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November 18, 20135 Things You Need To Know In The South Right Now
by: Jessica Stringer
Photo courtesy Fulton Alley
Every Monday we bring you the SL Hot List, a round up of the five latest and greatest things to hit the South. Consider it your weekly update on our region’s most buzzworthy food, culture, and style news.
1. Boutique bowling in the Crescent City. Leave it to the seasoned cocktail pros behind sleek bars Cure, Bellocq, and Cane & Table to raise the bar on bowling. Opening today in New Orleans’ CBD, the new restaurant and bar Fulton Alley has craft cocktails and 12 lanes. For the menu, chef Mike Nirenberg has eschewed hot dogs and nachos in favor of Southern small plates like fried Brussels sprouts with a pepper jelly glaze and deviled eggs with chicken cracklin and rémoulade.
2. Southern ‘Cue Supper in Charlotte. Wednesday’s dinner held at Midwood Smokehouse will be a melding of the best barbecue minds. Armed with a wealth of ‘cue knowledge, legendary pitmaster Sam Jones of Skylight Inn BBQ in Ayden, North Carolina, will spend the day sharing tips with Midwood’s Matt Barry and his team before preparing a whole hog atop his travel rig. Each course will be paired with a brew from local fave NoDa Brewing Company and a portion of the proceeds benefit the Southern Foodways Alliance.
3. Art exhibit opening in Decatur, AL. Artist Lee Nabors thinks you can tell a lot about a person by looking at their hands. In her exhibit of oil paintings opening Thursday at the Carnegie Visual Art Center, Lee has captured the personalities of 50 individuals (who have had a hand in shaping their communities) by focusing just on their 10 digits. From a former Alabama governor and NFL players to Miss Alabama, her subjects come from a large cross section of society and each set tells a powerful story. Don’t miss the opening reception on Thursday.
4. New Southern novel. All of best-selling author Joshilyn Jackson‘s books have been poignant, impossible-to-put-down reads, and her sixth book, Someone Else’s Love Story, out Tuesday, is no different. Her protagonist Shandi is caught at gunpoint at a gas station and finds herself falling in love with the handsome scientist who intervenes in a story that mixes secrets and miracles with forgiveness. In December, the Georgia author’s book is our second pick of the Sip and Flip Book Club. Visit southernliving.com/book-club later this month for our Q&A guide and a chance to win signed copies.
5. Cider Week in Virginia. The Commonwealth has been leading the hard cider revolution since Founding Father Thomas Jefferson made a champagne-like version at Monticello. All this week you’ll find plenty of tastings and cidermaking workshops from Richmond to Roanoke, and it all wraps up on Saturday with an all-day festival at Castle Hill Cider in Keswick. Our (juicy) pick: Using Foggy Ridge Cider, chef Jason Alley will prepare a five-course dinner at his Charlottesville outpost of Pasture (anyone for cider vinegar pie with apple butter stack cake ice cream?) at a dinner tomorrow night.
November 17, 2013Virginia Cider Week
by: Dave McIntyre
This is the second annual Virginia cider week, a promotion created last year to shine a light on the rapidly growing craft cider movement in Virginia. The Old Dominion now boasts eight cideries, drawing on the Commonwealth’s history of apple growing and rejuvenating the favorite colonial tipple. I wrote about it in The Washington Post last year, and Frank Morgan offers an excellent Virginia cider primer on his blog, Drink What You Like.
The craft or artisan cider movement isn’t limited to Virginia of course. Eric Asimov wrote about it in last week’s New York Times Dining section, and he and his tasting panel selected Virginia’s Foggy Ridge Serious Cider as their favorite. It’s mine, too.
And there are two basic approaches to making cider. Diane Flynt at Foggy Ridge thinks of herself as a winemaker using apples instead of grapes. She makes cider once a year, in the autumn after harvesting her fruit. Others take their cues from the beer industry, as my colleague, Daniel Fromson, recently reported in the Post. You can probably guess where my preference lies, but the more the better – especially if they’re working to restore heritage apple varieties.
Cider just seems appropriate for autumn, and it would make an excellent bubbly for your Thanksgiving feast. I love it with spicy foods, such as Peter Chang’s Sichuan cuisine.
November 12, 2013Five Hard Ciders to Have Now -- Wine Enthusiast
by: Alexander Peartree
In honor of Cider Week NY (October 18–27) and Cider Week VA (November 15–24)—a slew of local events dedicated to showcasing this tipple’s versatility—Wine Enthusiast gives you top ciders to taste during festival week and beyond. Happy picking.
November 11, 2013Cider Week Virginia Compiled -- Caroline Parsley
by: Caroline Parsley
What is cider?
What is the history of cider in the United States?
What are some of the events coming to Virginia next week?
Get the answers to these questions and more in this wonderful article by Caroline Parsley.
November 8, 2013Virginia Toasts the Apple for Hard Cider -- NBCWashington.com
by: Sarah Pixley
‘Tis the season to be jolly and… celebrate the coming of Virginia Cider Week, Nov. 15-24. (Wait, what did you think we were going to say?)
November 7, 2013Virginia cider- flavored by early America -- Washington Post
by: Dave McIntyre
Diane Flynt plucks a Dymock Red from a tree, digs into it with her penknife, then hands me a wedge. The apple, a few weeks short of fully ripe on a warm, sunny early August morning, makes my mouth pucker — not with the unripe sourness of malic acid but with a searing astringency, as if the fruit has sucked my palate dry. It tastes nothing like a typical farmers market apple.
November 7, 2013Celebrate Virginia’s Hard Apple Cider History with Virginia Cider Week -- In The Capital
by: Sophie Pyle
Later this month, the state of Virginia will celebrate its rich history of apple cider-making with Virginia Cider Week. The celebration will take place with events all over the state from November 15-24, including a few in Northern Virginia (though most of them are taking place in the Charlottesville/Richmond area). Whole Foods locations in Vienna and Fair Lakes are getting in the mix, as well as Twisted Vines in Arlington, and Cowgirl Creamery in D.C.
November 6, 2013Virginia Cider Makes a Comeback -- Veer Magazine
by: Michael Wingfield
It is indeed bad to eat apples. It is better to make them all into cider. – Benjamin Franklin
It was only a matter of time. Everything old is new again. The meteoric growth in the number of wineries in Virginia and the explosive expansion of the craft beer industry in the past decade leads the thinking drinker to one logical destination: Hard cider. And what better place than Virginia to revive a centuries-old tradition? English settlers brought their taste for the beverage, along with their apples when they arrived in the new world.
November 6, 2013Autumn in Charlottesville -- The Georgetowner
by: Ari Post
Meanwhile, if you crave something slightly sweeter than wine, Virginia Cider Week (Nov. 15 to 24) is an upcoming event that should not be missed. In colonial America, fermented cider was the drink of choice. John Adams attributed his health and long life to a tankard of cider before breakfast, and Thomas Jefferson’s estate-grown cider, made with Hewe’s Crabapples, was his “table drink.” Throughout the 19th century, growing apples and crafting cider from cider apples was an integral part of every community, and Virginia cidermakers are working hard to revive this American tradition. It is the fastest growing segment of the alcohol industry, with more than 60-percent category growth in 2012. And nowhere is the cider revival more evident than in Virginia wine country.
November 5, 2013Cider Week Comes to Virginia -- The Examiner
by: Isabelle Esteves
Cidermaking is undergoing a resurgence in Virginia. So much so that an entire week in November (15-24) is being dedicated to the tasty brew. Many Virginians believe as did that venerable statesman Benjamin Franklin when he said “It is indeed bad to eat apples. It is better to make them all into cider”.