from Chris
In his memoir Recollections of a Confederate Staff Officer, G. Moxley Sorrel recalled an incident from just before the battle of Fredericksburg that might be of interest to our wine enthusiasts.
Just before the battle, which took place on December 13, 1862, the Federal army occupied the city. Townsfolk knew the Yankees were coming, and some of their preparations resulted in unexpected libations for some of the city’s Confederate defenders. Sorrel recounted a story about “the old …
From Chef Anthony
Raised racks are helpful in the kitchen for a multitude of reasons. From resting your meats to baking, it’s easy to find a use for a wire rack every day, no matter what you’re cooking.
For any food preparation here at Stevenson Ridge, we let our meats rest prior and even after cooking on a raised or wire rack. This allows the meat to “rest” and lets the drippings drain; in a traditional tray, the meat just …
from Chef Moe
Hello, good people! Chef Moe Marsh with another delicious soup, this one from southeast Asia: Thai chicken coconut soup, also called Tom Kha Gai, which means coconut and ginger curry soup.
In this recipe, there are a lot of flavors and aromatic smells that will be pleasant to the nose and palate—the sweet smells of lemon grass, ginger, limes, basil, and cilantro all in a nice coconut curry broth. There is no question that this soup will …
from Chef Moe
Happy February, everyone! It’s Chef Moe Marsh here with a perfect soup for cold and wintery weather. Here is a soup that will not only bring you good luck but a fill your belly, as well: Hoppin’ John soup!
I absolutely love making this soup for friends and family and also coworker here at Stevenson Ridge. It reminds me of my grandmother and wintertime after the first of the year. I hope y’all will like it and …
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 …
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 …
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. …
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 …
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 …
from Chef Moe
Hi everyone it’s Chef Moe here once again with one of my very favorite foods to make and eat: chicken wings! I love them so much, especially when it’s the beginning of football season. (Go Cowboys—whooo!) Wings are party favorites for any occasion and will most definitely be a hit no question. There are many different styles and methods of making fried chicken wings or what most people call “Buffalo wings” because they were invented in …