If we are going to learn how to Phoebus, the first thing we need to know is how to make jalapeño and white-cheddar mac & cheese à la Six.
1 Tbsp. unsalted butter
1 Tbsp. minced jalapeño, seeds removed
1 ½ C. cooked serpentini pasta
½ C. heavy cream
2 pinches of kosher salt
2 pinches of black pepper
½ C. grated white cheddar cheese
2 Tbsp. seasoned panko bread crumbs
1) Heat a medium sauté pan over medium-high heat. Cook jalapeño and butter in pan until butter is completely melted.
2) Add cream, salt, and pepper; simmer until cream starts to boil.
3) Toss pasta into cream mixture until completely coated.
4) Add cheese and continue until all ingredients are combined and cheese has melted.
5) Place macaroni mixture in bowl and top with seasoned bread crumbs.
That was good, wasn’t it? Just a single serving, so let us continue to Phoebus with a recipe leant to us by Stuft. Why is there a recipe from Stuft–a food truck–in an article about a neighborhood? Food trucks are mobile, and neighborhoods are fixed, stationary, and generally comprised of buildings, not trucks!
Is Stuft opening a bricks-and-mortar restaurant in Phoebus?
Bacon Blue Cheese Coleslaw à la Stuft
3 C. red cabbage
3 C. green cabbage
1 red onion, thinly-sliced
½ Lb. thick cut bacon, cooked and chopped
½ C. crumbled blue cheese
4 Tbsp. apple cider vinegar
2 Tbsp. extra virgin olive oil
⅔ C. Duke’s mayonnaise
3 cloves garlic, chopped
salt and pepper to taste
Toss ingredients in a salad bowl and refrigerate overnight.
After that you’ll need a beer. And not just one beer, but “many different styles of beer, ranging from the very traditional, to unique recipes that challenge the toughest palate. Beers with flavor profiles everyone can enjoy, from the West Coast ‘hopheads’ to crisp, clean lager lovers. Beers with flavors that tell the story of Fort Monroe.”
That “how to” comes by way of Austin Shawinsky, Brewmaster at the soon-to-be-operating Oozlefinch Craft Brewery.
Pronunciation: Brit. phoebus/ˈfiːbəs/, U.S. phoebus /ˈfibəs/
Forms: Febus, Phebus, Phaebus, Phebvs, Phoebus, Phibbus, Phoebvs.
Classical Latin: Phoebus. Ancient Greek: Φοῖβος, a name for Apollo, use as name of ϕοῖβος bright, shining, radiant.
1. Apollo as the god of light or of the sun; the sun personified.
2. Apollo as the god of poetry and music, presiding over the Muses; (in extended use) the genius or inspiration of poetry.
3. A neighborhood located in Hampton, Virginia said to embody the sun.
1. To become the place. To become one with the place.
1. Of or relating to the place, Phoebus.
2. A dweller of the place, Phoebus.
Now that we know what a Phoebus is, let’s continue learning how to Phoebus. After all that beer, you’re going to need a salad. How about a cajun cobb salad with mango balsamic dijon vinaigrette at the newly opened Mango Mangeaux?
½ C. Mango Mango preserves
2 Tbsp. balsamic vinegar
1 ½ Tsp. dijon mustard
¼ C. olive oil
Shake all ingredients in a vinaigrette shaker or whisk in a bowl until well blended.
With some spicy Mac & Cheese, a couple beers, some slaw, and a tangy cobb with mango vinaigrette in your belly, if you want to keep Phoebusing, it’s time to take in a show.
Richard Parison has recently taken the helm at the American Theatre, and he says “Season selection is a very ethereal and sometimes magical process. As Artistic Director, I always start with the vision and mission of the organization. At The American Theatre, an integral part of our mission is to improve the quality of life for the Hampton Roads community, while allowing residents to experience the best in the performing arts from around the world and around the corner.
“I am constantly looking for exemplary and diverse first-class artists to grace our stage. The American Theatre is a place I want audiences to feel comfortable to gather, to experience, and to enjoy a wide diverse tapestry of the performing arts and theater. I want audiences to sit in their theater and lean forward to experience something extraordinary.”
After an extraordinary theater experience, a Phoebean needs a drink and an app. Head to the Deadrise on the Fort for some Old Point Comfort Crab Dip:
1 Lb. cream cheese
1 Lb. crab claw meat
3 Tbsp. Old Bay
8 oz. boursin cheese
¼ C. heavy cream
salt and pepper to taste
1) Start medium-sized pot on low, and then melt cream cheese and heavy cream together.
2) Stir in boursin and Old Bay.
3) Add crab meat.
4) Cook until all ingredients are combined and heated through.
Serve hot with toast points.
The night is getting late, and you’ve become a master Phoebuser, but let’s indulge in a Mexitini from the fine folks at the Point:
1 ¼ Oz. El Jimador Reposado
¾ Oz. Chambord
Juice from ½ an orange
Splash of simple syrup
1 Oz. pineapple juice
Combine all ingredients in a tin with ice. Shake vigorously then strain over ice into a chilled martini glass and top with splash of sprite to liven up the citrus. Garnish with orange wheel.
And now that you’ve done all that, now that you are truly Phoebean, it is time to take the final step. Like a lot of ultimate steps to transcendance, you need to take a look backwards in time. You need to look to the establishment that has probably been there the longest, Mama Rosa’s. Nothing like a big bowl of pasta to end the night to complete the Phoebusing.
Vodka Sauce à la Mama Rosa’s
1 C. heavy cream
3 leafs of fresh basil
2 Oz. vodka
5 Oz. tomato sauce
1 Tbsp butter
½ C. parmesan cheese
salt, pepper, and garlic to taste
1) Melt the butter with the garlic, salt, and pepper in a sauce pan.
2) Remove pan from stove and add vodka.
3) Return pan to stove carefully, being cautious of a flame up.
4) Pour in heavy cream, add basil, and cook for a few minutes. (Do not let sauce overflow.)
5) Add cheese and stir until melted.
6) Add tomato sauce and heat through.
Serve over your favorite pasta.
OK, Folks, how about a round of thanks to all our teachers of today’s lesson, How to Phoebus!
Thanks to: Camille and Rich at Six, Alex and Casey at Stuft, Austin and Russ at Oozlefinch, Lakesha at Mango Mango, Richard at the American Theatre, Sam at the Deadrise, Courtney, Cat, and Joshua at the Point, and James at Mama Rosa’s! Phoebus on!
Thank you to the generous sponsor of this post, Rose & Womble.
Rose & Womble Realty Co. was born and bred in Hampton Roads – our owners live and work here in the Seven Cities. We are a family-owned and operated business – with multiple generations working at all levels, from agents to managers.The leadership within the company is LOCAL – not out of state – but right here in Hampton Roads.