Williamsburg Virginia Happenings Blog

Blog has moved

2008-11-13T17:36:00.000-08:00

I have now combined all of my blogging efforts onto my Wordpress blog which can be found at www.WilliamsburgsRealEstate.com

If you need to reach me you can email me at John@MrWilliamsburg.com

Search for property at www.MrWilliamsburg.com

2008-07-19T10:52:00.000-07:00

The path from royal subjects to citizens of a self-governing
nation is a difficult and precarious journey, as Revolutionary City® so effectively dramatizes.
Modern audiences are enthralled by daily performances and provoked to explore their own roles
as 21st-century citizens. The issues surrounding the American Revolution present timeless
parallels for today’s citizen: royal subjects voice outrage as the government takes away their
rights. Families are torn apart by war. Businesses are accused of wartime profiteering. Enemy
combatants—imprisoned for years without formal charges—are suspected of war crimes. These
challenges and more are explored during the highly successful and compelling interactive
dramatic presentation, Revolutionary City in Colonial Williamsburg’s Historic Area.

Begun in 2006, Revolutionary City has been enthusiastically received by Colonial
Williamsburg guests. “This was the best history lesson I’ve ever had—I was part of it, I was a
first-hand witness,” said a summer guest. “It made history so real and enabled you to see
similarities to issues that exist today,” said another. “I felt I was ‘eyewitness’ to our nation’s
history and I understood the impact on ordinary and not-so-ordinary citizens.”
As a two-day event, Revolutionary City connects guests to the emotional and
philosophical climates of the period by presenting the stories of Williamsburg residents from
1774 to 1781 in two alternating two-hour outdoor dramas that take place in their original
locations.
“The Collapse of Royal Government: 1774–1776” chronicles developments from May
- 2 -1774 to May 1776 as Great Britain’s King George III and Parliament attempt to tighten control of their unruly colonies in North America but only succeed in offending them further and driving the colonies to rebellion. The Collapse of Royal Government is presented from 2:30 to 4:30 p.m.on Tuesdays, Thursdays and Saturdays.

“Citizens At War: 1776–1781” details the trials, tribulations and sacrifices that citizens
endured during the American Revolution from July 1776 to October 1781 as they transformed
their society from one of royal subjects to citizens of an independent Virginia. Citizens At War is
presented from 2:30 to 4:30 p.m. on Wednesdays, Fridays and Sundays.

In 2008, the Revolutionary City experience is even more entwined with other Historic
Area programming. Revolutionary Stories provides context to scenes in Revolutionary City and
encourages guests to explore other sites in the Historic Area—the Governor’s Palace, the George
Wythe House and the Peyton Randolph House, for example—to expand and enrich their
experience and understanding of Williamsburg’s role as Virginia’s capital city in tumultuous
times.
“Many of the challenges we face today are paralleled in the lives of colonial
Americans—families were torn by war, parents and children argued about what’s right and
wrong and political debates were a daily occurrence,” said Rex Ellis, Colonial Williamsburg’s
vice president of the Historic Area. “By presenting our ancestors’ personal struggles for freedom,
we hope guests will reflect on the liberties we’ve been granted and develop newfound respect for
the benefits of citizenship as well as the responsibility to actively participate in the democratic
process.”
Guests are encouraged to follow the lives of the famous and not-so-famous, including the
frustrations of Barbry Hoy as she tries to learn the fate of her husband, Alexander, captured by
the British at Charleston, or Eve, a slave of the Randolphs, or Baptist preacher Gowan Pamphlet
who finds hope for freedom in biblical passages for himself and his fellow enslaved Africans.
“Revolutionary City: Nation Builders,” is presented on Mondays. The weekly program
will explore the lives and individual residents of Williamsburg and their contributions to the
18th-century foundations of the nation.

All Revolutionary City programs activities take place in Colonial Williamsburg’s
Historic Area, where the adventure continues as guests explore the restored and reconstructed
18th-century gardens, trade shops, homes, and public buildings. Admission to Revolutionary
City programs is included with the Colonial Williamsburg general admission ticket.

Williamsburg VA Golf Reviews

2008-07-19T10:46:00.000-07:00

WHAT THEY SAY ABOUT THE GOLDEN HORSESHOE

“A great golf course is a superb blend of shot values, an artistic flow of lines and a blending
of masses to satisfy all golfers. The Golden Horseshoe is more–a natural arboretum upon which a great golf course has been built. The overall result is perfection.”
Robert Trent Jones Sr.

“This is a wonderful golf course...as fine a Trent Jones course as I’ve ever seen. Trent has
done a beautiful job here, that is, he has made great strategic use of the terrain. There is plenty of trouble and it’s not a course you can get careless with.”
Jack Nicklaus

Upon completion of his record-setting round of 67
“The perfection of the Williamsburg Inn, a noble edifice of white-washed brick
modeled after the region's 19th-century spa resorts, is no accident. Beyond the Inn's
flagstone patio and well-kept greenswards lies the Golden Horseshoe's Gold Course, a
Robert Trent Jones layout debuted in 1963 and reopened in 1998 after a $4.5 million
makeover by his son, Rees. The layout's quartet of watery par threes is especially memorable.
The Golden Horseshoe's second venue, the Green Course, is a Rees Jones design carved
from a virgin parcel of towering beech, oak, and pine trees, with water in play at six holes.
Site of the 1998 U.S. Senior Women's Amateur, the Green, larger in scale than the Gold, fits
its setting hand-in-glove.”
Brian McCallen
GOLF Magazine

“God has heaven and Virginia has the Golden Horseshoe. God wants to renegotiate. If
there is a stronger set of par-threes than those on the Gold Course, it’s not on this planet.
Jim Pettit
Fayetteville Observer-Times

“The most memorable element of the Gold Course is a true island hole, one of the first
anywhere, with a fully bunkered green playing to 169 yards from the championship tee. The view of
the green from the elevated tee is stunning, but then you have to play the shot.”
Fred Behringer
Philadelphia Golfer

“It’s very pleasing to the eye, very pretty and very playable. The par-3s are on a par
with any I’ve seen.”
Justin Leonard

“When course architect Robert Trent Jones died, he left behind a legacy of more than 350
courses in 45 states and 35 countries. We present our favorite, six must-play masterpieces:
Ballybunion (Cashen Course) County Kerry, Ireland; Club de Golf Valderrama, Sotogrande, Spain; The Dunes Golf & Beach Club, Myrtle Beach, S.C.; Golden Horseshoe Golf Club (Gold Course), Williamsburg, Va.; Mauna Kea Beach Golf Club, Kamuela, Hawaii; Spyglass Hill Golf Course, Pebble Beach, Calif.”

The Editors
Golf Digest

“Colonial Williamsburg, Virginia has a virtually unparalleled golf and tourist destination–one
that compares favorably with the elite of American golf…”
Jeffrey A. Rendall
TravelGolf.com

Referring to the toughest hole on the Gold Course: “For good players, the par-four 18th, which
swings left off the tee and then proceeds downhill to a well-bunkered green perched above a pond, can be ruinous. Duffers struggle at the par-five 15th, which measures 600 yards from the white tees.
…Rare in this day and age, both courses at the 'Shoe are devoid of housing. Occasionally, however, players may hear the sound of musket volleys or a fife-and-drum corps, or even a latter-day Patrick Henry bellowing his defiance of King George III as the fevered events leading up to the American Revolution unfold daily in the streets of a town in the throes of democracy. Not to worry: The outcome is assured.”
Brian McCallen
Golf Magazine

“Built on the site of a former plantation, the Gold seems to barely interrupt the rolling
terrain from which it is carved, offering stunning panoramas from almost every tee.”
Charles Siebert
T&L Golf

“The Gold Course at Golden Horseshoe is a marvelous venue, complete with all the
necessities of a top-100 layout.”
Phil Sokol
Golfing.com

Colonial Williamsburg VA Golf History Timeline

2008-07-19T10:41:00.000-07:00

1600s-1700s
Virginia death inventories from Northampton and Norfolk counties list “goff
clubs, golfe sticks, balls” as items included in estates. Quantities in one Norfolk
County inventory are large enough to suggest the deceased was a golf equipment
retailer. In addition, it is likely that Scottish and Irish immigrants to the colonies
brought their favorite recreation to the New World.

1774 –1776
The last British colonial governor, John Murray, the Earl of Dunmore, was a Scot.
Informal records indicate he played or practiced golf on the grounds of the
Governor’s Palace in Williamsburg.

1939-1941
The management of the Williamsburg Inn begins consideration of the addition of
a golf course adjacent to the hotel, opened in 1937. Plans are shelved in 1941
when the United States enters World War II.

1945-1946
Design and construction begins on a nine-hole course at the Williamsburg Inn.
Fred Findlay, a greenskeeper at the Country Club of Virginia’s James River
Course, is the designer who lays out the course.

June 15, 1947
The nine-hole golf course opens to play for guests of the Williamsburg Inn. The
first tee is located approximately 15 yards from the present first tee of the Golden
Horseshoe Gold Course.

September 11, 1963
The Golden Horseshoe golf course, an 18-hole championship layout designed by
Robert Trent Jones Sr., opens to the public. Jones refers to the Golden Horseshoe
course as “my finest design.” After completing the Golden Horseshoe course, Jones
reconfigures the original nine-hole course, incorporating many of the existing tees
and greens, as an executive-length course named the Spotswood Course.

October 31, 1964
The Spotswood Course opens to the public.

September 19, 1967
Touring golf professionals Jack Nicklaus and Mason Rudolph play an exhibition
match against U.S. Amateur champion Marvin “Vinny” Giles and Sam Wallace Sr.,
the 1967 Virginia State Amateur champion. Nicklaus shot 67, a course record that
stands today. Nicklaus birdied three of the last four holes to beat Giles by one
stroke. Giles’ 68 that day remained the amateur course record until October 2006,
when Brigham Young University student Daniel Summerhays shot a 60 from the
back tees on a par-70 layout for the Golfweek/PING Preview tournament.

August 1989
Construction begins on a second 18-hole championship course. Rees Jones,
second son of Robert Trent Jones Sr., is the course architect.

October 24, 1991
Grand opening at the Golden Horseshoe Green Course.

May 19, 1997
The Golden Horseshoe Gold Course closes for renovation and restoration.

October 4, 1997
Restoration and renovation work on Gold Course complete.

July 1, 1998
Grand re-opening of the Golden Horseshoe Gold Course.

September 14-20, 1998
USGA Senior Women’s Amateur Championship is played on the Golden
Horseshoe Green Course.

September 7-9, 1999
The Golden Horseshoe Golf Courses are the sites for the USGA State Team
Championships, featuring amateur teams from the 50 states and Puerto Rico.
The men’s teams play the Gold Course and the women’s teams compete on
the Green Course.

Summer 2002 – 2005
U.S. Kids Golf World Championship played on the Gold, Green and Spotswood
Courses.

September 12, 2003
Gold Course tees off 40th Anniversary Celebration.

June 22-27, 2004

U.S. Women’s Amateur Public Links Championship played on the Green Course.

May 30 – June 2, 2007
NCAA Division I Men’s Golf Championship played on the Gold Course.

The Legend of The Golden Horsehoe Williamsburg VA

2008-07-19T10:35:00.000-07:00

Daring adventures are a staple of Virginia history, but few are as significant as the 1716
expedition to explore the Virginia colony.
Determined to encourage westward settlement and secure the natives’ trade against the
French, Colonial Governor Alexander Spotswood organized a party of 63 men to explore the far
western reaches of the colony. Spotswood, who lived in the Governor’s Palace in Williamsburg, was
the first colonial governor to appreciate the economic value of the western frontier and was intrigued
by the words of Francis Makemie, written 10 years earlier in “A Plain and Friendly Perswasive:”

“The best, richest, and most healthy part of your Country is yet to be inhabited, above the Falls of
every River, to the Mountains, where are sundry Advantages not yet generally known.”
The journal of John Fontaine, a participant in the 1716 expedition, offers a detailed first-hand
account of the expedition, noting an abundance of wildlife: “We see several bears and deer, and killed some wild turkies.” Fontaine’s best-known journal passage describes the explorers’ celebration upon their arrival at the crest of the Blue Ridge:

“We drunk the King’s health in Champagne, and fired a volley; the Prince’s health in Burgundy,
and fired a volley; and all the rest of the Royal Family in Claret, and fired a volley. We had
several sorts of Liquors, namely Virginia Red Wine and White Wine, Irish Usquebaugh, Brandy,
Shrub, two sort of Rum, Champagne, Canary, Cherry punch, Cider, Water, etc.”

In 1724, Hugh Jones offered his account of the adventure in “The Present State of Virginia,”
published in London, describing the toll taken on the expedition by the rocky soil of the Piedmont, the Blue Ridge, the Shenandoah Valley and the Allegheny Mountains:

“For this expedition they were obliged to provide a great Quantity of Horse-Shoes; (Things seldom
used in the lower Parts of the Country, where there are few Stones) Upon which Account the
Governor upon their Return presented each of his Companions with a Golden Horse-Shoe, (some of which I have seen studded with valuable Stones resembling the Heads of Nails) with this Inscription
on the one Side:
‘Sic Juvat Transcendere Montes’ [How delightful it is to cross mountains!]: And
on the other is written ‘Tramontane Order.’”

Although several people in the 19th century claimed to have seen them, none of the small,
golden horseshoes described by Jones has been found.

The legend of the Golden Horseshoe has undoubtedly suffered some embellishment through
the centuries. In 1845, William Alexander Caruthers penned a novel, “The Knights of the Golden
Horseshoe: A Traditionary Tale of the Cocked Hat Gentry in the Old Dominion.” Based loosely on the journal of John Fontaine, Caruthers’ novel exaggerates the size of the expedition, introduces a love story and invents an Indian fight to bring his tale to a climax.

Colonial Williamsburg’s Golden Horseshoe Golf Courses epitomize the tradition of Governor
Spotswood’s expedition: the challenge of daring adventure, the enjoyment of a peaceful and
spectacular environment, and the reward of completing a test of skill and perseverance.

Dining in Colonial Williamsburg VA

2008-07-19T10:32:00.000-07:00

EXPERIENCE 18th-CENTURY CULINARY CHOICES IN
FOUR COLONIAL WILLIAMSBURG TAVERNS

Eighteenth-century patriots savored their meals and hoisted pints of ale as they contemplated
revolution at taverns in Virginia’s colonial capital. Today, Colonial Williamsburg serves select
favorites from the period at four unique historic dining taverns with distinctive menus and authentic
colonial atmosphere. Staff in 18th-century dress serve guests and enhance the dining experience
with explanations of colonial dining habits and food preferences, lively exchanges with character
interpreters and music of the era played on period instruments. At King’s Arms, Shields, Christiana
Campbell’s and Chowning’s taverns, guests enjoy dining experiences similar to those of patrons
who frequented these establishments in the years leading up to the American Revolution. Colonial Williamsburg’s taverns are located in the heart of the Historic Area and are open to the public.

King’s Arms Tavern recalls an 18th-century chop house and continues the tradition of
fine tavern dining as guests feast on such colonial delicacies as roast prime rib of beef,
collops of pork, roast young duckling, game pie and traditional King’s Arms favorites of
peanut soup and the grand mushroom. Lunch is served from 11:30 a.m. until 2:30 p.m., and
dinner is served from 5 p.m. until closing. Reservations are recommended for dinner.
Guests may order à la carte or try a complete meal of colonial favorites—Mrs.
Vobe’s Tavern Dinner, named after the tavern’s 18th-century proprietress Jane Vobe. This
fixed-price sampler starts with the tavern’s trademark peanut soup followed by a main
course of boneless breast of chicken with ham accompanied by potatoes, meadow
mushrooms and tarragon sauce. Dinner includes Sally Lunn bread and finishes with a
choice of Southern favorites, rice pudding or Williamsburg pecan pie.
In conjunction with Revolutionary City® programming, King’s Arms Tavern offers
Breakfast with Citizens of the Revolution. Guests enjoy a hot breakfast buffet while
engaging in conversation with revolutionaries who helped shape the future of our country.
The breakfast is offered seasonally Friday through Monday, with seatings at 8:45 and 9
a.m.

King’s Arms Tavern originally catered to Virginia’s gentry and the politically
influential before, during and after the Revolution. Today, Queen Anne-style tables, paired
with Sarah Richardson (a colonial resident) chairs, are set with yard-square linen napkins,
brass candlesticks and china stamped with the king’s coat of arms. Original and
reproduction colonial prints and paintings adorn the walls and windows are hung with
hand-woven English linens. In the Purdie House annex, a section of the tavern that
originally existed as the neighboring home of 18th-century Virginia Gazette publisher
Alexander Purdie, the furniture and elegant décor represent a level of wealth and style
associated with a prosperous gentry-class Williamsburg home. The home features not only
the fine carpeting, wallpaper and wall hangings of a wealthy merchant, but also artifacts
that tell the story of the Purdie family – including Purdie’s tobacco pipe on the mantel in
the former study and three small tricorn hats on pegs in his sons’ former bedroom.
Waitstaff are glad to share the story of the family, gleaned from ongoing Colonial
Williamsburg historical research.
King’s Arms Tavern is located on the south side of Duke of Gloucester Street
between Botetourt and Blair streets, near the Capitol. Free parking is available for tavern
patrons across Frances Street. Wheelchair accessible restrooms are located in the newly
remodeled Purdie Kitchen behind the tavern.

Shields Tavern® The restored 18th-century capital of Virginia has brewed a unique flavor at its
successful Shields Tavern and transformed the establishment into an 18th-century
coffeehouse. Remember, tea was out of fashion in the pre-Revolutionary colonies, and
coffee was quite the rage in Europe and Great Britain. The first English “coffee house”
opened in Oxford in 1650. Fifty years later, there were 2,000 coffeehouses in London
alone. Williamsburg’s historical records reveal that when tavernkeeper Daniel Fisher took
over Shields Tavern in 1751, he recorded in his journal that the locals called the building
“the English Coffee House.” By 1767, the exotic, dark brew was being sipped at Richard
Charlton’s popular Coffee House located next to the Capitol in the area of Williamsburg
called the Exchange, “where all money business (was) transacted” and the governor and his
council were frequent patrons. Today the Charlton site is an archaeological dig across the
street from Shields Tavern.
James Shields Tavern operates in the spirit of an 18th-century coffeehouse, providing
a venue for interaction between guests, costumed historic character interpreters and
research staff. Served all day, the tavern’s light fare menu offers recipes representative of
the 18th-century food similar to that served by proprietor James Shields in the 1740s for the
lesser gentry and upper middling ranks of locals and travelers.
Over a cold beverage, hot chocolate or coffee and good eats, guests might discuss
18th-century “events of the day” and other topics with the interpreters or simply enjoy a
quiet drink and snack in one of the dining rooms or in the outdoor garden behind the
tavern.
In the evening, a portion of the warm, rustic and historically accurate tavern will
operate as a lounge, where guests may enjoy a quiet beverage before or after dining in one of
Colonial Williamsburg’s others taverns—or any time. Costumed servers continue in the
tradition of interpreting the 18th-century tavern experience amidst period tavern furnishings
and decoration.
Shields Tavern is open daily from 8:30 a.m. until 5 p.m. Mr. Shields is pleased to offer
a seasonal feast on Friday and Saturday evenings with seatings at 6 p.m. and 8 p.m.
Costumed servers continue in the tradition of interpreting the 18th-century tavern experience
amidst period tavern furnishings and decoration while guests savor a three-course colonial
meal.
The lower level tavern room is available for banquets for up to 100, and the covered
garden area behind the tavern offers an ideal outdoor space for group functions with 18thcentury
entertainment, weather permitting. Shields Tavern is located on Duke of Gloucester
Street just east of King’s Arms Tavern, near the Capitol.

Christiana Campbell’s Tavern tempts guests with traditional seafood from the rest of
the British colonies of North America. Christiana Campbell’s Tavern serves dinner from
Tuesday through Saturday (reservations are recommended), providing guests with ample
opportunity to savor Mrs. Campbell’s favorite dishes of sherried shrimp, scallops and
lobster, as well as the Waterman’s Supper and lump crab cakes, the tavern’s signature dish.
The entrées are complemented by long-time tavern favorites of Campbell’s cabbage slaw,
spoon bread and sweet potato muffins.
Every Tuesday and Thursday, the tavern hosts tea with Mrs. Campbell. Guests are
welcome to experience 18th-century hospitality while their hostess regales them with
accounts of her contemporaries and the quaint customs of the period.
Christiana Campbell’s Tavern was a favorite of well-known colonial Virginians such
as George Washington and Thomas Jefferson. Servers of the tavern are on hand to recount
stories of George Washington’s favorable diary entries about Mrs. Campbell’s
establishment and other noteworthy tales about the colonial tavern. Free parking is
available behind the tavern, located today on the east side of Waller Street across from the
Capitol.

Chowning’s (pronounced “chewnings”) Tavern, located near Market Square on Duke
of Gloucester Street, offers guests a popular menu—traditional pit barbecue. References to
“barbecued hog” date back to the late 1700s. The Chowning’s menu features sumptuous
entrées such as beef brisket, pulled pork barbecue, turkey legs and grilled chicken
sandwiches.
Chowning’s offers casual quick fare from 11 a.m. until 5 p.m. daily in the tavern
garden. Guests may enjoy their meal at tables set under grape arbors or inside the tavern.
From 5 to 8 p.m., Chowning’s caters to families with the music, magic and colonial
games of gambols while serving light fare. Beginning at 8 p.m., gambols takes on the
rollicking atmosphere of an 18th-century ale house featuring beverages such as stout rum
drinks, a variety of hearty ales and wine by the glass. The same light fare is offered along
with baskets of fresh-roasted Virginia peanuts on every table.
Mary Randolph, reputed to be the best cook in Richmond by the 1790s, published
“The Virginia House-Wife” in 1824. She included recipes for fried chicken, Spanish
gazpacho, Italian polenta and East Indian curry. The tradition of this cookbook continues
at Colonial Williamsburg taverns with special themed dinners held throughout the year.
Guests have the opportunity to engage in unique tavern programming such as the 18thcentury
Chocolate Dinner, Colonial Chef’s Table, dinner with George Washington and
Thomas Jefferson wine dinners.

Colonial Williamsburg’s historic tavern guests experience the hearty and distinctive fare that
sustained the Founding Fathers, served with Southern hospitality in authentic surroundings.

Busch Gardens Williamsburg Gardening Workshops

2008-03-30T08:50:00.000-07:00

From the Daily Press:

April 19–20 and April 26–27 2008

This all–new event for 2008 features gardening workshops, demonstrations and how–to workshops presented by experts from both Spectrum® and the National Wildlife Federation. Admission to is included with your season pass or park admission.

Ready, Set, GROW! is sponsored by Sta-Green®

-->Busch Gardens is planning its largest-ever event to honor the second half of its name — the gardens, that is.Held during the weekends of April 19-20 and April 26-27, "Ready, Set, GROW!" will include children's activities, talks by landscape experts and tours of the park's greenhouses and gardens.There's no extra cost beyond your season pass or single-day ticket (prices for adults start at $56.95). But call ahead for tour times and reservations — 800-343-7946."

In many ways, "Ready, Set, GROW!" celebrates the park's roots (pardon the pun).How did the park get its garden theme? August A. Busch Jr., chairman of Anheuser-Busch's executive committee, picked it for the company's first park in Tampa in the 1950s after observing that the gardens and exotic birds at the nearby Busch brewery in Florida was popular with guests. Later, the Busch park here in Virginia followed suit when it opened in the 1970s."Mr. Busch has a huge interest in landscaping," Weldon says. The local park's 100 acres of gardens include 100 flower beds, 300 hanging baskets and 700 container gardens. That amounts to 80,000 tulips and 4,000 chrysanthemums.

Visitors to Busch Gardens during the "Ready, Set, GROW!" weekends can take advantage of Busch's colorful past-time by exploring several exhibits throughout the park. A children's tent near the Fest-haus building in the park's Germany area will give kids a chance to get dirty by transplanting seedlings into pots that they can take home with them. In the same area, Willem van den Akker, a tulip expert from the Netherlands, will talk about the flowers grown in the Kingsmill community of James City County. Weldon says tulips are her favorite flower grown at Busch Gardens."When the tulips are up — even though they're short-lived — they're just really magical," Weldon says.Also near the Festhaus, Busch Gardens' expert landscapers will lead "how-to" clinics on a variety of gardening topics.

During the event's two weekends in April, three 20-person groups each day will depart from the Italy and the New France areas of the park for tours of the Italy gardens and the park's greenhouses, respectively.Also during the two weekends, National Wildlife Federation experts provide tips on gardening with native plants at the Backyard Habitat Garden found in Jack Hanna's Wild Reserve inside the park

To top it all off, on April 19 Busch Gardens opens a permanent open-air shop called "The Garden Gate" in the England area of the park. There, guests can buy seeds, pots and live plants grown inside the park. Master Gardeners at the shop will show guests how to arrange plants.Weldon promises "Ready, Set, GROW!" will make Busch Gardens look more alive than ever."There will be a lot of activity throughout the park," she says.
buschgardens.com/bgw/events_Ready_set_Grow.aspx.
Events/Times : 11:45 Am 1:45 Pm 3:45 Pm

Meet at “Caribou Pottery” in New France

Take a tour through Busch Gardens Europe's greenhouses, guided by members of our award-winning landscaping department. These tours have limited availability. 20 people per tour. Reservations are required. Please call (800) 343-7946 to make a reservation.

Tour the Italy Gardens 12:00 Pm 2:00 Pm 4:00 Pm Meet at the“Wine Stomping” display in San Marco

Join us for this informative and educational tour through the park’s expertly-designed Italy Gardens. These tours have limited availability. 20 people per tour. Reservations are required. Please call (800) 343-7946 to make a reservation.

Busch Gardens Expert Landscaping Tips
11:00 Am -6:00 Pm
Festhaus Park

These "how-to" clinics will cover a wide array of gardening topics to get you ready for the spring planting season.

Kingsmill Tulip Expert
11:00 Am -6:00 Pm
Festhaus Park

Learn more about the famous Kingsmill Tulip from a special tulip expert from the Netherlands.
“Backyard Habitat Garden”

11:00 Am -4:00 Pm
Jack Hanna’s Wild Reserve

National Wildlife Federation experts will provide tips on gardening with native plants. You'll also learn how to turnyour own backyard into one that’s suitable for wildlife.

Kidz Zone

11:00 Am -6:00 Pm
Festhaus ParkCourtyard

Bring your kids for fun craft activities

Busch Gardens Update

2008-03-27T13:34:00.000-07:00

Busch Gardens has now opened for the season. If you are military you can get a complimentary one day pass for you and your dependents by registering on this website . http://commerce.4adventure.com/store/os_application.asp
http://www.herosalute.com/cavatx/buschgardens.html

If you plan on going to Busch Gardens and Water Country fairly often it will pay to buy season passes. If you buy four or more passes they are only $116.00 each. You can even pay for them thru 3 payments. Check here for more information : http://www.buschgardens.com/BGW/ticket_options.aspx

Remember these passes are good through Oct 31 of 2008 so you will be able to attend Howl O Scream one of the best Halloween Haunted areas ever....

See Colonial Williamsburg in the HBO miniseries " John Adams"

2008-03-10T14:06:00.000-07:00

From the Daily Press

"John Adams" executive producer Tom Hanks and writer David McCullough praised Richmond and Williamsburg for helping bring the historical epic to reality when it debuts on HBO next week.

Curious onlookers crowded the exterior of the tent-enclosed red carpet media gauntlet to get a look at the stars, including an unplanned appearance by Paul Giamatti, who played Adams. He had never been to Williamsburg before the shoot, and said Colonial Williamsburg was fantastic. Colonial Williamsburg lent its experts to help the production nail historic details, from sets to mannerisms."Those guys were all over us," said Giamati. "Those guys were unbelievable."
Attracting interest .

After a brief power outage left the Byrd Theater in the dark — and Hanks shined a light into the crowd and implored them in a vintage Hanks comedic fashion not to panic — the key players in the series explained what it meant to them.

McCullough, who won a Pulitzer Prize for the book, said he was proud of the final product."This great work of art is going to reach more Americans with greater effect than anything that's ever been done on our founding time, on our revolution," said McCullough.Executives from HBO and Hanks' production company, Playtone, said the help of Colonial Williamsburg was crucial.

Director Tom Hooper loved that they didn't need to build sets at CW."The joy of Williamsburg is that it has been so beautifully preserved, and we were so lucky to have filmed there," said Hooper.

Historic sites like Colonial Williamsburg have struggled to maintain their peak visitation levels, and attention of tourists. McCullough, known for writing about history in an accessible way, believes the television epic can stoke interest in history."I would be very surprised if it doesn't have a huge impact, and on Williamsburg specifically," said McCullough.

McCullough stressed that parents and the education system have failed to properly emphasize history. Last spring, McCullough brought 24 family members on a trip to Williamsburg for five days."It was one of the best times we've ever had, for the kids and the parents," he said.It was great for the actors to feel the colonial era in Williamsburg, as opposed to the sets built for most of the production, said Hooper."Williamsburg was the one place you could go to where it was completely a 360-degree, three-dimensional experience of the 18th century," said Hooper, who recently won an Emmy for directing the " Elizabeth I" miniseries for HBO

.Hanks said Colonial Williamsburg recognized that the story, and Colonial Williamsburg's role in bringing it to life, would benefit tourism efforts."There's a possibility that people might want to say, 'Hey, let's go see where they shot John Adams, and that's Colonial Williamsburg,' " said Hanks. "I had never been to Colonial Williamsburg, and I immediately said, 'I want to come back here on vacation.' "

Shooting in Williamsburg helped Giamatti feel more immersed in the era. Giamatti said Colonial Williamsburg helped with other details, like how to properly hold a fork and bow correctly. He worked with dialect coaches, and would ask Colonial Williamsburg experts if certain lines would have been said in colonial times."I wanted to swear sometimes and didn't know which ones were the appropriate ones to say," said Giamatti, "and they would say, 'Yeah, you can call the guy that if you want because they would have said that.' "Hanks said there is a fairly easy formula for doing a history movie well. But it's hard to do right unless there is enough time, a luxury he said is available only on HBO."You don't editorialize motivations. You don't turn people into bad guys to move along an antagonist-protagonist dynamic. What you need is time. You need 8 1/2 hours to really understand everybody, and that only happens on HBO."McCullough said studios had optioned his movie before, and he always quickly learned they hadn't read the book. When he first met Hanks, the book was dog-eared, had Post-it notes, underlined, and Hanks was firing questions about obscure details."I've never seen such commitment to doing it right as I saw with this film," said McCullough.
McCullough's book "1776," about the days when Washington was leading the troops — and losing battles — has also been optioned by Playtone. Kirk Ellis, the screenwriter and co-executive producer of "John Adams," said "1776" is a great companion piece to John Adams and would be an "epic war movie." He said shooting it in Virginia is "very much in everyone's mind.""I think all of that we could do here," said Cooper.

Ellis gave an outline to HBO before the recent writers strike, and now it is in full development. He hopes to see it out by 2010. But there still is a question of whether Virginia will have the incentives available to lure the production, which was done with $1.25 million for "John Adams."The Virginia Film Office estimated the economic impact of "Adams" at $80 million in Virginia. The General Assembly is now debating whether the final budget should include incentive money.Gov. Timothy M. Kaine recommended $200,000 the next two years, but the Virginia film industry said the state needs millions to attract some big films where Virginia is a front-runner.Ellis said productions are done somewhere other than the ideal location "all the time" because of financial constraints, making the incentives offered by 42 states important. Ellis said his home state of New Mexico just won the new "Terminator" movie from Hungary — where the last part of "John Adams" was shot — because of the state's very generous program.

"Incentives are very important, because you're always looking to maximize your dollars in the state," said Ellis. "We would love to be back if the incentives are in place and we can maximize our production costs the way we did when we were shooting 'John Adams.' ""It was really about the physical possibilities of what we could do," said Hanks

Hiring a contractor in Hampton Roads Virginia

2008-03-06T06:06:00.000-08:00

These are some great tips to observe when looking to hire a contractor for any home repairs or construction. They are courtesy of our law partner Lytle Law. http://LytleLaw.com
The single most important thing you can do when hiring a builder or contractor is
to hire one with a good reputation for quality, honesty and pride in his or her work.
Everything else below is really an attempt to determine whether you are getting that at a
price you can afford and to protect you should you not. So:
2. Get at least two bids, three is better. Get one of those bids from a contractor with
the best reputation – one that is known for being expensive but known for doing quality
work – it will give you a yard stick to truly measure the cheap one. As in most things,
you get what you pay for.
3. Hire only licensed contractors. Note that Virginia has different classes for scope
and value of job – so verify the contractor has the proper license. You may check the
contractor’s license at www.dpor.virginia.gov or (804) 367-8511. Frankly, you ought to
require proof of insurance as well.
4. Evaluate the contractor:
a. ask the contractor for references and check with former customers to see
if they were satisfied with the quality of work performed. Actually call them.
Since most contractors aren’t going to give you bad references you need
to actually look at the work.
b. Doesn’t hurt to check with the Better Business Bureau. You can also
check DPOR for Board complaints.
c. Ask how long the contractor has been in business and where. Also ask
for a local phone number where the contractor can be reached during
normal business hours. Call that number and see who answers and how
long it takes. If a receptionist or someone answers professionally, great.
If instead a girlfriend answers “Hello” and then says he’s sleeping, well,
that might tell you something else.
d. Avoid hiring any contractor who:
i. wants to do the work under someone else’s license
ii. arrives in an unmarked truck or van;
iii. appears to be willing to do the job at an unusually low price;
iv. requires full or substantial payment before work begins (note the
10% rule discussed below);
v. refuses to provide you with a written estimate or contract;
vi. refuses to provide you with a license number issued by Virginia;
vii. refuses to provide you with references;
viii. shows up at your door unsolicited; or
ix. uses high-pressure sales tactics.
5. Get a written contract that at a minimum states (these are the Board’s of
Contractor’s requirements: see http://leg1.state.va.us/cgibin/legp504.exe?000+reg+18VAC50-22-260
a. When work is to begin and the estimated completion date;

b. A statement of the total cost of the contract and the amounts and
schedule for progress payments including a specific statement on the
amount of the down payment;
c. A listing of specified materials and work to be performed, which is
specifically requested by the consumer;
d. A "plain-language" exculpatory clause concerning events beyond the
control of the contractor and a statement explaining that delays caused by
such events do not constitute abandonment and are not included in
calculating time frames for payment or performance;
e. A statement of assurance that the contractor will comply with all local
requirements for building permits, inspections, and zoning;
f. Disclosure of the cancellation rights of the parties;
g. For contracts resulting from a door-to-door solicitation, a signed
acknowledgment by the consumer that he has been provided with and
read the Department of Professional and Occupational Regulation
statement of protection available to him through the Board for Contractors;
h. Contractor's name, address, license number, class of license, and
classifications or specialty services; and
i. Statement providing that any modification to the contract (i.e. a change
order), which changes the cost, materials, work to be performed, or
estimated completion date, must be in writing and signed by all parties
j. Not required but recommended: specific time lines and provisions that
address what will happen if the contractor fails to meet the contractual
deadlines.
6. Pay 10% down, or $1,000, whichever is less. If the contractor says he needs
more to buy materials and get started then consider having the materials purchased and
controlled by you, delivered to you. An excess amount to start is a red flag that
something is awry or the contractor will be robbing Peter to pay Paul. Typically
reputable and sound contractors have accounts at supply houses and don’t need to pay
cash for materials.
7. Don’t make any further payments until you see a building permit. If the
contractor says one isn’t needed then call the City or County and verify that information.
8. Don’t let payments get ahead of work. Keep record of payments. Require a
mechanic’s lien waiver not only from your contractor but from any subs and supply
houses before you make a payment. You can get a suitable form on line or contact me and I will put you in touch with our law firm.
9. Don’t make final payment until you’re satisfied with the job.
10. Don’t pay cash. Again, never pay cash (first, they are cheating us by not paying
taxes, second, you have no good record)
11. Keep a job file of all papers relating to your project.
12. Warning signs of a scam:
a. Provides a credential or reference that can't be verified.

b. Offers a special price only if you sign today, or use other high-pressure
sales techniques.
c. Only accepts cash, require large deposits or the entire costs up front, or
asks you to make the payment in their name.
d. Does not provide a written contract or complete bid.
e. Asks you to get the building permit. In most instances, if you have hired a
contractor, the contractor is required to take out the permits. Permits are
your protection and help ensure that work will meet local building codes.
f. Offers exceptionally long warranties.
g. Wants to do most or all the work on weekends and after hours
h. Gives you an offer that sounds "too good to be true."
Lastly, please know that Virginia has a contractor recovery fund if you are
defrauded by a contractor. See a lawyer for help on that or call the Board of
Contractors.

Mr Williamsburg Real Estate Update New Town. Say it's not so .Wal Mart Coming to New Town Williamsburg VA ?

2008-03-05T04:19:00.000-08:00

Daily Press 3/6/2008

JAMES CITY County/ Williamsburg Virginia - Wal-Mart, the nation's largest retailer, is coming to James City's growing New Town development, according to plans filed with county planning staff. The store of about 40,000square feet, while only about a fifth of the size of the other Wal-Mart in the area, still dominates plans for the Settler's Market section of New Town and sits at the junction of Route 199 and Monticello Avenue along with a planned Circuit City. Designs for both businesses have been carefully reviewed to make sure they keep to a countrified flavor, with brick facades and arched windows. Circuit City's 20,706 square foot store includes a cupola atop the building.

The Wal-Mart proposal is only a few administrative OKs away from final approval, including one pending from the James City Service Authority. But the approaching finish line comes after more than a year of work by county planners, with six to eight months spent on building elevations, said planner Matt Smolnik."This will not be your typical Wal-Mart," Smolnik said. A Wal-Mart spokeswoman declined to comment because the plans are not yet finalized.Settler's Market will also include dozens of other smaller businesses, but most of those tenants have yet to be publicly named. Trader Joe's grocery chain has been confirmed, however, and will be placed down Monticello Road. The upscale California-based grocery will take up roughly 12,000 square feet, or about the same area as the Trader Joe's that opened in Newport News in December 2005.All told, Settler's Market is expected to include 2,167 parking spaces and more than 200 homes. Construction is expected to be completed later this year.Though there is already a Wal-Mart in the Williamsburg area — the store farther north in York County's Lightfoot area ( near the Lowes, Home Depot, Ukrops and across from the new Hospital) is roughly 205,000 square feet — the retailer's arrival in New Town is expected to make the combined development of retail and homes even more of a popular destination.

New Town is currently home to local eateries such as Green Leafe Gourmet, Center Street Griil, Opus 9, and major chains including Panera Bread, Bonefish Grill, and Barnes and Noble Booksellers. When Circuit City sets up shop here, it will create a Williamsburg-area version of the national clash between the Richmond-based consumer electronics retailer and Best Buy, which is slated for The Marquis development in upper York County.( near Water Country) Best Buy is the country's top consumer electronics retailer; Circuit City is No. 2.Settler's Market, developed by Birmingham, Ala.-based AIG Baker Development, will ultimately include 350,000 square feet of retail and office combined with 210 residential flats and townhouses.

Mr Williamsburg.com Restaurant Update

2008-02-27T05:32:00.000-08:00

Fans of two popular restaurants that closed last year should be happy to learn that the best parts of those places have united in a culinary merger and acquisition that, as with any good deal, has resulted in a sum greater than its previous parts.

Indian Fields Tavern, which closed in June after more than two decades as a worth-the-drive destination for Richmond residents and Williamsburg tourists, is being operated as the Charles City Tavern by the former owners of Café Lafayette, which attracted knowledgeable diners to a side street in the near West End from 2003 until a year ago.

After a five-month renovation of the modest, two-story farmhouse that included installing a new kitchen and refurbishing its three 96-seat dining rooms, chef Michael Macknight and his wife, Cate,changed the name and opened in late November.

The Macknights had been looking for a new place since January 2007, after they failed in an attempt to buy their Richmond space for needed expansion. When Indian Fields closed, they found that space.

The Macknights retained many of Indian Fields’ dishes, such as the Sally Lunn bread, crab cakes Benedict and chocolate bourbon pecan pie, and brought with them favorites from Café Lafayette, including bacon-wrapped meatloaf, mussels steamed with chardonnay and hooch cake.

Michael Macknight, a classically trained cook who apprenticed in his native California with Wolfgang Puck and locally at La Petite France and The Trellis, has done more than just meld two menus. He’s managed to retain the house’s Southern charm (in the fall, cotton grows across the road) while adding a French accent.

Sunday brunch has always been a highlight at this location — the 45-minute trip, especially when the canopy of trees over Route 5 is lush with leaves, is a great mood-setter.

Now, in addition to traditional midday fare, it boasts innovations such as tavern-style “bacon and eggs,” made with crisp pork belly instead of bacon, and a pan-roasted bowl of plump oysters, Surry bacon, creamed spinach and a puff pastry.

The pork belly was a big hit with our party of five, but one of the Benedict’s poached eggs arrived hard-cooked. Perhaps because we were seated in the second-floor dining room, one of us had to leave the table to track down our server. With that mistake corrected, the crab cakes, combined with Smithfield ham and hollandaise sauce sitting atop toasted Sally Lunn bread, proved to be a winner. Pumpkin French toast with maple-orange syrup and winter fruit also rose above the ordinary.

(Gone, sadly, is Indian Fields’ unlimited champagne, a decision that Macknight defends as sparing customers the headaches that accompany cheap bubbly. It also makes the winding drive safer.)

Several of the brunch entrees also are available as dinner entrees, including Eastern Shore crab cakes with a ragout of sweet corn and country ham, meatloaf with crème fraîche mashed potatoes and Madeira mushroom sauce, and oyster stew.

The dinner menu will change with the seasons, but one recent addition that’s likely to become a standard is barbecued beef short ribs smothered with a molasses-mustard sauce atop a bed of grilled polenta.

Macknight plans to take advantage of local products, and there already is plenty of that in evidence, including the Byrd Mill cheddar stone-ground grits that accompany the grilled Gulf shrimp. (They’re so difficult to buy retail that I’ve stocked up by driving to the source, north of Ashland.) Pork dishes are a recurring feature of the menu, from the “bacon” bellies at brunch to dinner portions of grilled pork tenderloin and a three-way, Austrian-style combo of belly, pulled shoulder and tenderloin supported by Riesling-braised cabbage and kartoffen potatoes. Both also come with a warm, spiced bosc pear compote.

Most entrees are in the $20s, although several are available as appetizers also ($10-$12), including Prince Edward Island mussels with chardonnay, 24-hour tomatoes and basil-pesto-butter broth.All of the desserts are made in-house, including a moist rum pound cake and Café Lafayette’s bread pudding.

The arrival of spring means that the building’s two screen-enclosed porches also will be available for bug-free dining. Beginning March 26, Charles City Tavern will expand its operation to Tuesday through Sunday.

One thing hasn’t changed: The black-and-white stray cat that showed up about 10 years ago, Robert Le Chat, still roams the property and remains the restaurant’s unofficial greeter. Charles City Tavern Route 5, 9220 John Tyler Memorial Highway Charles City, Virignia

829-5004 Lunch: Wednesday-Saturday, 11:30 a.m.-3 p.m.

Dinner: Wednesday-Sunday from 5:30 p.m.

Sunday brunch: 11 a.m.-3 p.m.(Adding Tuesday hours in late March.)

Mr Williamsburg Real Estate Update Subsidy for James City County Employees Home Purchase

2008-02-27T05:10:00.000-08:00

JAMES CITY - “It’s going to be pretty tight the first couple of months,” said Chris Clauser, 23, a county firefighter. He closed on his first home this week, a new $207,000 three-bedroom townhouse in Pocahontas Square. To Clauser, the workforce housing crunch is much more than a few lines in reports, surveys and news articles. As it is for so many people, his quest has been relentless. He was finally able to find and afford his new home thanks to a little-publicized subsidy offered to county employees. The county matches $3,000 of his money to help with closing costs.

The program has been in place for several years and it’s gaining entries every year. Over the past several years, 50 employees have signed up and 34 have purchased homes. The contribution can be used toward either down payments or closing costs. “It’s been a very useful program,” said Rick Hanson, director of Housing & Community Development. “It gives incentive for people who work in the county to purchase here in the county or City of Williamsburg in recognition that it may be somewhat more expensive to live here than in surrounding jurisdictions.” A certain amount is set aside in the county budget to match employee contributions. Employees either match $3,000 in a lump sum, as Clauser did, or can slowly contribute to a layaway plan. “It has grown,” Hanson said.

“Last year we had the largest number of participants, and this year seems to be on track to be around the same. Demand for this program seems to have grown.” Expansion may be next. Today the subsidy extends to county, James City Service Authority and library employees. Hanson said it may someday reach to school employees and serve as a model for private employers. The $3,000 can also be combined with other assistance programs, including a similar program for first-time home buyers. Clauser used his $3,000 toward his closing costs and took advantage of an offer from the builder to pay the remaining $7,000 to close. It leaves the firefighter looking ahead to monthly payments with a little bit of cushion. Until recently, Clauser had been renting with roommates in Hampton.

The combination of programs helped him return to James City, he said. “I don’t really want to move back in with my parents,” he said, laughing. “I don’t want to be that guy.” He found navigating the paperwork relatively easy. He furnished the county with a copy of his bank statement, credit report and pay stubs, information he had to furnish to finance the home anyway. “It was all very quick,” he said. “I was very impressed with the time, the turn-around.” Still, it’s not something for nothing. Clauser, who has been with the fire department four years, committed to remaining with the county at least 50 more months. He cannot sell the home for three years, either.

The county benefits twice by having a long-term employee and residential taxpayer. “We’ll see what my life has developed into [then],” he said. “For now, I’m 23, single. This is perfect.”

Mr Williamsburg Update The American Culinary Federation comes to Williamsburg

2008-02-27T05:03:00.000-08:00

The American Culinary Federation will hold its Southeast Regional Conference Feb. 29-March 3 at the Williamsburg Lodge.

The conference theme, "A Culinary Revolution," will include a look back at foods available during the American Revolution as well as a look at the current revolution in the culinary tastes of today's sophisticated dining public. The event will feature contests, demonstrations, training and information on the current trends in the culinary field.

The public is welcome to attend most events, but space for some programs is limited. Among the programs offered are "Indigenous Foods of the Americas: Changing the Way the World Eats," a presentation by John Gonzales, executive chef and owner of A Chef's Kitchen; "Secrets of the Chocolate Maker," an illustration of the processing methods of chocolate as it was done in the 18th century; "Global Flavors and Your Menu," examples of authentic dishes from the ever-expanding regions of Asia and the Middle East; and "Through the Grapevine: A Williamsburg Wine Experience," an in-depth look at how to pair wines with foods presented by winemaker Matthew Meyer of The Williamsburg Winery.

Conference fee is $500 for non-members, which includes all sessions and most meals. Individual day passes are available for $75 (meals extra). For a complete schedule and to register and purchase tickets for the events, for more information visit :

http://www.acfchefs.org/Content/Events/RegionalConferences/Southeastern/default.cfm

Mr Williamsburg.com Williamsburg Virginia Retirement Mecca

2008-01-09T14:01:00.000-08:00

Ken Carr retired to Williamsburg because he didn’t want to get away from it all. As a sales and marketing executive in the fashion industry, he had enjoyed a fast-paced career and was looking for a gentler climate than his home in the Chicago suburbs

But nice weather and recreational options were only part of it: Carr also hoped for opportunities to keep busy and take on new challenges. “You spend your life working, as many of us have, five or six days a week with the pulse of business,” he says. “To just have that stop, psychologically, I didn’t find that it was all that appealing.”

When Carr moved with his wife, Nancy, to the gated community of Ford’s Colony in 1999, he immediately occupied himself building a retirement house. Someone asked if he would sell it, so he built another.

Then he became increasingly involved sharing his business experience with those just starting out. Carr connects with business clients through the Service Corps of Retired Executives, a national program coordinated locally through the Greater Williamsburg Chamber & Tourism Alliance. “It’s a great way to use the expertise that you have,” says Carr, who is 65. “It’s also an incredible opportunity for businesses or organizations to get people who are very accomplished to assist them — the kind of team that quite frankly they couldn’t go out and hire.”
In fact, so many former executives and high-ranking military officers have retired to Williamsburg that a number of other organizations, including the College of William & Mary and its Mason School of Business have created local programs to harness their expertise.

The post-career challenges are not reserved solely for former captains of industry. Other retirees in the area take classes in a large continuing education program, teach in the same program and even help operate a professional chamber orchestra in Williamsburg. “We wind up with some very bright early retirees who still want to make contributions,” says Keith Taylor, director of James City County’s office of economic development.

The Williamsburg area (including James City County and upper York County) has become a retirement mecca. Money magazine named the region one of the country’s best places to retire. The magazine cited attributes such as the area’s history, culture, green space and access to health care and airports.The area’s growing reputation among retirees has been helped by a constellation of attractions including the Colonial Williamsburg living history museum, the College of William & Mary, award-winning golf courses, a handful of prestigious gated communities, close access to tidal rivers and the ocean, and a location only three hours away from Washington, D.C.

As the retirement-age population grows, older residents are redefining the options available for their golden years and, in the process, reshaping the community. Kingsmill on the James, opened in the 1970s as the region’s first gated community, now has the company of several other retiree-friendly residential areas protected by gates or private security forces. These include Ford’s Colony and The Governor’s Land at Two Rivers. A recent arrival, Colonial Heritage in James City, requires that residents be 55 or older.

A boom in mixed-used developments also appeals to the preferences of an older population. These projects group shopping, restaurants and low-maintenance residences such as condos and town houses in one location. “Folks are looking more and more at access to retail and entertainment within walking distance of their homes,” says James R. Golden, associate vice president for economic development at William & Mary. “The retirement community is sort of a leader in this.”

Golden helped promote the development of New Town, a mixed-use community just outside Williamsburg. Now a second, similar development, High Street, is under construction in the city. Riverside Health System also has proposed a mixed-use community, Quarterpath at Williamsburg, which would include a hospital, a nursing home and housing. State approval has not yet been granted for the hospital, which would be the Williamsburg area’s second.
Community leaders see the retirement boom as a largely positive economic force that may create jobs for younger folks in areas such as health care, retail and other services. The officials point out that many of those retiring to Williamsburg from other areas, especially the Northeast, are well-heeled professionals and business executives who have chosen to end their careers while still in their 50s. “When you develop a vibrant retirement community … they will pay for services that they want and appreciate, and that will open up opportunities for people that want to fill those needs,” says Richard Schreiber, president and CEO of the Greater Williamsburg Chamber & Tourism Alliance.

One side effect of becoming a retirement mecca is that land and housing prices in the region have risen to levels beyond the means of many workers in service jobs. “It’s sort of creating a greater shortage of affordable housing,” says Rick Hanson, James City’s director of housing and community development. “A lot of people that work in James City do find the housing costs prohibitive, and they will commute in.”

The cost of housing can also be a problem for some retirees who spent their working years in the community. But local governments are trying to solve the problem. Hanson’s office recently assembled a parcel for development of low-rent senior housing in cooperation with a local nonprofit organization. He says the county also has commissioned a consultant to analyze housing needs and report this fall.

Numbers help tell the story of Williamsburg’s growing popularity as a place to retire. William & Mary and the Center for Excellence in Aging and Geriatric Health, a local organization created to promote the health of older people, reported in 2003 that the 60-and-older population in Williamsburg, James City and upper York grew more than 65 percent, from 5,688 to 10,686, between 1990 and 2000. The 60-and-over population in Virginia as a whole grew 17.1 percent in the same period. Growth in the same group nationwide was 9.4 percent, according to the study, which was based on U.S. Census figures. During this same period, the area’s overall population grew about 27 percent, from 54,980 to 69,763.

Pete Williamson says he retired in Williamsburg partly because the city and its surroundings seem just as full of families and younger people as folks of his generation. Even his affluent Governor’s Land neighborhood seems to be attracting a good number of families, he says. “We have a community with a mix of young and old with school kids and retirees,” Williamson says. “We’re not some retirement community out in the middle of nowhere where you have to drive a half hour just to go to a grocery store.”

Williamson was living in Wilton, Conn., and working as an IBM program manager when he retired in 1994 at the age of 54. A volunteer job with an ambulance corps became full-time work before he and his wife moved to Williamsburg in 1998.
Now 67, Williamson co-leads a 40- to-60-mile bicycle ride for the local bike club once or twice a week. He also serves on the board of his neighborhood’s homeowners association and does computer work as a member of a charity tennis group that raised about $45,000 last year for a local hospice.

It’s hard to pinpoint the exact size of the region’s retirement community because there’s no set age for retirement. Louis Rossiter, a former Virginia secretary of health and human resources who’s now director of community health service research for the Center for Excellence in Aging and Geriatric Health, says Williamsburg may serve as a model in developing programs that can be adopted elsewhere.

Thinking ahead is important, says Rossiter, because an older population brings potential problems along with benefits. “When the retirees move here, they’re in good health. Then they age in place,” he says. “Who will take care of them as they become more frail?”
The Center for Excellence is a consortium of colleges, hospitals and health agencies that conducts sponsored research into such subjects as Alzheimer’s disease and arthritis, and studies ways to improve access to medical care. More significant for local retirees, the center also offers geriatric services not generally available in the community, such as memory assessment and driving evaluation.

For high-ranking military retirees, Williamsburg offers something beyond resort communities and golf courses: easy access to Washington. “Lot’s of people continue some kind of consulting but don’t want to live in D.C. — they’ve had that experience,” says William & Mary’s Golden, himself a retired Army brigadier general.

Local organizations increasingly are coming up with ways to capture the interests of these retirees and take advantage of their skills. The Mason School of Business at William & Mary, for example, enlists 90 retirees in its Executive Partners program as mentors for students and faculty and as consultants to companies looking for advice. “The joke is they come, play golf six months and get bored,” says Jonathan Palmer, the school’s associate dean. “We engage them at a very high and active level.”

In addition to mentoring others, Williamsburg retirees are interested in learning something new. William & Mary’s Christopher Wren Association, an education program for retirees, attracted more than 1,400 students last semester to more than 60 classes. Retirees served as faculty for many of the classes.

The Chamber & Tourism Alliance last year began a Community Leadership Service in which 16 retirees who moved to the community recently took a crash course about the region, its governmental structure and inner workings. Participants now are creating a database of retired people with skills that could benefit local nonprofit organizations, says Schreiber, the chamber president.

Leading the database project is Joan Peterson, who was recruited because she chaired the education committee of the Williamsburg Symphonia, a professional chamber orchestra. Peterson moved to Williamsburg from Massachusetts when her husband took early retirement from Hewlett-Packard. She had been director of summer programs for a private school. Now a bit more than four years later, her husband is commuting regularly to consulting jobs in Minneapolis and Seattle, and she is immersed in a project she hopes will benefit nonprofits and retirees. “I absolutely love Williamsburg,” says Peterson. “I would have a hard time coming up with things I don’t like about it. Except maybe for the rapid growth. Everyone wants to be the last one in, I guess.”

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New Williamsburg Time Share MrWilliamsburg.com

2008-01-09T07:23:00.000-08:00

YORK - -->— A Bermuda-style and golf-oriented resort under construction next to the Williamsburg Country Club is set to welcome its first guests in June — more than three years after York County officials approved the project.
The development will eventually include 784 condolike time-share units in the Parkside Resort, in addition to more than 40 stand-alone buildings — with shared ownership — in the Parkside Golf Villas. The project is being constructed in a highly visible 64-acre area along Merrimac Trail that is adjacent to the Williamsburg Country Club and the Interstate 64 interchange that serves as the entrance to Busch Gardens.
Dan Carter, vice president of sales and marketing for Parkside Resort, said the Landmark Resort Properties of Virginia development's amenities — including guaranteed when-in-residence country club privileges for golf villa owners and a limited number of based-on-availability passes for time-share patrons — would appeal to baby boomers and avid golfers.
Carter said a key feature is the resort's proximity to Busch Gardens. "You can sit in the villas and look out the back over a huge lake and the 17th green. With the front view, you are looking at the Griffon and Apollo's Chariot. It's incredible," he said.
A first phase of construction to include 36 time-share units and a pool, with a water-jet propelled current, will be ready for guests in June. A clubhouse with restaurant, day spa and adults-only billiards and reading rooms is slated to open in September. Susan McGowan, a Registry Collection spokeswoman, said the Parkside Golf Villas are slated to become the first Virginia listing in the luxury resort network that includes properties throughout the United States and such foreign locales as Spain's Canary Islands and Tuscany, Italy.The time-share portion of the Parkside development is affiliated with Group RCI, where it is listed as a Gold Crown Resort based on proposed amenities and service standards, according to the vacation exchange network's Web site.
The York County Board of Supervisors unanimously approved a rezoning in April 2005 to allow the project. Developers were required to perform roadway improvements on Merrimac Trail — also known as Route 143 — and be served by sanitary sewer and public water connections as conditions of approval.As part of the deal with the Williamsburg Country Club, Parkside developers constructed about $1 million in site enhancements there, including parking lot refurbishments and construction of a new maintenance building to conform to Parkside design elements, Carter said.The project cost at least $135 million. The figure could grow substantially if proposed future construction, which includes additional outdoor pools and an indoor water park, takes place, Carter said.Architecture throughout the resort will have a distinct Caribbean flavor with vivid pastel colors modeled after the company's Bermuda Bay resort design.
The two-story Parkside Golf Villas will measure at least 1,800 square feet and cost between $75,000 and $500,000, Carter said. Pricing for the Parkside Resort time-share units, which have one to three bedrooms, will begin at about $9,000, he said."The developer's concept is that they really wanted to be totally different than any other project in Williamsburg," Carter said. "Our goal is to be the No. 1 product in this Williamsburg market."

William and Mary and UVA named top 10 Schools by Kiplingers 2008

2008-01-09T07:16:00.000-08:00

Two Virginia universities have been named among the "Top 10 Best Values in Public Colleges," according to Kiplinger's Personal Finance magazine.

The University of Virginia in Charlottesville and the College of William and Mary here in Williamsburg Va were listed third and fourth, respectively. .Tuition, room, board and books cost Virginia resident students about $17,225 per year to attend University of Virginia, and about $17,449 to attend the College of William and Mary, according to Kiplinger's rankings.

However, financial aid programs at both schools allow the average student to graduate with debt less than $15,000.Other Virginia universities that made the top 50 included University of Mary Washington at No. 14, Virginia Tech at No. 17 and James Madison at No. 22.

Retro's Good Eats Colonial Williamsburg, Va.

2006-12-28T12:10:00.000-08:00

Retro's Good Eats is mostly just that

By SHELLEY RAUCH Daily Press

December 20, 2006 "Retro's Good Eats,"
While looking to escape the bustle of busy shoppers on Williamsburg's Prince George Street, I found my eye arrested by vivid aqua blue signage.it read, touting hot dogs, fresh cut fries and milkshakes. My husband had no complaints as we went inside.The dining area is very cute, with aqua blue tables and a massive chalkboard covering the wall on the right. It also advertised their shakes and custards, along with the handwritten litany of the day's specials.
A girl at the far counter greeted us, patiently waiting for us to come to a decision. Finally, Dave did and placed his order. I was torn between a couple of items, one of them being the chicken salad. After describing it to me, she offered me a sample, returning from the kitchen station with a small portion and a tasting spoon.
Thankfully, it was just what I had in mind. We paid up and waited for her to pull our lagers ($3), specially created for Retro's by local brewer St. George's. She only made it halfway through the first cup before realizing the keg was tapped out. With an apology, she handed us the cup, and said if we'd like to take a seat, somebody would bring two more to our table.What I hadn't noticed upon walking in was the secondary dining area to the left of the counter. This slightly smaller room was filled with black and white photographs of local history-some included copies of old newsprint and records, as well.
By the time we'd circled the room, our food and beverages were out of the kitchen, and being placed on our table. Retro's menu boasts "Best hot dogs in town!" Dave ordered a couple to see what all the fuss was about. One had bleu cheese slaw and chili ($3), the second came with cheddar cheese, onions and spicy mustard ($2.65). Both were something new to us: a 100 percent Black Angus beef dog.The toppings were prodigious, and definitely tasty. The bleu cheese slaw was fairly tangy, and made for a nice contrast against the meaty chili; the other trio of toppings were flavorful, if a bit overzealously splashed with mustard.The anomaly were the dogs. Extremely mild in flavor, with a soft texture, I thought they'd been boiled. I scraped away a portion of the toppings, revealing a few dark scores. Had they been boiled, then finished on the grill? Whatever the case, they were missing that certain snap that makes a good dog great.I began with a cup of the vegan three-bean chili ($3.75), a pleasantly mild blend of beans, corn and sauce. While it didn't taste much like chili to this carnivore, it was tasty and warming, even better reheated in subsequent days.My main course was the chicken salad sandwich ($4). Meaty chunks were interspersed with celery and grapes -- all in a very light, mild mayo -- and served on a split hot dog roll. I ended up eating it sans bun, as the two didn't seem to mix quite right.Dave and I split the fresh-cut french fries ($3). They were long, in varying shades of golden, dark and light brown. I tasted one, still warm, and was slightly disappointed. They were softer than I'd anticipated: no crunchy exterior, and a slightly raw- tasting interior. Had these been baked in a fresh batch of oil that was still too cool, or was this the norm? Even so, Dave and I managed to nibble our way through half, which goes to show that even slightly limp fries can hold some appeal.The dining room was beginning to fill up, but I managed to slip in front of the cashier just ahead of the crowd. I ordered some of Randy-from-New-Orleans' red beans & rice ($4.25) to take home, then impulsively got a hand-churned chocolate shake ($3.75). I'd had the best intention to also save that for the next day, but that was a laughable (if noble) idea. I cracked into it before we left the parking lot, and was rewarded with a silky, rich shake that tasted just like my childhood. Dave and I passed it back and forth, finally stuffing it in the back seat, away from tempting sight. I can't remember the last time I tasted a shake this good.The beans and rice made it safely home and reheated nicely the next afternoon. It was a mild, laid-back version that benefited greatly from the addition of a shake of hot sauce. I'd also chosen the option of a mild type of sausage I'd never come across. Whatever its origin, it was indeed extremely mild and didn't add any zing to the dish.
Retro's is an interesting little restaurant, comfortably nestled into its home in Williamsburg. Its proximity to students and shoppers give it a built-in customer base. The menu is small and focused, and most people could find something enjoyable -- even vegans, which is a pleasant surprise. With its friendly staff and earnest food, it's a fun place that should blossom nicely in future years.

www.MrWilliamsburg.com John@MrWilliamsburg.com 757 254 8136
www.MrHamptonRoads.com
www.MrTidewater.com

New York Deli, WIlliamsburg, Va.

2006-12-24T08:39:00.000-08:00

N.Y. flavor comes with a side of Greek
BY SHELLEY RAUCH Daily Press
September 8, 2006
The Lappas family, immigrants from Greece, flung open the doors of the newly christened New York Deli back in 1969. Although the deli's location has changed along the way, the original vision remains the same: a variety of sandwiches, pizzas and Italian and Greek specialties, made to order with fresh ingredients.Picture a renovated former fast-food franchise, cleaned up and decked-out in framed retro-swanky New York images. Sinatra croons from corner speakers, while families and couples begin to line up at the counter.
My husband Dave and I slid into the end of the line, perusing an interesting array of options on the extensive menu board. From pizza to burgers to pasta, this place really seemed to have it all.As we moved up to the counter, a display case housed a variety of deli meats, cheeses and desserts. More surprisingly, a decent selection of available wines were lined up on top, available by bottle or glass. Finally, we placed our orders, took our numbered tickets, and settled into a corner booth.
The dining room, even at an early hour, was fairly busy, and maintained a steady turnover throughout the evening. Flat-screen televisions abounded, offering a variety of sports and news programs. Not so much sports-bar, rather, think family-friendly laid-back dining. Shortly, our number was announced, and we headed back up to the counter for meals, napkins and other such accoutrements.

Dinner began with a small Greek salad ($4.50). Perfectly portioned, it arrived with all the usual suspects, topped with fat chunks of feta. The dressing came on the side, along with two types of packaged crackers. I eschewed the bowl in favor of the serving platter -- better mixing, you know. The dressing was nice and balanced, and everything was bright and fresh.I'd come with the intention of sampling their Italian specialties, but one glimpse at another patron's gyro changed my mind. My gyro dinner ($10.75) came with the aforementioned salad, crispy golden planks of french fries, and one outrageously stuffed gyro. A thick layer of 'Santziki' -- that Greek cucumber-yogurt sauce, also known as tzatziki -- covered the contents of the gyro, both in and out of the pita.After adjusting the massive portion to a Shelley-appropriate size, I dug in. The meat was meltingly tender and juicy, aromatic with spices. The sauce was fresh and tangy, smooth as a cucumber, while the veggies made for crisp and clean partners. The pita bread seemed to have been lightly fried or seared off, and was altogether a fittingly satisfactory package.Dave played his wildcard, and instead of his normal pasta-driven leanings, opted for the Jimmie sub ($6.65). Ten inches of sturdy submarine roll had been bisected and stuffed to the max. Ham, Genoa salami, tender roast beef and melted provolone cheese converged into a savory powerhouse that made my taste buds tingle. Lettuce, tomato and pickle balanced it out, and even the smear of mayonnaise was ratio conscious. He ordered it cooked well, and it came out perfectly.Other visitations have seen further forays into the world of oven hot subs. The Holly, Italian and Delly all made for a fine and comfortably consistent showing.
New York Deli is a fine example of tradition trumping franchises at their own games -- and clearly coming out ahead. The service has always been friendly and prompt, the space more than welcoming for family-style dining. A large majority of the items are house-made from family recipes, from the pizza dough to the dressings. The fact that the menu items are spelled exactly as Papa Lappas wrote it is just icing on the cake -- don't let this one slip by.

New York Deli & Pizza 6572 Richmond Rd Williamsburg, VA 23188- Across from the Williamsburg Outlet Mall

For further info contact: John Womeldorf / Realtor Liz Moore & Associates John@MrWilliamsburg.com
757 254 8136 www.MrWilliamsburg.com www.MrHAmptonRoads.com www.MrTidewater.com

Silver Maple Cafe Toano Virgina

2006-12-21T12:43:00.000-08:00

Silver Maple Cafe
This old house dates back to the early 1900s with an enclosed porch and hardwood floors. The café fits 40 in the dining room and patio seating for 16 outside. The wait staff is chatty in a friendly way with an owner who makes time to ask about how the dining experience is going.

Atmosphere: It’s like eating in the living/dining room, and during this time of year, the Christmas decorations give it a warm, homey feel.
Hours for Sunday brunch: 10 a.m. to 3 p.m.
Brunch specialties: omelets, French toast, eggs Benedict, a traditional breakfast (with eggs, meat, toast and potatoes)
Coffee anyone? My friend Kim said the coffee was great — piping hot, a very good aroma, dark, rich and full of flavor. Very rarely will she have two cups of coffee and finish them both, but she did this time.
What I spent: $20.06 for a traditional breakfast (eggs, toast, sausage, bacon, potato wedges and mesclun), salmon eggs Benedict with potato wedges and mesclun and a cup of coffeeSunday wait: none
Time from ordering to eating: a little less than 10 minutesServing style: the usual wait staff
Hang time: If you get there early enough, there will be plenty of time to let your food settle.
Gluttony factor: Medium high. I had the traditional breakfast with three eggs, Surry sausage, bacon, potato wedges, toast and mesclun. The eggs were scrambled fluffy and light and the sausage was savory with just a touch of heat in the background. The potatoes had a perfect crust on the outside and were soft inside. I ordered the bacon extra crispy, but it came back limp and the toast was a bit dry. Kim had the salmon eggs Benedict with potato wedges and mesclun. She loves salmon just about any way it’s cooked. This one was crumbled underneath the poached eggs and the béarnaise sauce on the side. She said the potato wedges were crispy, tasty and well seasoned.
The bathroom: Tidy, with room for one at a time and a window facing the street that has a wreath and snowman hanging over to obstruct the view.
Silver Maple Café 7816 Richmond Road, Toano What else they have: salads, sandwiches All day hours: 11 a.m. to 2 p.m. and 5 to 9 p.m. Monday-Saturday, 10 a.m. to 3 p.m. and Sunday
Price range: $1.50 for soup to $20.95 for tenderloin dinner Kids/senior menus:
Parking: just enough in the back area on the gravel
Takeout: yes Smoking: no Reservations: yes Phone/Web site: 566-1157, they’re working on a Web site Wheelchair accessible: yes, but it’ll be tight getting inside

Reprinted from Daily Press

www.MrWilliamsburg.com

www.MrHamptonRoads.com

www.MrTidewater.com

757 254 8136
John@MrWilliamsburg.com

Yukon Steak Co Newport News Va

2006-08-28T06:43:00.000-07:00

Yukon Steak Co.

SUZANNE FAIRBANK’S TAKE ON YUKON STEAK CO.:
Yukon Steak Co. in Newport News is the latest in the herd of steakhouses to stampede the Peninsula.
The hunting-lodge motif creates a sense of adventure where diners sit surrounded by stuffed moose, bears and other wild game. There’s plenty to look at and just as many well-prepared dishes to choose from on the menu.
Beef dominates, but an assortment of seafood, pasta and combo dishes are adequately represented. A few burgers and sandwiches are also offered for smaller appetites. "Cubs grub" features a decent selection for kids 12 and under. Specialty drinks from the full bar and beer and wine are available.
Most meals come with a salad and an "extra provision" and are compatibly priced to this market. But add sizzlin’ skillet mushrooms ($3.95) or a cluster of steamed crab legs or skewer of grilled shrimp ($4.95) to an entrée and your bill can climb quickly.
Our threesome visited on a Wednesday night and we had no problem getting a table. On weekends it’s probably a different story. The same may go for all-you-can-eat baby back ribs ($14.95) on Thursdays. But call-ahead seating is available if you’re concerned about a wait.
There’s also a "Beat the Rush" special Monday-Thursday 4:30-6 p.m. and Sunday noon-4 p.m., which features four entrées to choose from with a salad and a side for $10.95 (not available on holidays).
We started with the pub-style shrimp ($6.95) and Alaskan crab dip ($7.45) from the handful of "Alaska Tizers." Five medium-sized shrimp were served sitting on a bed of sourdough crisps in a crock and topped with a creamy garlic "pub" sauce. The rich sauce had red peppers, scallions, garlic and a hint of wine. The shrimp were tender and the peppery sauce added a delicious kick. I only wish the shrimp came sans tails because it makes for a mess popping the tails off with your fingers.
The crab dip also came in a crock and it was served steaming hot with lots of bubbling Cheddar and Jack cheese on top. Loaded with shredded Pacific crab, cream cheese and spices, the dip paired well with the accompanying sourdough crisps. We sopped up the rest of the dip and remaining shrimp sauce with the complimentary crusty dinner rolls and apricot raisin bread. I’m a sucker for bread and these renderings could easily ruin an appetite in a hurry.
My husband Dave ordered the Alaskan salmon bake ($13.95 with a side) under "Frontier Favorites" for his entrée. You can add a salad for $2.25. My sister, Sherrie, and I split the filet imperial ($21.95 with a salad and a side) from North Country combos. And we couldn’t resist the sizzlin’ skillet mushrooms.
We all shared the salad and agreed it was good, but had way too much Parmesan peppercorn dressing. Mixed greens, tomato, shredded cheese, shredded carrots, cucumbers and onion came topped with croutons. Normally delivered with bacon, we declined for the non-meat eater in the group. Though the dressing was flavorful, I’ll know to ask for it on the side.
Three big hunks of salmon were served on a bed of rice accompanied by black bean salsa and a huge portion of steamed broccoli with cheese sauce on the side. The fish was moist and flaked with a fork and the cold salsa added an interesting flavor. Doctored up with carrots, scallions, red peppers and slivered almonds, the fluffy rice was delicious. Dipped in the tangy cheese sauce, the crisp bunch of broccoli was good and never seemed to reduce in size.
Two 4-ounce filets came topped with lump crabmeat and a tasty imperial cream sauce. The beef was tender and juicy and sliced like butter. A hearty serving of mashed potatoes - with the skins left on - came with rich mushroom gravy. Marinated in garlic, wine and au jus, the button mushrooms stayed very hot in the skillet. They were great added to the gravy or by themselves.
Almost as encouragement, diners are offered $1 off desserts that are ordered to go. We were stuffed, so we took Greg’s Revenge (that day’s "dessert adventure" was pina colada cheesecake, $4.95) home for later consumption. The custard-like filling was too coconutty and sweet for my taste. I wish I’d ordered the mile high mudslide pie ($5.95), I’ve heard only good things about it.
Not to worry, there’s always next time. The friendly, able wait staff kept us satisfied and I know I’ll be back for the shrimp.
Yukon Steak Co.
621 J. Clyde Morris Blvd.
Newport News
Phone: 495-7745
Web site: www.yukonsteak.com
Specialty: Steaks, prime rib and ribs
Vegetarian: seafood and salads
Hours: Lunch Mon.-Fri. 11:30 a.m.-2 p.m.; dinner Mon.-Thurs. 4:30-10 p.m., Fri.-Sat. 4-11 p.m. and Sunday noon-10 p.m.
Price range: Appetizers $4.45-$7.45; entrees $6.45 to $23.95; desserts $4.45 to $5.95.
Payment: Major credit cards
Dress: Casual
Alcoholic beverages: Full bar and bar area
Smoking and nonsmoking sections
Wheelchair accessible
Conversational
Additional information: Children’s menu, call-ahead seating
Star rating: Food 4, atmosphere 3, service 3 1/2
(out of five stars)
For additional info: contact John Womeldorf JohnWomeldorf@LizMoore.com
www.MrWilliamsburg.com 757 254 8136

Victoria's Resturant Williamsburg Va

2006-08-28T06:37:00.000-07:00

Victoria's

SUZANNE FAIRBANK'S TAKE ON VICTORIA’S: Just because a restaurant’s name changes doesn’t mean its reputation does. Formerly the Courtyard Café, Victoria’s continues to serve well-prepared fare, in a relaxed atmosphere, at affordable prices.

Located in the Williamsburg Crossing Shopping Center, owners Doug and Doris Bryant moved the 14-year-old business across the parking lot into a vacated Burger King building.
The building shape and the drive-through (now used for parking) are the only telltale signs of the former BK. The inside atmosphere has been transformed into a quaint eatery with unique curtains, fresh cut flowers on the tables and hanging greenery in the dining room. My family and I were impressed with the pleasant surroundings.

We were also impressed with our server’s attentiveness and friendly conversation. Sensing it was our first visit since the move, Dorothy filled us in on the specifics and offered plenty of suggestions.

A minimal selection of house and bottled wines is available, as well as bottled beer and a full bar. We chose a bottle of the Lindeman Bin 40 merlot ($5.99 glass/$18.50 bottle).
It was a fine accompaniment to the complimentary cheese spread and crackers delivered for nibbling while we perused the menu. A decent selection of salads, sandwiches, seafood, beef, chicken and Italian entrees are available. A couple of breakfast items, including eggs Benedict and an omelet, are also offered.

Most entrees come with a house salad and two choices of vegetables, coleslaw, potato of the day or french fries. Italian dishes are served with salad and bread. The lunch menu focuses mostly on soups, salads, sandwiches and subs. My sister Deb, who frequented Courtyard Café, swears by the Athens’ Flair Greek salad ($7.99).
We decided to start with the half pound of steamed shrimp (1/2 lb. $9.95/lb. $17.95), on special for $8.95, and the mushroom caps stuffed with crabmeat ($8.75). Served with melted butter and cocktail sauce, the well-seasoned medium shrimp were moist and tender and peeled easily, signifying proper steaming. Individual handiwipes were delivered for easy hand cleanup afterward. Served in a metal dish, five large mushroom caps were stuffed with a generous dollop of crab filling and had a rich flavor.

My sister advised saving room for the delicious desserts, so our foursome decided to share the veal Parmigiana with spaghetti ($13.95) and the seafood trio (broiled or fried, $17.99). I couldn’t resist the she crab soup ($3.99 cup/$4.50 bowl) while we waited for our entrees.
Delivered with four spoons and sherry on the side (which we added), we all sampled the brothy stock. Full of flavor and shredded crab, the soup was not as creamy as I expected. It was a different rendition than I’m used to, but good nevertheless.
Salads soon followed. The simple presentation of greens with tomato slices and Vidalia onion was complemented by the creamy peppercorn ranch and tangy homemade Greek dressings on the side.

Entrée portions are ample, and there was plenty of food for the four of us. We even had spaghetti left to take home. The lightly breaded piece of veal sat atop a hearty serving of thin pasta smothered with a savory tomato sauce and melted mozzarella cheese accompanied by garlic toast. The thick cut was tender and not overpowered by the breading. The pasta was al dente and held up well under the chunky sauce.

The broiled seafood trio consisted of a crab cake, scallops and shrimp with broccoli and hollandaise sauce and red potatoes. Cooking seafood can be tricky, but the shrimp and scallops were tender and had a springy pop when bitten. The crab cake was full of lump crabmeat and not a lot of filler. Crisp broccoli was notched up with flavor by the cheesy hollandaise sauce and the potatoes were soft with good seasoning.

The dessert tray full of cakes and pastries from Carrot Tree and Florimonte’s was enticing, but after dinner I was reaching critical mass. I had a taste of the coconut cake ($4.50) and the éclair ($4.50). Both were rich and delicious, my brother-in-law Tim gushed about the oblong pastry filled with rich cream and topped with chocolate icing. The three-layered coconut cake with white icing didn’t stick around long either.

Since it’s just up the road from my sister’s house, I’m glad we finally had the chance to give Victoria’s a whirl. With commendable service and other interesting menu items to try, I have no doubt we’ll be back.

Victoria’s 5269 John Tyler Highway (Rt. 5 & Rt. 199), Williamsburg 253-2233

Specialty: American fareVegetarian: AvailableHours: 11 a.m.-9 p.m.; dinner Mon.-Thurs.; 11 a.m.-10 p.m. Fri.-Sat.; closed Sunday Price range: Appetizers $3.75-$17.95; lunch $3.99-$9.99; entrees $6.99-$21.99; desserts $4.50 Payment: Major credit cards accepted, local checks Dress: Casual Alcoholic beverages: Full bar and bar area Smoke-free dining Wheelchair accessible Conversational
Additional information: Children’s menu, reservations accepted
Star rating: Food 4; atmosphere 4; service 4 (out of five stars)

For additional info contact: John Womeldorf
JohnWomeldorf@LizMoore.com
757 254 8136 www.MrWilliamsburg.com

FDR/ Food Done RIght Resturant Newport News Va

2006-08-28T06:32:00.000-07:00

FDR Restaurant
SHELLEY RAUCH'S TAKE ON FDR RESTAURANT: “Ya’all come back now, y’hear?” While they never actually said this during my visits to FDR, it certainly wouldn’t have been out of place. Food Done Right has been slinging downhome food since late 2004, all served up with a dose of Southern sass and good-natured charm.

I first noticed the restaurant last year, and only because I had to park right in front of it to get to the supermarket. Stepping up onto the curb, I suddenly realized the mirrored corner windows seemed to house... a restaurant?

Later that week, I returned with my husband, Dave, for breakfast. The food was simple, hearty fare. Tender homemade biscuits ($1). Sausage and gravy ($4.95, with biscuits) that could make you scream for mercy, and not in a bad way. Simple eggs, bacon and toast ($5.95), if early morning shrieking wasn’t your thing. Even the home fries could sneak in a slowly-rising, long-maintained smile. I began to feel like I was sitting in my mammaw’s kitchen for some serious, post-churchin’ chowin’ down. Service was alternately friendly and harried, depending upon the crowd, but always sincere. Countless months passed as, yet again, Dave and I strolled out slowly, toothpicks rotating between upwardly-curved lips.

Now, that’s not to say there’s only breakfast here. There are also midday and evening entrees, which differ only in portions. Take heart – they are serious when saying homestyle entrees come sized to feed the family.

Seafood is a favorite of mine, so I wasted no time in exploring their locally-sourced offerings. Crab cakes ($8.95) come grilled or fried; I’ll go for the latter every time. Spicy, zingy, and overflowing with lump crab, it’s a scrumptious little reminder of why it’s great to live in Tidewater. While their fried scallops ($15.95) tend to get lost under the thick, heavy breading, the oysters ($15.95) are another bivalve entirely. I popped one into my mouth, and the delicate coating was just the right contrast to the wonderful, ocean-laced brine. Like biting into the sea, but breaded and perfectly fried, this was the consummate specimen of oysterdom. Well done.
Country-fried steak ($8.95) turned out to be another gullet-pleaser. Not too heavy, if you can imagine such a thing, even though it came laden with peppery white gravy. Fried chicken ($9.95), on the other hand, was fried a bit much, and came out dry both times I tried it. That’s okay, because FDR redeems themselves with some exquisitely mashed potatoes ($1.55). Take your choice of gravies, light or dark; both are excellent.

Soups, salads, and sandwiches are also on the menu. The barbecue sandwich ($7.95) is North Carolina-style ’cue, but strictly standard fare. No smoke, and it arrived on the bun naked and rather dry – a request for additional vinegar sauce solved that nicely. Clam chowder ($6.95, with 1/2 sandwich) comes thick and creamy, studded liberally with hearty chunks of clam. A side of coleslaw turned out to be the perfect palate-cleanser, light and refreshing in taste and texture.

FDR sits tucked into a quiet corner, next to Farm Fresh, and adjacent to Home Depot: new clapboard signage should help you spot it. The interior is simple, clean, and well-lit. Booths and free-standing tables abound, while crafty country collections decorate corner bookcases. While they may not hit a homer on every entree or side, FDR is what they advertise: simple, unpretentious food, cooked up right by real folk.

FDR Restaurant341 Chatham Drive, Newport NewsPhone: 833-0854
www.fdr-restaurant.com
Specialty: Home-Style Cooking ("Food Done Right")Price range: $-$$ breakfast ($4.95 to $6.95), lunch and dinner ($6.95 to $15.95) dessert ($3.95)Vegetarian options: some breakfast items, or salad
Hours: 9 a.m. to 9 p.m. Monday-Saturday; 11 a.m. to 7 p.m. Sunday; breakfast, lunch and dinner served all day
Alcohol: No Atmosphere: Casual, relaxed. Noise level: Conversational
Additional information: Children’s menu, smoke-free dining, wheelchair accessible. Specials run throughout the week.
Star rating: Food 4, Atmosphere 3, Service 3 ½ (out of five stars)

For additional info contact John Womeldorf JohnWomeldorf@LizMoore.com
www.MrWilliamsburg.com 757 254 8136

Moes Southwest Grill Newport News Va

2006-08-28T06:24:00.000-07:00

Moe's Southwest Grill

SHELLEY RAUCH'S TAKE ON MOE'S SOUTHWEST GRILL: Along with Trader Joe’s recent arrival to Jefferson Commons in Newport News came a whole host of national chains. Trees were razed, the earth was cleared, and up from it sprang Silver Dollar Diner, Red City Buffet, Panera Bread Company and inevitably, yet another Starbucks.

My husband and I had finished our shopping at Joe’s place late one morning, and with tummies grumbling, found ourselves drawn to another recent arrival, Moe’s place – as in, Moe’s Southwest Grill. This restaurant had chain written all over it, but we were quite hungry and curious.

The menu board held a host of classic “Southwestern’ cuisine choices – burritos, quesadillas, etc. Each meal selection could be beef, chicken or tofu, and was accompanied by tortilla chips.
We spent several minutes studying the offerings on the menu, then told the girl behind the sneeze guard our orders. I went with the Ugly Naked Guy ($2.39), basically, a veggie soft-taco; Dave got the John Coctostan quesadilla ($5.29). With steak, of course.

The girl began readying our orders, then asked us what additionals we’d like. The set-up is much like that of a sub shop, with little buckets of cheese, grilled and raw vegetables, salsas, and much to my pleasure, chopped fresh cilantro. A little labeling would make this part of the experience much more efficient.

We continued down the line, plucked a couple of icy-cold beers, and paid up. Our order would be a few minutes more, so we sat and waited with a bit of trepidation – my last fast food experience was in no way good.

The joint began to fill up rather quickly, and every time the doors opened, patrons were greeted with “Welcome to Moe’s!” shouted in unison by the energetic employees. Shortly, another employee came by, and with a smile, dropped our order off at the table.
We both received overloaded baskets of chips. Much to my surprise, they were light and very fresh tasting, a far cry from the local norm.

Dave’s quesadilla was piping hot, and brimming full. The aroma alone was mouthwatering. My cold little veggie taco suddenly didn’t seem quite as appealing, but I sauced it up, and dug in. Again, a pleasant little thrill raced through my mouth. All the veggies were very fresh-tasting; the lettuce had snap, and the tomatoes were flavourful. The cilantro sauce actually had an assertive cilantro taste, while the hot sauce managed to make my mouth tingle. Color me impressed.

“You’ve got to try this!” Dave said, proffering a bite of his mighty John Coctostan. One bite, and my mouth was again happy with melted cheese, soft black beans, and most impressively, excellent-tasting beef . Succulent and satisfying.

Since that first visit, we’ve gone back several times for an inexpensive, quick and tasty lunch. The quality has been consistent, service quick and friendly. Decor is laid-back, seating is plentiful, tunes unobtrusively run the gamut from The Doors to The Dead, and enticingly, the wi-fi (wireless Internet access) is strong and free.
This fast casual joint prides itself on delivering the best, without freezers, microwaves or animal fats. I hate to say that a national chain has beaten the locals at their own game, but it’s not far from the truth. On the flipside, this could spur improved offerings from long-standing establishments. Taco wars? I’m down. In the meantime, you can find me lunching at Moe’s.

MOE'S SOUTHWEST GRILL12551 Jefferson Ave., Suite 231, Newport News (Jefferson Commons Shopping Center) Phone: 989-6637 www.moesbne.com
Specialty: Fresh “Southwestern”Price range: $2.99-$7.99 for most menu itemsVegetarian options: Yes
Hours: 11 a.m. to 10 p.m. seven days a week
Alcohol: Domestic & imported bottled beers, and frozen “Moe-rita’s” (like a margarita)Atmosphere: Fast, casual, informalNoise level: Conversational Additional information: Children’s menu, smoke-free dining, wheelchair accessible, outdoor seating. Catering menu also available.
Star rating: Food 4, Atmosphere 3, Service 3(out of five stars)
For additional info contact John Womeldorf JohnWomeldorf@LizMoore.com
757 254 8136 www.MrWilliamsburg.com

Hog Wild Smokehouse Toano/ Williamsburg VA

2006-08-28T06:20:00.000-07:00

Hog Wild Smokehouse

SHELLEY RAUCH'S REVIEW OF HOG WILD SMOKEHOUSE: My husband pulled the motorcycle smoothly off Route 60, just in front of the modest building that houses Hog Wild Smokehouse. Happy pigs, with wings no less, were everywhere; cavorting at the corner of Bourbon and Canal Streets, fluttering in the wind as wind-catchers or chimes, and of course, on the shirts of the employees.

Our hostess gave us three seating choices; smoking, non or patio; we opted to sit on the patio. We passed through the modest dining room, open and clean, with homey touches here and there. A family sat laughing in a booth, sipping on sweet tea and water. Our hostess deposited us outside on the newly-built patio, where ceiling fans whirred in harmony to the strains of old-school Country & Western.

After taking our drink order, she left us to peruse the comprehensive menu. Southern barbecue, briskets and ribs, oh my! The cuisine extended into Cajun territory with zestfully described jambalaya, fried catfish and ‘Ate-too-Fay’. When the waitress returned with our icy cold Budweisers, we had yet to make a decision. Thankfully, she steered us into the hallowed land of combo platters. Dispel any notion of petty fast-food offerings, my friend, this is the real deal at only $25.

The Hog Wild Combo comes in tipping the scales with a pound of ribs, half a chicken, choice of brisket/pulled pork, cheesy cornbread, plank fries, barbecued beans, corn and ’slaw. Now, don't feel constrained by all the listed trappings of the combo. As our waitress explained, its perfectly acceptable to swap meat for desired meat; same goes for the sides. After a brief bargaining session, Dave and I finally agreed upon the ribs, the brisket and the pork, and exchanged the corn for collard greens.

We came hungry, so we opted to munch on some Gator Bites ($8) while waiting. The last time I'd tried gator was at a fair in Florida, and to say that they tasted like greasy, fried balls of rubber would be an insult to greasy, fried balls of rubber everywhere. Luckily, these were a different beast entirely. Marinated in buttermilk and dusted with a light cornmeal batter, they were tender and tinged with just a touch of spice. The accompanying horseradish cream was the perfect dipping companion, zingy and lively. Brilliant.

As we nibbled away, the chef himself came outside to pull a few items from the stand-alone freezer. An affable sort, he had no problems chatting with us about barbecue, green hickory, or his Southern Pride gas-fired smoker. “We make everything here except for the Ranch dressing!” He laughed. I thought that strange, and asked him why. “Because folks like their Ranch dressing the way they've been getting it bottled for years,” he sighed, with a resigned smile.

Before we knew it, a meat-laden platter came barreling through the door on the arm of our waitress. She giggled as she set it down to our gasps, then laughter. “Good luck!” she said, and left us to dive in. Center stage are the many lovingly smoked offerings. Gorgeously slow-cooked brisket is tenderly caressed with smoke and spice. Barbecue is treated in the same manner, pulled or minced, and filled with wood-tinged porcine flavor. Let's not forget the ribs, either — everything, really, that a good, honest rib should represent. Juicy, meaty, and falling off the bone. Honey, I'm sorry, but I am absolutely head-over-heels over another man's ribs.
I should mention that all the meats come dry-rubbed; the saucing is left up to you. A five-pack of bottles runs the gamut from Sweet'n'Sassy St. Louis Vinegar Based, to the Cajun Voodoo Tabasco-based spicy goodness. We tried all, and not a one was lacking — I'm only sorry we forgot to purchase a bottle to take home.

Have I mentioned the sides yet? The collard greens, grown by the chef, and carefully cooked down with fat-back. The slaw, mayo-based, but good, with a clean flavor. The barbecued beans, the brown-sugar sweetness tamed with more pork fat. Holy cornbread, cheesy and touched with honey ... yes, the sides stood up good and strong all around.
Owners and chef Blanche & William “BillLee” Watkins have been operating this little slice of Southern goodness since April of 2005. This former biker bar has effortlessly turned the corner to be the kind of laid-back restaurant that caters to families, regular folks, and those who enjoy the good things that come from the smoker and the Bayou. Come see why sometimes it's best to “never trust a skinny chef!”

Hog Wild Smokehouse8864 Richmond Road, Suite 101, Toano
Phone: 741-2515www.hogwildsmokehouse.com
Specialties: “Traditional smokehouse barbecue and authentic Creole cuisine.”Price range: Starters $4.50-$8;Soups/Salads $2.50-$7; Sandwiches: $5-$15; Entrees: $9-$20; Desserts: $3-$4.50.
Hours: Tuesday-Saturday: 11 a.m. -9 p.m.; Sunday: 11a.m.-4 p.m.Alcohol: Wine, beer, mixed drinks.Smoking: Smoking area inside and on patio.Vegetarian: Vegetarian chili or specials. Wheelchair accessible: Yes. Payment: Cash, check or credit card.Noise level: Conversational.Atmosphere: Casual & family-friendly.Additional information: Outdoor patio.
Star rating: Food 5, Atmosphere 3, Service 4

For addidtional info contact JohnWomeldorf@LizMoore.com
757 254 8136 www.MrWilliamsburg.com

The Red Maple Inn Newport News Va

2006-08-28T06:18:00.000-07:00

Red Maple Inn
The Red Maple Inn is postcard perfect, a tenderly renovated, antique-filled two-story house surrounded by stunning gardens. My husband and I chose to visit on a lazy Sunday afternoon for the “Sunday Supper,” a Southern-tinged fixed menu with varying entree and side options. Hostess and co-owner Charlene Fowler greeted us graciously, and led us to a cozy adjoining dining area.
Our server ambled by with menus, waters and the modest wine list. He also mentioned, much to my husband’s delight, that the listed pork chop was being replaced by a grilled ham steak. A no-brainer, to be certain.
Dave Bankes, co-owner and Sunday chef, came out of the kitchen and chatted amicably with us for a few minutes. He takes command one day a week to give his son and full-time executive chef Ben Bankes a day of rest. His passion for the restaurant and gardens was palpable and refreshing. As our waiter returned with the wine, he slipped back into the kitchen to ready our meals.
The Hugues Beaulieu 2003 Coteaux du Languedoc Picpoul de Pinet was light-bodied, with hints of peach and apple balanced by a bright squirt of lemon-lime, and a hair away from being grape juice at only 12.5 percent alcohol. Sipping away, I glanced around the room. An old piano stood proudly at the rear, laden with plates and serving pieces. Antiques, all for sale, hung on the walls and sat on the sideboard. Tables, chairs, and dishes are all a charming medley of mix ’n’ match pieces.
First course was the salad, a mixture of fresh field greens and marinated tomatoes, onions and peppers. Really, a classic chopped salad, which had just the right ratio of tart to sweet, and was the perfect beginning to the meal. Along with that, we received warmed sweet potato muffins dusted with a touch of powdered sugar. Subtly sweet and spicy, I can see why people request these to take back home.
Our entrees arrived spice-dusted and strewn with rose petals. My husband’s grilled ham steak was exceptionally good, very juicy, meaty and tender. The seasonal vegetables, which in this case were summer squash, zucchini, onions and grape tomatoes, were lightly sautéed and tender-crisp. A light sprinkling of salt was all it needed to ramp up the fresh flavors to perfection. The herb-seasoned white rice was a bit sparse in the herbage department, but fluffy nonetheless.
My own plate was truly a sight to behold. The crab cake, lightly sautéed and perfectly browned, was heavy with fresh-tasting jumbo lump crab, and light on the filler. It was just fine sans sauce, but a quick dip in the sassy remoulade revealed the perfect pairing between sweet meat and zippy sauce. My sides included a baked sweet potato that was melting with maple butter, and sautéed peas and mushrooms. Again, the vegetables were wonderfully cooked and seasoned, and notably fresh in taste.
Although our waiter tempted us with creme brulee and coffee, we’d both reached maximum capacity. After paying the bill, we went for a quick stroll out back. It was then we realized that, in addition to the covered porch at the side, there is also seating outside among the flowers. The backyard is alive with colorful flora, all carefully maintained by Dave Bankes. We spent several minutes looking at roses, phlox, daylilies and the herbs that had been on our plates.
Red Maple Inn is truly a welcome departure from the fast-food, hurry-up mentality of corporate America. This is the place where a diner (not an eater) can relax, chat, and spend a couple of leisurely hours enjoying good food and conversation.

RED MAPLE INN 202 Harpersville Road, Newport News Phone: 867-0110 Fax: 867-0111
Web site: www.redmapleinnn.com
Specialty: Fine Dining with a Southern FlairPrice range: Lunch – soups and salad, $3.95-$8.95; sandwiches and pastas, $7.25-$10.25; dinner – soups and salads, $4.95-$8.00; entrees, $15.25-$25.95Vegetarian options: Yes
Hours: Lunch, Wednesday through Saturday, 11:00 a.m. - 2:00 p.m.; dinner, Wednesday through Saturday, 5–9 p.m.; Sunday supper 12 p.m.-7 p.m.
Alcohol: Wine, beer, champagneAtmosphere: Relaxed upscale casualNoise level: Conversational Additional information: Smoke-free dining inside, catering, large parties, garden tours, specials daily
Star rating: Food 4, Atmosphere 4, Service 3(out of five stars)

The Bier Garden Portsmouth Va

2006-08-28T06:13:00.000-07:00

The Bier Garden
SHELLEY RAUCH'S REVIEW OF THE BIER GARDEN IN PORTSMOUTH: A beautiful Sunday morning prompted my husband and I onto the motorcycle, speeding across multiple bridges into Portsmouth, honing in on The Bier Garden.

We arrived about 20 minutes before opening, but the impressive wrought-iron gate was ajar, so we strode in. One of the owners smiled at us, told us that they would open at noon, but we could wait with a beer, if we desired. We desired.

Faced with an unwieldy 250-plus beer list, I threw myself into our waitress’s capable hands. At her prompting, Dave went with a Boddington’s, and I with the Weihenstephaner Hefe. The color was like burnished gold, and held a thick white head. There was a spiciness about it that smoothed into a pronounced wheat flavor, and was one of the better wheat beers that I’ve tasted. Lovely.

We kicked back and relaxed under the wisteria-covered porch, enjoying the eclectic mishmash of checkered tablecloths, mismatched chairs, and moss-covered statuettes. The sky cleared just a bit more, birds chirped sweetly, and the restaurant officially opened.
We’d sneaked in our orders a bit earlier, so shortly we had a ridiculous amount of steaming hot German goodness before us.

Dave went with his benchmark German test-food, the goulash ($10.95). It was served on a delightful bed of spaetzle and came with a side of his choice, in this case, the marinated green bean salad. He loved it all— the beef was tasty and tender, the gravy had the perfect consistency. A true plowman’s lunch— I was as impressed as he was.

I was tempted by the liverwurst sandwich, but in the interest of branching out, selected the bauernwurst platter ($6.99), with a pretzel roll($2.50). The pretzel roll, I wasn’t so impressed with— I guess I’d anticipated it being more pretzel-ish, although the accompanying mustard was nice. The bauernwurst, a pork and beef sausage similar to kielbasa in taste, was excellent; subtly spicy, with hints of mustard and marjoram. Mine came with a choice of two sides, and I selected the cucumber and potato salads. Both were quite good. The cucumber salad was liberally doused with vinegar and dill; the potato salad flecked with delicious chunks of bacon.

Since that day, we’ve returned many a time to expand our knowledge of the menu. All manner of sausages, I am happy to report, are fine, fat flavorful specimens. Jagerschnitzel ($14.95) comes drenched in a mouth-watering gravy that, in theory, could make shoe leather palatable. Freshly grilled onions and peppers provide colorful contrast. Sauerbraten ($12.95) is pleasantly stew-like, with plump, hand-made spaetzle soaking up the generous gravy. Both the liverwurst ($4.25) and teawurst ($4.25) sandwiches are served open-faced, and while tasty, were vastly improved by a squirt of spicy German mustard.

Tony and Lory Osfolk, known simply as “Mom & Dad”, and children Kevin and Stefanie, have created an authentic German restaurant in the heart of downtown Portsmouth. The recipes are all handed-down from the old country, and each meal is made from scratch to order. This European-style of dining, the antithesis of fast food, encourages one to linger a little longer over meals, over drinks, and preferably, with friends. Be it out on the patio, inside the wood-paneled dining room, or over in the bar, “be a diner, not just an eater!”
At any rate, how ’bout a little German today?

The Bier Garden438 High Street, PortsmouthPhone:393-6022 www.biergarden.com Specialties: authentic German cuisine Price range: Appetizers $2.50-$6.95; Soups & Salads $1.75-$6.95; Entrees $7.95-$14.95; Sandwiches $3.95-$6.95; Sausages $5.95-$6.95; Vegetarian $4.95-$8.99; Desserts $2.50-$4
Hours: Monday-Thursday, 11a.m. – 9 p.m; Saturday, 11 a.m.-10 p.m.; Sunday, 12 p.m. – 9 p.m.
Alcohol: Beer and wine Smoking: No smoking in the enclosed dining area; smoking permitted at the bar and outside patio Vegetarian: Yes Wheelchair accessible: Yes Payment: cash, credit cards (no Diner’s Club), local checks
Noise level: ConversationalAtmosphere: Casual Additional Information: More than 250 imported beers, outdoor seating, carry-out, kids’ menu
Star rating: Food 4, Atmosphere 4 1/2, Service 3(out of five stars)

Maurizio's Ristorante Italiano Williamsburg VA 23185

2006-08-28T05:59:00.000-07:00

Maurizio’s Ristorante Italiano

SHELLEY'S REVIEW OF MAURIZIO'S: My husband Dave smoothly turned the car into a parking space and shut down the engine. We were in the Festival Marketplace parking lot, just off Route 60 in Williamsburg, and Maurizio’s Ristorante Italiano lay just ahead. As we strode in, the hostess jumped up and grabbed a couple of menus.

The dining room was brimming with activity and energy. Most notably from the singer standing at the edge of the room, belting out some serious torch songs. It was a nice touch, but in need of a little quiet time, we requested to sit outside on the patio.

The intimate patio held only a couple of full tables; we opted to sit at the far end. Our waitress quickly came by with water, taking our drink requests as we perused the menus. When she returned with our wine, we’d finally decided upon our appetizer.

The Peppers Delight ($6.99) was a colorful foursome of stuffed cherry peppers. Two came with prosciutto and provolone, the other two with Sopressata salami and feta cheese. It was beautifully presented in a small pool of olive oil, strewn generously with fresh basil. The salty meats paired well with their respective cheeses, while the peppers provided a nicely piquant background. Left facing a bowl of basil-tinged olive oil, I grabbed a hunk of their house-made bread and took a dip — wonderful stuff.

Our waitress had morphed into a waiter by the time we’d finished up. Deftly moving around the rapidly filling tables, he cleared away plates, refreshed waters and took a few random drink requests. Even with all the hubbub, he was soon back with our salads and entrees. The salads were fresh and simple, with an adequate if unexceptional house vinaigrette.

Dave had ordered the veal saltimbocca ($16.99), a tender fillet of veal sautéed in a white wine sauce, topped with prosciutto and fresh mozzarella. Partnered with a hefty bowl of spaghetti, this looked to be serious food, not for the weak-willed or small-stomached. I sneaked in a taste before he made too much headway, and was rewarded with a deeply rich broth, resplendent with veal and sage. The cutlets were befittingly pale and tender, infused with that deep, rich flavor. When Dave slapped away my hovering fork, I finally turned my attention to my own plate.

The Penne alla Capri ($14.99) was showcased on a stark white plate, making the dish look especially fresh and vibrant. Farfalle (bow-shaped pasta), my requested substitute for the penne, was mounded with fat slices of sautéed tomato and butterflied tiger shrimp. A coral-colored liquid, the buttery white wine sauce, paid promise to the delightful scents rising from the dish. Garlic and basil never had it so good. The shrimp were a touch overcooked, but that sauce made them more than palatable. Again, I found myself grabbing for a hunk of bread to sop up every last remaining drop.

Stuffed, but still curious, we ordered a pizza to take home for further investigation. I requested the Maurizio’s Combo ($11.99), but what came to the table seemed to be more like a meat-feast: pepperoni, sausage and prosciutto were layered generously over the cheese, nary a vegetable in sight. As they say in the old country, “va bene,” that is, fine.
It made for an enjoyable dinner the next evening, with a nice, crunchy crust and zippy, somewhat spicy sauce. While both the pepperoni and prosciutto were quite tasty, the sausage was one, big glaring exception: mealy, greasy and almost unpalatable. We quickly disposed of the sausage, and enjoyed the rest of our slices. Dave reported to me the next day that, even cold, it was still quite delicious — truly the hallmark of good pie.The Fiorello family has been dispensing happiness in a classic style since 1985, and I’m only sorry that I hadn’t discovered it sooner. Bravissimo!

Maurizio’s Ristorante Italiano264 East McLaw's Circle, Williamsburg
Phone: 229-0337
Specialties: Italian home-style cooking Price range: Appetizers $5.99-$8.99; salads $5.99-$8.99; entrees $10.99-$20.99; pizzas $7.99-$12.99; desserts $2.99-$4.50
Hours: Monday-Friday, 11 a.m.-10 p.m.; Saturday-Sunday, 11 a.m.-11 p.m.
Alcohol: Beer, wine and full barSmoking: Only outside on the patio
Vegetarian: Yes Wheelchair accessible: Yes Payment: Cash, credit cardsNoise level: Conversational Atmosphere: Casual Additional Information: Kids’ menu, outdoor patio, live musician on Friday and Sunday evenings
Maurizio’s Ristorante ItalianoFood ****Atmosphere ***Service ***(out of five stars)

Olivias Resturant at Gloucester Point

2006-08-28T05:53:00.000-07:00

Olivia's at the Point

SHELLEY RAUCH'S REVIEW OF OLIVIA'S AT THE POINT: Olivia’s at the Point, in Gloucester Point, beckoned quietly but insistently from just across the Coleman Bridge. My husband Dave and I finally heeded that call one Sunday afternoon.
Located in an aging strip mall, the interior is fairly spacious, well-lit and open. We arrived early, beating the post-church crowd, and had our pick of tables. We chose a window-front booth, and checked out the menu.

Sunday offers both regular menu items and specials: lunch and dinner is served all day.
Seafood plays a heavy hand here, as does pasta, steaks, sandwiches and salads. My husband was drawn in by the promise of fresh fried flounder ($13.99). Sadly our waitress gave a small shake of her head. “I haven’t seen CatBird all weekend, and he’s the one who usually brings it to us – but let me double-check.”

CatBird brings the fresh flounder in? Sounds pretty authentic and local to me.

When she returned with a negative on the flounder, we had already decided to split the Crab Muffins ($7.99), and continued perusing the menu for our entree choices. Finally, Dave decided upon the open-faced prime rib sandwich ($7.99), while I ordered the crab cakes ($13.99).
As the church crowd finally began ambling in, our appetizer arrived in the form of one piping hot plateful of bubbling, crabby, cheesy goodness. Even though cheddar was the dominant flavor, I could still taste the freshness of the crab. Served on a nicely toasty English muffin and crowned with sliced tomato, this was gooey, satisfying goodness. We couldn’t finish it all, but I’m happy to report that it reheated quite nicely for lunch the next day.

The restaurant at this point was getting decidedly full, yet our increasingly busy waitress kept up admirably with the hustle. Dave’s sandwich came large and in charge, a uniform piece of beef smothered in mushroom gravy and sauteed onions. He dug in with knife and fork, laughed, dug in again. Then, “You may have one bite, and one bite only! This may be the best prime rib sandwich that I’ve ever tasted.”

I took my one bite without protest. The meat was beefy and utterly tender, while the gravy was full-flavored, and rich with mushroom-umami. I’m sure I’ll try plenty more prime rib sandwiches in my life, but thus far, this was top-notch.

He’d requested fries, but the plate came with a side of veggies. Anathema, if you’ve been keeping up with his tastes, so he passed the veggies to a runner with another request for fries.
My two crab cakes came fat and broiled, no other adornment necessary. Again, the crab was decidedly fresh, and composed the majority of the cake. A squeeze of lemon provided just the right acidity to the sweet meat. I did request the sauteed veggies as a side, and found the colorful trio of squash, zucchini and carrots quite fresh and tasty.

My house salad was pretty average: lettuce, tomatoes, onions and carrots with a sweet, house-made balsamic vinaigrette. Luckily, that left more room to sample Dave’s fries, which had finally arrived. They were hot, thin and just a little spicy – we both approved.
Our waitress returned to tempt up with dessert, and indeed we were tempted by the array of homemade goodies. In the end, we decided to save our swollen bellies, boxed up the leftovers, and headed back home.

Olivia’s proved to be a most unexpected groovy treat, giving true to the old adage, “You can’t judge a book by its cover.” Our waitress provided excellent and prompt service, while the owner made rounds to each table, checking to see if things were okay. Those attitudes are, quite frankly, refreshing.
As far as I could tell, each and every person who crossed that threshold was privy to the same treatment. Throw in some killer seafood and gut-busting entrees, and I don’t have any problem crossing that bridge again – and again – and again.

Olivia's at the Point1785 George Washington Memorial Highway, Gloucester Point
Phone: 804-684-2234 Fax: 804-684-9196
Specialties: Seafood, steak, pasta Price range: Appetizers $5.50-$8.99; soups and salads $2.99-$8.99; entrees $9.99-$19.99; sandwiches $5.50-$7.99; Sunday lunch: $5.99-$13.99; desserts $2.50-$4Hours: Monday-Thursday, 11 a.m.-9 p.m; Saturday, 11 a.m.-10 p.m.; Sunday, noon-9 p.m.Alcohol: Beer, wine and full barSmoking: YesVegetarian: YesWheelchair accessible: Yes Payment: Cash, credit cards, checks Noise level: ConversationalAtmosphere: Casual Additional Information: Kids’ menu , evening and Sunday specials
Star rating: Food 4, Atmosphere 3, Service 3 1/2

Silver Diner Newport News review Jan 2006

2006-01-20T06:41:00.000-08:00

NEWPORT NEWS -- For years, my husband Ken and I regularly ate at the Silver Diner outside the Potomac Mills shopping center in Northern Virginia.

Now, we just drive to upper Jefferson Avenue in Newport News to enjoy the diner's breakfast, burgers, meatloaf dinners and to-die-for desserts. Best of all, the recently opened diner serves breakfast any time of the day.

The only downside to eating at the diner is the frequent line snaking out the front door. Fortunately, we walked right in and sat right down when we visited about 5 p.m. on a recent Sunday. When we left, a line had formed and more customers kept arriving.

The diner is the kind of place we prefer - quaint and affordable. You slide into a comfortable upholstered booth and slip a quarter into the tabletop jukebox. It's a pleasant reminder of the good old days when jukeboxes were the main means of listening pleasure. Owners Bob Giaimo and Ype Von Hengst see the 15-member chain as a contemporary bridge between fast-food sites and tablecloth restaurants. In fact, they say they visited more than 1,000 diners nationwide before opening their business in the late 1980s.

Our server Erin was fantastic throughout our almost two-hour meal - yes, we took our time and enjoyed the ambiance of the chrome accents and soda shop-style stools at an old-fashioned counter.

First, our server brought 32-ounce drinks - iced tea for me, lemonade for Ken ($1.99). She made the tea just like I asked - half sweetened, half unsweetened, with a bowl of lemon wedges on the side.

For starters, we tried the chicken tenders, which were five strips dusted with seasoned breadcrumbs, fried and served with a honey mustard sauce ($6.99). They were crisp, not greasy. I thought they were a little too brown; Ken, however, thought they were perfect. Other appetizers to share include clam strips, baby burgers, cheese fries, buffalo wings and quesadillas ($5.99-$8.99).

Then, it was time to get down to serious business - ordering our entrees, which is where I get confused when a menu is as extensive as the one at the diner. Do I get the fantastic chicken potpie or try something new like the Yankee pot roast dinner? Should I think healthy and go for veggie chili or the herb grilled chicken breast? My confusion exasperated Ken, who immediately spied the meatloaf dinner and gave Erin his order while I tried to decide. Erin stood patiently by, her pen poised to capture my decision.

Finally, I thought what the heck and went for the jumbo deluxe burger with bacon and Mozzarella cheese ($6.99, plus 99 cents for bacon and cheese). Shoestring fries came with it. We each also ordered a side house salad (99 cents extra with entrees).

Our house salads were crisp and fresh, made with mixed greens, cucumber, carrot slivers and croutons. If you prefer soup instead of salad with your main meal, you can order chicken noodle, veggie chili or crab chowder (99 cents-$1.49); soup and chili by the cup or bowl can also be ordered a la carte for a couple dollars more.

Ken gasped when his meatloaf platter arrived because he had not taken the time to realize there were five options for meatloaf meals. His was the "major" meatloaf dinner with everything but the kitchen sink. It came with three thick slices of meatloaf (two went home for meatloaf sandwiches for lunch the following day) as well as dressing, mashed potatoes, corn, string beans and gravy and a home-style biscuit ($9.99). Everything tasted good, especially the potatoes with bits of skin mixed in them.

My burger was cooked medium well, not too dry or done. It, too, was more than I could eat, so half of it went home for another day's lunch. The fries were seasoned and crispy. You add your own ketchup, mustard or mayonnaise, which is good because I dislike sauces or condiments drowning my food.

Dinners at the diner include something for everyone's taste - seafood, turkey, country-style steak, pasta, pork chops and even calf's liver. Ken wants to go back and get one of his favorites, the "paddy melt," a jumbo burger with cheese and grilled onions ($8.99). For winter, I favor the potpie ($9.99); for summer, I always like the Cobb salad ($8.49). There are several vegetarian options, including a burger ($7.49).An activities sheet for children 12 and under lists their special menu, including turkey, chicken tenders, spaghetti, burgers, breakfast, side dishes and desserts (79 cents-$3.99).

If you live life in the fast lane, you can call ahead for meals to go; soon, you'll be able to order online and get it delivered curbside to your car.

When Erin asked us about dessert, we groaned. Even so, we shared the bread pudding topped with Breyers vanilla ice cream. It was a moist, tasty treat spiced with apples, cinnamon and walnuts ($4.99). We took home a slice of carrot cake that was big enough for three to enjoy ($4.29); it was yummy, filled with bits of carrots and pineapple with a not-too-sweet cream cheese frosting. Whole homemade cakes and pies are also available ($12.99-$18.99).

We can't wait to go back to the diner, hopefully soon for breakfast. Now, do I get the vegetarian omelet ($6.99) or just be bad and pile on the home fries and bacon with eggs? I know Ken's style - buttermilk pancakes!

Posted from Daily Press 1/19/06

For more info contact: John Womeldorf, Liz Moore & Associates, Williamsburg, Va.
JohnWomeldorf@LizmooreHomes.com
www.LizMooreHomes.com