Night Out in Williamsburg

we went to meet Leno and family (inc brother and sister-in-law) in downtown old Williamsburg. after dinner and a few beers in Chownings tavern, we went on a Ghost walk. we learned some pretty good history about some of the old buildings interspersed with ghost tales.

after the walk we ended up back at Chownings Tavern, the last subject of the ghost walk. we went back in supposedly to see the ghosts we had just heard about, but more likely b/c everyone wanted to try another beer and snacks.

So today's recommendation is Old Dominion Oak Barrel Stout.

We liked the tavern alot and might try to incorporate some of the look into our own still-as-yet-to-be-built pub. While we wait for the pub to materialize, we might be able to recreate some of the food:

Chowning’s Tavern Brunswick Stew

(8–10 servings)

1 stewing hen (6 pounds) or 2 broiler/fryers (3 pounds each)
3 medium potatoes, diced
4 cups corn cut from cob or 2 cans (1 pound each) corn
2 large onions
sliced 2 cups okra, cut (optional)
2 cups lima beans
3 teaspoons salt
4 cups fresh or 2 cans (1 pound each) tomatoes
1 teaspoon pepper
1 tablespoon sugar

Cut chicken in pieces and simmer in 3 quarts water for a thin stew, or 2 quarts for a thick stew, until meat can easily be removed from bones, about 2 1⁄4 hours. Add raw vegetables to broth and simmer, uncovered, until beans and potatoes are tender. Stir occasionally to prevent scorching. Add chicken, boned and diced if desired, and the seasonings.

Note: If canned vegetables are used, include juices and reduce water to 2 quarts for a thin stew, 1 quart for a thick stew.

Also note: Brunswick stew is one of those delectable things that benefit from long, slow cooking. It is a rule in some Tidewater homes never to eat Brunswick stew the same day it is made, as its flavor improves if it is left to stand overnight and reheated.