Fairfax Memorial Funeral Home Newsletter Summer 2017 Edition

There are local places available for holding a reception after the service or burial. (In some traditions, a funeral reception is called a repass or repast which originates from the Latin word meaning “to feed”.) Listed below are several local reception halls and restaurants with private or semi-private dining rooms. (Fairfax Memorial provides these as ideas only as we have no connections or personal experience with these businesses.) We can provide maps for your guests from the funeral home to the reception site.

Local Reception Halls

Historic Hunter House Old Town Hall 9537 Courthouse Road * Vienna, Virginia 22181 3999 University Drive * Fairfax, VA, 22030 703-827-0269 703-293-7119

The American Legion Post Church of the Good Shepherd 3939 Oak Street * Fairfax, VA 22030 9350 Braddock Road * Burke, VA 22015 703-273-2250 703-323-5400

The Civil War Interpretive Center at Blenheim 3610 Old Lee Highway, Fairfax, VA 22030 (703) 385-7858 Local Restaurants with Private and Semi-Private Dining

Villa Mozart Dolce Vita – Cantina Room 4009 Chain Bridge Road 10824 Lee Highway Fairfax, Virginia 22030 Fairfax, Virginia 22030 703-691-4747 Phone (703) 385 1530

Choices by Shawn Villa Bella 3950 Chain Bridge Road 6050 C Burke Commons Rd Fairfax, VA 22030 Burke, VA 22030 703-385-5433 561-385-5338

P.J. Skidoos Brio Tuscan Grille 9908 Fairfax Boulevard 11776U Fair Oaks Mall Fairfax, VA 22030 Fairfax, VA 22033 703-591-4515 703-991-4465

Song Ideas for Funerals

You can personalize a service with music which can be piped in to the Visitation Room or to the Chapel. You can bring your own music or we can provide the music for you (as long as it is available on iTunes). Below are some ideas with relatable lyrics.

Times of Your Life In This Life Paul Anka Bette Midler Time of Your Life Unforgettable Green Day Nat King Cole Held Landslide Natalie Grant Fleetwood Mac I'll See You Again Keep Me In Your Heart Frank Sinatra Warren Zevon Pictures of You I Will Remember You The Cure Amy Grant Passing Through I Will Remember You Ronan Tynan Sarah McLachlan Dance with My Father Wishing You Were Somehow Here Luther Vandross Again To Where You Are Andrew Lloyd Weber Josh Groban If Tomorrow Never Comes Broken Garth Brooks Lighthouse Oh How Happy You Have Made Me In My Life Art Garfunkel The Beatles

Staff Corner – Our Favorite Recipes At some of our staff gatherings, we bring in food to share with our coworkers. Below are some of our most popular recipes from staff.

Spicy Coconut Fish Soup

1 lb. white, firm fleshed fish 2 Tbsp. fish sauce ¼ cup fresh basil, chopped 3 Tbsp. grated fresh ginger 1 Tbsp. brown sugar ¼ cup fresh cilantro, chopped 5 cloves garlic, minced 2 Tbsp. fresh lime juice ¼ cup green onions, chopped 2 tsp. olive oil 1 Tbsp. red curry paste 1 Thai chili pepper, minced 3 cups vegetable broth 8 oz. fresh mushrooms, sliced 2 cans coconut milk 1 red bell pepper, diced fine

Sauté ginger and garlic in oil in a large saucepan over medium-high heat for 2 minutes or until fragrant. Add broth, coconut milk, fish sauce, brown sugar, red curry paste, half of the chili pepper, and 1 Tbsp. of the lime juice; bring to a boil, reduce heat to medium. Add mushrooms and bell pepper, cook, stirring often, for 3 minutes. Cut fish into large chunks, stir into soup and cook just long enough for it to begin to flake. Remove pan from heat and stir in basil, cilantro, green onions, and the rest of the lime juice and chili. *Note: shrimp, scallops, and/or squid may be substituted in part for the fish, just modify cooking times accordingly and don’t overcook them!

Easy Chicken Curry Salad

2 pounds chopped chicken breast 1 Tablespoon curry powder ½ cup Hellmans mayo ½ cup Major Grey’s mango chutney

Combine. Serve in a pita bread with lettuce.

Lemony Marmalade

4 large oranges 8 cups sugar 2 Meyer lemons Candy or other suitable cooking thermometer 8 cups water (digital works for me)

Wash oranges and lemons thoroughly. Cut the fruit in quarters and seed, then cut into 1/8” slices. Place into an 8 quart stainless steel pot with water, bring to a boil over high heat, stirring often. Remove from

heat and stir in the sugar until it dissolves. Cover and let stand overnight at room temperature. The next day, bring the mixture back to a boil, then lower the heat to maintain a simmer and cook uncovered for 2 hours. Turn heat to medium and boil gently, stirring often for 30 minutes. Skim any foam, and cook until the mixture reaches 222°F and has darkened slightly. Jar. Eat.