In January 2004 I took my wife Sandy on the inaugural sailing of the Queen Mary 2 on the occasion of our 38th wedding anniversary. Needless to say, it made planning for #39 something of a challenge! Of course, the QM2 is sailing the Caribbean again this year, but it would not be a once-in-a-lifetime event if we did it a second time. Casting about for an alternative, it struck me that the proprietor of Market Salamander (whose name slips my mind) has been stockpiling a talented group of young professional chefs under the guidance and direction of Executive Chef Todd Gray. At last count there were no fewer than seven twenty-something year old 'Chefs-on-the-shelf', biding their time until the eventual opening of the contentious Salamander Inn and Spa - Dan, Scott, Chris, Vaughn, Alexandra, Spence, and Michael. A little collaboration with Chef Dan Kalber produced a most memorable evening aboard the fabulous SS Salamander, "the Eight O'clock Sitting, if you please!"

As is generally the case on such occasions, Sandy knew only that we would be dining formally just as we did last year in the floating Queen's Grill. She left the actual destination in my hands. I don't know how I merit such blind trust. With snow falling, we pulled into the parking lot at Market Salamander to the tune of "What are we doing here?". Pastry Chef Alexandra Owens greeted us at the back door and we soon tucked into a fabulous eight-course tasting menu designed and executed by Chef Kalber aided by Chefs Michael Harris and Alexandra.

A trio of attention-getting canapés preceded a marvelous porcine consommé with shredded duck confit served sake-style, poured from a small ceramic decanter into thimble size cups. A seared Dover scallop, which had apparently swallowed a slice of black truffle, quickly followed. It was served with a pineapple and lemon cream. The Taku River salmon that appeared next had the silken consistency of Fois Gras. From icy northwestern waters, It bore no relation to any fish we had previously tasted. It rested on a bed of braised fennel on a plate decorated with blood orange foam.

A single white truffle ravioli stuffed with seasoned marscarpone cheese was served in a light broth flavored with capers, anchovy, and sun-dried tomatoes. It led the way for dazzling pan-roasted Scottish pheasant accompanied by a lentil Ragout.

Next, Chef Dan trotted out a local lamb T-bone steak with baby spinach and a turnip flan. A glass of vintage port chased down a fine trio of domestic cheeses leading to Chef Alexandra's grand finale, a sampling of three decadent sweets, a soufflé with a cointreau-flavored icing, a flourless chocolate waffle with a chocolate & cherry sauce, and apple-raisin crostadas.

While the merits of the new inn and spa continue to fuel our daily conversations, we can all rest assured that our palates will soon be served by Middleburg's first true "destination restaurant", a dining experience that will rival any within a half-day's drive! Oh, Deer... From Behind the Stove

Brian Lichorowic

I think about all the people who lost their family," said Leo Club President and 7th grade student, Alyssa Locke. "What if it were me? If I were in their situation, I would really want people to help."

"I think we should be helping people all over the world, even if we don't know them," said Chris Mace, Treasurer of the Leo Club and a fellow 7th grader.

Leo Club members set a school-wide goal of raising $450 by the end of January. Amazingly, the balance raised, as of January 27, was nearly $12,500, The school's principal, Joseph Mauck kicked off the drive with a generous donation of $300.25.

Also included in the funds raised by the Leo Club was $434 earned by a small group of girls who, despite the freezing temperature and snowy conditions, held a bake sale in front of the Purcellville Giant on a Saturday in January.

"It's important to give," said Telisha Trammell, Leo Club Secretary and 7th grade student, "…you can help them rebuild their world the way it was, or even better."

The Leo club is sponsored by the Leesburg Lions Club. Its mission is to strive to help others in the worldwide community.

Members have decided to split their donation equally among the American Red Cross and UNICEF.

"They chose funds that allowed them to specify that the money be used for Tsunami relief," said Connie Graham, Leo Club Advisor and Blue Ridge Middle School teacher.