loudoun magazine fall 2011

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2 Loudoun M a g a z i n e

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2 L o u d o u n M a g a z i n e

Fall 2011, Vol. 10, No. 3

19301 Winmeade Dr. Suite 224 • Leesburg VA 20176703.771.8800 • Fax: 703.771.8833

PuBLiSHeR

Norman K. Styer

[email protected]

ediToR

Therese P. Howe

[email protected]

MagazinedeSigneR

Elizabeth Phillips Pinner

gRaPHiCdeSigneRS

Melanie Livingston

Bill Getlein

Chris Allison

aCCounTRePReSenTaTiVeS

Leslie Barker Andrea Cornett

Tom Flint Colleen Grayson

Paula Grose Tonya Harding

Kym Harrison Vicky Mashaw

Andrea Ryder Susan Styer

ConTRiBuToRSSharon Reed Abboud, Alex Chapple, Lalaine Estella Ricardo, Jeff Mauritzen, Meredith Bean McMath

LOUDOUN MAGAZINE (ISSN 1537-0356, USPS 022-697)

is published quarterly by Leesburg Today and

American Community Newspapers, LLC

LOUDOUN MAGAZINE (ISSN 1537-0356, USPS 022-697) is published quarterly by Leesburg

Today, 19301 Winmeade Dr. Suite 224 Leesburg VA 20176. Advertising rates available upon

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CHANGES TO LOUDOUN MAGAZINE, PO Box 591, Leesburg, VA 20178-0591. Periodicals

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4 L O U D O U N M A G A Z I N E

F A L L

2011 . VOLUME 10 . NUMBER 3

F E A T U R E S22 BALL’S BLUFF

by Meredith Bean McMath

Revisit the historic events of the

battle on its 150th anniversary

25 LOUDOUN WEDDINGS

photography by Genevieve Leiper

Local photographer fi nds venues

sparkle through love’s lens

42 SWEET MEMORIES

Brides take the cake when

it comes to their wedding

58 TOAST TO THE FUTURE

by Alex Chapple

Soon-to-be newlyweds tour wine

country to select menu pairings

ABOUT THE COVER

Ashburn-based wedding

photographer Genevieve Leiper

captures brides’ best moments; here,

Caitlin McNabb is shown at Oatlands

6 CALENDAR

8 NEIGHBORS

by Tracy LeBlanc

Museum Trustee seeks authenticity

for Leesburg ‘Hauntings’ program

11 HEALTH & BEAUTY

by Sharon Reed Abboud

Parents are banking on dentists

for their kids’ futures

17 DINING

by Lalaine Estella Ricardo

New breweries and distillery

keep bars hopping

62 HOME & GARDEN

by Therese P. Howe

Remodelers are turning master baths

into relaxing spa retreats

Table of Contents

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DEPARTMENTS

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MORE ONLINEVisit www.LoudounMagazineOnline.com for a multimedia experience:

ELI

TURN

ER S

TUD

IOS

ETHNIC WEDDINGS story, photo gallery

National Conference Center hosts

international guests

GROOM’S CAKES story, photo gallery

More couples are adding novelty creations

to the wedding lineup

BEHIND THE BAKERY story, photo gallery,

videos Profi les of wedding cake pastry

chefs and bake shop owners

BEHIND THE LENS story, photo gallery

Q&A with photographer Genevieve Leiper

MHBR #3149Follow us on:

*Prices, terms, features and savings subject to change without notice. Certain restrictions apply. Not to be combinedwith any other offer. See community Sales Consultant for details. Lot premiums may apply and community associationfees are required. We are pledged to the letter and spirit of U.S. policy for the achievement of equal housingopportunity throughout the Nation. We encourage and support an affirmative advertising and marketing program inwhich there are no barriers to obtaining housing because of race, religion, sex, handicap, familial status, or nationalorigin. K. Hovnanian American Mortgage L.L.C., 3601 Quantum Boulevard, Boynton Beach, FL 33426. NMLS# 3259.Licensed by the Virginia State Corporation Commission #MC2661.

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MHBR #3149Follow us on:

*Prices, terms, features and savings subject to change without notice. Certain restrictions apply. Not to be combinedwith any other offer. See community Sales Consultant for details. Lot premiums may apply and community associationfees are required. We are pledged to the letter and spirit of U.S. policy for the achievement of equal housingopportunity throughout the Nation. We encourage and support an affirmative advertising and marketing program inwhich there are no barriers to obtaining housing because of race, religion, sex, handicap, familial status, or nationalorigin. K. Hovnanian American Mortgage L.L.C., 3601 Quantum Boulevard, Boynton Beach, FL 33426. NMLS# 3259.Licensed by the Virginia State Corporation Commission #MC2661.

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• On Braddock Road off Route 50 • Convenient access to major employment centers throughout region

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CalendarFA L L 2 0 1 1

September SEPT. 17-18 BLUEMONT FAIR VILLAGE OF BLUEMONTThis historic village celebrates 42 years of hosting an authentic country fair that features live music, a children’s fair, more than 100 crafters, artisan demonstrations, an antiques car show, wine tastings, children’s activities and more. For more info, please visit BluemontFair.com.

SEPT. 21-25MIDDLEBURG CLASSIC HORSE SHOWMORVEN PARK, LEESBURGThis World Championship Hunter Rider Event includes the $10,000 Middleburg Classic Amateur Derby on Saturday. Besides the competitions, there will be food for purchase, wine tastings and a silent auction. Admission is $5; for more info, visit www.middleburgclassic.com.

SEPT. 23-NOV. 8CORN MAIZE AND FALL FESTIVALTEMPLE HALL FARM, LEESBURGThe annual festival is better than ever, with the corn maze open until 10 p.m. on Fridays and Saturdays. For more info, visit www.nvrpa.org/park/the_maize.

SEPT. 23-2518TH ANNUAL LOVETTSVILLE OKTOBERFESTLOVETTSVILLECome out and celebrate the German heritage of Lovettsville with authentic German cuisine, dancing and crafts. Admission and parking are free; food, beer, and crafts are available for purchase.

SEPT. 24-NOV. 6PUMPKINVILLELEESBURG ANIMAL PARKThe annual fall festival includes free admission to the animal park, hay and pony rides, giant hill slides, kids hay maze, moon bounces and more. For hours and admission, visit www.pumpkinfestleesburg.com.

October OCT. 1LEESBURG AIR SHOWLEESBURG EXECUTIVE AIRPORTSee the best in wings and wheels at this family friendly event featuring helicopter acts, skydivers, wing walkers and more. On the tarmac, there’s even more fun with a car show, food and

other entertainment. For more info visit www.leesburgairshow.com.

OCT. 1-2VIRGINIA FALL RACESGLENWOOD PARK, MIDDLEBURGThe 57th running of the annual steeplechase races include more than 12 timber, brush and turf races; new this year is the Dorothy F. Smithwick Memorial Hurdle race. For more info, visit http://www.vafallraces.com.

OCT. 7-9WATERFORD HOMES TOUR & CRAFTS EXHIBITVILLAGE OF WATERFORDMore than 150 juried heritage craftsmen will offer demonstrations, and there will be historic home tours, kids’ activities, traditional music and dance, Colonial-era militia encampments, and Civil War re-enactors with skirmishes all weekend. For more info, visit www.WaterfordVa.org.

OCT. 8MORVEN PARK STEEPLECHASE RACESMORVEN PARK, LEESBURGOne of the area’s top social events and voted the county’s Best Equestrian Event in Leesburg Today’s Best of Loudoun polls, the 32nd running of the steeplechase races is sure to be a highlight of the fall. Gates open at 8 a.m. For more info, visit www.morvenpark.org/steeplechase.php.

OCT. 9CHERRY BLOSSOM WALKS AND 5K RUNSLEESBURG, MIDDLEBURG, WARRENTONThe Cherry Blossom Foundation hosts events in three locations with proceeds going toward funding to detect, treat, educate and eliminate breast cancer. To register online or for more info about sponsorship or volunteering, visit www.cherryblossombreastcancerfoundation.org.

OCT. 14-15LADIES’ BOARD RUMMAGE SALEMORVEN PARK, LEESBURGTake advantage of almost 40,000 square feet of trinkets and treasures at the annual fundraiser benefi ting the hospital. General sale hours are 9 a.m.-3 p.m.; admission is free. To avoid the crowds, you can buy a $5 ticket for “early bird” shopping 8-9 a.m. on Friday. For more info, visit www.ladiesboard.org/rummage.cfm.

OCT. 15-16LOUDOUN FARM COLOR TOURSoak in the fall landscape along the Loudoun countryside as you take a self-guided tour of farms.

For a map of participating farms and for more info, visit www.loudounfarms.com.

OCT. 29AIR AND SCARE STEVEN F. UDVAR-HAZY CENTER, DULLESFrom 2-8 p.m. the air and space museum is transformed into a hangar fi lled with creepy crafts, spooky science experiments and other Halloween-themed activities. Admission is free; parking is $15. For more info, visit www.nasm.si.edu.

VETERANS DAY TRAIL RIDE/SALUTE TO HEROESMORVEN PARK, LEESBURGJoin this salute to U.S. veterans with equestrian activities, kids’ events, music and an appearance by the 17th Light Dragoon, a mounted infantry corp of 18th century re-enactors. Trail rides are $30; you must have your own horse and helmet. Visit www.morvenpark.org for more info.

OCT. 29-30MIDDLEBURG ALL-BREED DOG SHOWOATLANDS, LEESBURGRecognized as one of the top 10 dog shows in the country, the event also features tours of Oatlands and vendors selling pet-related equipment, supplies, art, clothing and food. Please do not bring pets. Admission is $5 per car. For more info, visit www.oatlands.org

OCT. 31LEESBURG HALLOWEEN PARADEDOWNTOWN LEESBURGDress the kids in their Halloween fi nest for this annual tradition sponsored by the Leesburg Kiwanis since 1957. Don’t forget to bring a non-perishable food item to drop in collection boxes for Loudoun Interfaith Relief! Visit www.leesburgkiwanis.org for more info.

November NOV. 12 CASABLANCA GALA FUNDRAISERNATIONAL CONFERENCE CENTER, LANSDOWNETry your luck and support a good cause at the Loudoun Free Clinic’s annual fundraiser. This year’s Casablanca casino theme is played out through gaming tables, cocktails, elegant cuisine, dancing and auctions. Tickets are $125 and can be purchased online at http://loudounfreeclinic.org.

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8 L o u d o u n M a g a z i n e

NeighborsMuseuM trustee shows his spirit

BY trACY LeBLANC

All good ghost stories share certain qualities: an eerie setting, a touch of mystery and an element of

surprise. Peter Kelpinski thinks believability and good presentation are important as well. For the past 20 years this Leesburg resident has shaped the Hauntings Walking Tours, a spook-filled tradition that has been a hallmark of autumn in downtown Leesburg.

Hauntings is an annual event organized by the Loudoun Museum, where Kelpinski is the longest-tenured member of the Board of Trustees.

For Kelpinski, a love of history came late in life, “but I always had a love of ghosts. Hauntings is a perfect mix of history and telling ghost stories.”

A native of Bay City, Mich., Kelpinski initially came to the region as a seminary student at Catholic University in Washington, DC. After leaving the seminary, his passion for horticulture and design led him to a long career as a florist, first in DC and later in Northern Virginia.

“I managed a flower shop in Georgetown where I learned tons and where we made arrangements for the Washington elite,” he says.

Kelpinski’s interest in the past and all things ghostly was heightened when he and his partner moved into a historic house, complete with a cabin that dates to the 1780s, on a 40-acre wooded property near Lucketts almost 25 years ago.

“Finding the house was serendipitous,” he says. “It was the country home we were looking for.”

Soon after moving in, Kelpinski started doing research on the property at the county records office in the courthouse basement in Leesburg.

“I would sit there for hours. It sparked my love of history.” Eventually he heard about plans for the Hauntings tours and decided to volunteer.

The tour brings guests into several historic haunted homes and businesses, where costumed interpreters relate the

spooky history of each siteWith his innate flair for the dramatic,

Kelpinski has carefully crafted scripts for each site. Many of these stories need to be updated each year, he says, because new supernatural occurrences have been documented.

Initially envisioned as a one-time event, Kelpinski has overseen the growth of the Hauntings since its rocky beginnings as a town initiative to attract tourists.

“It was a miracle the first year it took off, but it turned out really well. Over the years we now have it down to a complete science.”

Once the tours were taken over by the museum, all of the stories were re-researched “to make sure they were correct and not just legends,” Kelpinski says.

“The first two years there were ghost stories from Glenfiddich House and Lynch House with other history thrown in even if there weren’t any ghost stories. It was a kind of a weird mixture.

“Whether you believe in ghosts or not, this was the oral history for the town and like any artifact we wanted to preserve it. … Because we are linked with the museum it’s important to be truthful. You’ve got to make

it right.” And, he stresses, it’s not hokey. “We scare you the good old-fashioned way: with the fine art of well-told stories. Afterwards people are really unsettled because we’ve told the story well.”

Initially, material was given to the storytellers, “and they could do it their way, but (sometimes) the product was uneven or emphasized the wrong part,” Kelpinski says.

“Getting the oral history on paper in a dramatic fashion allows you to tell the story well. In training the storytellers, the script is basically like telling a joke. It can be told badly or it can be really funny. You can’t add too many details that aren’t as important, or the haunting part isn’t as scary.”

Past tours have brought anywhere from 800 to 900 people to downtown Leesburg. At least 10 guides and 60 volunteers are needed each night to run the tour.

This year is a little different for Kelpinski. While he remains busy coordinating the event, he has had to work through the debilitating effects of Lyme disease.

“I was like the Energizer bunny,” he says. “I didn’t have an off button. With Lyme disease, suddenly I had an off-button. I can rally it but it’s hard to do.”

PHoToBYTHereseP.Howe

The 20th Annual Hauntings Walking Tours take place Friday and Saturday Oct. 28-29. Tours start in the lobby of the Leesburg Town Hall, leave every 15 minutes from 6-10 p.m., and last about 1-1/2 hours. Tickets are $15 in advance and $20 at the door. Advance tickets go on sale Sept. 19 and are available through Oct. 21. Tickets can be purchased at www.loudounmuseum.org or by calling 703-777-7427. All proceeds benefit the Loudoun Museum.

HAUNTINGS

PETER KELPINSKI

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Skin care at AVIE! begins with a professional evaluation, according to Kim. Each person has unique needs, which is why AVIE! performs a professional skin analysis. “When we think about how to repair the skin, we need to begin by understanding its condition. We look at hydration status, pigment and wrinkles to get a good idea of what’s happening in the skin’s deeper layers. Once we get a good assessment, we can plan to restore it to maximum vitality,” said Kim.

The first issue to address with sun-damaged skin is moisture. The sundehydrates normal skin cells and these damaged cells don’t hold water. AVIE! MedSpa often recommends chemical peels to help repair this damage. The peel’s special ingredients lift and remove aged and damaged skin cells. A chemical peel also stimulates the production of collagen, which creates fresher, firmer skin. AVIE! MedSpa performs this treatment in the office in under an hour, and the results are visible within days. Newly-formed skin cells are healthier, more hydrated, and they look wonderful.

Of course, the sun does more than dry the skin. It also causes wrinkles and pigment changes, sometimes creating unsightly brown spots or age spots. Kim recommends photofacial treatments to help even the skin’s tone. Using a special

laser light, AVIE!’s photofacial treatment delivers broad-band pulsed light energy through the skin’s surface to treat age spots, sun-induced freckles, symptoms of rosacea, birthmarks, tiny veins and other blemishes. The light energy gently heats the upper layers of the skin. The heat absorbed by the targeted areas stimulates skin cells to generate new collagen, exercising the skin and restoring it to its more youthful state.

Kim suggests regular treatments, alternating chemical peels and photofacials, to repair sun-damaged skin.“What’s more,” she adds, “regular skin treatments past this initial series will provide maximum benefit. The skin is always changing and requires periodic maintenance to look its best. This is a process we call ‘Exercise Your Skin’ – literally giving the layers of your skin a regular workout to keep it looking great.“

Kim recommends a professional skin analysis and regular treatments to repair damaged skin. “The very best medical-grade sunblocks and other skin products with added SPF protection help us continue to enjoy the outdoors and keep new sun damage to a minimum. Skin care isn’t a one-time event, it’s a lifelong process. We thoroughly enjoy working with our patients to help them look their best. Just think of us as your skin trainers, as we help you ‘exercise your skin!’”

AVIE! Medspa & Laser Center offers the latest cosmetic medical spa treatments in a relaxing spa setting in Leesburg, VA. Owner Kim Marinetto, RN and Master Aesthetician, in conjunction with Medical Director and Co-owner Betsy Vasquez, MD, provide customized programs so each client’s needs are addressed on an individual basis. Treatments have minimal to no downtime. Consultations are complimentary and financing is available. For more information, call 703.348.2265 or visitwww.aviemedspa.com.

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F A L L 2 0 1 1 1 1

BANKING ON DENTISTS FOR YOUR CHILD’S FUTUREB Y S H A R O N R E E D A B B O U D

D E N T A L S T E M C E L L S O F F E R H O P E F O R L I F E - S A V I N G T R E A T M E N T S

SSometimes you get a second chance in your life ... an

opportunity that could possibly make a critical impact on

your children’s future. Back when your child or children were

born, you may have opted to save their umbilical cord blood

and bank it for the future. Or, like many parents, you may

have been too frazzled, exhausted, broke or distracted in the whirlwind of

excitement after having your newborn baby to even consider the possibility

of banking their cord blood.

10-23 FALL2011.indd 11 8/26/11 2:33 PM


When Michael Leslie and his wife, Naomi Seckinger. of Ashburn had their son, Peyton, 14 years

ago, they couldn’t afford to make the several thousand dollar investment to bank their son’s cord blood. Fast forward to today, when Leslie says they now have a second chance, and he and his wife have decided to bank their son’s wisdom teeth after they are removed.

“We were able to sort of make up for lost time,” Leslie says. They consulted with Dr. Craig Vigliante, an oral and cosmetic facial surgeon with Potomac Surgical Arts in Lansdowne, and arranged to bank their son’s wisdom teeth after they are extracted.

“This technique offers another opportunity for a patient to bank their own stem cells in the pediatric and teenage years if they were not done so at birth,” Vigliante says.

As with umbilical cord blood, human teeth can be harvested for their stem cells and kept cryo-preserved, a process in which cells or whole tissues are preserved by cooling at sub-zero temperatures for potential use in the future. The hope is that the stem cells obtained from baby or wisdom teeth can be used to grow new

teeth, making dentures merely a memory from bygone times.

Even more importantly, however, these stem cells may be able to be used to treat leukemia, certain cancers and other blood-related diseases. Additional potential uses may include treatments or cures for diabetes, Parkinson’s disease, Alzheimer’s disease, spinal cord injuries, heart attacks, muscular dystrophy and more.

Banking teeth is a service that “may make parents very comfortable knowing it is possible, especially if certain illnesses run in the family,” Vigliante says. “There may be cures for these illnesses down the road, and having your own cells banked may play a major role in clinical treatments.”

“In a one-in-a-million chance that you need it,” Leslie says, “wouldn’t you drop to your knees and say thanks to God if you did it?”

A GROWING PRACTICEWith ongoing sensitivity over the

use of embryonic stem cells in research, the ability to harvest stem cells from a less controversial source means that more dentists around the country are getting inquiries from patients.

Dr. Steve Dorsch, an oral and maxillofacial Surgeon who owns Loudoun Oral and Maxillofacial Surgery in Ashburn, says that saving stem cells has become increasingly popular at his practice recently.

“I fi rst heard about this technology

DR. STEVE DORSCH

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Come. Sit. Stay.

ADOPT. You won’t be able to refuse some of the

Friends of Homeless Animals is Loudoun’s local no-kill shelter focusing on the rescue and placement of homeless dogs and cats. Please think of us when you are looking to adopt.

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Meet our dogs and cats at our shelter in Aldie. Go to www.foha.org for details or email Laura at [email protected].

A couple of months later a mother came in and asked about saving stem cells for her daughter. Her daughter was going to have her wisdom teeth out and had diabetes. …. When I looked into it, I thought ‘Wow ... that is really great, we can save her stem cells from her wisdom teeth that would normally be discarded and possibly cure her diabetes. It would change her life signifi cantly.’”

Dorsch explains that stem cells are immature cells that have not yet specialized and are responsible for the repair and regeneration of a body’s organs and tissue. The stem cells usually become specialized cells for use in the area of the body that they reside in, but, according to Dorsch, the exciting part is that you can take them from one area of the body, stimulate them in a very specifi c way and make them become other types of cells than what they were originally destined to be.

“Stem cells don’t know what they want to be when they grow up,” Dorsch jokes. Essentially, it may be possible to re-program the stem cells and steer them in a new

direction, he says For example, a stem cell obtained from a tooth could potentially be re-programmed to create pancreatic beta cells — which make insulin and could potentially cure diabetes.

This isn’t science fi ction. “Regenerative medicine is growing exponentially,” Dorsch says. “Many countries, including the United States, are pumping millions of dollars into stem cell research. Scientists have succeeded in transforming stem cells into bone forming cells, nerve tissue, insulin producing cells, muscle tissue, tooth tissue and more.”

Dorsch predicts that regenerative processes from stem cells in teeth may be possible in the next 10 to 20 years. “I think in my lifetime we will be seeing medical therapies to treat a whole host of illnesses.”

Right now, dentists are just banking the teeth. There are no currently approved uses for the stem cells, although there are a multitude of studies researching different kinds of regenerative therapies. “It is basically an insurance policy of having

some of your own cells to treat any illnesses that may develop in the future,” Dorsch says.

DR. CRAIG VIGLIANTE

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The process is simple: the company that the patient’s family selects sends the collection containers for the teeth to the doctor or patient, the dentist removes the teeth and places them in the container, and then sends them back to the company. Researchers at the company then examine the teeth and tissue to see if there are viable cells. If they fi nd viable cells, they will cryo-preserve those cells, then send a report back to the patient and dentist.

Costs vary, ranging from $649 for tooth collection and $120 per year at Save-a-Tooth, to $570 for collection and $125 storage at the National Dental Pulp Lab, to $590 for collection and $100 per year at StemSave, according to three companies that bank dental stem cells.

WHEN TO DO ITMost people have their wisdom teeth out in their late teenage

years. According to Dorsch, it is usually safer and easier to remove wisdom teeth before they are fully formed and before they begin to cause problems. Coincidentally, this is an excellent time to harvest stem cells from these teeth, Dorsch says. “Healthy young pulp stem cells have the greatest potential and instead of throwing the teeth away, now we can bank them and when the research comes around, use them to cure a disease or save your life,” he says.

Besides wisdom teeth, other sources of stem cells can be found in the mouth. Sometimes orthodontists need to extract teeth after putting braces on a patient because there is not enough space in the mouth, and those extracted teeth can also be harvested for stem cells.

Dr. Lynda Dean-Duru, lead pediatric dentist at Ashburn Children’s Dentistry in Northern Virginia, also says that she is seeing an increasing number of parents who want to bank their children’s baby teeth. Stem cells cannot be taken from baby teeth that have fallen out, and extractions must be conducted if the teeth are to be useful later. This procedure has to be done in a dental offi ce, and the tooth has to be preserved immediately.

“It is important to let your pediatric or regular dentist know you are interested in this for your child; by the time the tooth is wiggly it is too late,” Dean-Duru says.

“Our message to parents of younger children is that even if your child does not have any disease at this time, if there is a family history of, say, Parkinson’s disease, leukemia, heart disease or any sort of cancers, it might actually behoove you to give them some sort of assurance that teeth can be saved and possibly used later for treatment if they were to contract a disease,” Dean-Duru said. “What would you be losing? You’ll spend some money, but that’s about it. As one of my patient’s moms described it: ‘I just got insurance for my little boy’s future!’”

DR. LYNDA DEAN-DURU

PHOTOGRAPHY BY JEFF MAURITZEN

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F A L L 2 0 1 1 1 7

LOUDOUN’S GREAT SPIRITS AND BREWS

W hile Loudoun is making a name for itself as DC’s Wine

Country with its growing number of wineries, the

county’s beer-making brethren and lone distillery are

making a splash of their own. With inventive and

original offerings, the local drink makers are fast

gaining fans well beyond Northern Virginia’s borders.

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1 8 L o u d o u n M a g a z i n e

Catoctin Creek Distilling Co.Catoctin Creek Distilling Co. has won

several awards for its Organic Roundstone Rye and Mosby’s Spirit whiskeys. Its Watershed Gin recently won a gold medal from the Beverage Testing Institute in Chicago. As the first legal distillery in Loudoun since the Prohibition, Catoctin Creek further sets itself apart by making certified kosher and organic products in small batches.

Don’t be fooled when owner Scott Harris describes the distillery as a small mom-and-pop operation. Sure, he and his wife, Becky Harris, do almost all of the work involved—from designing bottle labels to answering phones, conducting tours and cleaning 100-gallon tanks.

The distillery is a well-oiled, high-tech production facility capable of cranking out enough bottles to supply almost all ABC stores in Virginia, about 50 to 70 restaurants, bars and liquor stores in Washington, DC, and about three to four dozen liquor stores and bars in Maryland. Last year, the distillery began selling in Nashville and Chattanooga in Tenn., and recently expanded to Louisville, Ky.

The distillery makes four distinct products: Roundstone Rye is pure rye aged in oak, while Mosby’s Spirit, is a clear un-aged whiskey. The Watershed Gin is distilled from organic rye and wheat and mixed with organic herbs and spices. The Pearousia is made through a collaboration with Fabbioli Cellars in Leesburg, which produces a pear wine that Catoctin Creek distills into a fine brandy.

To help the Harrises keep up with demand, they conduct bottling workshops twice a month. “Students” get a free lunch and learn a bit of the process involved in distilling, while the Harrises get a few extra hands to help them bottle their award-winning whiskey and gin.

A group of Northern Virginia Roller Derby members stopped in on a recent Saturday and bottled several hundred bottles. “They get to sign their names on the bottle to make each one special,” Scott Harris says. “It’s a lot of fun.”

Corcoran Brewing Co.Since 2002, Lori and Jim Corcoran of Corcoran Vineyards have

been making a variety of wines from their Waterford vineyard. Last year the Corcorans decided to expand their offerings and indulge in their love of beer. They brought in longtime friend and brewmaster Kevin Bills to set up shop in a converted barn a few hundred yards away from the vineyards on the Corcorans’ 120-acre property.

The Corcorans intentionally keep beer production low, producing only half a barrel at a time to ensure quality. With the grand opening of the brewery in July, however, demand for their local beer has grown so that the brewery already is looking to expand. “We definitely need to upgrade, we’ll be getting brewing equipment twice as big as what we’ve got,” Bills says. “We knew there was a big demand for good beer. We just didn’t think the beer crowd would find us so quickly and would come out in force.”

Corcoran Brewing Co. now produces six different beers at a time. Customers can sample on site, or bring their own

jugs to fill at the taps. “There’s a big ‘Eat Local’ movement in Loudoun,” says Jim Corcoran, whose business card names him the Chief Tasting Officer of the company. “But there’s an even bigger ‘Drink Local’ movement going on right now.”

Corcoran Brewing Co. is poised to join the growing crusade, leading the charge with its Catoctin Ale, LoCo IPA, P’ville Pale, Wheatland, Corky’s Irish Red and Slainte Stout. With the beer-making industry growing in Northern Virginia, Corcoran distinguishes itself from the pack by making its product with local ingredients. “We try to keep everything as local as possible,” Bills says. “All ingredients come from Virginia, except for the yeast.”

Just outside the tasting room, the Corcorans have planted a few varieties of hops they hope to use soon. “We’ve been told it’s the

10-23 FALL2011.indd 18 8/26/11 3:18 PM

F A L L 2 0 1 1 1 9

third largest hops farm in the state,” Bills says.

Lost Rhino Brewing Co.When the Old Dominion Brewing Co. grew out of its Loudoun

brewery and packed up for bigger digs in Delaware two years ago, two longtime employees bought Old Dominion’s brew house and equipment to start a brewery of their own.

Matthew Hagerman had been working on a business plan all along, but the close of Old Dominion expedited those plans, and he and Favio Garcia worked for nearly two years to get their Lost Rhino Brewing Co. off the ground.

Just a few months old, Lost Rhino is already offering four unique selections of beer (including a non-alcoholic root beer) that are proving to be popular in the metro area. They get about 150 to 200 people stopping in for their tastings announced on their Facebook page once a month, says Jim Mullahy, director of sales and marketing. “That’s just word of mouth from people who have tried our beer.”

Lost Rhino offers a Rhino Chasers Pilsner, Face Plant IPA, New River Pale Ale and Lost Rhino Root Beer that is sweetened with cane sugar and local honey. The products are found in a few Loudoun bars, and in more than 60 bars and restaurants in the District. A couple of Whole Foods locations—Clarendon and Reston— can fi ll growlers with Lost Rhino beer. Growlers are half-gallon jugs that have become the must-have beer accessory for the craft brew connoisseur. They are convenient vessels in which to carry beer from bar or grocery store to home, or direct from brewery to your next party. There’s also an eco-friendly aspect to recycling and refi lling growlers that might appeal to those beyond the beer-geek set.

CLOCKWISE FROM TOP LEFT:

BREWER’S GOLD HOPS GROW

AT LORI AND JIM CORCORAN’S

FARM; KEVIN BILLS, BREWMASTER

AT CORCORAN BREWING; LOST

RHINO BREWING CO. WILL BE

OFFERING SEASONAL BEERS

THIS FALL; FAVIO GARCIA, LEFT,

AND MATTHEW HAGERMAN OF

LOST RHINO; CATOCTIN CREEK

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SPIRITS; NOVA ROLLER DERBY

TEAM MEMBERS ATTENDED

A PRIVATE CATOCTIN CREEK

DISTILLERY BOTTLING WORK-

SHOP IN JULY.

Photo credits clockwise from top left: Corcoran hops, Kevin Bills Therese P. HoweLost Rhino bottles, Favio Garcia and Matthew Hagerman, Catoctin Creek bottles Lalaine Estella Ricardo NOVA Roller Derby member Ed Felker

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Occupying only about half of their nearly 9,000 square feet of warehouse space in Ashburn, Hagerman and Garcia already have their eyes toward expansion and growth. “Right now we’re brewing once or twice a week,” Hagerman says. “We’ve got the space to grow. Once we put in more canning lines, we’ll get into more stores and you’ll find us in more places.”

Eventually, Garcia would like to see a kitchen and pub set up at Lost Rhino. “But we’re taking things one day at a time,” he says. “Right now we’re just focused on making good beer.”

MacDowell Brew KitchenWith the anticipated opening in the fall of

MacDowell Brew Kitchen, which will join other fine beer purveyors Tuscarora Mill, Fireworks and Doner Bistro, Gordon MacDowell envisions the completion of Harrison Street’s “Beermuda Triangle” in downtown Leesburg. “This part of town has come to be the place to be in the evenings. There are so many great restaurants and so many great places to have a beer or wine,” says MacDowell, who lives just outside of Leesburg.

He and his partner, stay-at-home dad Nils “Mr. Mom” Schnibbe, are transforming MacDowell’s Custom Kitchens into a restaurant/bar/working showroom that will showcase MacDowell’s custom-made bar and outdoor kitchen. Eventually they will serve their own brews as well as craft beers from other local nanobreweries.

“We have some favorites but we’re going to have to have what the general public will want. … you should have an ale, a double IPA, an American wheat beer, and you need a stout or a porter,” MacDowell says.

“We’ll fill in some very unique seasonal beers that we’ll make here. Just given the capacity, we won’t be able to make tons and tons of it, but we’ll have three or four that we’ll make ourselves and they’ll be really fun and interesting and worth the travel here to check ‘em out. We’ll probably have about 10 altogether; six other beers and four of our own.”

While they await ABC approval and their federal brewing license, they plan to begin by serving barbecue and other American cuisine in the restaurant, which they envision as having an upscale yet relaxed atmosphere.

“Outside we’re going to have a very Key West, Bermuda-type atmosphere with an outdoor patio, tables and chairs (and) including live cooking at the outdoor kitchen,” MacDowell says. “We want to play it up as very laid-back, very chilled atmosphere.”

Vintage 50 Restaurant & Brew LoungeDean Lake, who has been perfecting his craft for more than 15

years, serves as Vintage 50 Restaurant & Brew Lounge’s brewmaster. Also an alumnus of Old Dominion Brewing Co., he helped build the Leesburg brewery that now produces about 500 barrels a year.

“I try to brew more or less in the Old World style,” Lake says. Most ingredients he uses come from Germany and England. “But I’m fond of American hops—it’s the best in the world.” Eventually he’s looking to source local hops and grains to use to “make the craft brew complete.”

For fans of the Old World style brew, Vintage 50 offers a beer

CLOCKWISE FROM TOP: BAR MANAGER WALTER “JUNE” JINKS

DRAWS VINTAGE 50’S CASK ALE FROM A TRADITIONAL HAND PULL AT THE

BAR; VINTAGE 50’S BREWMASTER DEAN LAKE; NILS SCHNIBBE AND

GORDON MACDOWELL WILL OPEN MACDOWELL BREW KITCHEN IN

DOWNTOWN LEESBURG IN THE FALL.

on cask, a method of storing and serving beer that goes back hundreds of years. Cask beer is unfiltered and not carbonated. Regular draft beer, on the other hand, is fully carbonated and kept colder.

“On cask, the beer comes directly from the fermenter, it’s ‘live’ beer,” Lake explains. “It’s served on a traditional hand pull under ambient pressure, with 100 percent natural carbonation. ”

Although not quite as cold as the other beers on tap, it is served at cellar temperature, which is still pretty cool, Lake says. “It makes for a more flavorful, complex flavor than on draft.”

This fall, Lake has an Oktoberfest brew in the works. “It’ll have two months of conditioning,” he says. “We’ve doubled our production from last year because it was so popular. This year, we are fortunate to have the capacity to brew lager and ales.”

Vintage 50 can make more than a dozen craft brews, with about six on draft and one on cask at any one time. The 50 Cat IPA is the most popular among customers, Lake says. Ask him which one is his favorite and he’ll tell you that it’s like having children: “I will never tell you which one I like the most.”

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Catoctin Creek Distilling Co.37251 East Richardson Lane, Purcellville catoctincreekdistilling.comCheck out the website for scheduled daily tastings of the company’s whiskey, gin and other spirits. Or book a seat at a distilling workshop. The next one will be held from 10 a.m.-4 p.m. Sept. 24. Cost is $150 per person (breakfast and lunch included).

Corcoran Brewing Company14635 Corkys Farm Lane, Waterfordwww.corcoranbrewing.comA former working barn has been converted to the county’s newest nano-brewery, where you can have tastings and fill growlers with a selection of their six brews. Look out for the pumpkin ale coming out in the fall.

Lost Rhino Brewing Co.21730 Red Rum Rd. Suite 142, Ashburnwww.lostrhino.comOn the first Wednesday of every month, from 5-8 p.m., there’s an open house tasting tour. You can get a preview taste of the newest beer before it goes to market. Buy a tasting glass or buy a growler for a fill. Tours of the brewery are conducted on Saturdays.

MacDowell Brew Kitchen202 B Harrison St. SE, Leesburgwww.macdowellbrewkitchen.comThey hope to have a grand opening in the fall, but if they haven’t opened by Oct. 7, you can visit and get updates on their progress at the Leesburg’s First Friday event. You can also get news and updates on their Facebook page.

Vintage 50 Restaurant & Brew Lounge50 Catoctin Circle NE #100, Leesburg www.vintage50.comLook out for a special tapping of a new seasonal beer in mid-September. Check out what’s being served on cask, as it varies from week to week. Growlers sold and filled on site.

COMING UP

PHOTOGRAPHY THIS PAGE AND OPPOSITE BY THERESE P. HOWE

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10-23 FALL2011.indd 21 8/26/11 3:20 PM


Loudoun County and the Battle of Ball’s Bluff

Along the Potomac River stands a park where

the walking trails are beautifully kept and the views of the river, gorgeous. Seated less than 3 miles northeast of downtown Leesburg, Balls Bluff Park is worthy of a day trip under any circumstances, but beneath its quiet surface lies a heavy history:

Here, on the morning of Oct. 21, 1861, around 1,700 Federal soldiers under Union Brig. Gen. Stone faced around 1,700 Confederate soldiers under Col. Nathan Evans. Stone wanted the battle to be fought up river along a shallow portion of the Potomac, but a group of inexperienced, nervous and rash Union commanders had rushed ahead, placing the Union soldiers in an untenable position: on one side, a well-organized Confederate force; on the other, a 70-foot cliff and a deep, treacherous river. What happened next was a complete disaster.

Coming right on the heels of the Union defeat at Bull Run, the defeat at the Battle of Ball’s Bluff was a wake-up call to the Federal Government. Soon after, Congress initiated the Civil War’s first Inquiry on the Conduct of War, ostensibly for the purpose of guaranteeing this particular history would never be repeated.

For the residents of Loudoun, the fight was a different sort of wake-up call: the first time they would deal with a large battle and its gruesome aftermath.

“We were startled awake on the 21st by a sharp, brisk cannonading,” wrote 18-year-old Virginia Miller, and “… about 9 o’clock, there was a great cry that the Yankees were within a mile of town.” Virginia, a guest at Harrison Hall (now Glenfiddich House) on North King Street in Leesburg, rushed upstairs to the attic windows to watch Confederate cavalry charging across the fields. “Soon after,” she records, “several wounded prisoners were brought into town—some wounded frightfully, one poor man with the blood streaming from his face, some with arms and legs wounded and another with his jaw bone crushed.”

The women of Leesburg quickly created makeshift hospitals within churches and homes as the wounded streamed into town

throughout the day. A Confederate soldier later wrote, “Friend and foe were accommodated alike with whatever the Confederates had, and the ladies were busy in their various offices of mercy and kindness.” As the battle raged on, the Union soldiers found themselves more surrounded and less able to win ground. But if they gave up, they faced a steep cliff, a small patch of ground below, and a deep and dangerous river. The skiffs could only take so many men at a time and would be exposed to enemy sniper fire from the bluff. Col. Edward

Baker, a U.S. Senator and good friend of President Lincoln’s, was in charge of the Union Army. Baker decided it was best to press on in hopes of eventually breaking the Confederate line.

But around 5 p.m., Baker was shot and killed, and confusion followed as Colonel William R. Lee and Colonel Milton Cogswell argued over who should assume command. If Lee won the argument, he planned to call for an orderly retreat across the river. Cogswell wanted to fight on. Cogswell won the argument for seniority, and the troops were ordered forward, only to be thwarted and repelled once more. Now their backs were to the cliff.

If only the boys in blue had known the Confederates in front of them were on their last round of ammunition. But the Confederate commander in charge of that portion of the troops, Col. Winfield S. Featherston, determined to make the most of a bad situation. He ordered his soldiers to advance without firing, stand and fire the last volley together, and then charge with fixed bayonets. When the Union soldiers heard Featherston’s shout above the fray, “Charge, Mississippians, charge! Drive them into the Potomac or into eternity,” complete chaos followed.

Pvt. Randolph Shotwell of the 8th Virginia recorded what the Union soldiers did next: “A kind of shiver ran through the huddled mass upon the brow of the cliff; it gave way; rushed a few steps; then, in one wild, panic-strickened herd, rolled, leaped, tumbled over the precipice! The descent is nearly perpendicular, with ragged, jutting crags, and water laved base. Screams of pain and terror filled the air. Men seemed suddenly bereft of reason, leaped over the bluff with muskets still in their clutch, threw themselves into the river

BY MEREDITH BEAN McMATH

STARTLED AWAKE

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without divesting themselves of their heavy accoutrements. Others sprang down upon the heads and bayonets of those below.”

Those that made it to the skiffs and boats were no safer. Irish immigrant turned Union soldier Thomas McDermott of the Tammany Regiment wrote home to say, “Our regiment lost about 300, a great many of whom was drowned. One scow boat sunk near me with forty-five men in it, some of them wounded. But all of them were drowned. There were hundreds drowned trying to swim the River. Our company went into the field with seventy-eight men and there was about 21 of us left.”

In the end, the Union Army lost more than half of their 1,700 and the Confederates counted fewer than 150 killed, wounded and missing. A few months later, Virginia Miller rode across the battlefield on horseback: “The marks of the battle were to be seen all around us—not a branch or twig in that thick wood that didn’t bear evidence of the terrible encounter… I cannot imagine how we ever won that victory on such a field; it was due only to the hand of Providence.”

The congressional Inquiry into the debacle at Ball’s Bluff revealed a combination of unfortunate circumstances, miscalculations and outright malfeasance on the part of Union officers. Blame appeared to rest on Baker, but he was dead. In the end, Stone, who had enemies in Congress, bore the brunt of the blame. Ball’s Bluff historian James Morgan notes that, if there was any positive result from the inquiry, it

was this: Union officers realized they had to be more careful in the future. Congress was watching.

Among the many Union soldiers wounded at Ball’s Bluff was Lt. Oliver Wendell Holmes Jr. of the 20th Massachusetts Volunteer Infantry. Holmes would go on to become a U.S. Supreme Court justice and one of the most influential jurists in American history. During his long term as a Supreme Court Justice, Holmes would sometimes return to Ball’s Bluff. A

hint as to his thoughts on those days were provided by Holmes in an 1884 address: “Through our great good fortune, in our youth our hearts were touched with fire. It was given to us to learn at the outset that life is a profound and passionate thing.”

Today, the battlefield has been carefully preserved by the Northern Virginia Regional Park Authority. In 2004, the NVRPA began the ambitious and important task of restoring the property to its 1861 appearance; thus far, more than 12 acres of underbrush and trees have been cleared and re-purposed as lumber, mulch and firewood. “Some of the lumber harvested,” Park Manager George Tabb says, “will be used at the new Visitors Center at Temple Hall Farm Regional Park,” which is scheduled for completion in February 2012. In addition, the park has been able to acquire and place three cannons—two Mountain Howitzers and a James Rifle—in the same positions in which they stood during most of the fight.

Thanks to extensive preservation efforts, the physical beauty and profound history of Ball’s Bluff remains for all of us to appreciate. Visit the park soon and make some of Loudoun’s extraordinary history your own.

Author, prize-wining playwright, and recipient of the Loudoun History Award Meredith Bean McMath is the manager of Run Rabbit Run Productions and Run Rabbit Run Theatre. For more information, visit www.StoryRoot.com or email Meredith at [email protected].

Title: Death of Col Edward D. Baker: At the Battle of Balls Bluff near Leesburg Va. Oct. 21st 1861Creator(s): Currier & Ives., Date Created/Published: [New York] : Currier & Ives, [1861?]

Public Domain Item, Popular Graphic Arts, Library of Congress(downloaded from Wikipedia: http://www.loc.gov/pictures/item/91793208/)

IMAGE Oliver Wendell Holmes, Jr. (Daguerreotype portrait ofOliver Wendell Holmes, Jr.

Image courtesy of the Harvard University Library WeissmanPreservation Center [http://ids.lib.harva].

visiting the parkIn honor of this year’s Sesquicentennial Anniversary of the Battle of Ball’s Bluff, the park will host several events in the month of October.

Oct. 22-23: Daytime activities take place 9 a.m.-6 p.m. and include a mobile traveling exhibit, drill demonstrations, and the main event, the re-enactment of the battle. From 7-8:30 p.m. on Saturday, there will be a battlefield illumination. On Sunday, there will be a wreath-laying at the Baker Monument.

Tickets, which are limited, are required to attend these events. To purchase tickets online or for more info, visit www.150thballsbluff.com. A free self-guided tour of the battlefield may be downloaded at http://www.nvrpa.org/park/ball_s_bluff.

LEFT: THE DEATH OF COL. EDWARD BAKER

AT THE BATTLE OF BALL’S BLUFF, AS DEPICTED

BY CURRIER & IVES; ABOVE: OLIVER WENDELL

HOLMES JR. PORTRAIT, COURTESY OF THE

HARVARD UNIVERSITY LIBRARY WEISSMAN

PRESERVATION CENTER; OPPOSITE: THE CIVIL

WAR IN AMERICA - THE BATTLE OF BALL’S BLUFF,

COURTESY OF THE LIBRARY OF CONGRESS

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Following the

ceremony, as

excited as wedding

guests are to get

their fi rst glimpse

of the newlywed couple at

the reception, they’re just as

excited to see one other thing

… the wedding cake.

“I’ve stood there and

watched people come into the

ballroom and everybody runs

to the cake. Everybody takes

a picture of the cake,” says

Jamie Ream, the pastry chef at

Lansdowne Resort.

Unfortunately, previous

experiences with dry cake or

overly sweet frosting have

soured many people’s view of

the iconic symbol.

“The wedding cake doesn’t

have the best reputation,” says

Alan Furman, owner of Edibles

Incredible Desserts. “So many

of them look gorgeous but

leave a lot to be desired in

taste.”

Following are some of

the top-rated vendors whose

wedding cakes taste as good

as they look.

ee


e



e



e



e


to the cake. Everybody takes

eto the cake. Everybody takes

a picture of the cake,” says

ea picture of the cake,” says

Jamie Ream, the pastry chef at

eJamie Ream, the pastry chef at

Lansdowne Resort.

eLansdowne Resort.

Unfortunately, previous

e Unfortunately, previous

experiences with dry cake or

eexperiences with dry cake or

overly sweet frosting have

eoverly sweet frosting have

soured many people’s view of

esoured many people’s view of

the iconic symbol.

ethe iconic symbol.

“The wedding cake doesn’t

e“The wedding cake doesn’t

have the best reputation,” says

ehave the best reputation,” says

Alan Furman, owner of Edibles

eAlan Furman, owner of Edibles

Incredible Desserts. “So many

eIncredible Desserts. “So many

of them look gorgeous but

eof them look gorgeous but

leave a lot to be desired in

eleave a lot to be desired in

taste.”

etaste.”

Following are some of e

Following are some of

the top-rated vendors whose e

the top-rated vendors whose

®

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Cake Panache

PHOTOGRAPHY BY SAMUEL WHITE

Cenora White eeeCake eCake Panache ePanacheCenora White eCenora White

iii

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F A L L 2 0 1 1 4 5

Cake Panache e

J a n u a r y 2 0 0 2 1

Be a guestat your own

wedding

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Celebrations Made Simple will ensure your wedding day is as glorious as you have always dreamed. We ensure your

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42-61 FALL2011.indd 45 8/26/11 5:54 PM


Edibles IncredibleDessertsAlan Furman & Robyn Hanna

PHOTOGRAPHS COURTESY OF EDIBLES INCREDIBLE DESSERTS

e

Edibles

e

EdiblesIncredible

e

Incredible

ii

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f a l l 2 0 1 1 4 7703-777-6511 • village at leesburg

Contact Ira Freedman to discuss ideas & options. Visit our website to view our menus.traviniaitaliankitchen.com

Final Leesburg wedding ad as outlines._Travinia Loudoun wedding ad 8/25/11 5:11 PM Page 1

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Lansdowne Resort

PHOTOGRAPHY BY GENEVIEVE LEIPER

Jamie Ream

PHOTOGRAPHY BY JOHN LEE

PHOTOGRAPHY BY JACK HARTZMAN/WASHINGTON TALENT AGENCY

LUCRECIA BAGNATI, PHOT ART BY LU

eLansdowne eLansdowne Resort eResort eeJamie Ream eJamie Ream


e


i L O U D O U N M A G A Z I N E


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f a l l 2 0 1 1 4 9

PHOTOGRAPHY BY LAUREN HALL

Our Specialty is Making Life More Personal!historic downtown vienna * reston town center * village at leesburg * shops at georgetown park

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Market Salamander

SASKIA PAULUSSEN PHOTOGRAPHY

Jason Reaves

LAURA LUIS/THREE LIGHTS PHOTOGRAPHY

THE HAPPY COUPLE WEDDING PHOTOGRAPHY

PHOTOGRAPHY BY CHRIS AND ADRIENNE SCOTT

Please note photo credits attached to each photo

eeMarket eMarketSalamander eSalamander

Jason Reaves eJason Reaves



iLAURA LUIS/THREE LIGHTS PHOTOGRAPHY

iLAURA LUIS/THREE LIGHTS PHOTOGRAPHYLAURA LUIS/THREE LIGHTS PHOTOGRAPHY

iLAURA LUIS/THREE LIGHTS PHOTOGRAPHY

42-61 FALL2011.indd 50 8/26/11 8:03 PM

f a l l 2 0 1 1 5 1

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Sweetz Bakery

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Trang Bowers eSweetz eSweetzBakery eBakery eeTrang Bowers eTrang Bowers

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Trang Bowers

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For any kind of engagement, count on Reston Limousine to transport you in style.

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Nestled in the foothills of the Blue Ridge Mountain is Briar Patch Bed & Breakfast Inn in Middleburg, VA, offering charm and hospitality to match its historic location. Briar Patch is a historic farm (circa 1805) on 47 rolling acres with majestic mountain views. Located in Loudoun County, we are in the heart of Virginia horse and wine country. Just 20 minutes from Dulles Airport and about an hour from Washington, DC ~ when you enter our world, you leave the stress behind.

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42-61 FALL2011.indd 57 8/26/11 4:01 PM


When Mallary and I began planning our wedding, we decided to have a Loudoun

County theme. The people and places of Loudoun are the glue that holds us together. We met and began dating at Loudoun County High School, both of our immediate families have long histories here and our important dating moments—like our first kiss—happened here.

When we decided on this theme, we knew that local wine had to be a part of our big day. I want our friends and family who are visiting from other parts of the country, to experience Loudoun with as many senses as possible. To cover taste we intend to serve as much local food and wine as possible. When I first started drinking wine, I realized it is an important part of experiencing a place. One learns much about a place in conversation over local drink and also in tasting local fruit.

Virginia’s wine history is young, but it is maturing quickly. And even though I am young, I can remember when there were fewer wineries in Loudoun County. It seems like every summer I hear about a new vineyard being planted and a new tasting room opening. As a consumer, this is exciting. As a groom trying to select what to serve at his wedding, this is a bit daunting. Luckily for me, I knew of an obvious place to start: Fabbioli Cellars.

Anyone who has been fortunate to meet Doug Fabbioli knows

he is one of those rare men whose career is his true passion. He is a fountain of energy and visibly bubbles with enthusiasm when discussing his craft. But more important than his character is the quality of his wine. Doug ably creates bold red wines with well-known Bordeaux grapes, making impressively complex and engaging blends. I can say that a Fabbioli wine is good, and I don’t have to qualify it with “for a Virginia wine.” Now I must admit a bias; I worked for Doug one summer on his winery, both in the tasting room and in the fields picking black raspberries for his Raspberry Merlot (a must try).

I asked Doug the two questions I plan to ask at every winery. First, what makes your wine local or distinctly Loudoun? As we drove through his grapes on a golf cart he gestured to his Loudoun soil and said, “We’re farmers. We focus on the land, and we grow the best grapes we can on this land.” These words spoke to my blue collar roots. Farming is an art of trial and error, and because Virginia’s wine history is still brief, it is one full

of errors. People growing grapes in Loudoun are true pioneers, discovering what works best on this land. I want that pioneering spirit to be tasted at my wedding.

Doug had a good answer to my second question, too: Which of your wines is best for a wedding? He broke the question down into two parts, consumption and value, and recommended

GIVING WEDDING GUESTS TASTE OF LOUDOUN

BY ALEX CHAPPLEPHOTOGRAPHY BY JEFF MAURITZEN

THIS PAGE AND OPPOSITE: ALEX CHAPPLE

AND MALLARY ORRISON TOUR THE

GROUNDS AND SAMPLE THE WINES OF

CASANEL VINEYARDS.

A

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his Chambourcin. As a very light-bodied red, Chambourcin will suit our guests, whether they are red wine or white wine fans. Chambourcin is a hybrid between French and American grapes, and I think the American infl uence gives the wine a deliciously wild and somewhat unrefi ned fl avor. If our wedding ends up being on one of those hot October days, it is also appropriate to serve Chambourcin chilled. And thankfully, the grape grows very well in our region,

which makes for relatively inexpensive bottles.Fabbioli’s Chambourcin gives us a great transition from

whites to reds, and his award-winning Cabernet Franc is a serious contender for one of our reds. Though I could happily serve only Fabbioli wine at my wedding, Mallary and I want to support a number of local businesses and give our guests great variety. As Mallary and I traveled around tasting, we searched for a couple of whites and a couple of reds, to make sure we could please any guest’s palette. To get an estimate on what we need, we are even considering having guests write if they are white or red fans on their RSVPs.

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On a visit to Casanel Vineyards, we found a white wine that will probably make our list. Though the vineyard is only a mile from Mallary’s home, we had never visited before. This was a mistake that we intend to correct with future consumption. The family-run business offered us a fi ne tasting in a beautiful 1800s barn on their property. We especially enjoyed their 2008 Batucada Viognier for its big citrus fl avors and crisp, dry fi nish. This wine will pair well with many of the dishes we are considering serving.

Every winery we went to, people told us we had to taste at Hillsborough Vineyards. I had visited the venue before to deliver wedding fl owers with my mother (Holly Heider Chapple), but I had never tasted the wine. Mallary and I happily visited knowing that the gorgeous view from their patio is reason enough to make a trip. Now the wine is, too.

Because of a bit of random luck, our tasting was led by Kerem, the winemaker and a member of the family that owns the vineyard. I asked him about their business, which was clearly booming on the Saturday we visited, and asked if they had plans to expand. He explained that they are not planning to grow, saying, “We are going to stay local.”

This sentiment matched our desire for wine with a truly local heart, and I respect any business that avoids trading in quality for quantity. We were impressed by a variety of their wines, all named after gemstones. First was the Opal, a white blend with great fruit fl avors and refreshing acidity. Then there was the Ruby, a Tannat-heavy blend with dark fl avors and a smooth tannic punch. And lastly was the Serefi na, a very fun, light-colored rosé. Their tasting

THIS PAGE AND OPPOSITE: ALEX CHAPPLE AND MALLARY ORRISON AT

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sheet fairly notes the fl avor of pink lady apples. After our tasting, we couldn’t help but enjoy a bottle of this chilled wine on the aforementioned patio.

Out of the other wineries we visited, I am compelled to mention Village Winery in Waterford and 8 Chains North off of Route 9. Village Winery offers a unique experience in its elderberry wines, and its affordable and not-too-sweet apple wine may become a fun addition to our list. 8 Chains North is a new winery with much promise. Though we only tasted fi ve wines the afternoon we visited, we were impressed by most. Their LoCo Vino (pun intended, I believe) is a fl avorful 50/50 blend of Traminette and Vidal Blanc, and its easy-drinking character will likely make it one of our whites. I was also pleasantly surprised by the coffee fl avors in their Bordeaux blend, the 2008 Furnace Mountain Red.

As we work on our wine list, we are confi dent that our guests will get a thorough taste of Loudoun. As it stands now, our list features the whole geography of Loudoun and wines of many different styles. Our list is still a work in progress, though, and because our wedding is not until 2012, we have the wonderful misfortune of having to do this again next summer to try our favorite wineries’ new vintages. Hopefully we’ll see some of you at our next tasting.

Alex is a lifelong resident of Lucketts, where he lives with his parents and six siblings. He recently graduated from Virginia Tech’s Master of Public Administration program, and he will soon begin his career as a civil servant. He and Mallary Orrison will marry next fall at Silverbrook Farm.

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THE NEW REST AND RELAXATION ROOM

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“What we’re seeing on a national level is that folks are looking for a spa-like feeling, a relaxing atmosphere,” says Christine Dwyer, a spokeswoman

for Ferguson, whose Chantilly and Winchester showrooms provide plumbing and builder equipment for Loudoun homeowners, contractors and builders.

The idea of what constitutes a relaxing environment, however, changes with each individual client. “Even within Loudoun County you see a big variation in taste, from traditional colonial to an elegant contemporary style,” says Josh Baker, co-founder of BOWA, builder of luxury renovations and additions in the Washington, DC, area. He and other local remodeling experts have identified some trends, however, in bathroom remodeling projects.

SPOTLIGHT ON SHOWERS“There is a lot more emphasis on showers,” Baker says, adding

that some homeowners are eliminating the tub in the master suite altogether, especially if it buys them more room for the shower. “Twenty years ago a 3 by 3 shower would be typical; nowadays a 6 by 6 is typical, with multiple shower heads so you have water coming in from all sides.”

“I think people are just so busy nobody has time to sit around and soak in a tub,” says Jason Boyle, who owns Leesburg-based Square One Home Improvements. “For a master bath, they want the spa feel. People want to be able to get in their showers and not bump their elbows and shoulders against the walls.”

He’s also finding that homeowners who decide to keep their tub will either go vintage with a clawfoot style or opt for the luxury models that include air and water jets, aromatherapy or chromatherapy, which uses color to improve health. “They figure if they’re going to have it, they might as well really, really like it,” he says.

Creating the spa environment in the shower is aided by devices

Photo courtesy of BOWAWHEN HOMEOWNERS ARE OPTING TO KEEP TUBS, THEY’RE CHOOSING DECORATIVE STYLES THAT COMPLEMENT THE MASTER BATH SUITE. SHOWN ABOVE, BOWA CONSOLIDATED TWO EXIST-ING BATHROOMS TO CREATE A MASTER BATH THAT INCLUDES A FREESTANDING TUB THAT CAPITALIZES ON THE VIEWS OF THE SUR-ROUNDING COUNTRYSIDE, AS WELL AS A DOUBLE SINK VANITY.

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Thank You To All The Potomac Thank You To All The Potomac Thank You To All The Potomac Thank You To All The Potomac Thank You To All The Potomac Thank You To All The Potomac Thank You To All The Potomac Thank You To All The Potomac Thank You To All The Potomac Thank You To All The Potomac Thank You To All The Potomac Thank You To All The Potomac Thank You To All The Potomac Thank You To All The Potomac Thank You To All The Potomac Thank You To All The Potomac Thank You To All The Potomac Thank You To All The Potomac Thank You To All The Potomac Thank You To All The Potomac Thank You To All The Potomac Thank You To All The Potomac Thank You To All The Potomac Thank You To All The Potomac Thank You To All The Potomac Thank You To All The Potomac Thank You To All The Potomac Thank You To All The Potomac Thank You To All The Potomac Thank You To All The Potomac Thank You To All The Potomac Thank You To All The Potomac Thank You To All The Potomac Thank You To All The Potomac Thank You To All The Potomac Thank You To All The Potomac Thank You To All The Potomac Thank You To All The Potomac Thank You To All The Potomac Thank You To All The Potomac Thank You To All The Potomac Thank You To All The Potomac Thank You To All The Potomac Thank You To All The Potomac Thank You To All The Potomac Thank You To All The Potomac The

Premier Swim School

of the Washington DC area Celebrates

10 Years

NOW ENROLLING

Potomac Swim School.indd 1 8/26/11 4:08 PM

62-72 FALL2011.indd 65 8/26/11 4:10 PM


such as Kohler’s DTV, which allows users to adjust the temperature and intensity of the water spray or steam, play music from an iPod and control color sequences.

Another device that is becoming less of a luxury item and more standard in general full-bathroom remodels, Boyle says, is heat mats. “They’re programmable so if … you get up at 6 o’clock and you get in the shower, you can have the heat mat come in at 5:45 at 82 degrees so when you step on the fl oor it’s 82. And then it turns back off at whatever time you’ve programmed in it.”

Even as some homeowners are handing over big bucks for their luxury renovations, others are keeping another type of green in mind for their remodels.

ENVIRONMENTAL AWARENESS

Sustainability and being green is a discussion in every project for BOWA, from reusing existing materials to donating others,

Baker says. When it comes to energy effi ciency in the bathroom, he and other experts say that demand, also known as instant or tankless,

water heaters are becoming more popular. Other remodeling projects take on other aspects of energy performance.

Photo courtesy of Sky Marble and GraniteSKY MARBLE AND GRANITE WORKED ON A FULL REMODEL OF A BELMONT COUNTRY CLUB HOME TO PROVIDE EMPERADOR BROWN DARK MARBLE TILE ON THE FLOOR AND TUB SURROUND; THE TILE PATTERN WAS VARIED TO ADD DIMENSION TO THE ROOM. THE VANITY TOP IS DURANGO TRAVERTINE, WHICH COMPLEMENTS THE TRAVERTINE USED IN THE SHOWER.

Take a VacaTion From cleaning!

Are you ready to tackle that springtime wish list? Most of us have a thorough spring cleaning at the top of the list. The weather has turned to warm breezes and

bright sunshine and the last thing you want to do is spend your weekends! Ocean Breeze Cleaning Services can help!

Kitchen: Counter topsMicrowavesWipe outside cabinetsSweep & mop floorEmpty trash binsClean stove top & burnersScrub sinks

Bathrooms: Clean counter topsCleanwash/disinfect toiletsClean/wash/disinfect sinksDust lighting fixturesEmpty trash binsSweep & mop floorsClean mirrors & vanitiesPolish fixturesWipe down walls

Bedrooms: Make beds & change linensDust furnitureDust pictures & lampsRemove cobwebsEmpty trash binsClean window sills/ceiling fans

All Rooms:Clean Mirrors & TV screensClean sliding glass doorsDust & polish furnitureDust & wipe blindsRemove cobwebsDust baseboardsVacuum carpets & rugsClean ashtraysClean vents Call for a free estimate.

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Cleaning Your Home Will

Be A Breeze!

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ffurnitureffurnitureffurnitureffill ill fill ill urnitureill ill fill ill urnitureill ill fill urnitureill ill fill ill urnitureurnitureurnitureurnitureurnitureurnitureurnitureurnitureurnitureurnitureurnitureurnitureurnitureurnitureurnitureurnitureurnitureurnitureurnitureurnitureurnitureurnitureurnitureurnitureurnitureurnitureurnitureurnitureurnitureurnitureurnitureurnitureurnitureurnitureurnitureurnitureurnitureurnitureurnitureurnitureurnitureurnitureurnitureurnitureurnitureurnitureurnitureurnitureurnitureurnitureurnitureurnitureurnitureurnitureurnitureurnitureurnitureurnitureurnitureurnitureurnitureurnitureurnitureurnitureurnitureurnitureurnitureurnitureurnitureurnitureurnitureurnitureurnitureurnitureurnitureurnitureurnitureurnitureurnitureurnitureffurnitureffurnitureffurnitureffurnitureurnitureurnitureurnitureurnitureill ill fill ill urnitureill ill fill ill urnitureurnitureurnitureurnitureurnitureffurnitureffurnitureffurnitureffurnitureurnitureurnitureurnitureurnitureStore Hours: Tues–Sat 10-6pm; Sat 10-6; Sun 12-5pm; Closed Monday

20704 Ashburn Road | Ashburn, VA 20147 | 703.729.2625 | www.oldemillfurniture.com

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ill ill ill ill ill ill ill ill ill ill ill ill ill ill ill ill ill ill ill ill ill ill ill ill ill ill ill ill ill ill ill ill ill ill ill ill ill ill ill ill ill ill ill ill ill ill ill ill ill ill ill ill ill ill ill ill ill ill ill ill ill ill Place orders NOW in time for Thanksgiving deliveries.

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877-583-0355

Finished, fabulous and you’ll never touch a tape measure. Your taste, your style, your budget. We bring beautiful to you!

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“We’ve done a lot of energy upgrades primarily to houses that have bathrooms over the top of the garage because it’s an unheated area, and the floor’s always cold,” says Donnie Walker of Walker & Clarke Builders in Waterford. To remedy the situation, they use a spray foam product that acts as a superinsulator,

When it comes to materials, “we’re not seeing huge trend toward recycled stones with recycled glass,” says Sharon Inetas, vice president of sales at Sky Marble and Granite in Sterling. Interest is growing, however, and the company offers a range of products for customers who want a green footprint in their remodeling project.

Overall, however, most find that clients are making their purchasing decisions based on “style and looks,” Boyle says.

“I have clients that every now and again say … I want my tile to be recycled, I want to go out and find a vanity that’s used that’s antique or something like that, but that’s as far as it goes. Because when you get right down to it, it’s expensive. You might find a tile that you like for $4 a square foot. That similar tile that’s green is $10 a square foot. Most people aren’t willing to pay that.”

“The Loudoun County consumer is very well read,” Sky Marble & Granite’s Inetas says. “They’ve done their homework … they’ve researched remodeling magazines and they have a good foundation when they come in. … It’s nice and really fun to work with because they’ve already formed a general idea of what they want. A lot of times they just need to be reassured.”

Despite a heightened consumer awareness on spending, remodelers are staying busy with bathroom renovations.

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“They defi nitely are one of the fi rst things people look at when they come into a house–they want to know what the bathroom looks like and they want to know what the kitchen looks like,” Boyle says.

“ And that’s why everyone who does bathrooms and kitchens is pretty busy. We’re really busy, and it’s all bathrooms. I think I have six or seven bathrooms lined up. That’s busy for us, we’re not a huge company.”

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OVERALL DESIGNDefi ne what is truly needed in the bathroom, the National Association of the Remodeling Industry says. Sometimes an extra bath is planned when installing a double sink in an existing bath would meet the need, NARI suggests on its website. In addition, BOWA’s Josh Baker advises homeowners to “think creatively what are the small things you can do to make things better, (like) moving the location of the door.”

SHOWER TILESDonnie Walker of Walker & Clarke suggests going with small tiles on the shower fl oor, which require more grout; “the smaller the tile on the fl oor the less chance you have of slipping.” Sky Marble and Granite’s Sharon Inetas seconds the advice: “It actually feels good on the feet and it provides a nice contrast in design with the wall tile or if you do a full-wall stone.”

PLACEMENT OF FIXTURES“You wouldn’t want to put fi xtures on the outside wall because it’s going to freeze and break every time you go out of town,” Walker says. PLUMBINGOne of the fi rst things Walker checks in a bathroom remodel is whether the home draws water from a well or from a city sewer system. If the water comes from a well, he advises testing the water to determine the iron levels, which can stain tiles and shower doors. For older homes, BOWA’s Baker says installing new plumbing may be in order because even copper pipes only last so long. “While you’re in there, it’s generally inexpensive to do It.” LOOK TO THE FUTUREFerguson’s Pooja Gupta says she’s seeing more aging-in-place designs for people who expect to stay in their home into their senior years. “They’re looking for pretty but also accessible, so we’re doing decorative grab bars in showers now. We’re also doing ADA toilets, which are about inch and a half higher than standard toilets – that’s almost becoming the standard toilet now that we’re using. And then we’re seeing a lot seats in the shower, we’re seeing a lot of handhelds in the shower.”

BATHROOM REMODEL TIPS

Photo courtesy of Sky Marble and Granite

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Professional Business Connections

Toll Free: 855-423-6466• [email protected] • www.adodecks.com

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To all my Trusty and Wonderful Clients, Thank You once again for voting me Loudoun’s Best Alternative Therapist in Massage and Body Work.

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* IFC.IBC LM FALL11.indd 3 8/26/11 1:58 PM

2 Loudoun M a g a z i n e

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Documents

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