Blue Ridge Country - March/April 2015 - 32
Upper: Shirley Cash
McKee practically grew
up at Wright's Dairy-Rite,
an iconic drive-in in
Staunton, Virginia. Her
father, Forester Wright,
opened the drive-in 1952.
Lower: Lunchtime is busy
at the Bonnie Blue Bakery
and Market in Winchester,
Virginia, as patrons line
up for pulled-pork
barbecue.
"And here's Adam who just bought a house!" he
exclaims. So initially his landing at Vaucluse Spring
was one of desperation, but years later, he's still here.
"It's a good fit," he says. "I can be creative here. I don't
make the same thing every day."
The inn serves dinner with reservations Tuesday
through Saturday. Some of the decadent options you
may encounter here are poached scallops with pickled
mushrooms, radish, and compressed celery or beef
short ribs with celery root puree and Brussels sprouts.
The Inn aT Vaucluse sprIng
231 Vaucluse spring lane, stephens city,
540-869-0200, Vauclusespring.com.
NEW MARKET: RETRO DINING WITH
COMFORT FARE
OK, so I'll admit to being calorie-conscious, but
every once in awhile, I let my awareness slip for the
sake of indulgence in serious Southern comfort food.
One of the best places to find it is in New Market,
with real 1950s-style road-trip fare at the Southern
Kitchen. With its nostalgic neon road signs, it draws
in even the most apprehensive of travelers to sit in
vinyl booths and take in the diner atmosphere.
I highly recommend one of their open-faced sandwiches...like turkey and mashed potatoes served over
wheat bread and slathered in gravy. Uh-huh, that hits
my comfort sweet spot. Also, be sure to check out the
Southern Kitchen's famous fried chicken and peanut
soup!
souThern KITchen
9576 s outh c ongress s treet n ew m arket ,
540-740-3514.
HARRISONBURG: STEAK DONE YOUR
WAY...
32 | BlueRidgeCountry.com
DEBORA HUSO
Adaptive reuse is only part of the charm of the Local
Chop and Grill House in downtown Harrisonburg.
Occupying one of the city's most iconic historic retail
and industrial buildings, old City Produce Exchange,
this bi-level restaurant and bar opened in 2009 with
the intent of offering as much local flavor as possible.
"There's such an abundance of beef in this part of
the valley," says Executive Chef Ryan Zale. "We use
as much local food as we possibly can, and I like to
visit each farm we source from personally."
Zale, who hails from a culinary school in Pittsburgh
and formerly worked as a chef at the Inn at Little
Washington, says the intent of the restaurant is to
"create something where if you come in five days a
week, you can have a different meal each time.
Everything is hand-cut every morning."
What I like about the chop house is the way I can
http://www.Vauclusespring.com
http://www.BlueRidgeCountry.com
Blue Ridge Country - March/April 2015
Table of Contents for the Digital Edition of Blue Ridge Country - March/April 2015
8 States of Great Drives for Spring
Photoessay: The New Green and New Blossoms of Spring
Dining Virginia’s Shenandoah Valley
Move Over Jamestown: Was the First Inland U.S. Settlement in the N.C. Mountains?
Weekend! Visiting the Historic Cumberland Gap of Tennessee, Kentucky and Virginia
New Home from the Ashes: The Bonesteels’ Asheville Residence
Letters, From the Editor, Worth a Click
Mill Creek Stories
Creature Feature
The Hike
Mountain Report
Great Buys in the Mountains
Festivals & Events
Mountain Garden
Guest Column
Blue Ridge Country - March/April 2015 - Intro
Blue Ridge Country - March/April 2015 - Cover1
Blue Ridge Country - March/April 2015 - Cover2
Blue Ridge Country - March/April 2015 - 3
Blue Ridge Country - March/April 2015 - 4
Blue Ridge Country - March/April 2015 - 5
Blue Ridge Country - March/April 2015 - Letters, From the Editor, Worth a Click
Blue Ridge Country - March/April 2015 - 7
Blue Ridge Country - March/April 2015 - Mill Creek Stories
Blue Ridge Country - March/April 2015 - 9
Blue Ridge Country - March/April 2015 - Creature Feature
Blue Ridge Country - March/April 2015 - 11
Blue Ridge Country - March/April 2015 - The Hike
Blue Ridge Country - March/April 2015 - 13
Blue Ridge Country - March/April 2015 - Mountain Report
Blue Ridge Country - March/April 2015 - Great Buys in the Mountains
Blue Ridge Country - March/April 2015 - Festivals & Events
Blue Ridge Country - March/April 2015 - 17
Blue Ridge Country - March/April 2015 - 8 States of Great Drives for Spring
Blue Ridge Country - March/April 2015 - 19
Blue Ridge Country - March/April 2015 - 20
Blue Ridge Country - March/April 2015 - 21
Blue Ridge Country - March/April 2015 - 22
Blue Ridge Country - March/April 2015 - 23
Blue Ridge Country - March/April 2015 - 24
Blue Ridge Country - March/April 2015 - 25
Blue Ridge Country - March/April 2015 - Photoessay: The New Green and New Blossoms of Spring
Blue Ridge Country - March/April 2015 - 27
Blue Ridge Country - March/April 2015 - 28
Blue Ridge Country - March/April 2015 - 29
Blue Ridge Country - March/April 2015 - Dining Virginia’s Shenandoah Valley
Blue Ridge Country - March/April 2015 - 31
Blue Ridge Country - March/April 2015 - 32
Blue Ridge Country - March/April 2015 - 33
Blue Ridge Country - March/April 2015 - Move Over Jamestown: Was the First Inland U.S. Settlement in the N.C. Mountains?
Blue Ridge Country - March/April 2015 - 35
Blue Ridge Country - March/April 2015 - 36
Blue Ridge Country - March/April 2015 - Weekend! Visiting the Historic Cumberland Gap of Tennessee, Kentucky and Virginia
Blue Ridge Country - March/April 2015 - 38
Blue Ridge Country - March/April 2015 - 39
Blue Ridge Country - March/April 2015 - 40
Blue Ridge Country - March/April 2015 - 41
Blue Ridge Country - March/April 2015 - New Home from the Ashes: The Bonesteels’ Asheville Residence
Blue Ridge Country - March/April 2015 - 43
Blue Ridge Country - March/April 2015 - 44
Blue Ridge Country - March/April 2015 - 45
Blue Ridge Country - March/April 2015 - 46
Blue Ridge Country - March/April 2015 - 47
Blue Ridge Country - March/April 2015 - Mountain Garden
Blue Ridge Country - March/April 2015 - 49
Blue Ridge Country - March/April 2015 - Guest Column
Blue Ridge Country - March/April 2015 - Cover3
Blue Ridge Country - March/April 2015 - Cover4
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