Varietal bouquet

You can hear the music, sample the wine and enjoy the summer days amid the Viettes’ gorgeous perennial beds, and you just might learn something, too.

Chef Chris Faris of Staunton’s Bentley Commons will demonstrate his techniques for improving the taste of summer dishes with the judicious use of wine at the Daylily and Wine Festival next weekend.
“Wine not only adds flavor, it tenderizes, too, when you use it as a marinade,” he said.  Faris will demonstrate proper marinade proportions and techniques Saturday.

The festival scheduled for Saturday from 9 a.m. to 6 p.m., and July 19 from noon to 5 p.m., features two days of sessions aimed at inspiring people to plant an easy-care garden, fashion a bonsai, cook with wine, understand the world food supply, do a “green” review of your home, and master the secrets of slow-cooked, smoky meat. 

John Karaffa, operations manager for Vailes Home Improvement, will present the “Green Home Guide” compiled by the National Association of Home Builders. 

“It’s a very practical, pragmatic guide for consumers,” Karaffa said. “It covers what you need to know to make your home a healthy environment for your family as well as better for the environment in general.”
John Atkins of The Barbecue Connection begins with “Man vs. Pig.”  You won’t see the brawny barbecuer wrestle a porker to the mat; the battle, Atkins says, is really between the cook and his material, whether it be beef, pork or chicken.

Atkins will talk about this contest as well as his wins against other pitmasters in barbecue competitions all over the country. He’s a champion, most recently taking a first for brisket in North Carolina.

“We’ve gotten to where we can always count on being in the top 10 in pork,” he said.

Now, Atkins’ idea of barbecue is not a couple of burgers on the grill. To him, it means long, slow cooking to tenderize and add flavor to cheaper cuts of meat.

“We’ll mention the economic reasons for slow cooking,” he says.

It’s a technique used by African slaves as well as western cow herders to make up for the toughness of cheaper meats no one wants.

“What you’re doing is using the smoke as a condiment,” he said. Atkins will have samples of his work available. 

Atkins also donates his services for fundraisers for sick children whose families need help meeting bills related to ongoing treatment. His charity barbecues are called Qing for the Cure.

People concerned about the well-being of local children can support the silent auction for the Valley Children’s Center with bids both days of the festival. Grace Ray, the center’s director, said there are gift certificates for restaurants and plays included in the silent auction and a raffle for a large-screen television.

Balancing the educational sessions, there will be 20 wineries, and the music of Jimmy O, Everyday People and Scruffy Murphy.  For the kids, it’s the Global Ministry Puppet Show and the precocious alpacas.