These articles were part of a 4-pack series developed for Lancaster, Virginia’s Lancaster by the Bay Chamber of Commerce 2019 Visitor’s Guide. The organization was seeking fresh, engaging content that would capture tourist interest and drive local commerce. The below articles do just that by positioning the Northern Neck region as a leader in the fresh, locally-grown food and beverage scene (a priority of the client team) with top-notch producers offering wares sure to delight the whole family.
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Drink and Be Merry: Discover Lancaster County’s Top Wineries, Breweries, and Cideries
Calling all fans of ice-cold brews and from-the-vine wines! In the Northern Neck, nothing signals “rivah time” quite like a refreshing libation, particularly ones that are locally-made. Luckily, Lancaster County is home to several leading wineries, breweries, and cideries that are sure to quench the thirsts of drink enthusiasts. Read on to discover four of the area’s most popular beverage producers.
The Dog & Oyster Vineyard
At first glance, it’s clear that this acclaimed, Irvington staple isn’t quite like other vineyards. For starters, the world’s largest cork screws flank its entrance and a slew of amiable rescue dogs freely roam the premises warding off grape-loving deer. However, a closer look at The Dog & Oyster will prove that its uniqueness isn’t just found at surface level – it’s at the core of this award-winning vineyard.
The cornerstone of this establishment is its top-notch wines, which have perennially received medals from the likes of the San Francisco International Wine Competition and the Virginia Governor’s Cup and are produced from the vineyard’s six acres of vinifera. Guest are encouraged to sample the winery’s Chardonel, Vidal Blanc, Chambourcin, and Merlot varietals at SIP, the in-house tasting room, or in warmer weather, at SLURP, an alfresco pergola.
As a compliment to the wine, SLURP also serves a mouthwatering selection of raw, roasted, and fried Chesapeake Bay oysters, a guest favorite.
“Oysters and wine each reflect a sense of place,” shares owner Dudley Patterson. “The terroir of our grapes is the same as the merroir of the local oysters we serve. We are one of only a handful of places in the world that can offer the ‘perfect pairing.’”
As an added bonus, Patterson also owns and operates the famed Hope & Glory Inn, located just a stone’s throw away from The Dog & Oyster, making it the perfect spot for out-of-towners to mosey back to after a relaxing day at the vineyard.
170 White Fences Drive, Irvington, Virginia
Good Luck Cellars
You might say that, for Good Luck Cellars’ owners Paul and Katie Krop, operating a vineyard and winery was a fitting career progression. After former jobs in medicine, the husband-wife team was drawn to the fields of science and chemistry, both of which are also integral components of winemaking. For fun, they began producing batches of homemade wine using fruits from their backyard garden and enjoyed the process so much that they decided to turn their pastime into a business. When a sand and gravel-laden plot of land (ideal for growing grapevines) became available near Kilmarnock, the duo seized the opportunity, and Good Luck Cellars was born.
Today, the winery is a beloved community gathering spot. Guests enjoy sampling vineyard varietals (recent offerings include Viognier, Cabernet Franc, and Radiant Red) in the tasting room and attending Wine Down Fridays (often complimented by live music and on-site food trucks). In addition, members of Good Luck Cellars’ quarterly wine club delight in a rotating selection of hand-picked bottles and get first dibs on new vineyard harvests – an insider experience fit for wine enthusiasts.
1025 Goodluck Road, Kilmarnock, Virginia
Ditchley Cider Works
What started as a small-scale retirement project has morphed into something much greater for Ditchley Cider Works co-owners Cathy Calhoun and husband Paul Grosklags. The pair purchased the historic, 162-acre cidery property in 2014 and immediately planted 2,000 heritage cider apple trees and renovated the estate’s 1752 manor house.
Today, the couple grows 60 different types of apples, 90% of which are used to produce their signature cider blends best enjoyed through Ditchley’s Cider Club, a quarterly offering of seasonally rotating ciders and members-only special events.
In addition to a cidery, Ditchley Cider Works is also a working farm. Calhoun and Grosklags enlist the help of Indian Runner ducks to keep insects at bay in the orchard, hogs to eliminate brush, and Belted Galloway beef cattle to trim unruly pasture grasses. The animals, in turn, provide a tasty, GMO-free compliment to the cidery’s beverage offerings.
“All of the animal products are processed and sold through meat share clubs alongside our cider club,” shares Calhoun.
As their popularity continues to grow, Calhoun and Grosklags maintain high hopes for their business in 2019. In addition to hosting sausage and bacon-making classes and recurring cider tastings at nearby Dug In Farms this year, they plan to launch a new, highly anticipated service offering: a romantic, on-site wedding venue with overnight accommodations.
1571 Ditchley Road, Kilmarnock, Virginia
Kilmarnock Brewhaus
New to downtown Kilmarnock, Kilmarnock Brewhaus is a craft beer lover’s oasis, offering a thirst-quenching selection of house-made brews (favorites include Edelweiss IPA, Peach Shandy, and Backyard Barbeque Beer). While they do not currently provide food service (here, beer is king), this local watering hole encourages guests to bring their own meals and snacks to munch on and often has food trucks conveniently parked outside of the building. As an added bonus, the Brewhaus hosts a rotating selection of local, live music acts, turning each visit to this good-time spot into a lively, unforgettable occasion.
44 West Church Street, Kilmarnock, Virginia
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Eat Fresh: Taste the Northern Neck’s Signature Produce & Seafood
Here in Virginia’s River Realm, fresh food is king. From crisp vegetables to sweet, juicy fruits to same-day harvested seafood, the region is brimming with an abundance of homegrown, freshly-sourced provisions. But in order to taste them, you first must know where to find them. Here, we share two local farm and sea-to-table suppliers whose fresh harvests are a glowing testament to the area’s fertile farmlands and rich waterways. But don’t take our word for it. Swing by both, and taste for yourself.
Dug In Farms
Venture down Fleet’s Bay Road, nestled between the towns of Kilmarnock and White Stone, and you will stumble upon Dug In Farms, the only working farm and full-service farm market combination in the lower Northern Neck. Owner Carolyn Quinn started the operation in spring 2015 after deciding to transition from gardening to professional farming.
“As a single person, I wasn’t able to grow and sell at the same time,” says Quinn. “So, I put out a picnic table, a couple of coolers, and a ‘honor’ cash box at the end of the driveway. The community was hugely supportive, and that first year I always had more in the honor box than I should have.”
From that point forward, business boomed. In 2016, in response to increased demand for her offerings, Quinn erected a larger, makeshift vegetable stand on a boat trailer. Two years later, she transitioned once again into the farm market’s current location, a 1,100 square foot building. This move provided Quinn with much-needed, additional space to showcase the market’s selection of chemical-free, organically grown produce and berries, freshly cut flowers, locally-made baked and prepared foods, and artisanal crafts and gifts.
Today, Dug In Farms is a thriving community fixture. In an effort to fully support regional farm-to-table restauranteurs and fresh food connoisseurs, the farm market is open for business six days per week, 10 months each year and boasts an ample assortment of seasonally rotating wares.
While many Dug In regulars relish the farm’s ever-changing offerings, they also stand by several, all-time favorite products. Some of Quinn’s most popular wares?
“Specialty salad mixes and our fresh greens,” shares Quinn. “You’ll forever be a convert to eating fresh, local, and green!”
Customers also rave about Dug In Farms’ striking cut sunflowers, a variety that remains vibrant and upright for 10+ days.
“We plant 2,000 sunflowers every week for 25 weeks in order to supply customers with these stunning beauties all year long,” says Quinn.
In addition to furnishing the region with locally grown produce and wares, Quinn also hopes to promote a community-centric, educational approach to farming and fresh food. To this end, the farm hosts a variety of monthly activities that are all open to the public, including photography competitions, farm tours, Plein Air painting classes, an Easter celebration, and Ditchley Cider Works sponsored hard cider tastings. New in 2019, Virginia State University will sponsor two Dug In Farms farming courses, an unique opportunity to foster a passion for agriculture and fresh food in a new generation.
155 Fleet’s Bay Road, White Stone, Virginia
Rappahannock Oyster Company
Before its restaurants were lauded by world-renowned publications (think The Wall Street Journal, the Michelin Guide, The Washingtonian, and People Magazine), and before its signature bivalves were served on a national scale, the Rappahannock Oyster Company was simply a family-owned, Middle Peninsula-based oyster company on a mission to revive the Chesapeake Bay’s declining shellfish population and “celebrate good food grown well.”
Opened in 2001 following the Bay’s lowest recorded oyster harvest in history, the business was a risky move for owners and cousins Travis and Ryan Croxton. However, the duo was determined to continue the Croxton legacy (oyster farming has been a family tradition since 1899) and simultaneously help to revitalize a dying Virginia industry. Slowly but surely, they have achieved both goals.
From its outset, the company has prioritized sustainable, healthy oyster growing and harvesting which, in turn, has contributed to the Bay’s steadily rising oyster population and Virginia’s current status as an East Coast leader in oyster production. In honor of the oyster’s comeback and the myriad of supporters of sustainable aquaculture, the Croxtons opened the doors of their first restaurant, Merroir, in 2011 and have since introduced five more in Richmond, Washington, D.C., Charleston, S.C., and Los Angeles. Naturally, the culinary star in each establishment is the Chesapeake Bay’s native oyster.
Eager to sample Rappahannock Oyster Company’s highly praised cuisine? Head to nearby Merroir (784 Locklies Creek Road, Topping, Virginia), where all menu items, prepared raw or on an outdoor grill, are served tasting-style. The company also supplies their oysters wholesale and is available for event catering.
Can’t get enough fresh, local food?
Visit the Irvington Farmer’s Market every first Saturday of the month from May through November (9:00am – 1:00pm) and the Kilmarnock Farmer’s Market at Town Centre Park every fourth Saturday of the month from May through October (9:00am – 1:00pm). Both markets boast a variety of homegrown and locally-sourced produce and seafood products as well as artisanal meats and cheeses, breads and baked goods, crafts, and specialty gift items.