Up and Running

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Last night marked the beginning of our season at both the Maples Restaurant and the Tavern at Olde Mill.  I was delighted to see so many familiar faces and quite a few new ones as well.  There was a lot of excitement over our new menu items.  It was clear by just how many of these dishes went out the kitchen doors.  From my chats with our guests last night, it appears that we hit it out of the park with such dishes as the salmon with savory bread pudding, seared scallops with lobster dumplings, and the grilled pork chop with cheesy grits and chow chow.  Here is a look at the entire menus to entice you for a trip to Olde Mill tonight for dinner!

And So It Begins…….Opening Night at Maples Friday

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We are happy to say that we are serving delicious creations from our talented kitchen staff starting at 5:30 this Friday night.  The Tavern and Maples menus are full of delicious choices from our grilled steaks to our fresh crisp salads.  There really is something for everyone.  We have some tasty new dishes on our Tavern menu like oven baked flatbread and our bacon wrapped meatloaf.  These two items will surely be hot items in the Tavern.  What could be better with one of our tasty draft beers?

The Maples menu has some fresh new dishes like Salmon with savory bread pudding, scallops and lobster dumplings, shrimp cakes with crispy polenta.  Keep in mind that the Maples menu changes monthly so be sure to enjoy these dishes before they fade off into the sunset to make room for the next innovative dishes in line.  All the more reason to make Maples a routine stop for your dining pleasure.

Make your plans now for our upcoming special events.  May 5th we will be part of the Bud Break Festival in Mt. Airy.  Stop by our tent and help us to support the local wine industry.  Of course, we will have our silver medal winning Blue Ridge wine there to wet your whistle.  That same night, come up to Olde Mill for the 100th anniversary of the Titanic wine dinner.  This may be THE event of the season.  You will enjoy five courses of food that is inspired by the actual menus from that ill-fated voyage.  There will be a different wine selection for each course to make the meal all that much more special.  Between courses there will be actors playing the roles of different personalities from the last sailing of the Titanic.  All of this is included at one price.  It will be a night to remember for all of us involved.

Can you believe that Easter is next weekend?  Come enjoy brunch at Maples restaurant. We will have fresh leg of lamb, shrimp, pineapple glazed ham, fresh salads, soup, desserts, and of course the Easter Bunny himself!  I know I will be getting my photo taken with him.

This is just the tip of the iceberg, so to speak.  With our continued great turnouts, we will add more and more interesting menus and events to meet the demand in 2012 and beyond.

Wine Country Times Two

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One of the great perks of living here at Olde Mill is the proximity to some of the best wines the east coast has to offer.  Here in southwest Virgina, we are lucky enough to be surrounded by big name wineries like Chateau Morrisette, Villa Appalachia, Stanburn, and Attimo.  These all have very distinct styles that vary greatly from one another.  With this in mind, you are sure to find a style that suits your palate. That’s not all, fellow wine connoisseurs.  Olde Mill is also located just miles from North Carolina’s most highly touted wine growing region, the Yadkin Valley.  Just down the road from us you will find top rated wineries like Shelton, Round Peak, and Old North State.  How lucky are we?!  You could spend the better part of a week exploring all these wineries and the dozens others I haven’t mentioned in our region.  This truly is wine country. I had the opportunity to get involved in the wine making process with Ben Webb of Old North State in Mt. Airy, NC.  This was a chance to combine the taste of a chef and a wine maker and put them into one delicious wine.  After many, many attempts at we consider a great blend, Blue Ridge was born.  This is a blend of Cab Franc, Malbec, and a very unique grape Tannat.  Tannat really showcases the flavor profile of this region.  Ben and I were pleased to see this special blend take the silver medal at the 2011 Bud Break Wine Festival for premium red wines.  It really just confirmed to Ben and I that we had really put together something special.  I hope that you can enjoy some of this medium bodied, slightly dry red gem before it is all gone.  That’s the thing about wine, each one is unique, and when it is gone, it is gone forever!  That’s why we keep exploring and tasting the newest releases from all the fantastic wineries this region has to offer.

Chef and Wine maker

Chef and Wine maker

Our silver medal winning blend of Cab Franc, Malbec, and Tannat

Our silver medal winning blend of Cab Franc, Malbec, and Tannat

Cheers!

Chef Ed