((PKG)) SOMMELIER
((TRT: 04:50))
((Topic Banner: The Sommelier))
((Reporter/Camera/Producer: Philip Alexiou))
((Co-Producer: Lisa Vohra))
((Additional Camera: Francesca Agtarap))
((Map: Alexandria, Virginia))
((Main character: 1 female))
((Sub character: 1 female))
((NATS))
((Teri Adamson, Sommelier, Foxfire Grill))
So, the last year has been a challenge. We've had to reinvent
ourselves and I have had to personally reinvent myself as well
several times because we just didn't know from one day to the
next what was going to happen. You know, we have always done
these fabulous monthly wine tastings and those were always, you
know, completely full restaurant. Me talking to the crew about the
wines while Jacki’s in the back making the plates with her kitchen
crew.
((NATS: Teri Adamson and Jacki Coppage))
Jump to France with Tussock Jumper wine. We are going to taste
some Pinot Noir. It will be fantastique.
((NATS))
((Teri Adamson, Sommelier, Foxfire Grill))
And that just became an impossibility because the tables all have
to be six feet apart seated. And what that meant for us at the end
of the day was that we had five tables total inside. So, we decided
to do them virtually and continue to do them virtually because we
still can't seat to full capacity.
((NATS: Teri Adamson and Jacki Coppage))
((Teri Adamson, Sommelier, Foxfire Grill))
We're on Facebook live.
((Jacki Coppage, Chef, Foxfire Grill))
I’m Jacki Coppage,
((Teri Adamson, Sommelier, Foxfire Grill))
and I’m Teri Adamson.
((Jacki Coppage, Chef, Foxfire Grill))
And we are
((Jacki and Teri))
the Foxfire Fun Girls. Yay!
((Teri Adamson, Sommelier, Foxfire Grill))
And we’re celebrating
((Jacki Coppage, Chef, Foxfire Grill))
first day of spring.
((Teri Adamson, Sommelier, Foxfire Grill))
First day of spring.
Customers pick up their food and wine on the day of the event,
take it home, set it up however they like, and then tune in to watch
us. And it's me and Jacki. Instead of her in the kitchen and me out
front, it's both of us together. That's actually been kind of cool
because it's more interactive at least for me and Jacki.
((NATS: Teri Adamson))
Doing some research, we learned a lot about…
((Teri Adamson, Sommelier, Foxfire Grill))
We certainly get to have conversations, genuine conversations,
live with our guests about the food and the wine. And it's not just
me, it's Chef too. So, we think that's awesome. And virtual
basically means we're unlimited in terms of the number of people
who want to participate. It kept us afloat at least one month for
sure just to have that boom, because the first couple that we did,
people were so cooped up and so, they couldn't wait to participate
in it. So, that was a big adjustment. But, you know, that's okay.
And, you know, for me personally, just, income changed. I was
out of work completely for a little bit because there just was no
business. Ready whenever the business came back, however
that was going to be. And so, we’ve been taking it one day, one
week and one month at a time.
((NATS))
((Teri Adamson, Sommelier, Foxfire Grill))
There are many nights that I really wanted just absolute silence
when I got home.
((NATS))
((Teri Adamson, Sommelier, Foxfire Grill))
Then there were many nights that I couldn't wait to turn the TV on
because I needed background noise.
I'm telling you there were nights when I would be watching a
comedy and I would burst into tears and stay in that position
crying for a good half-an-hour for no particular reason. Nothing
specific that triggered it or whatever. It was just a release of stress
and a lot of sleeplessness for a while too. There were definitely
some unpleasant nights, there's no doubt about it.
((NATS))
((Teri Adamson, Sommelier, Foxfire Grill))
The weather's been gorgeous all week. I'm seeing more faces.
((Jeff Ammons, General Manager))
That sounds good.
((Teri Adamson, Sommelier, Foxfire Grill))
The phone’s ringing a lot more.
All right. Give us about 20 minutes. We’re busy. Okay? All right.
We’ll see you in a little bit.
((Teri Adamson, Sommelier, Foxfire Grill))
It does give me hope. I'm feeling very positive. We're in our 18th
year. I will have been here 15 years in May, and I have no desire
to change that.
((Customer, Foxfire Grill))
Hope you have the next two days off.
((Teri Adamson, Sommelier, Foxfire Grill))
I do have the next two days off and I’m getting my first shot
tomorrow. So, I’m excited.
((Customer, Foxfire Grill))
I’m very happy to hear that.
((Teri Adamson, Sommelier, Foxfire Grill))
I'm here so we can try to survive together, and I am feeling
positive about that right now.
((NATS))
((TRT: 04:50))
((Topic Banner: The Sommelier))
((Reporter/Camera/Producer: Philip Alexiou))
((Co-Producer: Lisa Vohra))
((Additional Camera: Francesca Agtarap))
((Map: Alexandria, Virginia))
((Main character: 1 female))
((Sub character: 1 female))
((NATS))
((Teri Adamson, Sommelier, Foxfire Grill))
So, the last year has been a challenge. We've had to reinvent
ourselves and I have had to personally reinvent myself as well
several times because we just didn't know from one day to the
next what was going to happen. You know, we have always done
these fabulous monthly wine tastings and those were always, you
know, completely full restaurant. Me talking to the crew about the
wines while Jacki’s in the back making the plates with her kitchen
crew.
((NATS: Teri Adamson and Jacki Coppage))
Jump to France with Tussock Jumper wine. We are going to taste
some Pinot Noir. It will be fantastique.
((NATS))
((Teri Adamson, Sommelier, Foxfire Grill))
And that just became an impossibility because the tables all have
to be six feet apart seated. And what that meant for us at the end
of the day was that we had five tables total inside. So, we decided
to do them virtually and continue to do them virtually because we
still can't seat to full capacity.
((NATS: Teri Adamson and Jacki Coppage))
((Teri Adamson, Sommelier, Foxfire Grill))
We're on Facebook live.
((Jacki Coppage, Chef, Foxfire Grill))
I’m Jacki Coppage,
((Teri Adamson, Sommelier, Foxfire Grill))
and I’m Teri Adamson.
((Jacki Coppage, Chef, Foxfire Grill))
And we are
((Jacki and Teri))
the Foxfire Fun Girls. Yay!
((Teri Adamson, Sommelier, Foxfire Grill))
And we’re celebrating
((Jacki Coppage, Chef, Foxfire Grill))
first day of spring.
((Teri Adamson, Sommelier, Foxfire Grill))
First day of spring.
Customers pick up their food and wine on the day of the event,
take it home, set it up however they like, and then tune in to watch
us. And it's me and Jacki. Instead of her in the kitchen and me out
front, it's both of us together. That's actually been kind of cool
because it's more interactive at least for me and Jacki.
((NATS: Teri Adamson))
Doing some research, we learned a lot about…
((Teri Adamson, Sommelier, Foxfire Grill))
We certainly get to have conversations, genuine conversations,
live with our guests about the food and the wine. And it's not just
me, it's Chef too. So, we think that's awesome. And virtual
basically means we're unlimited in terms of the number of people
who want to participate. It kept us afloat at least one month for
sure just to have that boom, because the first couple that we did,
people were so cooped up and so, they couldn't wait to participate
in it. So, that was a big adjustment. But, you know, that's okay.
And, you know, for me personally, just, income changed. I was
out of work completely for a little bit because there just was no
business. Ready whenever the business came back, however
that was going to be. And so, we’ve been taking it one day, one
week and one month at a time.
((NATS))
((Teri Adamson, Sommelier, Foxfire Grill))
There are many nights that I really wanted just absolute silence
when I got home.
((NATS))
((Teri Adamson, Sommelier, Foxfire Grill))
Then there were many nights that I couldn't wait to turn the TV on
because I needed background noise.
I'm telling you there were nights when I would be watching a
comedy and I would burst into tears and stay in that position
crying for a good half-an-hour for no particular reason. Nothing
specific that triggered it or whatever. It was just a release of stress
and a lot of sleeplessness for a while too. There were definitely
some unpleasant nights, there's no doubt about it.
((NATS))
((Teri Adamson, Sommelier, Foxfire Grill))
The weather's been gorgeous all week. I'm seeing more faces.
((Jeff Ammons, General Manager))
That sounds good.
((Teri Adamson, Sommelier, Foxfire Grill))
The phone’s ringing a lot more.
All right. Give us about 20 minutes. We’re busy. Okay? All right.
We’ll see you in a little bit.
((Teri Adamson, Sommelier, Foxfire Grill))
It does give me hope. I'm feeling very positive. We're in our 18th
year. I will have been here 15 years in May, and I have no desire
to change that.
((Customer, Foxfire Grill))
Hope you have the next two days off.
((Teri Adamson, Sommelier, Foxfire Grill))
I do have the next two days off and I’m getting my first shot
tomorrow. So, I’m excited.
((Customer, Foxfire Grill))
I’m very happy to hear that.
((Teri Adamson, Sommelier, Foxfire Grill))
I'm here so we can try to survive together, and I am feeling
positive about that right now.
((NATS))
