New Spin on Chicken Wing Alabama White Sauce:


1 cup whole plain yogurt or if mayo (Dukes:)
¼ cup of our organic red wine vinegar or Neapolitan herb infused balsamic
1 tablespoon hot chili paste
½ teaspoon baklouti green chili olive oil
1 teaspoon Worcestershire sauce
½ teaspoon celery seeds
¼ teaspoon crushed red pepper flakes
¼ teaspoon smoked paprika
Kosher salt and freshly ground black pepper
Whisk yogurt, vinegar/Balsamic, hot chili paste, olive oil, Worcestershire sauce, celery seeds, pepper flakes and paprika in a small bowl; season with salt and pepper.

Original recipe credited to the magical Chef @seanbrock

Chimichurri Sauce



2 cups packed fresh Italian parsley leaves
4 medium garlic cloves, peeled and smashed
1/4 cup packed fresh oregano leaves (or 4 teaspoons dried oregano)
1/4 cup of our Serrano Chili Pepper Infused Honey vinegar
1/2 teaspoon red pepper flakes
1/2 teaspoon kosher salt
Freshly ground black pepper
1 cup of Our Smoked Chipotle extra virgin olive oil

Place the ingredients in to the bowl of a food processor and pulse until the ingredients are chopped and the sauce is combined. Can be made ahead and stored under refrigeration for up to one week in a tightly sealed container. The sauce Freezes well for future use.

Use over grilled or braised lamb, pork, beef, poultry, in potato salad, over grilled or roasted vegetables, as a marinade for meats, over seafood, as a bread dip, and over hummus.

Makes about 1 ½  cups of condiment. Compliments of Rachael Bradley-Gomez












 4-5 large cloves garlic, peeled

 1 (3-pound) Venison Tenderloin roast or Hind Quarter

 4 tablespoons Coratina extra virgin olive oil

 1 med. onion, peeled and diced

 ¼ cup robust 25 yr. Sherry Vinegar

 1 small can of tomato paste blended with the water, beer & beef broth

 ¼ of water

 ½ cup of Dark Ages Imperial Maple Brown Ale

 ½ cup of beef broth or homemade beef bone broth

 2 teaspoons dried basil & thyme

 1 teaspoon to sprinkle dried herbs, garlic, sea salt & pepper to top the roast

 3-4 med. size potatoes

 Sweet & Hot Peppers and diced tomatoes for Garnish



  1. Cut the garlic & onion into slivers and dices
  2. Heat 3 tablespoons of the Coratina extra virgin olive oil in a heavy 3- to 4-quart casserole dish or a pressure cooker. Lightly coat the venison roast with the last tablespoon of olive oil, flour the roast on both sides; add the venison and brown it well over medium heat for 15 min.
    3. Stir in the beef broth, Sherry, Dark Ages Imperial Ale and tomato sauce, which will de-glaze the pressure cooker or casserole dish. Add the potatoes, thyme, basil, salt and pepper.
    4. Cover tightly and cook for 40 min. in your pressure cooker or for at least three-four hours in a covered casserole dish on 280 deg., until the meat is very tender.
    5. Remove the meat from the pressure cooker or casserole dish. Surround the meat with the potatoes and Au Jus. Sprinkle the top of the meat with your herb, sea salt & pepper mixture. Garnish with Sweet & Hot Peppers and diced tomatoes. Serve immediately with crusty bread, biscuits or rolls.                                                                                                                                                                                                 HAPPY THANKSGIVING: FROM OUR FAMILY TO YOURS.


Sicilian Salmoriglio Sauce w/ Mango Salsa

#TGIF Beautiful weekend a head of us!!!

Usually drizzled on swordfish or tuna, this sauce works well on any meaty white fish. Just broil the fish and spoon on the sauce or use some as a marinade for a couple of hours. Salmoriglio, also known as salmorigano, is also a good marinade for a roast pork loin. Rub the meat with a paste of garlic and oregano, baste with the mixture while cooking and spoon a little of the sauce on after cooking. This is great with broccoli or cauliflower with olives and toasted breadcrumbs.

Makes ¾ cup, enough for 4 portions of fish

2 tablespoons dried oregano
2 teaspoons finely minced garlic
½ to ¾ cup extra virgin olive oil
3 tablespoons lemon juice
½ teaspoon freshly ground black pepper
½ teaspoon salt
2 tablespoons chopped parsley
2 tablespoons water (optional)
3-4 large Tablespoons of Mango Salsa
1 tsp. Mango balsamic vinegar

Combine the oregano and garlic in a mortar. Grind with a pestle and gradually add ¼ cup extra virgin olive oil to make a paste. Add the lemon juice, salt, pepper and parsley and mix well. Gradually beat in the rest of the olive oil. One can also assemble this marinade in your blender. Top your swordfish with the Mango salsa: Chopped mangoes, tomatoes, cilantro, fresh herbs and Mango balsamic.


Grilled Cabbage Wedges


SUMMERTIME 4TH OF JULY Grilled Cabbage Wedges


  • 2 Small-Med. Heads of Cabbage cut into horizontal quarters or thirds (sliced thickly)
  • 2 Sweet Vidalia Onions also sliced thickly.
  • Create a marinade for the Wedges by blending together our Milanese Gremolata Olive Oil, Serrano Chili Pepper Honey Vinegar & whole grainy mustard. Generously drizzle the marinade onto each wedge and smooth over each using a spoon or basting brush.

Wrap a sweet red bell pepper with bacon &  top each wedge with a slice of Jalepeno and/or a thick slice of a Hanover Tomato. Salt & Pepper to taste.  Cook on a charcoal/propane grill or in the oven for 25 min on 380 degrees until bacon is cooked.  ENJOY!!!!  Happy 4th of July Everyone!










#f52grams #f52farmstand  #foodie #foodart #foodstagram #food52 #foodpic #foodphotographer #foodphotography #local #extravirginoliveoil #Balsamic #freetastingroom #EVOO #organic #vegan #wellness #healthy #cleaneating #nongmo #rva #rvafoodie #rvafood #chef #cook #farm #EVOO #balsamic #RVA#Delicious #knowwhereyourfoodcomesfrom

Salmon Cakes with a Tangy (Sweet & Spicy) Mango & Butternut Squash Chutney

Salmon cakes paired with Tangy (sweet & spicy) Kolsch Craft Beer Mango & Butternut Squash chutney. Perfect for spring time!

Ingredients for the Salmon Cakes:

1 lb Fresh, Local salmon or two cans (drained; bones pinched; great vitamins)

½ tsp thyme

½ tsp oregano

½ tsp dill

1 tablespoon minced garlic

Salt & Pepper to taste

Juice of two lemons

4 oz. of the Kolsch beer

Tuscan Olive oil for sautéing cakes (approx. 2.5 oz.)

1 ½ cups panko

2 eggs (reserve one for coating the cakes)

Ingredients for the Kolsch Mango Chutney

2 cups cubed combination of mangoes, onions & butternut squash

1 tablespoon sliced sundried tomatoes

1 tablespoon orange marmalade

1 teaspoon pepper jelly

Juice of one lemon

2 teaspoons Extra virgin olive oil for sautéing veggies

1 pint Growlers to Go Kolsch (you are not using the entire pint, but drinking some too J

1/2 cup of dried blueberries & cranberries

1 dash of garlic powder, pepper and red pepper flakes if desired



Sauté butternut squash, mangoes, onion, sundried tomatoes & onions on medium heat using an extra virgin olive oil until softened.  Add in 1/2 cup of the Kolsch Craft Beer, the juice of one lemon, marmalade & peppery jelly.  Let the Chutney reduce to a desired thickness.  Remove from the heat and let the Chutney cool.  Approx. 17 min. reduction time.

Salmon Cakes:

If you are using fresh salmon, slice the salmon into thin strips and run it through a processor with a few pulses until you have a creamy consistency.  If you are using canned salmon, drain the salmon & make sure to get your hands into the mix and pinch the bones (don’t remove them because they are very healthy for you omega 3’s, 6’s & 9’s).  Add your herbs, and 2 oz. of the Kolsch craft beer & juice of one lemon.  Add 1½ cups panko mix & one egg.  Blend together and form the cakes to desired size.

Dip the cakes into the other beaten egg, and then press them in the remaining panko until they are covered and let chill in the refrigerator for 15-20 min. to firm up.  Get a pan nice and hot (med. high using our extra virgin olive oil) and brown both sides of the salmon cakes quickly.  Reduce your heat to med-low for 15 more minutes to cook the inside of your cakes or you can bake them in the oven to finish them off after browning them.

Compliments of Kellerbier Kolsch (Growlers to Go: Short Pump has it)

Mad Fox – Falls Church, VA

Kolsch Ale – 4.4% ABV

Drink the remaining Beer.  Enjoy!





●2 pounds of sliced smoked beef brisket from your Grocer or shaved left over beef brisket
●1 small onion chopped or 4 julienned spring onions
●2 celery stalks diced fine
●2 large peeled and julienned carrots
●3 large white potatoes quartered
●1/2 gallon bag of fresh string beans or 2 large handfuls
●¼ tsp. oregano
●¼ tsp. basil
●3 garlic cloves smashed or 1 tsp minced garlic
●1 oz of our extra virgin olive oil or flavor infused
●1 large box of beef stock (3 lbs.) homemade beef bone stock or vegetable stock
●2 tablespoons of our Neapolitan or Serrano Honey vinegar
●Salt & pepper to taste
●1 tablespoon of cornstarch for thickening.

Preparation: You can use a stew pot, slow cooker or an instapot in this recipe:

Sauté & sweat your onions, celery, carrots, potatoes, string beans and garlic using our extra virgin olive oil and set to the side. You are not cooking the veggies here, you are sweating them or blanching them to break open the membranes and allow the natural flavor and sugars to be released from the veggies. Open a full box of 3 lb. low sodium beef broth or fresh stock and pour this into your slow cooker on high. Add in your veggies & the smoked brisket. Let your stew cook on high for 2 hrs. Reduce the heat to medium. Add in your herbs, salt & pepper and your vinegar. Let the stew simmer another hour or two depending upon your cooking vessel.

Slowly stir, in a separate cup of warm water, one tablespoon of corn starch and blend into your stew, stirring occasionally until incorporated. Reduce your heat to low while you bake some cornbread for dipping.




TIP #1: Add a splash of your favorite Aged balsamic vinegar for a touch of sweetness instead of sugar or sugar substitute for enhanced detoxification (Balsamic vinegar is a natural diuretic AND probiotic). Sicilian Lemon, Cranberry Pear, Coconut…

SHAVED COCONUT WINTER SALAD-who says winter has to be boring


This warmer than usual weather, has me like thinking of Blue waters & sunshine. Persian Lime Extra Virgin Olive Oil & Aged White Coconut Balsamic Vinegar (put the lime in the Coconut…). Who says winter has to be boring. This salad is all about the layers of flavors.  Add in your shaved brussels sprouts, sugar snap peas, Avocado dices, lettuces, purple cabbage, olives and toss.  Then add in your herbs and spices.  Top with Fresh Coconut meat and toss the entire salad with our Persian Lime Olive Oil and our Aged White Coconut balsamic vinegar.  Enjoy!!