Jerry Bailey began homebrewing with friends in 1989, hopeful that the craft would bring fulfillment that his 9-to-5 failed to provide. Fulfillment it brought, along with numerous batches of tasty brew. Bailey couldn’t keep his inventions to himself; he quickly decided to open his own brewhouse as well as distribute his goods to other local establishments.
Today, Bailey proudly stands at the helm of both Old Dominion Brewhouse and Old Dominion Brewing Company. In the pub, chefs add variety to liquid meals with food such as burgers, crab cakes, and thin-crust pizzas while 30 flat-screen televisions keep patrons entertained with sports. The chefs also exhibit flair for Asian cuisine, slicing and rolling sushi and offering create-your-own mongolian stir-fries. At the bar, eight handles remain perpetually reserved for Old Dominion's craft beers, such as the award-winning Baltic porter and the Oak Barrel stout, which is loaded with flavors of vanilla and the color brown.
An evening at Tokyo Japanese Steak House generally includes dinner and a show, but it’s not live music or dancing, and each group of diners gets their own performance. Guests sit down at U-shaped tables built around grills, where chefs theatrically slice, toss, and sizzle teppanyaki dishes. Guests can choose a single protein or a combination—including filet mignon and shrimp—which are seared amid plumes of steam and fire before their very eyes. More mellow meals take place at the sushi and noodle bar, where patrons look on as chefs meticulously build smoked salmon nigiri and Japanese lasagna, a baked California roll with secret sauce. The dishes pair perfectly with their slew of Asian-inspired drinks. In addition to pouring sake and Sapporo, the bartenders mix specialty cocktails, such as the Tokyo sunrise with tequila, plum wine, and pineapple juice.
Grape and Grain tours bestow imbibers with a whirlwind six hours to sip and savor a kaleidoscope of diverse beverages. A chauffeur from Prime Transportation begins the day by whisking patrons to a brewery, distillery, and winery, each of which grants samples of their unique brews and vintages while instilling educational tidbits about their creation. At the Mediterranean-style Potomac Point Winery, patrons explore the wine cave and tour the cellar, dining on a bistro lunch and stopping at the olive oil bar to tend jaws creaky from chewing. At Blue and Gray Brewing Company, samples of seasonal beers emerge straight from the tanks to wash down a complimentary dessert, and the tour of family-owned A. Smith Bowman Distillery—a Fredericksburg mainstay since 1934—imparts tricks of the brewing trade that toe the line between tradition and innovation. Discounts on return visits and gift-shop merchandise urge tours to return, and patrons depart with souvenir glasses from each venue that will always remind them not to drink out of the brewer's tank.
Although the course itself is reason enough to strap on running shoes, at Cooking Light & Health's Fit Foodie 5K, racers are motivated by finish-line prizes that make medals pale in comparison. The race is kicked off by award-winning actress, author, and host Alison Sweeney, who will also sign copies of her new book Scared Scriptless. The route weaves through picturesque Austin, Texas, where sterling views reward stretched muscles as runners charge across 5-kilometer course. Upon reaching the finishing line, racers head to the Finisher's Village. Here, they can indulge in food tastings, a beer sample, and cooking and fitness demonstrations courtesy of the Love TX Chefs Experience.
With more than 20 acres full of witchcraft and demonry, the Fields of Fear at Cox Farms invite brave but foolish souls to journey through ominous cornfields on a dark and ill-omened night. Take a tour of the poltergeist-plagued fields with the Dark Side Hayride, where you'll hopefully (but doubtfully) escape the alien infestation, the maniacal trolls, and the horrors that await in the fear barn. Survivors can venture into the Cornnightmare, where a supernatural parade of mischievous spirits shocks and scares in the haunted library, the hall of whispers, and the bug room. Finally, head to the Firegrounds to flee down the giant torch-lit slide, watch the fire-wielding performer, or hang out at the bonfire and think about dinosaurs.
Some men are wedded to whiskey; others will swear by a well-crafted gin cocktail. For Red Rocks Cafe & Tequila Bar owner Robert Evans, however, it?s all about tequila. The agave aficionado keeps his watering hole packed with more than 140 different varieties of tequila, from go-tos such as Cabo Wabo to top-shelf varieties such as George Clooney's Casa Migos. His bartenders blend these tequilas into a variety of specialty margaritas, including the restaurant?s popular Jimmy Buffett?a sweet mix of coconut, orange juice, and lime.
As bartenders dole out red salt-rimmed glasses of tequila and pints of draft beers, chefs are equally hard at work in the kitchen. They fold fresh seafood, meats, and vegetables into a variety of imaginative Tex-Mex dishes, packing fajitas with barbecue pulled pork, topping tacos in chipotle-infused sour cream, and dousing chicken wings in a serrano chile pepper sauce.
After meals, diners can stick around to play card games and Golden Tee.