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Jenny at the Ridge

The First Wedding Show of the Season

from Kellyn

On Sunday, January 5, a few members of our team joined numerous local wedding vendors for the Greater Fredericksburg Bridal Show. A morning of set-up led into an afternoon of meeting new brides, saying hello to our upcoming wedding couples, and chatting with vendor friends!

Winter is a fun time for us here at the Ridge. Events slow down, the organizing we’ve put off for months can finally happen, and we have bridal shows like these to look …

 

Soup of the Day: Cream of Fennel Soup with Fennel Frond Pesto

Chef Moe

Hello, everyone! Chef Moe Marsh here with another wonderful Soup of the Day recipe that I hope you all will enjoy.

This is my own recipe that I came up with from leftover fennel bulbs, fennel stalks, and fennel fronds. In the cooking industry we our taught to use everything we cook with. Don’t waste anything—it can all be used.

So, I came up with cream of fennel soup with fennel fronds and pesto. This soup is perfect …

 

 

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 …