My extended break from blogging here was not intentional. My break from getting outside with a fly rod wasn’t either. Life, work and an amazing new puppy, among other things, just got in the way and before I knew it, a whole summer had gone by and I hadn’t done either. Meanwhile, my buddy Matt has been busy doing the important work of raising twin girls, working hard and recently dealing with an extended mandatory evacuation from their Georgia island home courtesy of Hurricane Matthew. So it was a good time for both of us to get away to eat and drink and laugh, to try to remember how to fly fish, and most importantly to just truly relax for a couple days.
We began the relaxation right away, with a stop at Black Walnut Brewery, where we enjoyed a couple delicious beers while watching a big Redskins win from the dog-friendly porch. Then, because we’re smart, instead of going through and organizing our fishing gear, we decided to drink more back at the house and talk about how unorganized our fishing gear is.
Matt is holding Winslow, by the way, the aforementioned amazing puppy that I will have much more to talk about soon. A truly special dog.
The next day, fueled by Anita’s breakfast burritos, we headed down to Rose River Farm on an absolutely beautiful morning. It of course took us far too long to get geared up, but we had all day and were in no hurry. Conditions were fantastic on the Rose River, great water level and flow, and the river was crystal clear. Stepping into moving water with a fly rod felt like reuniting with the second dear old friend in as many days.
Matt hooked up first and outfished me the whole time. He took advantage of the gin clear water, dead drifting small, sinking flies without a strike indicator and just watching for the take and setting the hook.
But I caught my fair share too, including this beauty that Matt captured with his iPhone if you can believe it. This is one of the coolest iPhone fish photos I’ve ever seen.
I had to include this portrait of Buster Brown, a red heeler mix who helps out around the farm. We enjoyed hanging out for a bit with Buster and Earl, the farm manager. I’ve watched this dog grow up from a pup (he’s 3-years-old now), and he has become just the coolest little dog.
A day of fishing is best followed by more food and drink, preferably with a fire. We stayed at one of Rose River Farm’s luxury yurts, where we grilled burgers, enjoyed various seasonal beers, went through a generous supply of firewood and listened to some great music. The fishing was even better the next day, and Matt closed out his trip with a stellar morning of fishing. He’s back home now and I’ll be back at work in the morning. But time spent with friends always produces indelible memories. Plus, in addition to reheated Anitas breakfast burritos and the technique of tumbling flies indicatorless along the riverbed, Matt introduced me to something else I will now enjoy forever: the music of Mandolin Orange. I can’t stop listening to their new album, Blindfaller. It is an astounding, near flawless collection of lyrics, strings and voices. Just beautiful from start to finish.
It has been a great few days. I hope it’s the beginning of a fall with more time spent outdoors in the company of old friends, cool dogs and Mother Nature.
I recently wrote a story for Loudouner Magazine, spotlighting dog-friendly brewpubs in Loudoun County, Virginia where I live. It was a fun story to research, write and photograph. However, there were a lot of photos I loved that just couldn’t fit in the article. So I wanted to put my favorites in a blog post.
Winnie, my 7-year-old Wirehaired Vizsla, gets a warm greeting from Ocelot Brewing’s Operations Manager Melissa Dozier.
Mylo, a 2-year-old mixed breed rescue dog, visits Belly Love with Jake, Pauliina and Eveliina, who came out from DC. Eveliina, holding the leash, said they would not have come to Loudoun without Mylo.
Chocky, a 4-year-old Chihuahua Yorkie mix, eyes a pint at Purcellville’s Corcoran Brewing Co., a local favorite among dog owning patrons.
My good friend Laura Murphy enjoys a Pale Ale on the porch of Old 690 with Tracer, a very cool 4-year-old mixed breed.
Jackie Hill, Corcoran Brewing Co.’s Events Coordinator and Lead Bartender, loves it when dogs come in. “They put a smile on everyone’s face,” she says. Here she greets my Wirehaired Vizslas Finn and Winnie (“Team Orange”) with a big smile of her own.
Leesburg resident Rob relaxes on the porch at Belly Love with 4-year-old German Shepherd, Austin. Belly Love owner Katie Baki, who has three dogs, says people call often to see if they are dog friendly.
Finn and Winnie take a break on a hot day to relax on the cool ground at Quattro Goomba’s brewery.
Sweet Cheeks, an eighteen month old pointer mix rescue, enjoys the air conditioned brewery at Quattro Goomba on a hot day as Dan Saleeba watches the game from the other end of the leash.
Roger Sultan, from Ashburn, enjoys a pint on the patio at Dirt Farm Brewing with Anna, a year and a half old lab beagle mix rescue. The Sultans are glad that Anna gets to participate in the family fun.
Walt, a 2 year old Golden Retriever owned by Nicole Cerula from Hamilton, watches from the patio as children play on the expansive lawn of Dirt Farm Brewing.
Dogs are welcome inside these Loudoun County breweries:
Corcoran Brewing Co. (Purcellville)
Crooked Run Brewing (Leesburg)
Dirt Farm Brewing (Bluemont)
Ocelot Brewing Company (Sterling)
Quattro Goomba Brewery (Aldie)
These breweries have dog friendly porches, decks or patios:
Adroit Theory Brewing (Purcellville)
Belly Love Brewing Company (Purcellville)
Lost Rhino Retreat (Ashburn)
MacDowell Brew Kitchen (Leesburg)
Old 690 Brewing Company (Purcellville)
Old Ox Brewery (Ashburn)
For more about Loudoun’s awesome breweries, check out Brewdoun, a great site that keeps tabs (heh) on the entire Loudoun County craft beer scene!
Some good friends gathered on the Saturday after Thanksgiving for what we hope will become a new annual tradition. Game Night is a feast, the sharing of wild game hunted throughout the year. It is a celebration of cooking, drinking, laughing and eating, and all of those to excess. Let me walk you through some of the delicious ways we gave thanks to the animals we hunt, and the friends who shared this special night.
Marinated, Bacon-Wrapped Venison Tenderloin Morsels of Awesomeness
I’ve been making these for a few years, they’re easy and very popular. Cut the tenderloin into good size chunks, marinate overnight, wrap each with a half slice of bacon and secure with a toothpick (soak the toothpicks for 10-15 minutes so they don’t completely burn up). Then grill. Keep an eye on these as the bacon will cause flare ups. Some charring is of course delicious, but you don’t want to leave these unattended.
Here’s what I use in my marinade: 1/4 cup Worcestershire, 1/4 cup soy sauce, a bottle of beer (try different varieties for fun, but I like using a dark, richly flavored beer), 1/4 cup maple syrup, 1 tsp black pepper, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/4 cup brown sugar (light or dark), 1 tsp of cayenne pepper.
Here are the completed venison morsels, which by the way came from this beautiful deer. Thanks to Anna for this and other great photographs from the night. Please check out Anna’s web site, AKG Inspiration.
Bacon-Wrapped Dove Appetizers
Across the board, everyone loved these incredibly delicious dove breasts that Chris and Anna brought. Regular readers might recall our dove hunt. What a fun day that was, and tasting these makes me want to get my full limit when we go back next year. Chris marinated these, wrapped each breast around slices of green bell pepper and onion and secured with toothpicks. Absolutely delicious. Anna also made an amazing pot of macaroni and cheese made with four cheeses: fontina, havarti, brie and sharp cheddar. (Photo courtesy of AKG Inspiration.)
Horseradish Encrusted Venison Tenderloin
My friend Jason loves to cook wild game almost as much as he loves to hunt it, and he is very talented at both. I’ll let him walk you through preparing these great main course: Coat the tenderloin with olive oil, salt and pepper. Then spread prepared horseradish over it evenly. Mix a sauce of about 2 cups balsamic vinegar and 4 tablespoons of sugar. Bring to a boil, then reduce heat to simmer. Stir occasionally until it gets syrupy. Grill the tenderloins (preferably to about medium rare) and remove from grill. Top with crumbled goat cheese and broil on high in the oven for 3-4 minutes until cheese begins to brown. Slice, drizzle with balsamic reduction and serve! (Photo courtesy of AKG Inspiration.)
This, in my opinion, is absolutely perfect medium rare venison tenderloin. Great job by the grillmaster Jason.
Fresh Wild Turkey Breasts
And I do mean fresh! Jason shot this turkey on Thanksgiving morning. He used a liquid garlic butter rub and coated with Cajun seasoning. Then this was cooked in an oilless turkey fryer. This is the first time I’ve had wild turkey and it was great with quite a kick to it! (Photo courtesy of AKG Inspiration.)
Grilled Bacon-Wrapped Asparagus
Thanks again to Jason and Allie, Jason’s girlfriend and a long time dear friend of mine. I did not actually try these, but they looked and smelled great! (Photo courtesy of AKG Inspiration.)
At some point when everyone was occupied in the kitchen there was a knock at the door. This is what we saw waiting to be let in. Now, and only now, can we get this party started. Our friends Ken and Mary accompanied this bear, along with more treats. Which brings us to dessert…
In addition to this amazing thing I’ve never had before, our friends Brad and Jess also brought one. I love these things! It’s like pumpkin pie/cake and cheesecake all rolled up and sliced. Fantastic.
Bourbon Pecan Pie
Okay I love pecan pie. It’s one of my very favorite things, especially at this time of year. And in the heat of the moment last night, with the beer flowing, the hugs being distributed, the laughter and friendship warming us on a cold night, I might have been heard saying that the bourbon pecan pie Allie made from the recipe in my favorite magazine, Garden & Gun, is the best pecan pie I have ever tasted.
Now, a day later, with a clearer head, I do not hesitate to say it again. This is honestly the best pecan pie I have ever tasted.The recipe can be found at Garden & Gun here. Thank you Allie for this! (Photo courtesy of AKG Inspiration.)
I want to thank everyone for coming and making such amazing contributions to a meal I will not soon forget. As we go through the next year spending time in the woods or on the water, we’ll enjoy setting aside some venison, wild birds, maybe a fish or two, with plans on preparing for next year’s Game Night. Can we top the First Annual? Does a bear drink wine out of a bottle?
One of the advantages of a beer dinner like this is it makes you explore food and drink that you may not otherwise consider ordering. I’m quite fond of a couple of Goose Island products, but had not sampled any of the five here. And regardless of what food I was ordering, I would probably order the type of beer that’s more in my comfort zone, an IPA perhaps, with no consideration given to which beer would be best paired with which dish.
These culinary creations come from gifted Chef Adam Harvey. I don’t know a lot about food and what makes things taste great together, and I thought “pairing” was something you did with wine and food. But I was highly impressed with these beer pairings put together by Chef Adam. A handful of my very favorite meals of all time have come from his kitchen, and I would certainly add this one to the list. So let me take you on a tour of my meal to remember…
First Course: Crispy oysters, with vanilla and apple soubise, toasted hazelnuts, lemon confit. Paired with: Sofie Farmhouse Ale.
This course really got my attention, as immediately the lemon and vanilla flavors, the caviar and the nuts combined with the Sophie Ale just went perfectly together. I knew right away I was in for a fun meal!
Second Course: Speck wrapped halibut, pumpernickel, pickled radish. Paired with: Matilda Pale Ale.
The flavor of this halibut, and the texture of the crunchy pumpernickel and pickled radish were just fantastic together, and were beautifully complemented by this truly delicious pale ale, one of my two favorite beers of the night.
Third Course: Charred pork belly, romanesco, burnt brussels, dirt roasted beets. Paired with: Pepe Nero Farmhouse Ale.
Oh my, was this delicious, every single bite. Whatever that orange rectangle of deliciousness was on the plate was a little spicy, again all these flavors worked brilliantly with each other and with the excellent Pepe Nero.
Cheese: Noble cheddar, huckleberries, coffee crumble, red ribbon sorrel. Paired with: Pere Jacques Abbey Ale. This was utterly sublime. The flavors of this wonderful cheddar and the huckleberries, with that little crunchiness of the coffee crumbles was the tastiest dish of the night. It was paired perfectly with this malty Abbey Ale, my favorite of the five beers. If the previous courses were all home runs, this was a grand slam.
Dessert: Bitter chocolate mousse, yeast crumb, salted toffee. Paired with: Big John Imperial Stout. Wow. What a way to end this meal. The Big John Stout would have sufficed as a dessert on its own, with plenty of chocolate flavor and aroma, but like all the courses before it, this mousse and stout, when paired, become more than the sum of their parts.
I hope you enjoyed the tour of this special meal! For my local readers, I simply can not recommend the Wine Kitchen strongly enough. And if you are a brunch fan, their Sunday brunch is a meal that has made my top meals of all time list more than once. Also look for these fine beers from Goose Island. Their seasonals, as well as the more widespread Honker’s Ale are delicious, but if you can get your hands on some of these Ales (the first four of these are all part of what they call their Vintage Ales), you will not be disappointed. Thanks to the Wine Kitchen and Goose Island Beer Co., and as always, my compliments to Chef Adam.
From left to right: I met Matt many years ago when he showed up at a party at my house with a mutual acquaintance. He spotted a picture on our fridge of me with a Steelhead and we got to talking fly fishing. A few weeks later we were on a road trip together to upstate New York to fish for salmon and we remain great friends and fishing buddies. Harold, who runs the guide service Spring Creek Outfitters out of Western Maryland, was the first guide I ever fished with when I started fly fishing. Since then we have become friends through his generous work with Project Healing Waters. I first met Joel when a mutual online friend introduced us because Joel needed a fly fishing related logo design. We became fast friends, and his Missoula, Montana-based guide business Montana Troutaholics is an absolute must if you are planning a trip to that area to fish.
So myself and three friends I met because of fly fishing but who have never met each other, came together because of that shared passion for fly fishing at one of the best places for it, Rose River Farm.
But I was fishing with two of the best trout guides I know, so I was positive it was just a matter of time.
In the afternoon, with just a hint of sun to warm the water a couple of degrees, things turned on and the fish became a lot more active.
There was a little beer drinking going on as well, of course.
Matt and Joel warming up by the grill before lunch.
A hot lunch hit the spot after spending the cold morning in the water.
Here’s Harold putting the bamboo to the test on a nice rainbow.
And back you go into the Rose River.
My biggest fish of the day.
I think it’s safe to say the Rose was pretty clear!
Joel always looks like he’s in a Simm’s ad or catalog cover.
A full day of fishing behind us and more weekend adventures ahead for Joel and I, we all headed back to the wonderful luxury yurt-style cabin at Rose River Farm. More beer and many laughs went great with a few thick rib-eye steaks on the grill. A perfect end to a great day.
Hanging around the fire pit was so much fun. There was weather coming in, but luckily it held off long enough.
We were surprised the next morning to find a couple inches of fresh, wet snow on the ground!
An unhurried, hearty breakfast started our day off right.
I don’t drink coffee, but on this morning I could have used a cup or two!
After breakfast, Joel and I headed into the Shenandoah National Park for some brook trout fishing and a vigorous hike. We stopped at a few pools along the way, but the fishing was pretty tough, quite possibly the result of the weather front that had just moved through.
But Joel would not be discouraged! We tried many different flies to get the attention of these stubborn fish.
Finally patience and skill paid off as Joel brought this little beauty to hand. Joel’s first native brookie, and also by far his farthest easterly fish caught in the U.S. So while not big, it was memorable.
When we let this little guy go, we told him to tell all his friends that he was treated with care and respect and that the fly was delicious. But they didn’t get the message, this was the only fish of the day. I was psyched Joel got it though, and the company and great hike made for a fantastic day despite the fishing.
This is my favorite photo of the day, and I encourage you to click on it to see it larger. Joel stepped off the path to try one more spot on the hike back, and I captured this cool panorama with my iPhone. Winter has its own brand of beauty, and while at first glance it can look pretty brown and dull outside, nature reveals wonderful, subtle colors in the winter. Sometimes we have to just remember to open our eyes and maybe look a little harder.
The next day brought another opportunity to share with Joel, who has never been out this way, something that’s very special to me: A hike with Team Orange (my two Wirehaired Vizslas). I chose the more difficult trail at Maryland Heights, which has some neat Civil War history along the way.
Another iPhone panorama from the summit, showing the historic town of Harper’s Ferry, WV, and the confluence of the Shenandoah and Potomac rivers.
A mellow evening after a fun filled weekend was in order, beginning with a final beverage on the Platform.
The sun sets on the last day of Joel’s visit. I’m so grateful to have my friends together for some fishing down at Rose River Farm, and for the chance to spend some more time with Joel, he and his wife Debbie have been such gracious hosts to me when I’ve visited out west.
Everyone was a bit tired after three days of fishing, hiking and drinking. So some couch time was what we were in the mood for, and Finn wasn’t going to let his new hiking buddy get too far away.
I’ve been pressed for time since I got back, but wanted to get these photos up from my trip to New York. So I’m trying the slideshow feature. Let me know how you like it!
The WordPress Photo Challenge of the week asks bloggers to illustrate with a photograph what it means to ‘indulge.’ Examples of my personal indulgences are legion, but a favorite of mine is taking a break from trout fishing to enjoy a stream-chilled beer. On this occasion, the trout fishing was being done at Rose River Farm in beautiful Madison County, Virginia, and the beer of the day was delicious Dale’s Pale Ale.