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Clinch Valley Times
St. Paul , Virginia
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January 16, 2014     Clinch Valley Times
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January 16, 2014
 

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CLINCH VALLEY TIMES St. Paul, Va. Thursday, Jan. 16, 2014 Page 5 Russell County Extension News MOUNTAIN FOOD ... Caleb Arwood, chef at Heartwood: Southwest Virginia's Artisan Gateway, loves food culture of the region. Heartwood Restaurant Menu Gets Remade ABINGDON, Va. - Caleb Arwood always loved his mother's home cooking. But it wasn't until he got older that he came to appreciate the excellence of it and of the food culture in his native Southwest Virginia. Now, as the chef at Heartwood: Southwest Virginia's Artisan Gateway, he said he still seeks out locally grown ingredients. "We try our best to get everything as local as pos- sible," he said. "I go to the farmers' market weekly; I'm down there every Saturday at least." A Scott County native educated at Southeast Culinary and Hospitality College in Bristol, Arwood said he always approaches his work with an eye for new ideas and continuous improvement. In that spirit, he said, the restaurant at Heartwood has undergone some changes in the last few months. "People can come in and get something to eat for a decent price," said Arwood, who explained that the changes - cen- tered around the creation of a new, simplified, lower-priced menu with some meals priced at just $7.50 - were driven by feedback from visitors. "Customers wanted the experience at a lower price," he said. The meals he ate grow- ing up in Southwest Virginia, he said, remain an inspiration for the meals he cooks at Heartwood. Heartwood, which is located at Interstate 81's Exit 14, serves lunch daily from 10-3 and offers a special BBQ menu every Thursday night from 5-9 p.m.; there is also free live music at Heartwood every Thursday night. Upcoming Heartwood Events -- The upcoming calendar of events at Heartwood includes the following: JANUARY Thursday, Jan. 23 - The Crooked Road Venue Showcase: Allen Hicks Jam, 6:30-9. Admission is FREE! The restaurant will be open 5-9 with our spe- cial BBQ menu. Thursday, Jan. 30- Bluegrass/old-time open jam session and BBQ. Dinner is available from 5- 9, and the music is from 6:30-9. Come to listen or bring your instrument and join in! FEBRUARY Thursday, Feb. 6 - Bluegrass/old-time open jam session and BBQ. Dinner is available from 5- 9, and the music is from 6:30-9. Come to listen or bring your instrument and join in! Saturday, Feb. 8 - Kids' Make-and-Take Craft Day! Come and make a Valentine's Day craft with one of Heartwood's juried artisans from 11-2. FREE to all children while sup- plies last! Wednesday, Feb. 12 - Heartwood is closed for a private event. Thursday, Feb. 13 - UVa-Wise Bluegrass Band performs as part of The Crooked Road Youth Music Series, 6:30-8. Admission is FREE! The restaurant will be open 5-9 with our special BBQ menu. Friday, Feb. 14 - Valentine's Day Dinner at Heartwood. The ticket price of $80 per couple includes a rose, a meal to impress your date, a glass of wine each and great live music. We have seatings at 6 p.m. and 8 p.m. Space is limited and reservations are required, so make them early! Call (276) 492-2400. Thursday, Feb. 20 -- Bluegrass/old-time open jam session and BBQ. Dinner is available from 5- 9, and the music is from 6:30-9. Come to listen or bring your instrument and join in! Saturday, Feb. 22 - Ralph Stanley's 87th Birthday Party. This toe- tapping event from 6:30-10 p.m. is a great celebration of Southwest Virginia music and a big fundraiser for the Ralph Stanley Museum in Clintwood. The musical lineup includes Ralph Stanley I/, the Clinch Mountain Boys, Clearwater Branch, the Virginia Whirlwinds, and Jeff Brown & Still Lonesome. Tickets are $100 each and may be reserved by calling the museum at (276) 926- 8550. Reservations will be accepted until Feb. 7. VI students produce original script for show Bristol, VA-; Virginia Intermont College Theatre Department has been hard at work exercising their creative muscles. Under the guidance of director/playwright Chelsea Marcantel, theatre majors have pursued the art of devising theatre which has culminated in an origi- nal script; "Mountains: Great and Small," for per- formances Jan. 29-Feb. 1. Drawing from actual experiences at Virginia Intermont College over the course of its rich history, "Mountains: Great and Small" is an invitation to the audience to explore and examine with a company of creators. The show delves into the complicated relationship between the past and the present, the brutal nature of change, and the hope and terror of starting over. Created during an inten- sive devising workshop, the piece was constructed from the ground up by the ensemble under Marcantel's direction. Rooted in physical theatre and collaborative experi- mentation, the piece is an engaging and modern world-premiere that incor- porates poetry, plays, non- fiction texts, historical doc- uments, and original writ- ings by the students them- selves. It is the first play of this kind to be created by Virginia Intermont stu- dents. Marcantel, who drew from her experiences mak- ing theatre in Baton Rouge, Chicago, and New York, had this to say: "For first-time devis- ers, the students really jumped in with both feet. They were fearless. It can be hard when you're used to making plays a certain way, to come in the first day of rehearsal and hear, 'We don't have a script, we don't have a written plan, all we have is a direction.' "But they dove right in and gave 100%, and we've created something together that's really beautiful and fascinating. It's truly a story only they could tell." The play's cast includes VI Theatre majors Mary Hannah Garber of Boones Mill, VA, Chris Hobbs of Bristol, VA, Stephanie Mclntyre from Stuart, VA, and Will Duff of Roanoke, VA. Bonny Gable, VI Associate Professor of Theatre with Ms. Marcantel designed the set; lighting design and techni- cal direction are by Will Hankins, VI Convocation Director and adjunct the- atre faculty. Stage management is by VI theatre major Salonia Thorn of Ellenboro, NC. Technical assistance is by VI students Shelby Gage and Rob Lamb. Performances are January 29, 30, 31, and February 1 at 7:30 pm each evening in Trayer' Theatre in the Anne Worrell Fine Arts Center on the VI campus. General Admission tick- ets on sale at the door are $5. For more information contact Bonny Gable at 276-466-7973 or bonny- gable@vic.edu. Your Russell County Unit of the Virginia Tech and Virginia State Extension Division -- Cornelia Estep, Scott Jessee, Donna Meade, and Bill Worrell -- presents this week's Extension News SCOTT JESSEE Agriculture What were they worth last week? Listed below are the average sales prices for cattle sold on the Virginia State Graded Sales for the week of January 2-8, 2014. Sales were held at Blackstone, Culpeper, Dublin, Front Royal, Lynchburg, Radiant, Spring Lake, and Winchester. 1,803 calves were sold (808 steers,717 heifers, and 278 bulls). Prices listed are for Medium and Large frame #1 steers and heifers, and prices are given in $hmn- dred weight. Steers: 400-500: $185.75; 500-600: $171.65, 600-700: $160.55; 700-800: $154.00; 800-900:$151.30 Heifers: 400-500: $159.45; 500- 600: $154.95,600-700: $141.10; 700- 800:$140.15 Food safety, leftovers, recipe DONNA MEADE Family And Consumer Science FOOD SAFETY TIPS The Partnership for Food Safety Education reminds consumers of help- ful food safety tips during a time of tight household budgets. As consumers economize by preparing more meals at home, it is essential they follow safe food handling practices. This includes eating, freezing or discarding refriger- ated leftover food within 3 to 4 days, "Temperature and time cause bacteria to grow which is why it is so important your refrigerator be cold enough and you not keep leftovers too long," said Shelley Feist, Executive Director of the Partnership for Food Safety Education. "There is a limit to how long food can be safely kept." The Partnership reminds consumers of food safety practices that should consistently be followed when storing and heating leftovers. Always wash hands with warm water and soap for 20 seconds before and after handling food. Temperatures between 40 degrees F and 140 degrees F allow bacteria to grow rapidly. Refrigerate cooked left- overs promptly - within 2 hours; 1 hour when the temperatures are over 90 degrees .E Use an appliance thermome- ter to ensure that your refrigerator is always 40 degrees F or below. Divide leftovers into smaller por- tions and store in shallow containers in the refrigerator. Hot food can be placed directly in the refrigerator. Leftovers should be reheated to an internal temperature of at least 165 degrees E Use a food thermometer to check the internal temperature. Sauces, soups, and gravies should be reheated by bringing them to a boil. When microwaving leftovers, make sure there are no cold spots in food (where bacteria can survive). Cover food, stir and rotate for even cooking. If there is no turntable, rotate the dish by hand once or twice during cooking. Reheat to 165 degrees F as measured with a food thermometer. Buying food in bulk can be a money-saver. Remember, whatever the quantity of food-safe handling is a must! Large packages of perishables like raw ground meat and poultry prod- ucts can be refrigerated for 1-2 days, but then the food should be cooked or put in the freezer. Meat and poultry will stay safe indefinitely in the freezer. However, from a quality standpoint, it is recommended that frozen meat and poultry be consumed within 3 to 12 months. Don't plan on having any leftovers with this delicious and healthy recipe: QUICK BEEF CASSEROLE I You will need: 1/2 pound lean ground beef 1 cup fresh or frozen chopped onion 1 cup chopped celery 1 cup fresh or frozen chopped green pepper 3 1/2 cups chopped tomatoes or one, 28 oz can diced tomatoes, drained 1/4 teaspoon salt 1/2 teaspoon black pepper 1/4 teaspoon paprika 1 cup frozen peas 2 small whole carrots or 6 baby car- rots, diced 1 cup uncooked rice 1 1/2 C water Directions: 1. In a skillet, brown together ground beef, onion, celery, and .green pepper. Drain off fat. 2. Add the rest of the ingredients and mix well 3. Cover and cook over medium heat until boiling. Reduce to low heat and simmer for 35 minutes. 4. Serve promptly. / STAY INFORMED. SUBSCRIBE TO THE CLINCH VALLEY TIMES. CALL 762-7671.