On the Market.

Mayoral Candidate David Bowers and Roanoke City Councilman and candidate Brian Wishneff have created their own plan for spending the $12M budgeted for the Amphitheater project along Reserve Ave. The plan includes a smaller 2000-3000 seat Amphitheater in Elmwood Park as well as 6 other projects. The plan makes a lot of sense especially since the funds are already available and a smaller amphitheater will be used more often. The money covers a lot of necessary projects that can’t continue to be pushed on the back burner and are desperately needed downtown. This includes renovation of the Market Building and doing something about the lack of a facade on Church Ave. that has scarred downtown for too long. If you like the plan as well, please vote for both Bowers and Wishneff in the upcoming elections.

Here’s the Plan:

Abandon the Amphitheater project along Reserve Ave and take the $12,600,000 budgeted for that project and instead spend it downtown on the following projects:

1. $3,000,000 - Elmwood Park Amphitheater of 2 - 3,000 seats

2. $3,000,000 - City Market Building Renovation, City share of estimated $7 - $8M for comprehensive renovation

3.$1,000,000 - Center in the Square Renovation this represents initial payment on multi-year City $4M commitment for this $27M renovation and reinvention of Center

4. $1,500,000 - Church Ave. Garage Renovation, this represents a cash payment to eliminate need for City to borrow which makes parking rate increase unnecessary

5. $250,000 - Farmers Stalls Modernization that adds items like heat, electricity, which was requested by farmers

6. $850,000 - Market Square Improvements, initial aesthetic and functional improvements to Square support ability to more easily change uses at night and weekends

7. $3,000,000 - New 600+ Williamson Rd Parking Garage in parking lot across from Link Museum could hold new hotel rooms and meeting space on top for expanded Hotel Roanoke; strategic location allows for parking garage to serve multiple purposes including Hotel Roanoke & Conference Center, the Civic Center, the improved Market Building and the new Art Museum, money represents initial City Contribution for planning & design toward a much larger multi-million dollar project

Please feel free to discuss this plan in the comments and, of course, take the poll.

First Fridays at Five kicks off this Friday, April 4th at the Rail Side Amphitheatre located on Salem Avenue. The event begins at 5:30pm and will run through 8:30pm. Admission costs $5 with drink tickets running $3 each. The event will support local charities. In the event of inclement weather, event will be rescheduled for the next Friday.

Here’s the schedule of live entertainment:

April 4 - Key West
May 2 - The Worx
June 6 - The Kings
June 20 - Burning Bridges
July 11 - Level 6
August 1 - Drivn
August 15 - Llyod Dobler Effect
September 5 - Monkey Fuzz
October 3 - The Worx

There are a lot of foods that are a challenge for me to eat, and certain foods that I simply don’t like or would never consider eating - like foie grois for example. However, 202 Market always brings out the adventurer in me. The chefs there have an amazing talent for making my most feared foods taste good. Here’s a look at the current tasting menu by Chef Chad Scott. This menu was particularly challenging for me because I’m a) not overly fond of fish, b) the thought of eating the liver of anything makes my stomach turn, and c) I have never liked goat cheese.

The goat cheese apple soup was fantastic. I could eat it all day. My husband and I sipped ours out a cute little cup and relished the flavor. Maybe goat cheese isn’t so bad after all. I really dug it in this dish. Adam thinks it’s the texture of the cheese I’m ordinarily not fond of. Melted into soup it’s transformed into something wonderful.

I’ve never been a big fan of fish. I enjoy tuna and will tolerate salmon. However, this BBQ Snapper was wonderful and very steak-like. It came with a bit of smoked bibb lettuce and sorbet. It was fun pulling off the “lid.”

I was a bit apprehensive about the Foie Gras. I shouldn’t have been. While the texture was a bit strange, sort of scrapple like, the flavor was impeccable. I mixed everything on the plate together and delighted in the individual flavors all melding into one.

Next up was the paella. This is the only dish I’ve ever had at 202 that I didn’t like. However, it wasn’t because it wasn’t good. My husband loved it. I am not at all a fan of Mexican food, and the thought of eating a mussel turned my stomach. I mean, it looked like a muscle. I did try it, but it was a no go. However, it is not something I would eat anywhere regardless of who makes it. I just picked out the shrimp and chicken and sausage and a bit of scallop and ate that, leaving the rest.

Well, Mr. Manager wasn’t at all happy with my discontent over the paella. He very happily brought me the Steak Wagu so “I wouldn’t go hungry.” I loved it!

Finally, we finished off the dinner with a Creamsicle-Ginger Float. It was both fun to eat and delicious.

The next time you stop in 202 why not give the Chef’s Tasting a try? You get to sample a little of everything rather than having to choose just one or two items from the menu, and you leave with your stomach full and content!

For dinner reservations please call 540.343.6644 Monday-Sunday beginning at 11am. They’re located at 202 Market Square in downtown Roanoke.

There’s a new restaurant in downtown Roanoke. Horizon Bar and Grill opened this month with a menu boasting a southwestern flair on fine dining. They are located in Wertz’ old location at 215 Market Street. Here’s a look at some of their offerings.

Steak Nigeri - flank steak over plantains

Lamb Shanks over refried beans

Sweet Potato Enchiladas over black beans

If you’ve had a chance to try out their fare, please let us know what you thought!

There are new crafts arriving weekly on the Roanoke City Market. Here are a few from this past week.

Matching Pear & Berry Soap and Lotion from Rebecca’s Soap Delicatessen. Enter to win a set through 4/30/08.

Lampwork earrings made from Dana James’ own lampwork beads.

Leaf shaped, stoneware bird feeders created by Brian Seckinger of Roanoke Valley Clayworks.

And Lavender Milk Bath from Enchanted Forest Soaps.

There are a lot of beautiful flowers to be found on the Market. Now is the time to begin preparing to plant for spring. Here’s a little bit of the color you can expect to find.

Beautiful, fresh cut pink flowers from Julia Light.

Early spring bloomers from Sumdat Farm.

Heucheras from Rolling Meadows Farms.

And vibrant color from Walter’s Greenhouse.

The lunch specials for Blues BBQ Co. this week are as follows:

Monday, January 28th - Fried Chicken Club-w/ ham, lettuce, tomato, mayo-choice of side, drink $8.95

Tuesday, January 29th - Savannah Style Pulled Pork-choice of side, drink $8.95

Wednesday, January 30th - Chopped Brisket BBQ-choice of side, drink $8.95

Thursday, January 31st - Fried Green Tomato BLT w/provolone-choice of side, drink $8.95

Friday, February 1st - Crab Cake Sandwich w/homemade tartar sauce-choice of side, drink $10.95

Don’t forget, downtown delivery is now free with the purchase of $15 or more.

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You can also catch the following entertainment this week:

Tuesday, January 29th - ACOUSTIC ENDEAVORS (no cover) a fantastic bluegrass band that will
really amaze you!

Thursday, January 31st - GUY”S NIGHT… We all know what ladies night is, but how about a Guy’s
Night!! $2.00 in-house specials, $5.00 appetizers, Action Movies, and great
company…

Friday , February 1st - JACK WAYNE & THE BLUE NOTES (no cover) a group of young Roanoke musicians
that can really play!

Saturday, February 2nd - DYER & ZANNIE (no cover) come check it out…

SUPERBOWL SUNDAY - February 3rd -
Come on down and watch your favorite team on the big screen! There will be
in-house specials and $5.00 appetizers. We will be rooting for the Giants so
anyone wearing Giants attire will receive 10% off of their food purchase.
(Dine-in only)

VALENTINE’S DAY – Thursday, February 14th -
The Blues BBQ Valentine’s Day dinner includes a 5 course meal for $25.00 per
person. Reservations can be made for 5 p.m., 7 p.m., or 9 p.m. MAKE YOUR
RESERVATIONS TODAY!

I love sugar scrubs. Unfortunately, my husband does not. His complaint? They leave the tub slippery. The solution? My brand new line of Cream Sugar Scrubs! My Cream Sugar Scrubs won’t leave your tub slippery. Nor will they leave your skin feeling greasy or oily making them suitable for all skin types. They lightly moisturize while exfoliating for softer, smoother skin. What’s more, they’re made from the highest quality, natural ingredients. Only the color and scent are artificial. And boy oh boy do they smell delicious! Choose from the following scents: Pink Sugar (Aquolina Type), Lemon Verbena (pictured above), Blackberry Vanilla, and Raspberry Vanilla. Look for them downtown at the Roanoke Farmer’s Market as well as online in my shop.

October Beans are now in season and can be found on the Roanoke Farmer’s Market. I hear that October beans cook similarly to lima beans, but with a chestnut-like flavor and are considered by some a Virginia delicacy. Known as October Beans primarily in the south, Barry of Sumdat Farm Market tells me these beans are more commonly known as Cranberry Beans. Barry cooks these beans fresh by covering them with water then adding a bit of fat back. He then brings them to a boil, reduces the heat, then simmers the beans until they are tender - about 25 minutes. For large quantities of beans he combines the beans with a bit of fat back, half water and half stock, and an assortment of fresh cut vegetables like onions and carrots. For dried beans, soak overnight in water. Note that the beans must be shelled before cooking.

If you have a favorite recipe for October Beans, feel free to share it in the comments section. In the meantime, here are a few recipes that allow you to include this bean in your meals: October Bean and Butternut Squash Soup with Parmigiano and Prosciutto, Dolly Parton’s Cowboy Pork and Beans, Cranberry Beans and Grilled Tuna Salad, Creamed Cranberry Bean Soup, Buttercup Squash, Parsnip And Cranberry Bean Stew, Cranberry Beans and Pasta with Feta, Cranberry Beans and Kale, and Cranberry Beans with Rosemary and Portabella Mushrooms.