Virginia Cider: Potter's, Albemarle & Foggy Ridge

"In early eighteenth-century New England, the most popular alcoholic drink, in terms of volume, was locally produced cider. Throughout much of this period, cider served as a currency. It was used to pay salaries and product prices could be quoted in barrels of cider."
--Drink: A Cultural History of Alcohol by Iain Gately

When Europeans settled in America, apples were one of the first crops they introduced to the country. It is believed that the first cultivated apple trees were planted in the region which would eventually become Boston, as early as 1623. Apple trees spread through the colonies and by 1647, apples were grafted onto wild native rootstocks. A significant proportion of those apples ended up being made into hard cider. By 1775, about 10% of farms in New England owned and operated their own cider mills. However, the 19th century saw a waning in hard cider production and consumption.

In recent years, hard cider has seen a rebirth and renaissance, and numerous artisan cideries have opened all across the country. I have previously written about some of these new ciders, as I am a huge fan of hard cider. These hard ciders are being produced from many different apple types, including numerous heirloom varieties, and are made in a variety of styles too. It has become a creative endeavor and I am always intrigued to taste new ciders, from all across the country. For example, last year I tasted a number of ciders from Quebec.

Recently, I had the opportunity to sample three ciders from Virginia. Virginia has a lengthy history of cider production, and now hosts eight cideries, including Albemarle Ciderworks, Blue Bee Cider, Bold Rock Cider, Castle Hill Cider, Foggy Ridge Cider, Old Hill Cider, Potter's Craft Cider, and Winchester Ciderworks. Many of those cideries have been around for less than two years. Last year was also their second year hosting a Cider Week, which helps to promote their cideries. After tasting a few of their ciders, I was intrigued enough to want to sample more.

My favorite of the three ciders was the Potter's Craft Cider Farmhouse Dry. Potter's has been around for about two years, and has tried to revive the old style of American farmhouse ciders. They use traditional cider apples that have been grown in the foothills of the Blue Ridge Mountains. Their Farmhouse Dry is made from a combination of Albemarle Pippin, Virginia Winesap, and Stayman apples. The cider was tank aged for 3-6 months before bottling, has an alcohol content of 8.5% and only 0.1% residual sugar.

What grabbed my attention was the complexity of this cider, the melange of aromas and flavors that I found within this bottle. Crisp and dry, it possessed bright fruit flavors of not only apple but also touches of pear, melon and even pineapple. A refreshing effervescence, a subtle tartness, a mild earthiness and a lengthy, pleasing finish. This was so tasty that it was easy to finish the bottle one evening, and then wishing I had a second one. Highly recommended.

I was also impressed with the Albemarle Ciderworks Royal Pippin. Albemarle, located in North Garden, has been around since 2009, and they grow over 200 apple varieties on their property. Their Royal Pippin is made the Albemarle Pippin apples, which were a favorite of Queen Victoria. The cider has an alcohol content of 8.5% and only 0.2% residual sugar.

This cider also possessed a nice complexity, as well as being dry and crisp. Plenty of apple flavors, there were also subtle notes of peach and pineapple. A light effervescence, a lush body, and a satisfying finish. This is another cider that it was very easy to finish, and left me desirous of more.

Foggy Ridge Cider, located in the Blue Ridge Mountains, has three orchards of American, English and French apples. Their Serious Cider is made from a combination of Dabinett, Tremlett's Bitter, Ashmead's Kernel, and Newtown Pippin apples. The cider spent 2 months on the lees and was then tank aged for 6 months before bottling. It has an alcohol content of 8% and 0.4% residual sugar.

This cider seemed to be the simplest of the three, a pleasant drink but not especially compelling. It also had a touch of sweetness to it, differentiating it from the other two more dry ciders. It possessed a nice apple taste, with a hint of spice, and was light bodies, with an easy drinking style. I would be interested in trying their other ciders to see how they compare.

In 2014, endeavor to drink more hard cider, and if you can obtain some Virginia cider, then do so. The Potter's and Albemarle as as good as any other ciders I have tasted, and both are worthy of a hearty recommendation.

2011: Favorite Restaurants

What were some of my favorite restaurants of the past year?

I have already posted several of my Favorites' lists and and now I want to concentrate on my Favorite Restaurants of the past year.  This is certainly not a complete list but it is more a sampling of memorable matters I have experienced and/or posted about over the past year. Some of the winners are the same as last year, and if so, I will provide a link to last year's list where you can read the details of that restaurant. Restaurants which are consistently good certainly deserve recognition, and I have tried to place their returning winners at the bottom of this post.

This year, I have also added a special new category, Overall Favorite Restaurant. This will highlight one place which has most impressed me over the past year, a consistent performer which has maintained a superior quality in all aspects. This restaurant receives my highest recommendation though all of the favorites in this post are also very worthy, deserving of my strong recommendation. In addition, you will find more Favorites from outside Massachusetts as I traveled a good deal this past year. I hope you enjoy all of these recommendations.

Overall Favorite Restaurant: Congratulations and kudos to Bergamot, an innovative and impressive restaurant in Somerville. Their food is superb, and the chef often combines what may seem to be disparate ingredients and creates delectable and harmonious dishes. From a phenomenal Pork Belly Ravioli, to an incredible Roast Chicken, the ever changing menu always has plenty of compelling dishes. They also have a killer wine list, with plenty of interesting choices, as well as an excellent cocktail program. Service is always professional and attentive, and the entire staff works well as a single unit. I have written a few times about Bergamot, including here, here and here. Every time I have dined here has been an excellent and delectable experience. It receives my highest recommendation and I urge all my readers to dine here.

Favorite Suburban Restaurant: The winner is AKA Bistro, which won last year for Favorite New Suburban Restaurant. This is another restaurant which is very consistent, offering excellent French and Japanese cuisine, very good service, and an interesting wine and sake list. From the savory, home made Miso Soup to the addictive Mussels, both cuisines please the palate. Though they are located only a few minutes off Rt.128, they still seem a hidden treasure and you should make the effort to dine there. The Runner-Up in this category is 51 Lincoln in Newton, which has an eclectic menu of cuisines, including Italian, Latin, French, Thai, Cambodian and more. The food is usually local, artisanal and quite delicious. I need to eat there again very soon.

Favorite Suburban Italian Restaurant: Italian restaurants are ubiquitous in the suburbs, but too many of them are simply average. But you can find an excellent Italian spot in Woburn, Tre Monte. They offer reasonably priced and hearty portions of tasty Italian staples and their own specialties. In addition, their Bolognese is killer, and I am very picky as to my Bolognese sauce. They also deserve kudos for their Arancini, a great blend of a crisp and crunchy exterior concealing lots of gooey cheese.

Favorite North Shore Restaurant: This winner also has a killer Bolognese and Arancini, making it a worthy choice for dinner. 62 Restaurant & Wine Bar in Salem is gaining lots of recognition for its cuisine and the kudos are well deserved. Plus, they are bold enough to have an all Italian wine list, including plenty of interesting choices.This is another restaurant I need to dine at again very soon.

Favorite Unique Ethnic Restaurant: Sometimes delicious food can be found in the most unlikely places. Moby Dick, located on Huntington Avenue, looks very unassuming, the kind of place you might walk by and never give a chance. But their food will surprise and impress you, from their moist and tender kabobs to their intriguing rice dishes. Very reasonably priced, portions are good and there are plenty of options, including organic and vegetarian. Don't pass this place by!

Favorite Pizza Chain: Many pizza chains offer, at best, only an average pizza and it is often better to find an independent pizza shop. But, Naked Pizza is one of the exceptions, offering a tasty pizza, which is also healthier for you. The pizzas are generally reasonably priced, though I have a small issue with how they price their additional ingredients. They are mainly a delivery and take-out shop and make a great option rather than places like Dominoes. They only have two locations currently, Brookline and Brighton, but are looking to expand and hopefully they will venture out to the suburbs at some point.

Favorite New Hampshire Restaurant: I don't dine enough in New Hampshire and that should change as there are a number of worthy spots throughout the state. This year, I was most impressed with Lobster Q, located in Hampstead, which offers seafood and barbecue. Their clam chowder was superb, the fried clams quite a delight and the ribs were compelling. Much of their food is made from scratch, including their barbecue sauces, and the quality elevates this place above many similar places. So if you are in southern New Hampshire, why not make a stop here for lunch or dinner.

Favorite Newport Restaurant: You probably would not expect to find creative Mexican cuisine in Newport, Rhode Island but it exists and it is excellent. Perro Salado, Spanish for "salty dog," does not offer traditional Mexican cuisine but rather Mexican-inspired dishes, and they are making some amazing food from their Grilled Romaine Caesar Salad to the mouth watering Sticky Pork Ribs. They have plenty of different tequilas, including an extensive list of cocktails such as margaritas.

Favorite Syracuse Restaurant: When seeking restaurant recommendations for Syracuse, New York, nearly everyone mentioned Dinosaur Bar-B-Que. They were largely correct and I will add my recommendation as well. Forget the wine list, this is a place for beer, hard cider and cocktails. For food, go for items like the Catfish Strips, Cornbread and BBQ Pork Ribs. A casual place, service is very good and the prices are reasonable.

Favorite New York City Bakery: NYC has so many excellent bakeries and restaurants, but I do have to give kudos to some of my newest finds. Momofuku Milk Bar, part of David Changs's culinary empire, is innovative and creative, with plenty of absolutely tasty baked goods, both sweet and savory. From Cornflake cookies to Cornbread with cortija cheese & jalapenos, their products really impressed. Please check them out!

Favorite New York City Lunch: David Chang deserves much praise, and the Momofuku Ssäm Bar, located across the street from the Milk Bar, is the place to go for lunch. You must have their Rotisserie Duck, which offers simply one of the best pieces of duck I have ever had, tender, moist and flavorful. This duck has remained locked in my memory and on my next trip to NYC, I will definitely return here. Their Steamed Pork Buns impressed as well, and I don't think any of the dishes will disappoint. Rush to eat here!  

Favorite Charlottesville Restaurants: While at the Wine Blogger's Conference, I found time to explore a number of restaurants in Charlottesville, Virginia, and I lucked out, finding several worthy places. I compiled a single post, describing the good places that I found, from excellent country fried steak at The Nook to delicious sushi at Ten.

Favorite Portland, Oregon Restaurant: This is a tie between two restaurants, Pok Pok and Ping, owned by the same chef, Andy Ricker. From the addictive Ike's Vietnamese Fish Sauce Wings to the mighty Kha Muu Thawt, Chef Ricker is creating some superb Asian cuisine. The restaurants are casual spots, a great place to hang out with friends, drink and enjoy tasty food. I will be sure to return there when I go back to Portland next summer.

Favorite Underappreciated Restaurant: For the second year, the winner is T.W. Food in Cambridge. Though its location is off the beaten path, it is well worth the effort to dine here. It is an intimate spot with superb food and wine, killer special events and very reasonably priced for the quality you will find. Make a resolution to dine here in 2012.

Favorite Brunch, Traditional Fare: For a second year, the winner is AKA Bistro in Lincoln.

Brunch, Traditional Fare-Honorable Mention: For a second year, my choice is Tupelo in Inman Square.

Favorite Brunch, Non-Traditional Fare: For the third year in a row, the winner is Myers & Chang in the South End.

Favorite Donuts: For a second year, the winner is Donut City in Lynn.

Favorite Japanese Restaurant: For a second year, the winner is Oishii in the South End.

Favorite Chinatown Restaurant: For a second year, the winner is Gourmet Dumpling House.

Favorite Asian Buffet: For a third year, the winner is Taipei Tokyo Cafe in Woburn.

Favorite North End Restaurant, High End: For a second year, the winnner is Prezza, due to dinners like  this one, with Rabbit Parmigiano.

Favorite North End Restaurant, Moderate: For a second year, the winner is Nebo.

Favorite North End Restaurant, Fusion: For a second year, the winner is Taranta.

Favorite Italian Restaurant Outside the North End: For a second year, the winner is Coppa.

Favorite Italian Restaurant, Somerville: For a second year, the winner is Pizzeria Posto.

Favorite Suburban Steak House: For a second year, the winner is Beacon Grille in Woburn. 

Favorite Fried Seafood: For the second year, the winner is the Clam Box in Ipswich.

What were some of your favorite restaurants this year?

Dining in Charlottesville, Virginia

Before journeying to the Wine Blogger's Conference in Charlottesville, Virginia, I did some research, to ascertain which restaurants I might enjoy. I sought recommendations on Twitter, I checked the reviews on Urbanspoon, I viewed restaurant websites, and much more.  I was fortunate that all this time and effort paid off, and I dined at a number of delicious and interesting restaurants while in Charlottesville. And all of these places were a short walk from the Omni Hotel, making it even more appealing. My dining companions, which varied for each meal, also seemed very pleased with my choices.

We started Thursday evening with dinner at Maya Restaurant & Bar, as I wanted to savor some good southern cuisine. When I had asked for recommendations from people, over 90% of them mentioned Maya.  I liked the fact that it was a "made from scratch" kitchen and that they used many local ingredients. It is a casual place, appropriate for families, groups of friends, or even a date, and they also have an outside patio. They have a full bar, and their cocktails average $7-$8, and glasses of wine are generally $6-$8.

The menu is relatively small, but that is a strength, and they also offer several daily specials. The menus is divided into Starters (6 choices from $8-$11), Dinners (9 choices, most $21-$23), and Sides (14 choices for $5 each). Each dinner comes with your choice of 2 Sides. I began my meal with a special Starter of Fried Green Tomatoes, and also shared some Cornmeal-Crusted Fried Oysters. Both were ample and tasty dishes, with a nice fried batter than was neither too heavy nor greasy. I then opted for the Cornmeal-Crusted Catfish with Sides of Stone Ground Grits with White Cheddar and Cornbread, with an extra Side of Red Rice & Chorizo. What a large plate of food, and all of it was delicious, sating my desire for southern cuisine. The catfish was tender and moist, and the grits were cheesy-corn goodness. The two large slices of cornbread were relatively moist and there was both butter and honey for spreading. The slightly spicy rice and chorizo was another winner.

My nine other dining companions all very much enjoyed their food too. I sampled a couple of the other dishes and was pleased with what I tasted.  Service was very good, and it was a very fun evening, a fine start to our long weekend. The dishes are amply portioned, reasonably priced, and sure to please the palate. It gets a strong recommendation.



The next day, breakfast was at The Nook, located in a building that was constructed in the late 1880′s and which has been a restaurant since 1912. It has been known as The Nook since 1951, though was purchased & reopened in 2007.  It is a very casual place, with a feel like an old fashioned diner. Open for breakfast, lunch and dinner, their breakfast menu has all the usual standards, from eggs to pancakes, from omelets to waffles, plus some southern specialties, such as biscuits & gravy.

But what most enticed me was the Steak For Breakfast ($9.95), country fried steak accompanied by eggs, toast and taters. The steak was very tender and the white gravy atop it was not too thick, and added much flavor to the dish. It was one of the best country fried steaks I have had in a long time. In New England, I find much of country fried steaks to be a bit tougher, and the gravy too thick and gloppy. The potatoes had a nice crispy edge to them, and the toast was thicker than usual, which I like. This was a hearty and delicious breakfast, and once again, my dining companions enjoyed their food as well. This restaurant also gets a strong recommendation for breakfast.



At lunch time, I stopped by Marco & Luca, which by the name you would not expect to be a place to find Asian dumplings and noodles. It is a small, hole-in-the-wall, with a very limited menu of Dumplings ($3), Spicy or Sesame Noodles ($3.50), Hot Pork or Veggie Bun ($2) and Hot & Sour Soup ($1.50). I knew nothing of this place before I stopped there, but it seemed interesting so a few of us took a chance, which worked out well. They fry up the dumplings to order and they were very good, with plenty of meat and fillings, and a crispy exterior. The pork bun was also quite tasty, with plenty of spiciness within the soft bun. I am not a fan of cold noodles, but the others with me eagerly devoured them.  This is a great, inexpensive place for a snack or lunch.



After lunch, we made a quick stop at Cappellion's Crazy Cakes, a cupcake and cookie bakery owned and operated by a brother-sister team, Frank and Dotty Cappellino.  They feature about 20 different cupcake flavors and at least a dozen different cookies. No preservatives or additives are used, so their baked goods are best eaten as freshly as possible. Everything looked very appealing in the case and I chose to try their Snowball cupcake, a chocolate cake with buttercream & coconut. It was topped with lots of grated coconut and the cake itself was fairly moist and flavorful. As cupcakes go, it certainly was better than many of the cupcakes chains. I also tried the Apple Harvest cookie, aka the Portable Apple Pie, and it was delicious. The cookie was soft, with plenty of apple, nuts and cinnamon. It did remind me of a tasty apple pie. I wanted to try their Snickerdoodles but they were out of them that day. If you have a hankering for something sweet, then stop by here.



Saturday evening entailed a leisurely dinner at Ten, a Japanese restaurant, with a bit of a hip, modern ambiance. They have a full liquor menu, including a list of about twenty different sakes, including some very good selections. The food menu is diverse, and a bit pricey, though the quality and quantity are high, and provide justification for those prices. Their Nigiri Sushi is sold by the single piece, often priced at $4-$6, which is the same at in most high-end sushi places. But, the slices of fish, which seemed quite fresh, were very large, often making it necessary to eat the sushi in two bites rather than one. So, you could end up with more fish on one piece than you might find in two pieces elsewhere.

For Kushiyaki, there is Waygu beef and Chicken skewers, each available in three different styles. It might be best to order the Harami Trio and Yakitori Trio, and get the chance to taste all three of each skewer style.  The Harami trio come with wasabi, garlic, and miso while the Yakitori comes with yuzu, karai honey, and teriyaki. The beef and chicken were moist and tender, and the different preps were good, especially the elephant garlic chips and the karai honey. Their Tempura dishes generally come with different sauces, such as the Calamari with Korean chili and sesame cream reduction and the Shrimp with a spicy cream sauce. I would prefer to have my Tempura without such a sauce, but these dishes were still good, and I liked the spiciness of the sauces.

Overall, we enjoyed the food, including the dishes I have not mentioned, like the salads and donburi, though service was slow and our server made a few mistakes. Thus, their food and sake gets a hearty recommendation, but be wary of service issues.  



The Main Street Market is a must-stop culinary destination, a place for much of your food and wine shopping. You'll find Feast, a gourmet food shop which I highly recommend. They carry a wide variety of foods, including cheese, cured meats, produce, sauces, spices, salads, soups, nuts and so much more.  They also carry a small but interesting selection of wines, including numerous Virginia ones. The staff at Feast were very nice and helpful, the type of people who make you feel right at home. Seasonal Chef sells a diverse selection of cooking equipment, gadgets, dishes, pots, silverware, glasses and much more. Plus, they hold cooking classes. The Organic Butcher is intended to be like a traditional butcher shop, with lots of different types of fresh meats and cuts.  The meats looked quite appealing and I would have liked to fill up a cooler with their products. Seafood @ West Main is a fresh seafood store, which also sells sushi and packaged, Japanese food products.  I was not able to check out a couple of the shops, Albemarle Baking Company and Gearharts Chocolates, but I did have some of their products elsewhere, and they were good.



My final dinner in Charlottesville was at Orzo Kitchen, which I had visited during the Rioja Crawl, and which seemed like it might be an interesting restaurant. Though a casual place, it also has a certain sense of elegance about it.  The food menu is a Mediterranean blend of Italian, Greek, Spanish and French cuisine, and the wine list is mostly from those same regions. The menu has Appetizers ($7-$10), Salads ($7), Pasta ($16-$18), Meats & Seafood ($16-$22), and Sides ($3-$5).

To start, we had the Grilled Halloumi Cheese (with Lesvos Ouzo, Oregano, Lemon, & ABC Baguette) and the Orzo’s Caesar (with Garlic Croutons & Spanish White Anchovies). The two pieces of Halloumi, with a light seasoning, were nicely grilled, and there was plenty of thin slices of baguette to spread the cheese atop.  The Caesar was huge, and could have easily fed two people, and filled with plenty of fresh produce and the anchovies added a nice touch. For entrees, we chose the Organic Shenandoah Valley Beef & Pork Bolognese atop spaghetti, a hearty and flavorful dish, and the  Meyer Ranch Sirloin Steak with Roasted Yukons, Mushrooms, * Oven Dried Tomato-Garlic Butter, another hearty and delicious choice.

This was an excellent meal, and I would recommend Orzo too. Service was good, prices were very reasonable, and the food is tasty and plentiful.

Rant: Inferno At Monticello

I saw a wine blogger spontaneously combust at Monticello.

On the surface, it sounded like a phenomenal event, a tasting of Virginia wines, accompanied by a lovely buffet dinner, upon the beautiful grounds of Monticello, the former estate of Thomas Jefferson. Such historical significance, a sense of kinship to one of this country's most famous wine lovers. The event was part of the Wine Blogger's Conference, a gathering of over 300 wine bloggers and wine industry personnel, being held this year in Charlottesville, Virginia. Each of the participating wineries was permitted to present one white and one red wine so there was plenty of wine to taste, an excellent opportunity to get some sense of the Virginia winemaking industry.

But, for me and others, this fantastic opportunity was ruined by intense temperatures.  Outside, it was at least 100 degrees Fahrenheit, an oppressive humid heat which sucked the life out of you, even with a short exposure. Drenched in sweat, it was impossible to conduct a fair tasting of the wines that were being offered. I had little interest in tasting the red wines, and even the white wines did not entice. There were dozens of wines that I failed to taste.  Neither the tent rooftops or the scattered fans were sufficient to ease the sweltering temperature. I had to leave the event early, unable to endure the weather.

For at least a week before the Wine Blogger's Conference, we all were aware that the temperatures over the weekend could easily reach 100. So why hold such a large tasting event outside in such heat? It was not fair to the wineries as their wines obviously could not show as well as they should. From what I heard, and I don't have confirmation of such, there was a backup plan in case of inclement weather, which I assume might mean something like terrible thunderstorms. In that event, would it have been held inside somewhere? That would have made sense. So why wasn't the intense heat considered "inclement" weather, worthy of opting for a backup plan?

I believe the organizers of the conference dropped the ball in this matter. The extreme temperatures were not safe for the attendees, and had the potential to cause harm. Plus, these Virginia wines were ignored by a fair number of attendees who would have loved to taste them, but did not due to the brutal humidity. An alternative venue should have been chosen, and I think the organizers had sufficient notice to have done so.

Yes, it is difficult to begin my coverage of the Wine Bloggers Conference with something negative, yet it was something that struck me very hard. What Virginia wines I had already tasted at the conference had been encouraging, making me intent with anticipation for a much broader overview of their wines. Being unable to do so was extremely disappointing and frustrating. And I know I was far from alone. Even some people who stated they enjoyed the event, did confess they failed to try most of the red wines.

I hope this is a lesson for the conference organizers for future events.

Burtons Grill: Off The Menu

"If we have it…we will make it has always been the Burtons Grill Mantra,” said Kevin Harron, CEO of Burtons Grill, an upscale casual restaurant with locations throughout New England and Virginia. “When we dreamed up our restaurant concept years ago my partners and I believed that flexibility was the single most important aspect for success. In an overbuilt and intensely competitive industry you need to do everything possible to accommodate your customers and that includes making them what they want even if it is not on the menu,” continued Harron.

Each of Burtons Grill’s five-locations boasts regional concepts and fare, encourages customers to modify preparation, substitute ingredients and even encourages an “Off Menu” approach to serving the customer using ingredients in-house.

“I guess the customer gets to be the Chef in a way if they want,” said Culinary Director Denise Baron. “If a customer comes to one of the restaurants and they see we have ingredients and they want to play chef and have me to create something off menu for them, I see it as a challenge, and am more than happy to do it. Yes, I love cooking, and so does my entire staff. But more than cooking itself, I like to cook for people. Sometimes I feel as Chefs we get so caught up in pleasing our peers and trying to garner attention for our art; that we forget the most basic premise of what we do which is to feed people,” said Baron.

Customers can visit Burtons Grill in: Boston, MA, Andover, MA, Hingham, MA, South Windsor, CT or Virginia Beach, VA and “create their own dinners” or order off their extensive Standard, Gluten Free or Vegetarian menus.

I really enjoy this concept, and have seen it work well at a couple other restaurants. The customer can always find something they want to eat, and have it prepared exactly as they desire. Is that not the essence of customer service?