORS

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

HINTS OF HERBAL, PINEY, AND CITRUSY AROMAS AND TASTES

PALE ALES

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

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

IPAS AND DOUBLE OR IMPERIAL IPAS

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

BOURBON AND OTHER SPIRITS

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

• Lickinghole Creek Enlightened Despot• Hardywood Rum Pumpkin

HINTS OF COFFEE OR COCOA

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

RICH, SMOKY FLAVORS

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

PLUMS, DATES, AND RAISINS

BELGIAN QUADS (SEASONAL LOCALLY)

• Hardywood Bourbon Cru

IF YOU LIKE... TRY

September/October 2014

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

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

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

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

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

ATTEND TASTING EVENTS at bottle shops.

SPEND TIME at local breweries.

CHOOSE RESTAURANTS that have a wide selec-tion and knowledgeable employees. Some of my favorites are:

• Rock Bottom Brewery• Capital Ale House• AW Shucks Country Store• Mekong & The Answer• Mellow Mushroom• The Cask Café • 821 Café • Max’s on Broad• Brux’l Cafe• Rappahannock Restaurant• Southern Railway Tap House• Station 2

> > >

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

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

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

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

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

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

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

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

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

FROM WADING TO SWIMMING

NAVIGATINGRICHMOND'SCRAFT BEERWATERS

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COTU BREWING STOCK PHOTO

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

DIVING INTO THE DEEP END

LOCAL CRAFT BEER RESOURCES

CONCLUSION

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

Belle Isle Craft Spirits*, Manchester BelleIsleCraftSpirits.com

Blue Bee Cider, Manchester BlueBeeCider.com

Bodie Vineyards, Powhatan BodieVineyards.com

Center of the Universe Brewing, Ashland COTUbrewing.com

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

Hardywood Park Craft Brewery, The Diamond Hardywood.com

Isley Brewing, Scott’s Addition IsleyBrewingCompany.com

James River Cellars Winery, Ashland JamesRiverCellars.com

James River Distillery*, The Diamond JRdistillery.com

Legend Brewing, Manchester LegendBrewing.com

Lickinghole Creek Craft Brewery, Goochland LickingholeCreek.com

Midnight Brewery, Goochland Midnight-Brewery.com

Rock Bottom Restaurant & Brewery, Short Pump RockBottom.com

Rusty Beaver Brewery, Ladysmith RustyBeaverBrewery.com

Strangeways Brewing, Northside StrangewaysBrewing.com

Triple Crossing Brewing, Monroe Ward TripleCrossingBeer.com

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

COMING SOON:

The Answer Brewpub**Garden Grove Brewing

7 Hills Brewing Black Heath Meadery

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



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

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

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

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

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

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

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

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

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

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

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

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

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

TAILGATING IN STYLE by Erin D. Pittman

CLOCKWISE FROM TOP LEFT:

Cornhole boards from

Thrill of the Hunt; Go-

vino wine glasses from

Tweed; growlers and New Kent wine

from Vino Market

How to Be a

SAVVY FINE DINER

BY STEVE COOK

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

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

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

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

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

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

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

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


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

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

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

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

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

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

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

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

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

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

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

ME: And for dessert?

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

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

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

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

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

September/October 2014 RichmondNavigator.com 59

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

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

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

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

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

September/October 2014 RichmondNavigator.com 61


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

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

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

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

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

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

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

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

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

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

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

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


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

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

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

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

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

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

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

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

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

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

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

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

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

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IT’S THE TIME OF YEAR we all love. Fall is approaching with its beautiful foliage and brilliant colors. Unfortunately, as fall retreats, the only things left behind are the not-so-

beautiful leaves in your gutters. Who could have imagined there could be so many leaves on the trees?

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

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

“NEVER AGAIN CLEAN YOUR GUTTERS”

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

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

“OVER ONE MILLION FEET INSTALLED ANNUALLY”

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

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

HOME

NEVER AGAIN!

clogged gutters,slimy leaves, and

rickety ladders

BNW Builders


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

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

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

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

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

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

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

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

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

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

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

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

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

helping you realize the value of a HARDIE HOME

HOME Virginia Exterior Products

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

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

“Trees,” by Joyce Kilmer (1886-1918)

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

By Vicki O’Neal, ASID, CID, VSLD

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



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

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

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

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

some obscure way.

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

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

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

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

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

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

stands in its now-peculiar setting.

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

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

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

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

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

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

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

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

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

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

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

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

seems even more significant considering the substantial percentage of

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

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

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

important habitats.

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

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

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

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


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

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

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

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

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

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

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

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

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

Vicki O'Neal , ow ner

of FORM & F U NCTION,

prov ides commerc ia l

and res iden t ia l in ter ior

and land scape des ig n .

She i s a profess iona l

member of A SID, VA

Cer t i f ied In ter ior

Des ig ner (CID) , Ma s ter

Gardener , and a VA

Cer t i f ied Land scape

Des ig ner (VSLD) and a

Hor t icu l t ur i s t .

804-897-8558 FormAndFunctionLLC.com

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


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

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

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

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

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

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

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

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

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

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

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

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

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

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

HOME

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

- Mikki Hopcroft

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

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Bon Air Hearth, Porch and Patio


SCOOT RICHMOND

ADVENTURE STARTS NOWTRIUMPH RICHMOND IS NOW OPEN!

JOIN US FOR OUR GRAND OPENINGSEPTEMBER 20, 2014

217 W 7th Street • Richmond, VA 23224(804) 230-1000 • www.scootrichmond.com

Local Adventure Motorcycle Riders

Off Road and On, At Home and Abroad

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

by Ben Orcutt

PHOTO COURTESY OF SASHI DE



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

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

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

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

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

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

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

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

Adventure motorcyclists share a common bond, Alvarez says.

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

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

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

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

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

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

PHOTO COURTESY OF JIMMY LEWIS

DUSTY TRAILS Some adventure riders travel great distances for their love of the sport.


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

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

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

Steve Clifford developed his love for motorcycles riding dirt bikes with

his father as a youngster growing up in Southern California.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

PHOTO COURTESY OF JEFF MUNN

TRAVERSING TURKEY

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

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West End's Best September/October 2014

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