The Roanoker - January/February 2018 - 54
those found only in Daleville. Their Fish Tacos "Street
Style" are fresh tasting and fun, with the addition of
pickled onions, cabbage and cilantro. The same goes for
their Shrimp & Stone Ground Grits. The spirited combination of fresh shrimp, spicy Andouille, old-fashioned
NC-style grits and crisp veggies is satisfying on every
Their Fried Brussel Sprouts are unique. I enjoy the
addition of the fingerling potatoes with honey and whole
grain mustard drizzled throughout. Their house made
Pimento Cheese is sharp, dense and delicious. And
their Butternut Squash Ravioli is like having dessert
for dinner. The stuffed pillow pastas are handmade. The
syrup has pomegranates in it. The brown butter makes
every bite taste like a Thanksgiving feast in my mouth.
And even as an imbiber of wine, I always find a satisfying beer to complement my meals-my favorites (so
far) being Sea Rose and Bonito Blonde.
It's awesome to me how this West Coast brand has
niched itself so well into Roanoke's slice of Appalachia.
Awesome, but after hearing Alvarado's story and the
story of Ballast Point, I'm not surprised.
"Family is important to me...relationships are important," says Alvarado explaining Ballast Point's values
and vision for the craft brew community. "The values of
Ballast are very important to us. We have home brew
roots; it's where we come from. It's how we started." I
Contact Info and Hours:
555 International Pkwy,
Daleville, VA 24083
Hours: Mon-Sat 11am-11pm;
To host an event or party with Ballast Point,