Bill Farinholt grew up in Gloucester at a time when everyone knew everyone, and learning how to cook was not on his schedule. He graduated from Massanutten Military Academy and following graduation joined the U.S. Air Force where he served for four years, stationed in Germany. Bill was a flight engineer aboard planes transporting troops the world over. “It was a grand time in my life”, he explained as a big smile swept over his face. “I traveled all over the world.

While in Germany I got to see the Berlin Wall before being torn down. Then there was Turkey, where the man who was putting the blocks under our (airplane) wheels was someone I knew from West Point, a small world.”

Adding to his military experience, Bill made three trips to Israel. “Very impressive. Got to tour all of the sites and areas of which the Bible speaks.’” What he didn’t get to see on one trip, he would catch the next trip. Bill even got to ride a camel. Cooking had still not entered his life.

Once Bill’s service time was up, he returned to Gloucester and became a member of the corporate world. He and Faith were married, and they reared three children, Pam, Megan and Will (adults now) and he began pursuing his love of bird hunting and golf. Bill retired from banking 14 years ago.

It was not until Bill visited some friends in Oklahoma while on a hunting trip that he started cooking. “They were so good at it that it rubbed off on me.”

Since that trip, Bill’s good cooking has become well known, appreciated, enjoyed and sought-after in his hometown. “We love to entertain, especially with several couples with whom we watch the football games. Faith is a good cook. I do the grilling of the meats but Faith does sides and has some very special dishes. We work in the kitchen together. Yes, both of us, in the same kitchen at the same time, put together the meals we serve.”

The recipes that follow are his and hers.

SOUTHWEST STYLE SHRIMP, CHICKEN OR PORK

7 oz. chipotles chilies
7 oz. tequila
7 oz. honey

Blend all ingredients above and mash. Marinate your choice of meat overnight. Grill light for grill marks only. Remove from grill and empty into large frying pan. Add stick of butter and cilantro and finish cooking.

EISENHOWER STEAK
(Beef Tenderloin)

Trim all fat and remove chain muscle. Cover all sides with French mustard. Season with Montreal Steak Seasoning, garlic, salt and brown sugar. Use the back of a spoon to rub seasoning into meat. Allow to set overnight in refrigerator. Cook on grill at 350°F.

Internal temperatures: Rare 120°F.; Medium rare 125°F.; Medium 130°F.

FILET OR ANY OTHER STEAK

T-Bone—Ribeye—Strip Steak

Olive oil on all sides. Sprinkle with Montreal Steak Seasoning, garlic, salt to taste on all sides. Use the back of a spoon to rub seasoning into meat. Let set for about 2 hours. Grill to your wellness.

There is a new seasoning out that is outstanding. It is called Hard Core Carnivore.

SHRIMP CHOWDER FOR A CROWD

6 lb. hickory-smoked bacon
4 c. (+) c. finely chopped Vidalia onions
4 (+) c. finely chopped celery w/leaves, 2 bunches
3-4 16-oz. super sweet corn, frozen, partially thawed
2 30-oz. bags diced hash browns, or partially thawed
1 qt. heavy cream
4 8-oz. blocks softened cream cheese, cubed
6 lb. peeled and deveined shrimp, cut in half or thirds depending on size of shrimp
8 (+) seriously sharp Cheddar cheese, hand shredded from block
4-5 32-oz. chicken stock or broth depending upon degree of thickness desired

Fry bacon until crisp, break up slices into bite size pieces. Using strained bacon drippings, sauté onions and celery until tender. Using slotted spoon remove vegetables, place them in large stock pot to begin assembling the chowder. To vegetables add corn, chicken stock and hash browns. Bring to a boil stirring periodically; upon boiling, reduce heat to low. Add cream cheese cubes and cooked bacon. Simmer chowder stirring frequently until cream cheese cubes are completely melted. Once chowder is smooth, add Cheddar cheese: stir until completely melted. Finally add shrimp pieces; simmer an additional 10 minutes.

CONCORD GRAPE PIE

4 c. Concord grapes
1 c. sugar
¼ c. flour
¼ tsp. salt
1 Tbs. lemon juice
1½ Tbs. melted butter
1 Pillsbury pie crust, let warm slightly before unrolling

For Topping

¾ c. flour
½ c. sugar
1/3 c. softened butter, 5½ Tbs.

Slip grape skins from grapes. Place skins into bowl and set aside. Place pulp into a saucepan; boil pulp, stirring with whisk; seeds will be released. Pour boiled pulp into a fine strainer that is placed over another bowl. Press pulp into the strainer leaving only seeds in the strainer. Add clear pulp to reserved grape skins. Set aside. In separate bowl, combine sugar, flour and salt; add lemon juice and melted butter. Add this mixture to pulp and skins; stir well. If needed a little extra sugar can be added if it should be a little too tart. The growing season tends to dictate the level of sweetness of grapes. Unroll pie dough into pie dish. Press firmly to make sure there are no air pockets. Flute edges; pour filling into crust.

Assemble Topping

Sift flour and sugar together; cut in softened butter with pastry blender until mixture is crumbly. Sprinkle topping over filling. Place pie on a foil-lined baking pan. Bake at 400°F. for 10 minutes; reduce heat to 350°F. Bake approximately for 1 hour more; cover crust with pie shield to avoid excessive browning. Pie is done when filling is bubbling through the topping and the topping is slightly browned. Allow pie to cool before slicing.