The history of dining in Virginia goes back to 1607. Dairy lunches and tearooms dominated the early twentieth-century dining scene. Local favorite Doumar's--famous for inventing the ice cream cone--became the rage at the 1907 Jamestown Exposition, and palatial seaside resorts like the Cavalier attracted patrons to their luxurious dining rooms in the Roaring Twenties. In the 1930s, Bacalis' Hot Dog Place invented the Norfolk Dog, a tradition that's carried on today. Steinhilber's has catered to family nights out for decades, keeping pace as the local food scene has grown and changed. Join local chef and food writer Patrick Evans-Hylton as he recalls the history of Coastal Virginia's restaurants and the personalities that made them unforgettable.
Colonist George Thorpe first crafted "corn beere," an ancestor to bourbon, in 1620 at Berkeley Plantation, and George Washington once operated one of the nation's largest distilleries. Icy mint juleps were first served in Virginia until the state was one of the first to enact Prohibition. That dark period gave rise to bootlegging, moonshining and even NASCAR. Through well-documented research, interviews with key stakeholders and plenty of cocktail recipes for the reader to shake and stir at home, author Patrick Evans-Hylton showcases the rich history of four hundred years of drinking in the Commonwealth. Raise a glass to Virginia, birthplace of American spirits, and its long history of distilling and imbibing.
This New York Times bestselling book is filled with hundreds of fun, deceptively simple, budget-friendly ideas for sprucing up your home. With two home renovations under their (tool) belts and millions of hits per month on their blog YoungHouseLove.com, Sherry and John Petersik are home-improvement enthusiasts primed to pass on a slew of projects, tricks, and techniques to do-it-yourselfers of all levels. Packed with 243 tips and ideas—both classic and unexpected—and more than 400 photographs and illustrations, this is a book that readers will return to again and again for the creative projects and easy-to-follow instructions in the relatable voice the Petersiks are known for. Learn to trick out a thrift-store mirror, spice up plain old roller shades, "hack" your Ikea table to create three distinct looks, and so much more.
Extreme Brownies is a collection of 50 wildly creative, extensively tested recipes from pastry chef and restaurant consultant Connie Weis, owner of brownie business Brownies & S'more in Virginia Beach, VA. Connie believes that brownies can't just look great, they have to taste great and have the right texture, making them above all, calorie-worthy. Pastry chef techniques and flavors are incorporated into detailed easy-to-follow recipes, elevating brownies and blondies into baked goods that could easily be morphed into high-end restaurant desserts, as she has done many times. Because Connie is such a precise and careful baker, the recipes in this scrumptious book make it possible for home bakers to reproduce without difficulty brownies such as her best-selling Caramel-Stuffed Sea Salt Brownies, her signature "PMS" Brownies, and many others, including Spotted Cow Brownies, Black Walnut Fudge Frosted Brownies, Espresso Cacao Nib Coffee Marshmallow Brownies, Holy Heavenly Hash Brownies, S'more Galore Brownies, Harlequin Truffle Brownies, Raspberry Ripple Cheesecake Brownies, Triple Blueberry White Chocolate Blondies, Lemon Mascarpone Blondies, and many others. Also included is TODAY show host Hoda Kotb's favorite Peanut Butter Cup Brownies. These are the most extreme brownies you've ever seen and like none you've ever tasted before!
If ONE simple change could resolve most of your symptoms and prevent a host of illnesses, wouldn't you want to try it? Go Dairy Free shows you how! There are plenty of reasons to go dairy free. Maybe you are confronting allergies or lactose intolerance. Maybe you are dealing with acne, digestive issues, sinus troubles, or eczema—all proven to be associated with dairy consumption. Maybe you're looking for longer-term disease prevention, weight loss, or for help transitioning to a plant-based diet. Whatever your reason, Go Dairy Free is the essential arsenal of information you need to change your diet. This complete guide and cookbook will be your vital companion to understand dairy, how it affects you, and how you can eliminate it from your life and improve your health—without feeling like you're sacrificing a thing. Inside: • More than 250 delicious dairy-free recipes focusing on naturally rich and delicious whole foods, with numerous options to satisfy those dairy cravings • A comprehensive guide to dairy substitutes explaining how to purchase, use, and make your own alternatives for butter, cheese, cream, milk, and much more • Must-have grocery shopping information, from sussing out suspect ingredients and label-reading assistance to money-saving tips • A detailed chapter on calcium to identify naturally mineral-rich foods beyond dairy, the best supplements, and other keys to bone health • An in-depth health section outlining the signs and symptoms of dairy-related illnesses and addressing questions around protein, fat, and other nutrients in the dairy-free transition • Everyday living tips with suggestions for restaurant dining, travel, celebrations, and other social situations • Infant milk allergy checklists that describe indicators and solutions for babies and young children with milk allergies or intolerances • Food allergy- and vegan-friendly resources, including recipe indexes to quickly find gluten-free and other top food allergy-friendly options and fully tested plant-based options for every recipe
When Capt. John Smith first landed his ships at Cape Henry in Virginia Beach, he must have known the military importance of the jut of land; today, it is home to Fort Story, and the location played a key role during World War II in making sure enemy ships and subs did not sail into the mouth of the Chesapeake Bay and onto Norfolk, the world's largest naval base. Smith established this country's first military base when he settled in Jamestown, building a fort to protect the early colonists. That simple military presence grew exponentially and during World War II was instrumental in not only defending the homeland, but in winning the war. From the Peninsula to Southside, the Hampton Roads area is military proud. There are more than a dozen forts and bases, many of which sprung up during World War II or were greatly expanded during that time.
Independent Publisher Books Awards (IPPY) Gold Medalist in Mid-Atlantic-Best Regional Fiction From the author of the New York Times #1 bestseller, The Rapture of Canaan, and steeped in the rich tradition of Southern writers like Carson McCullers and Sue Monk Kidd, The Tender Grave is the gripping story of two estranged sisters who find their unlikely way toward forgiveness—and each other—through a disturbing set of circumstances. Dori, at age 17, participates in a hate crime against a gay boy from her school and runs away to escape prosecution—and her own harrowing childhood. In her pocket, she carries the address of an older, half-sister she’s never met. She has no idea that her sister Teresa is married to another woman. When Dori and Teresa finally meet, they’re forced to confront that, while they don’t like or really even understand one another, they are inextricably bound together in ways that transcend their differences. Together, the sisters discover that shifting currents of family and connection can sometimes run deeper than the prevailing tides of abandonment and estrangement. In The Tender Grave, Sheri Reynolds weaves complex themes of parenting, forgiveness, guilt, and accountability into a lyrical and lushly-woven tapestry that chronicles our enduring search for heart, home, and healing.
Ricky Moore was born and reared in the North Carolina coastal town of New Bern, where catching and eating fresh fish and shellfish is what people do. Today, Moore is one of the most widely admired chefs to come out of the region. In this cookbook, he tells the story of how he started his wildly popular Saltbox Seafood Joint® restaurants and food truck in Durham, North Carolina. Moore, a formally trained chef, was led by a culinary epiphany in the famous wet markets of Singapore to start a restaurant focused purely on the food inspired by the Carolina coast and its traditional roadside fish shacks and camps. Saltbox Seafood Joint's success is a testament to Moore's devotion to selecting the freshest seasonal ingredients every day and preparing them perfectly. In sixty recipes that celebrate his coastal culinary heritage, Moore instructs cooks how to prepare Saltbox Seafood Joint dishes. This cookbook, written with K. C. Hysmith, explains how to pan-fry and deep-fry, grill and smoke, and cook up soups, chowders, stews, and grits and seafood. Moore has taken pity on us and even included the recipe for his famous Hush-Honeys®, an especially addictive hushpuppy. Charts and illustrations in the book explain the featured types, availability, and cuts of fish and shellfish used in the recipes.
