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Jenny at the Ridge

 

Fall Soup: Butternut Squash

By Chef Moe Marsh

Winter is here, and the soup is on the way! This is one of my favorite times of year, when the air gets crisp and the trees shows us their true colors before letting their leaves fall to the ground. Harvest has come and with it all its winter vegetables.

I love making soup at this time of year—and making a lot! LOL

As chefs, we work long hours, and some days, the last thing I …

 

“I Voted”—Election Day 2019

From Chris

It’s election day in Virginia, one of the few states to hold “off-year” elections (meaning they don’t coincide with Congressional and/or the Presidential election).

The entire Virginia assembly is up for reelecction, as it is every two years. We also had to choose a state Senator, a school board member, a county supervisor, and several other county officers, including sheriff, treasurer, commissioner of revenue, and commonwealth attorney.

While it’s easy to fixate on presidential elections, local politics actually …

 

From Preparation to Ceremony—in Four Minutes!

from Cassandra

This summer has flown by with many weddings and events in the books! My last wedding, of what I officially call the final day of summer—August 31—was one that incorporated countless but well-thought-out details. I knew set-up would be something special to document.

When I started in the wedding industry, I worked in photography, and my only insight to all the glorious wedding details came through “final vision” in pictures. I saw beautiful details, from invitation suites and …

 

My Cheat Day at Billikens

from Jennifer

Earlier this month, I posted a blog about my journey becoming “mostly” vegetarian. I said that I eat vegetarian about 90% of the time. When I “cheat,” it has to be for a good reason. Billiken’s Smokehouse in downtown Fredericksburg is one of those reasons.

The chef is a former sous chef at Stevenson Ridge, Casey Foster. When I heard he was running the kitchen at a BBQ joint downtown, I had to go check it out. …

 

Take A Moment

from Kellyn

When we can’t stare at the computer screen for another minute, when that project just has to wait and we find our patience wearing thin… we just need a moment.

So, what do you do?

Personally, I keep a stack of essential oils next to my computer. If I’m feeling low or in need of focus, I’ll drop some oils on my skin and breathe deeply. I’m almost always listening to music, and the right playlist can be …

 

An Egret Came A-Calling

from Chris

We get a lot of great blue herons that visit Stevenson Ridge’s ponds, but recently, we had a visit from a bird we’ve not seen nearly so often: a great egret.

Egrets are actually pretty common, but in all honesty, none of us could remember the last time we’d seen one at the Ridge.

Egrets are closely related to herons and have the same tall, thin build. They prowl the shallows in search of small fish—although in this …

 

Meat on the menu? (part 1 of 2)

from Jennifer

Vegan. Vegetarian. Gluten-free. Dairy-free. Low Carb. These terms used to bug me. I used to think these dietary choices (unless dictated by a health condition) were pretentious and especially annoying when it came to catering. However, today, I write to you as a convert. Last November, I tried eating vegetarian for a whole week. I made it through the week without cheating only to celebrate at the end with a menu tasting for my step-daughter’s wedding—a gluttony …

 

Parasols by the Post Office

from Chris

I don’t know much about wild mushrooms, but I find them fascinating because of the wide variety of shapes, sizes, and colors they come in.

These ones, which sprung up near the Post Office, are called parasol mushrooms:

The caps on the big ones are each as wide as my spread-out hand. They have gills underneath, which places them in a category of fungi called “gilled mushrooms” (creative, huh?).

 …

 

Pairing Wine with Food at your Wedding or Event (or not)

Sean Tarallo is the co-owner of Olde Virginia Gourmet & Gifts and Stevenson Ridge’s wine consultant. He also works for the Ridge as one of our banquet captains.

There are no truly “correct” answers when it comes to pairing food with wine. I say this because there are so many factors involved. The most important factor is an individual’s taste buds. Everyone’s are different! What may work for one, might not for another.

The most basic tenet of wine pairings …