Block · one region of the page, as the scanner read it. It may hold a whole story, part of one, several, or an advertisement; stitching blocks into articles is the next step. Text is supplied OCR.
Page 11 · column 5 of 6 · from the scan, no model involved
Rappahannock Staff Photos/Anita L. Sherman Chef Tom (Tom Nash), above, at Thorton River Grille in Sperryville prepares Stuffed Shrimp, top right, with Crabcakes while Chef Todd (Todd Eisenhauer), left, at Griffin Tavern in Flint Hill fried up a batch of zesty cheesesticks, top left.
cayenne pepper for the paprika. Take the block of cheese (if you want to spice things up even more, Chef Todd suggests using pepper jack cheese instead of mozzarella) and cut it into 2 inch long rectangles.
Shake the cheese in plain flour and then dip into the batter until well coated. Next drop the rectangles into a fryer for 2-3 minutes until golden brown. If you chose to go with the spicier version, Todd suggests serving them with a sweeter tomato sauce that has been slightly chilled so it mellows out the heat of the cheese sticks. If you want to make it plain and simple just opt for a bottle of marinara sauce.
You can reach Chef Tom at the Thorton River-Grille in Sperryville at 540-987-8790 and Chef Todd at the Griffin Tavern in Flint Hill at 540675-3227.
r
1
92.5%