Bob Curttright knew that wine tasted better when it's enjoyed in a scenic setting. That's why he set out on a search for the perfect setting before opening his winery, Whiskey Run Creek. He found the setting he dreamed of in a century-old barn owned by Julius Bergmann and moved the historic structure?which was built from oak and walnut beams without a single nail?more than 18 miles to a creekside property.
Now owned by Ron and Sherry Heskett, they fill visitors' glasses with wine made from Nebraska-grown ingredients. In addition to varietals, such as Chambourcin and Edelweiss, their winery produces seasonal fruit wines made with apples and cherries from local farms. Guests can relax with their wine on an expansive deck or explore renovated brick caves built in 1866.
Dr. John L. Bean and his wife Marsha couldn’t have named Belvoir Winery any more aptly. Belvoir is French for “beautiful view,” and, with 170 lush, vibrant acres to its name, Belvoir Winery certainly doesn’t disappoint. Once a hub for the historic Odd Fellows, the estate now blooms with the vineyards planted by Dr. Bean more than 15 years ago. Vines ripe with golden muscat, chambourcin, and vingnoles grapes anchor the winery’s six signature vinos, which include the floral semi-dry Plumeria and the Lucky Pierre, a sweet red dessert wine. The winery’s newly renovated interior unfolds across five luxurious event spaces, an ornate tasting bar, and a cozy ice-cream shop that overlook the property’s towering 100-year-old trees and stunning marble gazebo. No stranger to supernatural happenings, Belvoir also hosts monthly investigations of its grounds with the Paranormal Research Investigators, a local troupe of ghost hunters also trained in the art of summoning lost car keys.
Across Cork and Barrel’s shelves, cubbies, and barrels repurposed into tabletops sprawl bottles of all kinds. Labels hint at the European and American provenance of a huge selection of wines. Notes of red peppers, chocolate, or fruit wait to leap from adventurous small-batch craft brews, from saisons—light Belgian ales—to potently hopped double india pale ales. Beer-brewing classes introduce the art of combining barley, hops, water, and yeast, and guests in art classes sip wine while swirling blues and greens for landscapes or portraits of Gumby weeping.
One autumn day, 13-year-old Shanita McAfee wandered through her local apple orchard, plucking the ripest, plumpest apples. She had done this for years with her dad and siblings, but this year was different. Instead of giving the apples to her mom for apple pies, Shanita decided to take on the challenge herself. She loved her mom's pies, but didn't understand why her mom would use a store-bought crust if she was going to put in the effort to make everything else from scratch. So, Shanita started experimenting with various homemade-crust recipes, and her passion for cooking was born.
Though Shanita?s repertoire has expanded to include savory dishes, such as New Orleans?style shrimp and pan-seared seafood, her cooking philosophy remains the same: fresh, seasonal ingredients prepared with love. Magnolia?s chef has also made it her mission to challenge people to "experience traditional Southern ingredients and food in a different way." That's why she creates things such as braised oxtail lasagna and Grown Up grilled cheese?toasted farm-to-market challah bread with smoked gouda and Tillamook cheddar served with bacon horseradish dip and a 401K pamphlet.
Each of the wines on the shelf in Cellar Rat has been vetted by the staff?nothing is sold to the public unless the staff would drink it or use it as a substitute for milk in cereal. The resulting more than 800 wines, 70% of which are less than $20, make for tasty everyday and special-occasion beverages, as do the number of premium spirits and handcrafted brews stocked alongside the wine.
Cellar Rat?s vino experts do more than just discern the difference between good and bad wine; they also teach others how to do so during wine classes that delve into the intricacies of tasting. They even make pairing suggestions for the artisan cheeses, gourmet cured meats, and pate also sold in the boutique shop.
The Waldo district's 75th Street Brewery concocts unique beers best enjoyed while listening to the sounds of the local musicians who frequent its stage. As brewmasters labor to perfect the flavor of each keg, chefs craft an ever-growing menu of famous American eats, including burgers, ribs, pasta, and fresh vegetable salads. They call out daily specials on colorful, handwritten chalkboard menus suspended next to the high, exposed wooden rafters. For those who appreciate alfresco dining, a sunny beer garden lets in air and light through its slotted roof, while four solid walls block unpleasant noises, such as the squalls of wandering avant-garde jazzmen.