Dishing Up Virginia: 145 Recipes That Celebrate Colonial Traditions and Contemporary Flavors
by Evans-Hylton, Patrick; Desaulniers, Marcel A.; Remsberg, EdwinFormat: Paperback
Pub. Date: 2013-04-09
Publisher(s): Workman Pub Co
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Summary
These 145 delectable recipes celebrate the authentic flavors of Virginia, from oysters and blue crabs to wine, peanuts, heirloom tomatoes and sweet potatoes, Smithfield ham, and much more. Try Chesapeake Cioppino, Cornbread with Crackings, Crab Salad Lettuce Wraps, Southern Fried Caprese Salad, Virginia Sea Scallops with Shallots and Walnuts, Sweet Potato Biscuits with Country Ham and Poppy-Mustard Butter, Oysters Bingo, Chili-Rubbed Pork Loin Roast with Wine Country Salsa, Indian Butter Chicken, Bourbon Balls, Black Cake, Peanut Butter Silk Pie, Monticello Apple Cake, and Bourbon Slush. You'll also find gorgeous full-color photography and profiles of 29 of the best chefs, farmers, innkeepers, winemakers, and artisanal food producers who contribute to Virginia's richly irresistible food culture.
Author Biography
Patrick Evans-Hylton is a food writer and editor and intimately involved with the local Virginian food world. He is an instructor at the Culinary Institute of Virginia and co-hosts a local NPR radio show, “What’s Cooking Wednesday” and is the food reporter for “The Hamptons Roads Show” on the local Fox TV affiliate. He lives in Virginia.
Marcel Desaulniers is a chef and part owner of the Trellis Restaurant in Williamsburg, Virginia.
Table of Contents
Acknowledgments
Foreword by Marcel A. Desaulniers
Dishing It Up
1 Hampton Roads and the Chesapeake Bay Region
2 Richmond and Southern Virginia
3 Central Virginia and Wine Country
4 The Capital Region and Northern Virginia
5 The Shenandoah Valley and Western Virginia
Recipes by Category
Recipe Contributors and Suppliers
Index
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