The Catering Department has had one of the biggest seasons yet! We have had many full service events including weddings, graduation parties, corporate parties, and special events. If you have an upcoming special occasion, give us a call at (757) 565-2955 or send us an email at info@pierces.com. We'd love to help you make your event memorable.


I want to thank Steve Sachs, Deanna Judkins, Jen Ayres, Jackie Brinkley, and Tiffany James, for a job well done! The new menu includes a variety of dishes as well as appetizers and desserts. You can check out all our offerings online, just click here.


Margaret

I am very proud to say that my goddaughter, Margaret Catherine Southall, was among the graduating Class of 2015 from the University of Virginia. The picture of us was taken at the Debutante Ball at the Country Club of Virginia last year.

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 turkey
We have had quite an exciting time this spring! The renovations of the pit have been finished. As we stated in the last newsletter, the renovation is the first since 1980. As an added bonus, the surrounding area has also had a face lift so that any of our visitors can go back to the pit area and see how the cooking is done. The pitmaster and his crew will be glad to answer any questions you might have.

Picnic Park 
The umbrellas are up and the picnic area is awaiting your arrival!! We have received lots of compliments from our customers and the area is packed on the weekends. On sunny weekend afternoons it's not uncommon to see lots of people enjoying the shade and the greenery while eating their meals. One Sunday we even had a game of volleyball off to the side of the yard with spectators enjoying the fun.

For those of you who are animal lovers, Pierce's is pet friendly. The doggie relief stations are available in the back of the restaurant near the dumpsters. We have plenty of room for your pet to exercise and enjoy a cool drink of water and, if so inclined, they can nap under our beautiful shade trees!

Peonies 
Many years ago my mother, Verdie Pierce, planted peonies around the old pit located behind the family home. The family home is gone now, it burned down a few years ago. We built our office buiding on the same site. The peonies remain, blooming in a burst of color about this time each year. If you're at the store, you're more than welcome to explore the area and enjoy the beautiful blossoms.

At Pierce's we believe being a good neighbor includes actively engaging with the community. We were invited to be a part of the LPGA Championship Golf Tournament at Kingsmill. We served a luncheon to the volunteers on May 15th at the Guest Registration Center. I am very proud of our sponsorship for the event and my staff enjoyed meeting many nice people that give of their time in order to make the tournament a success. The USO had a large contingent of active military that took part in the event and they really enjoyed their barbecue, pit cooked chickens, and heavenly cobbler that we served. A special thanks to Lauren Zalaskus and Kelly McAnally for having us. The LPGA Tournament will be donating $40,000.00 to charity from the proceeds!

Brisket SamplerAltria TheaterBuffet

 Best of Virginia
On June 17th we attended The Best of Virginia Celebration given by the Virginia Living Magazine at Richmond's Altria Theatre. We had won the Readers Choice Best Barbecue Award for The Eastern Virginia area. Thanks for your votes! Lots of great food and a good time was had by all. The Pierce's menu included not only our Pierce's original pulled pork barbecue on a potato slider roll with cole slaw but a Brisket sampler stack! The sampler included grits and greens with the 14 hour pit cooked brisket, along with Jicama slaw and onion strings. Thanks to our chef, Steve Sachs, our General Manager, Jerry Bistline, and Beth Sachs, for helping me to have an enjoyable evening.

The Wounded Warrior Program at Fort Eustis was given a grand farewell luncheon by the historic Womans Club of Hilton Village of Newport News, Va. We have worked with the club before when they have entertained the wounded warriors at their clubhouse. We were on hand again at Fort Eustis and have been proud to be a part of the festivities.



As some of you are aware, we now smoke chickens, 2 to 3 lbs., over hickory and oak wood on the pit. Whole chicken sales are doing well and we now offer a one half chicken dinner with three sides.

 brisket
Steve Sachs and I have been experimenting with Smoked Brisket on the pit also. We have had great success when we offer it in the store. Steve is working hard to perfect the recipe and our customers have remarked at how great it tastes! The exterior of the meat has the Pierce's Dry Rub on it as well as the Doc Pierce's Honey Bar-B-Que Sauce. Delicious, and to be offered for sale now in the store as a sandwich on a sub roll. We will be offering it also in a dinner as well as by the pound.



 Jenks
To my delight, Mr. and Mrs. Jenkins visited the other day. Known to my Dad and me as "Jenks", Mr. Jenkins was our very first sales rep when my Dad first opened in 1971! He worked for Norton Food Service in Urbanna, Virginia. We reminisced about the old times, a real treat as I always enjoy talking about my parents with the many people that stop by to see how the restaurant is doing!

Bailee 
Thought we'd share a prom picture of one of our employees, Bailee Smucker, and her friends enjoying themselves at the restaurant before Prom! Makes me proud that she would want to spend part of her special evening with us.

 Ann
I was excited to have Ann Pardy, mom-in-law to my niece, Kayli, visit from Nebraska. She brought three of her college roommates with her. They are from Texas, New Jersey, and Gloucester, Virginia. Our Director of Operations, Andrea Hutchinson, gave the ladies the tour of the facilities and extended "good ole southern hospitality". The group not only enjoyed the tour but also their lunch. Ann thanked me for everything and would like to come back some time with her husband! She loved the collards!!

And last, but certainly not least, I was pleased to receive this e-mail from John N. from Kentucky:

"My wife and I stopped by on May 28th and wondered what in the world was going on! Could we even get in and waited on? Decided we had to try because of the aroma. The service was expedient and the food superb. You have a fan for life! Thank you and we love the history. It makes old glory proud!"



We received this wonderful story from Doug Symons:

A Perfect Day for a Visit to Pierce's

It was a perfect spring day, the early morning sun was warm and the humidity was low. My wife Debbie and I loaded our bikes in the Minivan at our home in Chesapeake, VA to meet-up with our always delightful, eighty-two years -young friend Burt Reed at the Chamberlain in Hampton, VA. Right on time at 8:00 AM we were on our bikes exploring the history and scenery of the Fort Monroe National Monument. Burt led the way through the 565 acres of Fort Monroe and its 170 historic buildings and nearly 200 acres of natural resources, including 8 miles of waterfront, 3.2 miles of beaches on the Chesapeake Bay. As we passed around the camp grounds we could smell the aroma of breakfast. The winds were just enough to get the legs and heart pumping. Before we knew it we had biked 8 1/2 miles.

When we finished our ride, we headed for Pierce's. We were hungry for Pierce's Pitt BBQ sandwiches (with extra sauce), crispy onion rings and a cookie. Pierce's is the best BBQ in Virginia. It was an absolutely perfect day.

Doug 
Doug also notes:

"Our family has been enjoying Pierce's BBQ since we came to Virginia in 1995. When we travel on I-64 going east or west we feel an irresistible craving for some Pierces BBQ and stop to enjoy it. We also keep a case of Pierce's BBQ sauce on hand and share it with family members and neighbors.

Burt Reed is a dear friend of ours. He is 82 years young. He travels the world helping congregations build church buildings in developing countries.


We absolutely love hearing your stories. Thanks, Doug, for sharing yours.