(Rob McGraw trimming the beast)
By Elizabeth Erschens
Rob McGraw, owner of The Lynnhaven Pub in Virginia Beach, recently found out I was serious when I said I would invite myself over for anyone that loves beer and can cook great food. Like Arlo Guthrie sang in a song about another restaurant, “I’m not proud…. or tired.” So, at a recent fundraiser, I did just that. While munching on some of the smoked brisket deliciousness McGraw had prepared for the event, I suggested his people get with my people, and set up a drinking-cooking collaboration day for us. As it turns out, neither of us has “people,” yet after a few days of crossed messages, texts, and lost phone numbers, our day of gluttony was scheduled and we set out for his place, The Lynnhaven Pub, for our adventure.
And adventure it was, right from the beginning: Can you imagine the looks on the patrons’ faces as I, at 105 lbs., hobbled (torn ACL in knee) in with a cane and 40 lbs. of raw brisket? Honestly, the curious collection of regulars that convene from all over Hampton Roads for fizzes, food, and fodder with their beer-foodie, covetous cronies, didn’t even blink an eye. Many travel great distances to “The Pub”, as many call it, for moments just as this.
You never know what or who you will encounter at The Pub, and this day was no different. Our original plan for cooking out back in the meeting area under the big top was foiled by the fire marshal, who decided the permanent tent of five years was suddenly too close to the building…and must come down. McGraw assured me it was only a temporary setback as he is expanding with the help of some of his customers that work in construction. Then, as if the postal service’s motto, “neither snow, nor rain…,” flashed before McGraw, he quickly suggested we cook (…and play human pinball-slash-mellow mosh pit with the two bartenders) behind the bar. With corned beast to brine and sausage to stuff, we compared our similar, “personal” recipes, and drafted our collaboration for the occasion.
While chopping, slicing, dicing, and cohort-ing with McGraw and The Pub’s customary characters, I noticed that Charlotte Elia, a local minister and part-time beer educator, had left before I arrived. I was disappointed as I had expected some great laughs, since earlier she had posted on social media, “ALERT. ALERT. WE HAVE WHITE GUYS IN THE BAR DISCUSSING ABORTION RIGHTS. SITUATION IS CRITICAL. SEND AIR SUPPORT.” Elia teaches the Pub’s version of beer school on Fridays; is quick with wit, and if forced by the ignorance of others, “will dumb you down in a heartbeat,” according to McGraw. Apparently, some new patrons had almost incited a riot with their rhetoric, and Elia is dedicated to deterring what she calls, “infringing upon the ‘be cool to one another’ pub culture.”
No time for disappointment at The Pub. The front door opened, revealing a man somewhere in the 7 to 8 foot stratosphere, carrying a restaurant half-pan sized container of food along with a quart container of accompaniment. Most restaurants would shudder if a patron brought in their own soda, much less a huge pan of food to share with the longing eyes lining the bar. Instead, McGraw, like habit (or possibly fear of this sizable Santa), placed paper plates, forks, and napkins on the bar and the food sharing commenced.
Habit it was, as McGraw astutely listened to the preparation of the dish. Wait a minute, did I hear him say something about Thanksgiving leftovers…and this being the Monday after Thanksgiving…..who would care about leftovers? But being a comrade in “foody-ism,” I knew that sound of sincerity in McGraw’s comprehensive questioning. This new arrival bearing gifts must also be a foodie, I surmised! And correctly, I might add; what was to be a small bite out of consideration for this man’s generosity of food, became many bites and a slew of inquiries of my own about this deliciousness the man dubbed, “Thanksgiving in a Ball.”
The man was quite generous with his recipe, and what he could remember about the portions in his impromptu culinary creation. I took notes on the ingredients and we chatted a bit. He said something about growing up in kitchens? Then he said something about the Cavaliers? I pretty much had to piece together the conversation, as the bar area had become louder with new arrivals. But hey, I can see someone that resides in the 7 to 8 foot stratosphere playing Virginia college ball….so my assumption was not a far reach? I asked him to write down his name as I intended to publish his recipe and wanted to give him credit. He obliged and we bid the other adieu.
I enjoyed a beer while chatting with McGraw about the other dishes we will be preparing, as our cooking really has a cause beyond us having fun. McGraw throws a huge private party every year, and to be in attendance, you have to bring a toy to donate to the Toys for Tots Foundation. In return, McGraw will share the foodie collaborations along with The Lynnhaven Pub’s almost endless list of libations.
Even though it was a weeknight and I had deadlines, I lingered a bit. It occurred to me that I often linger at the Lynnhaven Pub a bit longer than I should and I could only blame-slash-credit the unique atmosphere. A smile came over my face as I wondered if this was the niche and equality “Old Major,” in George Orwell’s, “Animal Farm,” envisioned? There is definitely is a lot of class at The Pub, but not nary a class system could survive.
Where else, but The Pub, can you share wonderful fizzes, food, and fodder with construction workers, ministers, writers, and oh, add multi-millionaires to the list. Turns out that nice man with the recipe, I requested write down his name for my article, wrote “Curtis Dixon Colgate.”
Elizabeth Erschens is owner of HomeBrew USA with locations in Hampton and JANAF in Norfolk.
Curtis’ Thanksgiving in a Ball
- 2-1/2 parts leftover Thanksgiving Stuffing (Curtis uses his 3 Bread-Pumpernickel, Sour dough, and Brioche, with onions, mushrooms, and celery stuffing recipe)
- 1 part leftover turkey, diced (Curtis warns not to try to add extra turkey or it will fall apart)
- ½ part Cranberry Sauce (You can use canned if you wish)
- 8-10 Saltine Crackers
…not sure if there was a lightly scrambled egg or two here…..so, if your stuffing is dry (not making judgement here) and doesn’t want to behave in a ball, scramble an egg or two and mix it in before you roll the ball in flour.
Form mixture into a large ball (about 3- 3-1/2 inches) between your two palms. Roll in flour, followed by an egg wash. Dredge in Panko seasoned with sage. Deep fry until golden brown. Serve topped with leftover gravy.
