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Update on Fall Creek Vineyards


I recently had the opportunity to taste the latest releases of Fall Creek Vineyards wines and the quality is so impressive that they should be on your Texas wine-buying list. Below, a bit of background and then some notes on the wines that I tasted.

Fall Creek Vineyards is one of the longest established Texas wineries, with a string of medals and acclaim to its credit.

In August 2013, the winery announced the appointment of Chilean Sergio Cuadra as Director of Winemaking. Cuadra’s credits include winemaking in senior positions for Concha y Toro and earlier in his career at Errazuriz, both located in Chile. He was recommended for the Fall Creek position by respected California winemaker Paul Hobbs, who has extensive business ties with South American wineries.

The first leaf-to-release Cuadra wine was the 2013 sauvignon blanc. I recall tasting it at Savor Dallas in Spring of 2014 and being immediately impressed by its fruit-acid balance and clarity of fruit definition. I made a mental note to watch this guy.

Consequently, when owners Ed and Susan Auler offered me the chance to taste the latest releases of their top-tier wines, I jumped at it.

Fall Creek has their product line separated into several quality levels. At the top is their flagship cabernet sauvignon blend, Meritus. One tier down are their single vineyard wines named the ‘Terroir Reflection’ wines. These are visually recognizable by a graphic of the Fall Creek waterfall on the front label. Below that is the ‘Vintner’s Selection’ series. These are quality varietal wines from grapes from more than one vineyard. Think of them as Fall Creek’s ‘reserve’ wines, below single vineyard status. They are visually recognizable by an expressionist representation of the Fall Creek waterfall on the front label.

2014 Fall Creek Vineyards Chardonnay, Vintner’s Selection, Texas Hill Country $21.99

New world style due to ageing sur lie for nine months in stainless steel. Citrus and minerality in nose. Can be served with or without food.

2015 Fall Creek Vineyards Grenache Rosé, Vintner’s Selection, Texas Hill Country $21.99

Soft salmon pink color belies a lot of power in the mouthfeel of this wine. Red fruit and long finish.

2015 Fall Creek Vineyards Sauvignon Blanc, Vintner’s Selection, Texas Hill Country $21.99

The follow up to the 2013 sauvignon blanc is even better. Broader texture. Excelent fruit-acid balance. A delicate compromise between grassy New Zealand examples and fruity northern California examples of this grape.

2012 Fall Creek Vineyards Tempranillo, 'Salt Lick Vineyards,' Texas Hill Country $29.99

A Terroir Reflection wine. A very Texan tempranillo featuring an intense ruby color, vibrant red fruit, and woody character from the oak barrel ageing.

2011 Fall Creek Vineyards ‘Meritus,’ Texas Hill Country $39.99

A pre-Cuadra wine. 55 percent cabernet sauvignon, 45 percent merlot. Powerful, opaque, and brooding. This Bordeaux blend will age for several years although it can be enjoyed now with ribeye steak or lamb.

2013 Fall Creek Vineyards Chardonnay “Certenberg Vineyards,” Texas Hill Country $49.99

A Terroir Reflection wine. Good example of how chardonnay can succeed in Texas with the right terroir and winemaking. This lush New World style of chardonnay was aged for a year in French oak with impressive results. Tiny quantities (30 cases) due to a late spring freezer.


Very Virginia Recipes

Virginia foodways and fare are rooted in more than just taste &ndash they trace back to early native cultures and colonists who first settled here more than four centuries ago.

Traditional Virginia foods are southern in style while unique to the landscape where they&rsquore found. From fresh out of the Bay oysters in the coastal region to pickled heirloom vegetables in the Appalachian Mountains, chefs across the state are putting a modern spin on old recipes and techniques.

Find a Very Virginia recipe from local chefs and spirit makers below for your next gathering. And don&rsquot miss Virginia&rsquos Customs, Cultures, and Cuisines events this November.

Entrées

Oyster Stew & Cornbread Recipe | Julep's, Richmond
Oyster Stew is an old Virginia favorite and topped with cornbread makes it a hearty southern meal.

Oyster Stew
Ingredients:
- 4 tablespoon unsalted butter
- ½ cup onion &ndash brunoise*
- 1/4 cup celery &ndash brunoise*
- 4 tablespoon sherry
- 1 quart heavy cream
- 16 shucked Virginia oysters
- 6 slices of bacon - cooked crisp
Directions:
- In a large pot combine sweat onions and celery in the melted butter on medium heat
- Deglaze with sherry and then add cream
- Reduce by a quarter
- Season with salt and pepper and then add the oysters last when heat is off to not overcook the oysters
- *Brunoise is a culinary knife cut in which the food item is first julienned and then turned a quarter turn and diced again, producing cubes of about 3 mm or less on each side, or 1/8-inch dice. In France, a "brunoise" cut is smaller, 1 to 2 mm on each side, or 1/16-inch dice.

Corn Bread
Ingredients:
- 1 pound flour
- 1 pound cornmeal
- .75 pound sugar
- .7 ounce baking powder
- .2 ounce baking soda
- 7 eggs
- 25 fluid ounce buttermilk
- 8 fluid ounce oil (blend/canola/vegetable)
Directions:
- Combine all dry ingredients and sift
- Separately mix the wet ingredients well with a whisk
- Add the wet ingredients to the dry and incorporate, making sure there are no clumps
- Spray muffin tin with non-stick spray, scoop 4 ounce of batter into tray
- Bake 325 degrees for 23 minutes, preferably on high convection

Oyster Stew Assembly
- Place cornbread in middle of bowl, place a large piece of the cooked bacon in the middle of corn bread, pour broth and oysters

Southern Pride Sandwich | The Shack, Virginia Beach
Pulled Smithfield pork sandwich with an Asian twist crafted by Chef Eric Aymer of The Shack in Virginia Beach.

Autumnal Pork Belly | Early Mountain Vineyard, Madison
The Autumnal Pork Belly is a seasonal favorite featuring hearty ingredients both earthy and sweet.

Pimento Cheese, Ham, Green Tomato Ravioli | Julep's, Richmond
Chef Corey Chaney of Julep's puts an upscale twist on three southern favorites making a remarkable and memorable dish.

Pimento Cheese Filler
Ingredients:
- 1 pound cheddar cheese, grated
- 4 ounces Duke&rsquos mayonnaise
- 8 ounces cream cheese, room temperature
- 2 each red peppers, roasted
- 2 each jalapenos, roasted
- 1 teaspoon paprika
- ½ teaspoon sugar
- ½ teaspoon vinegar
- 1 teaspoon sea salt
- ½ pound Edward&rsquos Country Ham, diced
Directions:
- Mince peppers in a food processor and retain the liquid.
- Place all the ingredients in a large mixing bowl with a paddle and whip until all ingredients and incorporated well.

Green Tomato Chutney
Ingredients:
- 2 medium green tomatoes
- 1/4 cup granulated sugar
- ½ cup water
- 2 tablespoon white balsamic vinegar
- salt and pepper to taste
Directions:
- Slowly simmer and stir every few minutes until liquid has dissolved and mixture is thickened

Pasta Dough
Ingredients:
- 1 3/4 Cups Ap Flour
- 6 each egg yolks
- 1 each whole egg
- 1 ½ teaspoon pork fat
- 1 tablespoon milk
Directions:
- In a standard mixer, combine the flour, pork fat and milk. On medium to low speed, slowly add 1 egg yolk at a time, incorporating fully. After the 3rd yolk, add the whole egg. Continue slowly adding the yolks until dough&rsquos consistently achieved. Slowly pull pasta through a pasta roller. You want to make them into sheets.

Ravioli Assembly
- Lay sheets of pasta out on a flat service. With one ounce scoop fill the pasta sheets with the pimento cheese/ham filler. Lay a sheet of pasta over top and cut into squares. Pinch the corners. In a skillet heat oil and cook ravioli until they are golden brown. Top with green tomato chutney.

Southend Tuna | Chix on the Beach, Virginia Beach
Chix on the Beach is a Virginia Beach staple serving up fresh seafood daily including locally caught yellowfin in the Southend Tuna recipe.

Trout Almondine | The Omni Homestead, Hot Springs
Trout has been a guest favorite at The Homestead for generations is still served today in the Dining Room, currently as Trout Almondine.

Lamb Meatloaf | From Patrick Evans Hylton's Dishing Up Virginia
Meatloaf is a meal born out of a hardscrabble existence and was common in the beginning of the Virginia colony.

Starters & Desserts

Boiled Peanuts | From Patrick Evans Hylton's Dishing Up Virginia
Peanuts are one of Virginia's best known crops and often enjoyed boiled, which makes the kernel soft and salty.

Whiskey Sauce | From Patrick Evans Hylton's Dishing Up Virginia
Whiskey sauce is delicious over ice cream, a favorite dessert of George Washington, Thomas Jefferson and First Lady Dolley Madison, or try over bread pudding, pound cake, or banana bread.

Colonial Johnnycakes | Newport House B&B, Williamsburg
Johnny means &ldquoJourney&rdquo because these thin cornmeal pancakes are easy to eat on the go. They were a breakfast staple in colonial times and often served with molasses or lemon curd.

Dilly Crab & Grilled Corn Salad | Second Street Bistro, Williamsburg

Hokey Pokey Ice Cream | Richland's Dairy & Creamery, Blackstone
Vanilla Ice Cream with Honeycomb Toffee

Honeycomb Toffee
Ingredients:
- 1 cup sugar
- 1 tbsp Virginia Honey
- 4 tbsp light corn syrup
- 1 1/2 tsp baking soda
Directions:
- Spread a sheet of parchment or wax paper over a cookie sheet, and set aside.
- In a medium saucepan melt the sugar, corn syrup and Virginia honey and bring to a hard boil. Don't stir, but swirl the mixture occasionally. Heat to 290 degrees.
- Moving quickly, remove the pan from the heat and add the baking soda. Stir quickly, as the mixture will begin to foam as the soda reacts with the syrup. Once the soda is completely dissolved, pour over the prepared baking sheet.
- Allow the mixture to cool completely, then crack with a knife or break into bite size pieces.

Vanilla Ice Cream
Ingredients:
- 2 cups Heavy Cream
- 2 Cups Richlands Creamery Whole Milk
- 3/4 cup sugar
- 2 Tsp Vanilla
- Pinch Salt
Directions:
- Whisk all ingredients together until sugar dissolves. Pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. After the ice cream is made, add Honeycomb Toffee chunks and transfer to an airtight container. Cover tightly and freeze until ready to serve.

Cocktails

Lancaster Lemonade | The Tides Inn, Irvington
Lancaster Lemonade is the flagship drink of The Tides Inn coastal resort and the perfect refreshment for cooling down on a hot summer day.

The Botanist Gin & Tonic | Baladi Cafe, Virginia Beach
"The Botanist" is a summer spin-off on the classic Gin & Tonic, making it a very refreshing, effervescent, floral, yet earthy cocktail made with just a few simple ingredients.

Bourbon Slush | From Patrick Evans Hylton's Dishing Up Virginia
Distilled spirits, especially whiskey, have a long tradition in Virginia. Refreshing any time of year, this southern cocktail blends equal parts bourbon, lemonade, and sweet ice tea.

Cherry Shrub | From Patrick Evans Hylton's Dishing Up Virginia
A shrub is an old-timey drink, popular in Colonial America, mixing fruit syrup and vinegar, stirring into cold water with a splash of spirits. This version uses one of George Washington&rsquos favorite fruits, the cherry.

The Virginia Spritz | Julep's, Richmond
Champagne Mint Julep

Cucumber Mule | Sage's Kitchen, Virginia Beach
This fresh-made sipper from Sage Kitchen is a refreshing reinvigoration of the Moscow Mule.

Old Ration | Blue Bee Cider, Richmond
An Old Fashioned made with decadent dessert cider, Harvest Ration, a 12-month recipe featuring a custom apple brandy distilled from Blue Bee cider by Catoctin Creek Distilling Company. It&rsquos rich and warming, with notes of butterscotch and caramel. Recipe by Cider Club Member Drew Campbell.

Autumn Harvest | Copper Fox Distillery, Williambsburg & Sperryville
Lift your spirits with a seasonal cocktail from Copper Fox Distillery, crafted with smoked flavors from local apple and fruit woods.


Very Virginia Recipes

Virginia foodways and fare are rooted in more than just taste &ndash they trace back to early native cultures and colonists who first settled here more than four centuries ago.

Traditional Virginia foods are southern in style while unique to the landscape where they&rsquore found. From fresh out of the Bay oysters in the coastal region to pickled heirloom vegetables in the Appalachian Mountains, chefs across the state are putting a modern spin on old recipes and techniques.

Find a Very Virginia recipe from local chefs and spirit makers below for your next gathering. And don&rsquot miss Virginia&rsquos Customs, Cultures, and Cuisines events this November.

Entrées

Oyster Stew & Cornbread Recipe | Julep's, Richmond
Oyster Stew is an old Virginia favorite and topped with cornbread makes it a hearty southern meal.

Oyster Stew
Ingredients:
- 4 tablespoon unsalted butter
- ½ cup onion &ndash brunoise*
- 1/4 cup celery &ndash brunoise*
- 4 tablespoon sherry
- 1 quart heavy cream
- 16 shucked Virginia oysters
- 6 slices of bacon - cooked crisp
Directions:
- In a large pot combine sweat onions and celery in the melted butter on medium heat
- Deglaze with sherry and then add cream
- Reduce by a quarter
- Season with salt and pepper and then add the oysters last when heat is off to not overcook the oysters
- *Brunoise is a culinary knife cut in which the food item is first julienned and then turned a quarter turn and diced again, producing cubes of about 3 mm or less on each side, or 1/8-inch dice. In France, a "brunoise" cut is smaller, 1 to 2 mm on each side, or 1/16-inch dice.

Corn Bread
Ingredients:
- 1 pound flour
- 1 pound cornmeal
- .75 pound sugar
- .7 ounce baking powder
- .2 ounce baking soda
- 7 eggs
- 25 fluid ounce buttermilk
- 8 fluid ounce oil (blend/canola/vegetable)
Directions:
- Combine all dry ingredients and sift
- Separately mix the wet ingredients well with a whisk
- Add the wet ingredients to the dry and incorporate, making sure there are no clumps
- Spray muffin tin with non-stick spray, scoop 4 ounce of batter into tray
- Bake 325 degrees for 23 minutes, preferably on high convection

Oyster Stew Assembly
- Place cornbread in middle of bowl, place a large piece of the cooked bacon in the middle of corn bread, pour broth and oysters

Southern Pride Sandwich | The Shack, Virginia Beach
Pulled Smithfield pork sandwich with an Asian twist crafted by Chef Eric Aymer of The Shack in Virginia Beach.

Autumnal Pork Belly | Early Mountain Vineyard, Madison
The Autumnal Pork Belly is a seasonal favorite featuring hearty ingredients both earthy and sweet.

Pimento Cheese, Ham, Green Tomato Ravioli | Julep's, Richmond
Chef Corey Chaney of Julep's puts an upscale twist on three southern favorites making a remarkable and memorable dish.

Pimento Cheese Filler
Ingredients:
- 1 pound cheddar cheese, grated
- 4 ounces Duke&rsquos mayonnaise
- 8 ounces cream cheese, room temperature
- 2 each red peppers, roasted
- 2 each jalapenos, roasted
- 1 teaspoon paprika
- ½ teaspoon sugar
- ½ teaspoon vinegar
- 1 teaspoon sea salt
- ½ pound Edward&rsquos Country Ham, diced
Directions:
- Mince peppers in a food processor and retain the liquid.
- Place all the ingredients in a large mixing bowl with a paddle and whip until all ingredients and incorporated well.

Green Tomato Chutney
Ingredients:
- 2 medium green tomatoes
- 1/4 cup granulated sugar
- ½ cup water
- 2 tablespoon white balsamic vinegar
- salt and pepper to taste
Directions:
- Slowly simmer and stir every few minutes until liquid has dissolved and mixture is thickened

Pasta Dough
Ingredients:
- 1 3/4 Cups Ap Flour
- 6 each egg yolks
- 1 each whole egg
- 1 ½ teaspoon pork fat
- 1 tablespoon milk
Directions:
- In a standard mixer, combine the flour, pork fat and milk. On medium to low speed, slowly add 1 egg yolk at a time, incorporating fully. After the 3rd yolk, add the whole egg. Continue slowly adding the yolks until dough&rsquos consistently achieved. Slowly pull pasta through a pasta roller. You want to make them into sheets.

Ravioli Assembly
- Lay sheets of pasta out on a flat service. With one ounce scoop fill the pasta sheets with the pimento cheese/ham filler. Lay a sheet of pasta over top and cut into squares. Pinch the corners. In a skillet heat oil and cook ravioli until they are golden brown. Top with green tomato chutney.

Southend Tuna | Chix on the Beach, Virginia Beach
Chix on the Beach is a Virginia Beach staple serving up fresh seafood daily including locally caught yellowfin in the Southend Tuna recipe.

Trout Almondine | The Omni Homestead, Hot Springs
Trout has been a guest favorite at The Homestead for generations is still served today in the Dining Room, currently as Trout Almondine.

Lamb Meatloaf | From Patrick Evans Hylton's Dishing Up Virginia
Meatloaf is a meal born out of a hardscrabble existence and was common in the beginning of the Virginia colony.

Starters & Desserts

Boiled Peanuts | From Patrick Evans Hylton's Dishing Up Virginia
Peanuts are one of Virginia's best known crops and often enjoyed boiled, which makes the kernel soft and salty.

Whiskey Sauce | From Patrick Evans Hylton's Dishing Up Virginia
Whiskey sauce is delicious over ice cream, a favorite dessert of George Washington, Thomas Jefferson and First Lady Dolley Madison, or try over bread pudding, pound cake, or banana bread.

Colonial Johnnycakes | Newport House B&B, Williamsburg
Johnny means &ldquoJourney&rdquo because these thin cornmeal pancakes are easy to eat on the go. They were a breakfast staple in colonial times and often served with molasses or lemon curd.

Dilly Crab & Grilled Corn Salad | Second Street Bistro, Williamsburg

Hokey Pokey Ice Cream | Richland's Dairy & Creamery, Blackstone
Vanilla Ice Cream with Honeycomb Toffee

Honeycomb Toffee
Ingredients:
- 1 cup sugar
- 1 tbsp Virginia Honey
- 4 tbsp light corn syrup
- 1 1/2 tsp baking soda
Directions:
- Spread a sheet of parchment or wax paper over a cookie sheet, and set aside.
- In a medium saucepan melt the sugar, corn syrup and Virginia honey and bring to a hard boil. Don't stir, but swirl the mixture occasionally. Heat to 290 degrees.
- Moving quickly, remove the pan from the heat and add the baking soda. Stir quickly, as the mixture will begin to foam as the soda reacts with the syrup. Once the soda is completely dissolved, pour over the prepared baking sheet.
- Allow the mixture to cool completely, then crack with a knife or break into bite size pieces.

Vanilla Ice Cream
Ingredients:
- 2 cups Heavy Cream
- 2 Cups Richlands Creamery Whole Milk
- 3/4 cup sugar
- 2 Tsp Vanilla
- Pinch Salt
Directions:
- Whisk all ingredients together until sugar dissolves. Pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. After the ice cream is made, add Honeycomb Toffee chunks and transfer to an airtight container. Cover tightly and freeze until ready to serve.

Cocktails

Lancaster Lemonade | The Tides Inn, Irvington
Lancaster Lemonade is the flagship drink of The Tides Inn coastal resort and the perfect refreshment for cooling down on a hot summer day.

The Botanist Gin & Tonic | Baladi Cafe, Virginia Beach
"The Botanist" is a summer spin-off on the classic Gin & Tonic, making it a very refreshing, effervescent, floral, yet earthy cocktail made with just a few simple ingredients.

Bourbon Slush | From Patrick Evans Hylton's Dishing Up Virginia
Distilled spirits, especially whiskey, have a long tradition in Virginia. Refreshing any time of year, this southern cocktail blends equal parts bourbon, lemonade, and sweet ice tea.

Cherry Shrub | From Patrick Evans Hylton's Dishing Up Virginia
A shrub is an old-timey drink, popular in Colonial America, mixing fruit syrup and vinegar, stirring into cold water with a splash of spirits. This version uses one of George Washington&rsquos favorite fruits, the cherry.

The Virginia Spritz | Julep's, Richmond
Champagne Mint Julep

Cucumber Mule | Sage's Kitchen, Virginia Beach
This fresh-made sipper from Sage Kitchen is a refreshing reinvigoration of the Moscow Mule.

Old Ration | Blue Bee Cider, Richmond
An Old Fashioned made with decadent dessert cider, Harvest Ration, a 12-month recipe featuring a custom apple brandy distilled from Blue Bee cider by Catoctin Creek Distilling Company. It&rsquos rich and warming, with notes of butterscotch and caramel. Recipe by Cider Club Member Drew Campbell.

Autumn Harvest | Copper Fox Distillery, Williambsburg & Sperryville
Lift your spirits with a seasonal cocktail from Copper Fox Distillery, crafted with smoked flavors from local apple and fruit woods.


Very Virginia Recipes

Virginia foodways and fare are rooted in more than just taste &ndash they trace back to early native cultures and colonists who first settled here more than four centuries ago.

Traditional Virginia foods are southern in style while unique to the landscape where they&rsquore found. From fresh out of the Bay oysters in the coastal region to pickled heirloom vegetables in the Appalachian Mountains, chefs across the state are putting a modern spin on old recipes and techniques.

Find a Very Virginia recipe from local chefs and spirit makers below for your next gathering. And don&rsquot miss Virginia&rsquos Customs, Cultures, and Cuisines events this November.

Entrées

Oyster Stew & Cornbread Recipe | Julep's, Richmond
Oyster Stew is an old Virginia favorite and topped with cornbread makes it a hearty southern meal.

Oyster Stew
Ingredients:
- 4 tablespoon unsalted butter
- ½ cup onion &ndash brunoise*
- 1/4 cup celery &ndash brunoise*
- 4 tablespoon sherry
- 1 quart heavy cream
- 16 shucked Virginia oysters
- 6 slices of bacon - cooked crisp
Directions:
- In a large pot combine sweat onions and celery in the melted butter on medium heat
- Deglaze with sherry and then add cream
- Reduce by a quarter
- Season with salt and pepper and then add the oysters last when heat is off to not overcook the oysters
- *Brunoise is a culinary knife cut in which the food item is first julienned and then turned a quarter turn and diced again, producing cubes of about 3 mm or less on each side, or 1/8-inch dice. In France, a "brunoise" cut is smaller, 1 to 2 mm on each side, or 1/16-inch dice.

Corn Bread
Ingredients:
- 1 pound flour
- 1 pound cornmeal
- .75 pound sugar
- .7 ounce baking powder
- .2 ounce baking soda
- 7 eggs
- 25 fluid ounce buttermilk
- 8 fluid ounce oil (blend/canola/vegetable)
Directions:
- Combine all dry ingredients and sift
- Separately mix the wet ingredients well with a whisk
- Add the wet ingredients to the dry and incorporate, making sure there are no clumps
- Spray muffin tin with non-stick spray, scoop 4 ounce of batter into tray
- Bake 325 degrees for 23 minutes, preferably on high convection

Oyster Stew Assembly
- Place cornbread in middle of bowl, place a large piece of the cooked bacon in the middle of corn bread, pour broth and oysters

Southern Pride Sandwich | The Shack, Virginia Beach
Pulled Smithfield pork sandwich with an Asian twist crafted by Chef Eric Aymer of The Shack in Virginia Beach.

Autumnal Pork Belly | Early Mountain Vineyard, Madison
The Autumnal Pork Belly is a seasonal favorite featuring hearty ingredients both earthy and sweet.

Pimento Cheese, Ham, Green Tomato Ravioli | Julep's, Richmond
Chef Corey Chaney of Julep's puts an upscale twist on three southern favorites making a remarkable and memorable dish.

Pimento Cheese Filler
Ingredients:
- 1 pound cheddar cheese, grated
- 4 ounces Duke&rsquos mayonnaise
- 8 ounces cream cheese, room temperature
- 2 each red peppers, roasted
- 2 each jalapenos, roasted
- 1 teaspoon paprika
- ½ teaspoon sugar
- ½ teaspoon vinegar
- 1 teaspoon sea salt
- ½ pound Edward&rsquos Country Ham, diced
Directions:
- Mince peppers in a food processor and retain the liquid.
- Place all the ingredients in a large mixing bowl with a paddle and whip until all ingredients and incorporated well.

Green Tomato Chutney
Ingredients:
- 2 medium green tomatoes
- 1/4 cup granulated sugar
- ½ cup water
- 2 tablespoon white balsamic vinegar
- salt and pepper to taste
Directions:
- Slowly simmer and stir every few minutes until liquid has dissolved and mixture is thickened

Pasta Dough
Ingredients:
- 1 3/4 Cups Ap Flour
- 6 each egg yolks
- 1 each whole egg
- 1 ½ teaspoon pork fat
- 1 tablespoon milk
Directions:
- In a standard mixer, combine the flour, pork fat and milk. On medium to low speed, slowly add 1 egg yolk at a time, incorporating fully. After the 3rd yolk, add the whole egg. Continue slowly adding the yolks until dough&rsquos consistently achieved. Slowly pull pasta through a pasta roller. You want to make them into sheets.

Ravioli Assembly
- Lay sheets of pasta out on a flat service. With one ounce scoop fill the pasta sheets with the pimento cheese/ham filler. Lay a sheet of pasta over top and cut into squares. Pinch the corners. In a skillet heat oil and cook ravioli until they are golden brown. Top with green tomato chutney.

Southend Tuna | Chix on the Beach, Virginia Beach
Chix on the Beach is a Virginia Beach staple serving up fresh seafood daily including locally caught yellowfin in the Southend Tuna recipe.

Trout Almondine | The Omni Homestead, Hot Springs
Trout has been a guest favorite at The Homestead for generations is still served today in the Dining Room, currently as Trout Almondine.

Lamb Meatloaf | From Patrick Evans Hylton's Dishing Up Virginia
Meatloaf is a meal born out of a hardscrabble existence and was common in the beginning of the Virginia colony.

Starters & Desserts

Boiled Peanuts | From Patrick Evans Hylton's Dishing Up Virginia
Peanuts are one of Virginia's best known crops and often enjoyed boiled, which makes the kernel soft and salty.

Whiskey Sauce | From Patrick Evans Hylton's Dishing Up Virginia
Whiskey sauce is delicious over ice cream, a favorite dessert of George Washington, Thomas Jefferson and First Lady Dolley Madison, or try over bread pudding, pound cake, or banana bread.

Colonial Johnnycakes | Newport House B&B, Williamsburg
Johnny means &ldquoJourney&rdquo because these thin cornmeal pancakes are easy to eat on the go. They were a breakfast staple in colonial times and often served with molasses or lemon curd.

Dilly Crab & Grilled Corn Salad | Second Street Bistro, Williamsburg

Hokey Pokey Ice Cream | Richland's Dairy & Creamery, Blackstone
Vanilla Ice Cream with Honeycomb Toffee

Honeycomb Toffee
Ingredients:
- 1 cup sugar
- 1 tbsp Virginia Honey
- 4 tbsp light corn syrup
- 1 1/2 tsp baking soda
Directions:
- Spread a sheet of parchment or wax paper over a cookie sheet, and set aside.
- In a medium saucepan melt the sugar, corn syrup and Virginia honey and bring to a hard boil. Don't stir, but swirl the mixture occasionally. Heat to 290 degrees.
- Moving quickly, remove the pan from the heat and add the baking soda. Stir quickly, as the mixture will begin to foam as the soda reacts with the syrup. Once the soda is completely dissolved, pour over the prepared baking sheet.
- Allow the mixture to cool completely, then crack with a knife or break into bite size pieces.

Vanilla Ice Cream
Ingredients:
- 2 cups Heavy Cream
- 2 Cups Richlands Creamery Whole Milk
- 3/4 cup sugar
- 2 Tsp Vanilla
- Pinch Salt
Directions:
- Whisk all ingredients together until sugar dissolves. Pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. After the ice cream is made, add Honeycomb Toffee chunks and transfer to an airtight container. Cover tightly and freeze until ready to serve.

Cocktails

Lancaster Lemonade | The Tides Inn, Irvington
Lancaster Lemonade is the flagship drink of The Tides Inn coastal resort and the perfect refreshment for cooling down on a hot summer day.

The Botanist Gin & Tonic | Baladi Cafe, Virginia Beach
"The Botanist" is a summer spin-off on the classic Gin & Tonic, making it a very refreshing, effervescent, floral, yet earthy cocktail made with just a few simple ingredients.

Bourbon Slush | From Patrick Evans Hylton's Dishing Up Virginia
Distilled spirits, especially whiskey, have a long tradition in Virginia. Refreshing any time of year, this southern cocktail blends equal parts bourbon, lemonade, and sweet ice tea.

Cherry Shrub | From Patrick Evans Hylton's Dishing Up Virginia
A shrub is an old-timey drink, popular in Colonial America, mixing fruit syrup and vinegar, stirring into cold water with a splash of spirits. This version uses one of George Washington&rsquos favorite fruits, the cherry.

The Virginia Spritz | Julep's, Richmond
Champagne Mint Julep

Cucumber Mule | Sage's Kitchen, Virginia Beach
This fresh-made sipper from Sage Kitchen is a refreshing reinvigoration of the Moscow Mule.

Old Ration | Blue Bee Cider, Richmond
An Old Fashioned made with decadent dessert cider, Harvest Ration, a 12-month recipe featuring a custom apple brandy distilled from Blue Bee cider by Catoctin Creek Distilling Company. It&rsquos rich and warming, with notes of butterscotch and caramel. Recipe by Cider Club Member Drew Campbell.

Autumn Harvest | Copper Fox Distillery, Williambsburg & Sperryville
Lift your spirits with a seasonal cocktail from Copper Fox Distillery, crafted with smoked flavors from local apple and fruit woods.


Very Virginia Recipes

Virginia foodways and fare are rooted in more than just taste &ndash they trace back to early native cultures and colonists who first settled here more than four centuries ago.

Traditional Virginia foods are southern in style while unique to the landscape where they&rsquore found. From fresh out of the Bay oysters in the coastal region to pickled heirloom vegetables in the Appalachian Mountains, chefs across the state are putting a modern spin on old recipes and techniques.

Find a Very Virginia recipe from local chefs and spirit makers below for your next gathering. And don&rsquot miss Virginia&rsquos Customs, Cultures, and Cuisines events this November.

Entrées

Oyster Stew & Cornbread Recipe | Julep's, Richmond
Oyster Stew is an old Virginia favorite and topped with cornbread makes it a hearty southern meal.

Oyster Stew
Ingredients:
- 4 tablespoon unsalted butter
- ½ cup onion &ndash brunoise*
- 1/4 cup celery &ndash brunoise*
- 4 tablespoon sherry
- 1 quart heavy cream
- 16 shucked Virginia oysters
- 6 slices of bacon - cooked crisp
Directions:
- In a large pot combine sweat onions and celery in the melted butter on medium heat
- Deglaze with sherry and then add cream
- Reduce by a quarter
- Season with salt and pepper and then add the oysters last when heat is off to not overcook the oysters
- *Brunoise is a culinary knife cut in which the food item is first julienned and then turned a quarter turn and diced again, producing cubes of about 3 mm or less on each side, or 1/8-inch dice. In France, a "brunoise" cut is smaller, 1 to 2 mm on each side, or 1/16-inch dice.

Corn Bread
Ingredients:
- 1 pound flour
- 1 pound cornmeal
- .75 pound sugar
- .7 ounce baking powder
- .2 ounce baking soda
- 7 eggs
- 25 fluid ounce buttermilk
- 8 fluid ounce oil (blend/canola/vegetable)
Directions:
- Combine all dry ingredients and sift
- Separately mix the wet ingredients well with a whisk
- Add the wet ingredients to the dry and incorporate, making sure there are no clumps
- Spray muffin tin with non-stick spray, scoop 4 ounce of batter into tray
- Bake 325 degrees for 23 minutes, preferably on high convection

Oyster Stew Assembly
- Place cornbread in middle of bowl, place a large piece of the cooked bacon in the middle of corn bread, pour broth and oysters

Southern Pride Sandwich | The Shack, Virginia Beach
Pulled Smithfield pork sandwich with an Asian twist crafted by Chef Eric Aymer of The Shack in Virginia Beach.

Autumnal Pork Belly | Early Mountain Vineyard, Madison
The Autumnal Pork Belly is a seasonal favorite featuring hearty ingredients both earthy and sweet.

Pimento Cheese, Ham, Green Tomato Ravioli | Julep's, Richmond
Chef Corey Chaney of Julep's puts an upscale twist on three southern favorites making a remarkable and memorable dish.

Pimento Cheese Filler
Ingredients:
- 1 pound cheddar cheese, grated
- 4 ounces Duke&rsquos mayonnaise
- 8 ounces cream cheese, room temperature
- 2 each red peppers, roasted
- 2 each jalapenos, roasted
- 1 teaspoon paprika
- ½ teaspoon sugar
- ½ teaspoon vinegar
- 1 teaspoon sea salt
- ½ pound Edward&rsquos Country Ham, diced
Directions:
- Mince peppers in a food processor and retain the liquid.
- Place all the ingredients in a large mixing bowl with a paddle and whip until all ingredients and incorporated well.

Green Tomato Chutney
Ingredients:
- 2 medium green tomatoes
- 1/4 cup granulated sugar
- ½ cup water
- 2 tablespoon white balsamic vinegar
- salt and pepper to taste
Directions:
- Slowly simmer and stir every few minutes until liquid has dissolved and mixture is thickened

Pasta Dough
Ingredients:
- 1 3/4 Cups Ap Flour
- 6 each egg yolks
- 1 each whole egg
- 1 ½ teaspoon pork fat
- 1 tablespoon milk
Directions:
- In a standard mixer, combine the flour, pork fat and milk. On medium to low speed, slowly add 1 egg yolk at a time, incorporating fully. After the 3rd yolk, add the whole egg. Continue slowly adding the yolks until dough&rsquos consistently achieved. Slowly pull pasta through a pasta roller. You want to make them into sheets.

Ravioli Assembly
- Lay sheets of pasta out on a flat service. With one ounce scoop fill the pasta sheets with the pimento cheese/ham filler. Lay a sheet of pasta over top and cut into squares. Pinch the corners. In a skillet heat oil and cook ravioli until they are golden brown. Top with green tomato chutney.

Southend Tuna | Chix on the Beach, Virginia Beach
Chix on the Beach is a Virginia Beach staple serving up fresh seafood daily including locally caught yellowfin in the Southend Tuna recipe.

Trout Almondine | The Omni Homestead, Hot Springs
Trout has been a guest favorite at The Homestead for generations is still served today in the Dining Room, currently as Trout Almondine.

Lamb Meatloaf | From Patrick Evans Hylton's Dishing Up Virginia
Meatloaf is a meal born out of a hardscrabble existence and was common in the beginning of the Virginia colony.

Starters & Desserts

Boiled Peanuts | From Patrick Evans Hylton's Dishing Up Virginia
Peanuts are one of Virginia's best known crops and often enjoyed boiled, which makes the kernel soft and salty.

Whiskey Sauce | From Patrick Evans Hylton's Dishing Up Virginia
Whiskey sauce is delicious over ice cream, a favorite dessert of George Washington, Thomas Jefferson and First Lady Dolley Madison, or try over bread pudding, pound cake, or banana bread.

Colonial Johnnycakes | Newport House B&B, Williamsburg
Johnny means &ldquoJourney&rdquo because these thin cornmeal pancakes are easy to eat on the go. They were a breakfast staple in colonial times and often served with molasses or lemon curd.

Dilly Crab & Grilled Corn Salad | Second Street Bistro, Williamsburg

Hokey Pokey Ice Cream | Richland's Dairy & Creamery, Blackstone
Vanilla Ice Cream with Honeycomb Toffee

Honeycomb Toffee
Ingredients:
- 1 cup sugar
- 1 tbsp Virginia Honey
- 4 tbsp light corn syrup
- 1 1/2 tsp baking soda
Directions:
- Spread a sheet of parchment or wax paper over a cookie sheet, and set aside.
- In a medium saucepan melt the sugar, corn syrup and Virginia honey and bring to a hard boil. Don't stir, but swirl the mixture occasionally. Heat to 290 degrees.
- Moving quickly, remove the pan from the heat and add the baking soda. Stir quickly, as the mixture will begin to foam as the soda reacts with the syrup. Once the soda is completely dissolved, pour over the prepared baking sheet.
- Allow the mixture to cool completely, then crack with a knife or break into bite size pieces.

Vanilla Ice Cream
Ingredients:
- 2 cups Heavy Cream
- 2 Cups Richlands Creamery Whole Milk
- 3/4 cup sugar
- 2 Tsp Vanilla
- Pinch Salt
Directions:
- Whisk all ingredients together until sugar dissolves. Pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. After the ice cream is made, add Honeycomb Toffee chunks and transfer to an airtight container. Cover tightly and freeze until ready to serve.

Cocktails

Lancaster Lemonade | The Tides Inn, Irvington
Lancaster Lemonade is the flagship drink of The Tides Inn coastal resort and the perfect refreshment for cooling down on a hot summer day.

The Botanist Gin & Tonic | Baladi Cafe, Virginia Beach
"The Botanist" is a summer spin-off on the classic Gin & Tonic, making it a very refreshing, effervescent, floral, yet earthy cocktail made with just a few simple ingredients.

Bourbon Slush | From Patrick Evans Hylton's Dishing Up Virginia
Distilled spirits, especially whiskey, have a long tradition in Virginia. Refreshing any time of year, this southern cocktail blends equal parts bourbon, lemonade, and sweet ice tea.

Cherry Shrub | From Patrick Evans Hylton's Dishing Up Virginia
A shrub is an old-timey drink, popular in Colonial America, mixing fruit syrup and vinegar, stirring into cold water with a splash of spirits. This version uses one of George Washington&rsquos favorite fruits, the cherry.

The Virginia Spritz | Julep's, Richmond
Champagne Mint Julep

Cucumber Mule | Sage's Kitchen, Virginia Beach
This fresh-made sipper from Sage Kitchen is a refreshing reinvigoration of the Moscow Mule.

Old Ration | Blue Bee Cider, Richmond
An Old Fashioned made with decadent dessert cider, Harvest Ration, a 12-month recipe featuring a custom apple brandy distilled from Blue Bee cider by Catoctin Creek Distilling Company. It&rsquos rich and warming, with notes of butterscotch and caramel. Recipe by Cider Club Member Drew Campbell.

Autumn Harvest | Copper Fox Distillery, Williambsburg & Sperryville
Lift your spirits with a seasonal cocktail from Copper Fox Distillery, crafted with smoked flavors from local apple and fruit woods.


Very Virginia Recipes

Virginia foodways and fare are rooted in more than just taste &ndash they trace back to early native cultures and colonists who first settled here more than four centuries ago.

Traditional Virginia foods are southern in style while unique to the landscape where they&rsquore found. From fresh out of the Bay oysters in the coastal region to pickled heirloom vegetables in the Appalachian Mountains, chefs across the state are putting a modern spin on old recipes and techniques.

Find a Very Virginia recipe from local chefs and spirit makers below for your next gathering. And don&rsquot miss Virginia&rsquos Customs, Cultures, and Cuisines events this November.

Entrées

Oyster Stew & Cornbread Recipe | Julep's, Richmond
Oyster Stew is an old Virginia favorite and topped with cornbread makes it a hearty southern meal.

Oyster Stew
Ingredients:
- 4 tablespoon unsalted butter
- ½ cup onion &ndash brunoise*
- 1/4 cup celery &ndash brunoise*
- 4 tablespoon sherry
- 1 quart heavy cream
- 16 shucked Virginia oysters
- 6 slices of bacon - cooked crisp
Directions:
- In a large pot combine sweat onions and celery in the melted butter on medium heat
- Deglaze with sherry and then add cream
- Reduce by a quarter
- Season with salt and pepper and then add the oysters last when heat is off to not overcook the oysters
- *Brunoise is a culinary knife cut in which the food item is first julienned and then turned a quarter turn and diced again, producing cubes of about 3 mm or less on each side, or 1/8-inch dice. In France, a "brunoise" cut is smaller, 1 to 2 mm on each side, or 1/16-inch dice.

Corn Bread
Ingredients:
- 1 pound flour
- 1 pound cornmeal
- .75 pound sugar
- .7 ounce baking powder
- .2 ounce baking soda
- 7 eggs
- 25 fluid ounce buttermilk
- 8 fluid ounce oil (blend/canola/vegetable)
Directions:
- Combine all dry ingredients and sift
- Separately mix the wet ingredients well with a whisk
- Add the wet ingredients to the dry and incorporate, making sure there are no clumps
- Spray muffin tin with non-stick spray, scoop 4 ounce of batter into tray
- Bake 325 degrees for 23 minutes, preferably on high convection

Oyster Stew Assembly
- Place cornbread in middle of bowl, place a large piece of the cooked bacon in the middle of corn bread, pour broth and oysters

Southern Pride Sandwich | The Shack, Virginia Beach
Pulled Smithfield pork sandwich with an Asian twist crafted by Chef Eric Aymer of The Shack in Virginia Beach.

Autumnal Pork Belly | Early Mountain Vineyard, Madison
The Autumnal Pork Belly is a seasonal favorite featuring hearty ingredients both earthy and sweet.

Pimento Cheese, Ham, Green Tomato Ravioli | Julep's, Richmond
Chef Corey Chaney of Julep's puts an upscale twist on three southern favorites making a remarkable and memorable dish.

Pimento Cheese Filler
Ingredients:
- 1 pound cheddar cheese, grated
- 4 ounces Duke&rsquos mayonnaise
- 8 ounces cream cheese, room temperature
- 2 each red peppers, roasted
- 2 each jalapenos, roasted
- 1 teaspoon paprika
- ½ teaspoon sugar
- ½ teaspoon vinegar
- 1 teaspoon sea salt
- ½ pound Edward&rsquos Country Ham, diced
Directions:
- Mince peppers in a food processor and retain the liquid.
- Place all the ingredients in a large mixing bowl with a paddle and whip until all ingredients and incorporated well.

Green Tomato Chutney
Ingredients:
- 2 medium green tomatoes
- 1/4 cup granulated sugar
- ½ cup water
- 2 tablespoon white balsamic vinegar
- salt and pepper to taste
Directions:
- Slowly simmer and stir every few minutes until liquid has dissolved and mixture is thickened

Pasta Dough
Ingredients:
- 1 3/4 Cups Ap Flour
- 6 each egg yolks
- 1 each whole egg
- 1 ½ teaspoon pork fat
- 1 tablespoon milk
Directions:
- In a standard mixer, combine the flour, pork fat and milk. On medium to low speed, slowly add 1 egg yolk at a time, incorporating fully. After the 3rd yolk, add the whole egg. Continue slowly adding the yolks until dough&rsquos consistently achieved. Slowly pull pasta through a pasta roller. You want to make them into sheets.

Ravioli Assembly
- Lay sheets of pasta out on a flat service. With one ounce scoop fill the pasta sheets with the pimento cheese/ham filler. Lay a sheet of pasta over top and cut into squares. Pinch the corners. In a skillet heat oil and cook ravioli until they are golden brown. Top with green tomato chutney.

Southend Tuna | Chix on the Beach, Virginia Beach
Chix on the Beach is a Virginia Beach staple serving up fresh seafood daily including locally caught yellowfin in the Southend Tuna recipe.

Trout Almondine | The Omni Homestead, Hot Springs
Trout has been a guest favorite at The Homestead for generations is still served today in the Dining Room, currently as Trout Almondine.

Lamb Meatloaf | From Patrick Evans Hylton's Dishing Up Virginia
Meatloaf is a meal born out of a hardscrabble existence and was common in the beginning of the Virginia colony.

Starters & Desserts

Boiled Peanuts | From Patrick Evans Hylton's Dishing Up Virginia
Peanuts are one of Virginia's best known crops and often enjoyed boiled, which makes the kernel soft and salty.

Whiskey Sauce | From Patrick Evans Hylton's Dishing Up Virginia
Whiskey sauce is delicious over ice cream, a favorite dessert of George Washington, Thomas Jefferson and First Lady Dolley Madison, or try over bread pudding, pound cake, or banana bread.

Colonial Johnnycakes | Newport House B&B, Williamsburg
Johnny means &ldquoJourney&rdquo because these thin cornmeal pancakes are easy to eat on the go. They were a breakfast staple in colonial times and often served with molasses or lemon curd.

Dilly Crab & Grilled Corn Salad | Second Street Bistro, Williamsburg

Hokey Pokey Ice Cream | Richland's Dairy & Creamery, Blackstone
Vanilla Ice Cream with Honeycomb Toffee

Honeycomb Toffee
Ingredients:
- 1 cup sugar
- 1 tbsp Virginia Honey
- 4 tbsp light corn syrup
- 1 1/2 tsp baking soda
Directions:
- Spread a sheet of parchment or wax paper over a cookie sheet, and set aside.
- In a medium saucepan melt the sugar, corn syrup and Virginia honey and bring to a hard boil. Don't stir, but swirl the mixture occasionally. Heat to 290 degrees.
- Moving quickly, remove the pan from the heat and add the baking soda. Stir quickly, as the mixture will begin to foam as the soda reacts with the syrup. Once the soda is completely dissolved, pour over the prepared baking sheet.
- Allow the mixture to cool completely, then crack with a knife or break into bite size pieces.

Vanilla Ice Cream
Ingredients:
- 2 cups Heavy Cream
- 2 Cups Richlands Creamery Whole Milk
- 3/4 cup sugar
- 2 Tsp Vanilla
- Pinch Salt
Directions:
- Whisk all ingredients together until sugar dissolves. Pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. After the ice cream is made, add Honeycomb Toffee chunks and transfer to an airtight container. Cover tightly and freeze until ready to serve.

Cocktails

Lancaster Lemonade | The Tides Inn, Irvington
Lancaster Lemonade is the flagship drink of The Tides Inn coastal resort and the perfect refreshment for cooling down on a hot summer day.

The Botanist Gin & Tonic | Baladi Cafe, Virginia Beach
"The Botanist" is a summer spin-off on the classic Gin & Tonic, making it a very refreshing, effervescent, floral, yet earthy cocktail made with just a few simple ingredients.

Bourbon Slush | From Patrick Evans Hylton's Dishing Up Virginia
Distilled spirits, especially whiskey, have a long tradition in Virginia. Refreshing any time of year, this southern cocktail blends equal parts bourbon, lemonade, and sweet ice tea.

Cherry Shrub | From Patrick Evans Hylton's Dishing Up Virginia
A shrub is an old-timey drink, popular in Colonial America, mixing fruit syrup and vinegar, stirring into cold water with a splash of spirits. This version uses one of George Washington&rsquos favorite fruits, the cherry.

The Virginia Spritz | Julep's, Richmond
Champagne Mint Julep

Cucumber Mule | Sage's Kitchen, Virginia Beach
This fresh-made sipper from Sage Kitchen is a refreshing reinvigoration of the Moscow Mule.

Old Ration | Blue Bee Cider, Richmond
An Old Fashioned made with decadent dessert cider, Harvest Ration, a 12-month recipe featuring a custom apple brandy distilled from Blue Bee cider by Catoctin Creek Distilling Company. It&rsquos rich and warming, with notes of butterscotch and caramel. Recipe by Cider Club Member Drew Campbell.

Autumn Harvest | Copper Fox Distillery, Williambsburg & Sperryville
Lift your spirits with a seasonal cocktail from Copper Fox Distillery, crafted with smoked flavors from local apple and fruit woods.


Very Virginia Recipes

Virginia foodways and fare are rooted in more than just taste &ndash they trace back to early native cultures and colonists who first settled here more than four centuries ago.

Traditional Virginia foods are southern in style while unique to the landscape where they&rsquore found. From fresh out of the Bay oysters in the coastal region to pickled heirloom vegetables in the Appalachian Mountains, chefs across the state are putting a modern spin on old recipes and techniques.

Find a Very Virginia recipe from local chefs and spirit makers below for your next gathering. And don&rsquot miss Virginia&rsquos Customs, Cultures, and Cuisines events this November.

Entrées

Oyster Stew & Cornbread Recipe | Julep's, Richmond
Oyster Stew is an old Virginia favorite and topped with cornbread makes it a hearty southern meal.

Oyster Stew
Ingredients:
- 4 tablespoon unsalted butter
- ½ cup onion &ndash brunoise*
- 1/4 cup celery &ndash brunoise*
- 4 tablespoon sherry
- 1 quart heavy cream
- 16 shucked Virginia oysters
- 6 slices of bacon - cooked crisp
Directions:
- In a large pot combine sweat onions and celery in the melted butter on medium heat
- Deglaze with sherry and then add cream
- Reduce by a quarter
- Season with salt and pepper and then add the oysters last when heat is off to not overcook the oysters
- *Brunoise is a culinary knife cut in which the food item is first julienned and then turned a quarter turn and diced again, producing cubes of about 3 mm or less on each side, or 1/8-inch dice. In France, a "brunoise" cut is smaller, 1 to 2 mm on each side, or 1/16-inch dice.

Corn Bread
Ingredients:
- 1 pound flour
- 1 pound cornmeal
- .75 pound sugar
- .7 ounce baking powder
- .2 ounce baking soda
- 7 eggs
- 25 fluid ounce buttermilk
- 8 fluid ounce oil (blend/canola/vegetable)
Directions:
- Combine all dry ingredients and sift
- Separately mix the wet ingredients well with a whisk
- Add the wet ingredients to the dry and incorporate, making sure there are no clumps
- Spray muffin tin with non-stick spray, scoop 4 ounce of batter into tray
- Bake 325 degrees for 23 minutes, preferably on high convection

Oyster Stew Assembly
- Place cornbread in middle of bowl, place a large piece of the cooked bacon in the middle of corn bread, pour broth and oysters

Southern Pride Sandwich | The Shack, Virginia Beach
Pulled Smithfield pork sandwich with an Asian twist crafted by Chef Eric Aymer of The Shack in Virginia Beach.

Autumnal Pork Belly | Early Mountain Vineyard, Madison
The Autumnal Pork Belly is a seasonal favorite featuring hearty ingredients both earthy and sweet.

Pimento Cheese, Ham, Green Tomato Ravioli | Julep's, Richmond
Chef Corey Chaney of Julep's puts an upscale twist on three southern favorites making a remarkable and memorable dish.

Pimento Cheese Filler
Ingredients:
- 1 pound cheddar cheese, grated
- 4 ounces Duke&rsquos mayonnaise
- 8 ounces cream cheese, room temperature
- 2 each red peppers, roasted
- 2 each jalapenos, roasted
- 1 teaspoon paprika
- ½ teaspoon sugar
- ½ teaspoon vinegar
- 1 teaspoon sea salt
- ½ pound Edward&rsquos Country Ham, diced
Directions:
- Mince peppers in a food processor and retain the liquid.
- Place all the ingredients in a large mixing bowl with a paddle and whip until all ingredients and incorporated well.

Green Tomato Chutney
Ingredients:
- 2 medium green tomatoes
- 1/4 cup granulated sugar
- ½ cup water
- 2 tablespoon white balsamic vinegar
- salt and pepper to taste
Directions:
- Slowly simmer and stir every few minutes until liquid has dissolved and mixture is thickened

Pasta Dough
Ingredients:
- 1 3/4 Cups Ap Flour
- 6 each egg yolks
- 1 each whole egg
- 1 ½ teaspoon pork fat
- 1 tablespoon milk
Directions:
- In a standard mixer, combine the flour, pork fat and milk. On medium to low speed, slowly add 1 egg yolk at a time, incorporating fully. After the 3rd yolk, add the whole egg. Continue slowly adding the yolks until dough&rsquos consistently achieved. Slowly pull pasta through a pasta roller. You want to make them into sheets.

Ravioli Assembly
- Lay sheets of pasta out on a flat service. With one ounce scoop fill the pasta sheets with the pimento cheese/ham filler. Lay a sheet of pasta over top and cut into squares. Pinch the corners. In a skillet heat oil and cook ravioli until they are golden brown. Top with green tomato chutney.

Southend Tuna | Chix on the Beach, Virginia Beach
Chix on the Beach is a Virginia Beach staple serving up fresh seafood daily including locally caught yellowfin in the Southend Tuna recipe.

Trout Almondine | The Omni Homestead, Hot Springs
Trout has been a guest favorite at The Homestead for generations is still served today in the Dining Room, currently as Trout Almondine.

Lamb Meatloaf | From Patrick Evans Hylton's Dishing Up Virginia
Meatloaf is a meal born out of a hardscrabble existence and was common in the beginning of the Virginia colony.

Starters & Desserts

Boiled Peanuts | From Patrick Evans Hylton's Dishing Up Virginia
Peanuts are one of Virginia's best known crops and often enjoyed boiled, which makes the kernel soft and salty.

Whiskey Sauce | From Patrick Evans Hylton's Dishing Up Virginia
Whiskey sauce is delicious over ice cream, a favorite dessert of George Washington, Thomas Jefferson and First Lady Dolley Madison, or try over bread pudding, pound cake, or banana bread.

Colonial Johnnycakes | Newport House B&B, Williamsburg
Johnny means &ldquoJourney&rdquo because these thin cornmeal pancakes are easy to eat on the go. They were a breakfast staple in colonial times and often served with molasses or lemon curd.

Dilly Crab & Grilled Corn Salad | Second Street Bistro, Williamsburg

Hokey Pokey Ice Cream | Richland's Dairy & Creamery, Blackstone
Vanilla Ice Cream with Honeycomb Toffee

Honeycomb Toffee
Ingredients:
- 1 cup sugar
- 1 tbsp Virginia Honey
- 4 tbsp light corn syrup
- 1 1/2 tsp baking soda
Directions:
- Spread a sheet of parchment or wax paper over a cookie sheet, and set aside.
- In a medium saucepan melt the sugar, corn syrup and Virginia honey and bring to a hard boil. Don't stir, but swirl the mixture occasionally. Heat to 290 degrees.
- Moving quickly, remove the pan from the heat and add the baking soda. Stir quickly, as the mixture will begin to foam as the soda reacts with the syrup. Once the soda is completely dissolved, pour over the prepared baking sheet.
- Allow the mixture to cool completely, then crack with a knife or break into bite size pieces.

Vanilla Ice Cream
Ingredients:
- 2 cups Heavy Cream
- 2 Cups Richlands Creamery Whole Milk
- 3/4 cup sugar
- 2 Tsp Vanilla
- Pinch Salt
Directions:
- Whisk all ingredients together until sugar dissolves. Pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. After the ice cream is made, add Honeycomb Toffee chunks and transfer to an airtight container. Cover tightly and freeze until ready to serve.

Cocktails

Lancaster Lemonade | The Tides Inn, Irvington
Lancaster Lemonade is the flagship drink of The Tides Inn coastal resort and the perfect refreshment for cooling down on a hot summer day.

The Botanist Gin & Tonic | Baladi Cafe, Virginia Beach
"The Botanist" is a summer spin-off on the classic Gin & Tonic, making it a very refreshing, effervescent, floral, yet earthy cocktail made with just a few simple ingredients.

Bourbon Slush | From Patrick Evans Hylton's Dishing Up Virginia
Distilled spirits, especially whiskey, have a long tradition in Virginia. Refreshing any time of year, this southern cocktail blends equal parts bourbon, lemonade, and sweet ice tea.

Cherry Shrub | From Patrick Evans Hylton's Dishing Up Virginia
A shrub is an old-timey drink, popular in Colonial America, mixing fruit syrup and vinegar, stirring into cold water with a splash of spirits. This version uses one of George Washington&rsquos favorite fruits, the cherry.

The Virginia Spritz | Julep's, Richmond
Champagne Mint Julep

Cucumber Mule | Sage's Kitchen, Virginia Beach
This fresh-made sipper from Sage Kitchen is a refreshing reinvigoration of the Moscow Mule.

Old Ration | Blue Bee Cider, Richmond
An Old Fashioned made with decadent dessert cider, Harvest Ration, a 12-month recipe featuring a custom apple brandy distilled from Blue Bee cider by Catoctin Creek Distilling Company. It&rsquos rich and warming, with notes of butterscotch and caramel. Recipe by Cider Club Member Drew Campbell.

Autumn Harvest | Copper Fox Distillery, Williambsburg & Sperryville
Lift your spirits with a seasonal cocktail from Copper Fox Distillery, crafted with smoked flavors from local apple and fruit woods.


Very Virginia Recipes

Virginia foodways and fare are rooted in more than just taste &ndash they trace back to early native cultures and colonists who first settled here more than four centuries ago.

Traditional Virginia foods are southern in style while unique to the landscape where they&rsquore found. From fresh out of the Bay oysters in the coastal region to pickled heirloom vegetables in the Appalachian Mountains, chefs across the state are putting a modern spin on old recipes and techniques.

Find a Very Virginia recipe from local chefs and spirit makers below for your next gathering. And don&rsquot miss Virginia&rsquos Customs, Cultures, and Cuisines events this November.

Entrées

Oyster Stew & Cornbread Recipe | Julep's, Richmond
Oyster Stew is an old Virginia favorite and topped with cornbread makes it a hearty southern meal.

Oyster Stew
Ingredients:
- 4 tablespoon unsalted butter
- ½ cup onion &ndash brunoise*
- 1/4 cup celery &ndash brunoise*
- 4 tablespoon sherry
- 1 quart heavy cream
- 16 shucked Virginia oysters
- 6 slices of bacon - cooked crisp
Directions:
- In a large pot combine sweat onions and celery in the melted butter on medium heat
- Deglaze with sherry and then add cream
- Reduce by a quarter
- Season with salt and pepper and then add the oysters last when heat is off to not overcook the oysters
- *Brunoise is a culinary knife cut in which the food item is first julienned and then turned a quarter turn and diced again, producing cubes of about 3 mm or less on each side, or 1/8-inch dice. In France, a "brunoise" cut is smaller, 1 to 2 mm on each side, or 1/16-inch dice.

Corn Bread
Ingredients:
- 1 pound flour
- 1 pound cornmeal
- .75 pound sugar
- .7 ounce baking powder
- .2 ounce baking soda
- 7 eggs
- 25 fluid ounce buttermilk
- 8 fluid ounce oil (blend/canola/vegetable)
Directions:
- Combine all dry ingredients and sift
- Separately mix the wet ingredients well with a whisk
- Add the wet ingredients to the dry and incorporate, making sure there are no clumps
- Spray muffin tin with non-stick spray, scoop 4 ounce of batter into tray
- Bake 325 degrees for 23 minutes, preferably on high convection

Oyster Stew Assembly
- Place cornbread in middle of bowl, place a large piece of the cooked bacon in the middle of corn bread, pour broth and oysters

Southern Pride Sandwich | The Shack, Virginia Beach
Pulled Smithfield pork sandwich with an Asian twist crafted by Chef Eric Aymer of The Shack in Virginia Beach.

Autumnal Pork Belly | Early Mountain Vineyard, Madison
The Autumnal Pork Belly is a seasonal favorite featuring hearty ingredients both earthy and sweet.

Pimento Cheese, Ham, Green Tomato Ravioli | Julep's, Richmond
Chef Corey Chaney of Julep's puts an upscale twist on three southern favorites making a remarkable and memorable dish.

Pimento Cheese Filler
Ingredients:
- 1 pound cheddar cheese, grated
- 4 ounces Duke&rsquos mayonnaise
- 8 ounces cream cheese, room temperature
- 2 each red peppers, roasted
- 2 each jalapenos, roasted
- 1 teaspoon paprika
- ½ teaspoon sugar
- ½ teaspoon vinegar
- 1 teaspoon sea salt
- ½ pound Edward&rsquos Country Ham, diced
Directions:
- Mince peppers in a food processor and retain the liquid.
- Place all the ingredients in a large mixing bowl with a paddle and whip until all ingredients and incorporated well.

Green Tomato Chutney
Ingredients:
- 2 medium green tomatoes
- 1/4 cup granulated sugar
- ½ cup water
- 2 tablespoon white balsamic vinegar
- salt and pepper to taste
Directions:
- Slowly simmer and stir every few minutes until liquid has dissolved and mixture is thickened

Pasta Dough
Ingredients:
- 1 3/4 Cups Ap Flour
- 6 each egg yolks
- 1 each whole egg
- 1 ½ teaspoon pork fat
- 1 tablespoon milk
Directions:
- In a standard mixer, combine the flour, pork fat and milk. On medium to low speed, slowly add 1 egg yolk at a time, incorporating fully. After the 3rd yolk, add the whole egg. Continue slowly adding the yolks until dough&rsquos consistently achieved. Slowly pull pasta through a pasta roller. You want to make them into sheets.

Ravioli Assembly
- Lay sheets of pasta out on a flat service. With one ounce scoop fill the pasta sheets with the pimento cheese/ham filler. Lay a sheet of pasta over top and cut into squares. Pinch the corners. In a skillet heat oil and cook ravioli until they are golden brown. Top with green tomato chutney.

Southend Tuna | Chix on the Beach, Virginia Beach
Chix on the Beach is a Virginia Beach staple serving up fresh seafood daily including locally caught yellowfin in the Southend Tuna recipe.

Trout Almondine | The Omni Homestead, Hot Springs
Trout has been a guest favorite at The Homestead for generations is still served today in the Dining Room, currently as Trout Almondine.

Lamb Meatloaf | From Patrick Evans Hylton's Dishing Up Virginia
Meatloaf is a meal born out of a hardscrabble existence and was common in the beginning of the Virginia colony.

Starters & Desserts

Boiled Peanuts | From Patrick Evans Hylton's Dishing Up Virginia
Peanuts are one of Virginia's best known crops and often enjoyed boiled, which makes the kernel soft and salty.

Whiskey Sauce | From Patrick Evans Hylton's Dishing Up Virginia
Whiskey sauce is delicious over ice cream, a favorite dessert of George Washington, Thomas Jefferson and First Lady Dolley Madison, or try over bread pudding, pound cake, or banana bread.

Colonial Johnnycakes | Newport House B&B, Williamsburg
Johnny means &ldquoJourney&rdquo because these thin cornmeal pancakes are easy to eat on the go. They were a breakfast staple in colonial times and often served with molasses or lemon curd.

Dilly Crab & Grilled Corn Salad | Second Street Bistro, Williamsburg

Hokey Pokey Ice Cream | Richland's Dairy & Creamery, Blackstone
Vanilla Ice Cream with Honeycomb Toffee

Honeycomb Toffee
Ingredients:
- 1 cup sugar
- 1 tbsp Virginia Honey
- 4 tbsp light corn syrup
- 1 1/2 tsp baking soda
Directions:
- Spread a sheet of parchment or wax paper over a cookie sheet, and set aside.
- In a medium saucepan melt the sugar, corn syrup and Virginia honey and bring to a hard boil. Don't stir, but swirl the mixture occasionally. Heat to 290 degrees.
- Moving quickly, remove the pan from the heat and add the baking soda. Stir quickly, as the mixture will begin to foam as the soda reacts with the syrup. Once the soda is completely dissolved, pour over the prepared baking sheet.
- Allow the mixture to cool completely, then crack with a knife or break into bite size pieces.

Vanilla Ice Cream
Ingredients:
- 2 cups Heavy Cream
- 2 Cups Richlands Creamery Whole Milk
- 3/4 cup sugar
- 2 Tsp Vanilla
- Pinch Salt
Directions:
- Whisk all ingredients together until sugar dissolves. Pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. After the ice cream is made, add Honeycomb Toffee chunks and transfer to an airtight container. Cover tightly and freeze until ready to serve.

Cocktails

Lancaster Lemonade | The Tides Inn, Irvington
Lancaster Lemonade is the flagship drink of The Tides Inn coastal resort and the perfect refreshment for cooling down on a hot summer day.

The Botanist Gin & Tonic | Baladi Cafe, Virginia Beach
"The Botanist" is a summer spin-off on the classic Gin & Tonic, making it a very refreshing, effervescent, floral, yet earthy cocktail made with just a few simple ingredients.

Bourbon Slush | From Patrick Evans Hylton's Dishing Up Virginia
Distilled spirits, especially whiskey, have a long tradition in Virginia. Refreshing any time of year, this southern cocktail blends equal parts bourbon, lemonade, and sweet ice tea.

Cherry Shrub | From Patrick Evans Hylton's Dishing Up Virginia
A shrub is an old-timey drink, popular in Colonial America, mixing fruit syrup and vinegar, stirring into cold water with a splash of spirits. This version uses one of George Washington&rsquos favorite fruits, the cherry.

The Virginia Spritz | Julep's, Richmond
Champagne Mint Julep

Cucumber Mule | Sage's Kitchen, Virginia Beach
This fresh-made sipper from Sage Kitchen is a refreshing reinvigoration of the Moscow Mule.

Old Ration | Blue Bee Cider, Richmond
An Old Fashioned made with decadent dessert cider, Harvest Ration, a 12-month recipe featuring a custom apple brandy distilled from Blue Bee cider by Catoctin Creek Distilling Company. It&rsquos rich and warming, with notes of butterscotch and caramel. Recipe by Cider Club Member Drew Campbell.

Autumn Harvest | Copper Fox Distillery, Williambsburg & Sperryville
Lift your spirits with a seasonal cocktail from Copper Fox Distillery, crafted with smoked flavors from local apple and fruit woods.


Very Virginia Recipes

Virginia foodways and fare are rooted in more than just taste &ndash they trace back to early native cultures and colonists who first settled here more than four centuries ago.

Traditional Virginia foods are southern in style while unique to the landscape where they&rsquore found. From fresh out of the Bay oysters in the coastal region to pickled heirloom vegetables in the Appalachian Mountains, chefs across the state are putting a modern spin on old recipes and techniques.

Find a Very Virginia recipe from local chefs and spirit makers below for your next gathering. And don&rsquot miss Virginia&rsquos Customs, Cultures, and Cuisines events this November.

Entrées

Oyster Stew & Cornbread Recipe | Julep's, Richmond
Oyster Stew is an old Virginia favorite and topped with cornbread makes it a hearty southern meal.

Oyster Stew
Ingredients:
- 4 tablespoon unsalted butter
- ½ cup onion &ndash brunoise*
- 1/4 cup celery &ndash brunoise*
- 4 tablespoon sherry
- 1 quart heavy cream
- 16 shucked Virginia oysters
- 6 slices of bacon - cooked crisp
Directions:
- In a large pot combine sweat onions and celery in the melted butter on medium heat
- Deglaze with sherry and then add cream
- Reduce by a quarter
- Season with salt and pepper and then add the oysters last when heat is off to not overcook the oysters
- *Brunoise is a culinary knife cut in which the food item is first julienned and then turned a quarter turn and diced again, producing cubes of about 3 mm or less on each side, or 1/8-inch dice. In France, a "brunoise" cut is smaller, 1 to 2 mm on each side, or 1/16-inch dice.

Corn Bread
Ingredients:
- 1 pound flour
- 1 pound cornmeal
- .75 pound sugar
- .7 ounce baking powder
- .2 ounce baking soda
- 7 eggs
- 25 fluid ounce buttermilk
- 8 fluid ounce oil (blend/canola/vegetable)
Directions:
- Combine all dry ingredients and sift
- Separately mix the wet ingredients well with a whisk
- Add the wet ingredients to the dry and incorporate, making sure there are no clumps
- Spray muffin tin with non-stick spray, scoop 4 ounce of batter into tray
- Bake 325 degrees for 23 minutes, preferably on high convection

Oyster Stew Assembly
- Place cornbread in middle of bowl, place a large piece of the cooked bacon in the middle of corn bread, pour broth and oysters

Southern Pride Sandwich | The Shack, Virginia Beach
Pulled Smithfield pork sandwich with an Asian twist crafted by Chef Eric Aymer of The Shack in Virginia Beach.

Autumnal Pork Belly | Early Mountain Vineyard, Madison
The Autumnal Pork Belly is a seasonal favorite featuring hearty ingredients both earthy and sweet.

Pimento Cheese, Ham, Green Tomato Ravioli | Julep's, Richmond
Chef Corey Chaney of Julep's puts an upscale twist on three southern favorites making a remarkable and memorable dish.

Pimento Cheese Filler
Ingredients:
- 1 pound cheddar cheese, grated
- 4 ounces Duke&rsquos mayonnaise
- 8 ounces cream cheese, room temperature
- 2 each red peppers, roasted
- 2 each jalapenos, roasted
- 1 teaspoon paprika
- ½ teaspoon sugar
- ½ teaspoon vinegar
- 1 teaspoon sea salt
- ½ pound Edward&rsquos Country Ham, diced
Directions:
- Mince peppers in a food processor and retain the liquid.
- Place all the ingredients in a large mixing bowl with a paddle and whip until all ingredients and incorporated well.

Green Tomato Chutney
Ingredients:
- 2 medium green tomatoes
- 1/4 cup granulated sugar
- ½ cup water
- 2 tablespoon white balsamic vinegar
- salt and pepper to taste
Directions:
- Slowly simmer and stir every few minutes until liquid has dissolved and mixture is thickened

Pasta Dough
Ingredients:
- 1 3/4 Cups Ap Flour
- 6 each egg yolks
- 1 each whole egg
- 1 ½ teaspoon pork fat
- 1 tablespoon milk
Directions:
- In a standard mixer, combine the flour, pork fat and milk. On medium to low speed, slowly add 1 egg yolk at a time, incorporating fully. After the 3rd yolk, add the whole egg. Continue slowly adding the yolks until dough&rsquos consistently achieved. Slowly pull pasta through a pasta roller. You want to make them into sheets.

Ravioli Assembly
- Lay sheets of pasta out on a flat service. With one ounce scoop fill the pasta sheets with the pimento cheese/ham filler. Lay a sheet of pasta over top and cut into squares. Pinch the corners. In a skillet heat oil and cook ravioli until they are golden brown. Top with green tomato chutney.

Southend Tuna | Chix on the Beach, Virginia Beach
Chix on the Beach is a Virginia Beach staple serving up fresh seafood daily including locally caught yellowfin in the Southend Tuna recipe.

Trout Almondine | The Omni Homestead, Hot Springs
Trout has been a guest favorite at The Homestead for generations is still served today in the Dining Room, currently as Trout Almondine.

Lamb Meatloaf | From Patrick Evans Hylton's Dishing Up Virginia
Meatloaf is a meal born out of a hardscrabble existence and was common in the beginning of the Virginia colony.

Starters & Desserts

Boiled Peanuts | From Patrick Evans Hylton's Dishing Up Virginia
Peanuts are one of Virginia's best known crops and often enjoyed boiled, which makes the kernel soft and salty.

Whiskey Sauce | From Patrick Evans Hylton's Dishing Up Virginia
Whiskey sauce is delicious over ice cream, a favorite dessert of George Washington, Thomas Jefferson and First Lady Dolley Madison, or try over bread pudding, pound cake, or banana bread.

Colonial Johnnycakes | Newport House B&B, Williamsburg
Johnny means &ldquoJourney&rdquo because these thin cornmeal pancakes are easy to eat on the go. They were a breakfast staple in colonial times and often served with molasses or lemon curd.

Dilly Crab & Grilled Corn Salad | Second Street Bistro, Williamsburg

Hokey Pokey Ice Cream | Richland's Dairy & Creamery, Blackstone
Vanilla Ice Cream with Honeycomb Toffee

Honeycomb Toffee
Ingredients:
- 1 cup sugar
- 1 tbsp Virginia Honey
- 4 tbsp light corn syrup
- 1 1/2 tsp baking soda
Directions:
- Spread a sheet of parchment or wax paper over a cookie sheet, and set aside.
- In a medium saucepan melt the sugar, corn syrup and Virginia honey and bring to a hard boil. Don't stir, but swirl the mixture occasionally. Heat to 290 degrees.
- Moving quickly, remove the pan from the heat and add the baking soda. Stir quickly, as the mixture will begin to foam as the soda reacts with the syrup. Once the soda is completely dissolved, pour over the prepared baking sheet.
- Allow the mixture to cool completely, then crack with a knife or break into bite size pieces.

Vanilla Ice Cream
Ingredients:
- 2 cups Heavy Cream
- 2 Cups Richlands Creamery Whole Milk
- 3/4 cup sugar
- 2 Tsp Vanilla
- Pinch Salt
Directions:
- Whisk all ingredients together until sugar dissolves. Pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. After the ice cream is made, add Honeycomb Toffee chunks and transfer to an airtight container. Cover tightly and freeze until ready to serve.

Cocktails

Lancaster Lemonade | The Tides Inn, Irvington
Lancaster Lemonade is the flagship drink of The Tides Inn coastal resort and the perfect refreshment for cooling down on a hot summer day.

The Botanist Gin & Tonic | Baladi Cafe, Virginia Beach
"The Botanist" is a summer spin-off on the classic Gin & Tonic, making it a very refreshing, effervescent, floral, yet earthy cocktail made with just a few simple ingredients.

Bourbon Slush | From Patrick Evans Hylton's Dishing Up Virginia
Distilled spirits, especially whiskey, have a long tradition in Virginia. Refreshing any time of year, this southern cocktail blends equal parts bourbon, lemonade, and sweet ice tea.

Cherry Shrub | From Patrick Evans Hylton's Dishing Up Virginia
A shrub is an old-timey drink, popular in Colonial America, mixing fruit syrup and vinegar, stirring into cold water with a splash of spirits. This version uses one of George Washington&rsquos favorite fruits, the cherry.

The Virginia Spritz | Julep's, Richmond
Champagne Mint Julep

Cucumber Mule | Sage's Kitchen, Virginia Beach
This fresh-made sipper from Sage Kitchen is a refreshing reinvigoration of the Moscow Mule.

Old Ration | Blue Bee Cider, Richmond
An Old Fashioned made with decadent dessert cider, Harvest Ration, a 12-month recipe featuring a custom apple brandy distilled from Blue Bee cider by Catoctin Creek Distilling Company. It&rsquos rich and warming, with notes of butterscotch and caramel. Recipe by Cider Club Member Drew Campbell.

Autumn Harvest | Copper Fox Distillery, Williambsburg & Sperryville
Lift your spirits with a seasonal cocktail from Copper Fox Distillery, crafted with smoked flavors from local apple and fruit woods.


Very Virginia Recipes

Virginia foodways and fare are rooted in more than just taste &ndash they trace back to early native cultures and colonists who first settled here more than four centuries ago.

Traditional Virginia foods are southern in style while unique to the landscape where they&rsquore found. From fresh out of the Bay oysters in the coastal region to pickled heirloom vegetables in the Appalachian Mountains, chefs across the state are putting a modern spin on old recipes and techniques.

Find a Very Virginia recipe from local chefs and spirit makers below for your next gathering. And don&rsquot miss Virginia&rsquos Customs, Cultures, and Cuisines events this November.

Entrées

Oyster Stew & Cornbread Recipe | Julep's, Richmond
Oyster Stew is an old Virginia favorite and topped with cornbread makes it a hearty southern meal.

Oyster Stew
Ingredients:
- 4 tablespoon unsalted butter
- ½ cup onion &ndash brunoise*
- 1/4 cup celery &ndash brunoise*
- 4 tablespoon sherry
- 1 quart heavy cream
- 16 shucked Virginia oysters
- 6 slices of bacon - cooked crisp
Directions:
- In a large pot combine sweat onions and celery in the melted butter on medium heat
- Deglaze with sherry and then add cream
- Reduce by a quarter
- Season with salt and pepper and then add the oysters last when heat is off to not overcook the oysters
- *Brunoise is a culinary knife cut in which the food item is first julienned and then turned a quarter turn and diced again, producing cubes of about 3 mm or less on each side, or 1/8-inch dice. In France, a "brunoise" cut is smaller, 1 to 2 mm on each side, or 1/16-inch dice.

Corn Bread
Ingredients:
- 1 pound flour
- 1 pound cornmeal
- .75 pound sugar
- .7 ounce baking powder
- .2 ounce baking soda
- 7 eggs
- 25 fluid ounce buttermilk
- 8 fluid ounce oil (blend/canola/vegetable)
Directions:
- Combine all dry ingredients and sift
- Separately mix the wet ingredients well with a whisk
- Add the wet ingredients to the dry and incorporate, making sure there are no clumps
- Spray muffin tin with non-stick spray, scoop 4 ounce of batter into tray
- Bake 325 degrees for 23 minutes, preferably on high convection

Oyster Stew Assembly
- Place cornbread in middle of bowl, place a large piece of the cooked bacon in the middle of corn bread, pour broth and oysters

Southern Pride Sandwich | The Shack, Virginia Beach
Pulled Smithfield pork sandwich with an Asian twist crafted by Chef Eric Aymer of The Shack in Virginia Beach.

Autumnal Pork Belly | Early Mountain Vineyard, Madison
The Autumnal Pork Belly is a seasonal favorite featuring hearty ingredients both earthy and sweet.

Pimento Cheese, Ham, Green Tomato Ravioli | Julep's, Richmond
Chef Corey Chaney of Julep's puts an upscale twist on three southern favorites making a remarkable and memorable dish.

Pimento Cheese Filler
Ingredients:
- 1 pound cheddar cheese, grated
- 4 ounces Duke&rsquos mayonnaise
- 8 ounces cream cheese, room temperature
- 2 each red peppers, roasted
- 2 each jalapenos, roasted
- 1 teaspoon paprika
- ½ teaspoon sugar
- ½ teaspoon vinegar
- 1 teaspoon sea salt
- ½ pound Edward&rsquos Country Ham, diced
Directions:
- Mince peppers in a food processor and retain the liquid.
- Place all the ingredients in a large mixing bowl with a paddle and whip until all ingredients and incorporated well.

Green Tomato Chutney
Ingredients:
- 2 medium green tomatoes
- 1/4 cup granulated sugar
- ½ cup water
- 2 tablespoon white balsamic vinegar
- salt and pepper to taste
Directions:
- Slowly simmer and stir every few minutes until liquid has dissolved and mixture is thickened

Pasta Dough
Ingredients:
- 1 3/4 Cups Ap Flour
- 6 each egg yolks
- 1 each whole egg
- 1 ½ teaspoon pork fat
- 1 tablespoon milk
Directions:
- In a standard mixer, combine the flour, pork fat and milk. On medium to low speed, slowly add 1 egg yolk at a time, incorporating fully. After the 3rd yolk, add the whole egg. Continue slowly adding the yolks until dough&rsquos consistently achieved. Slowly pull pasta through a pasta roller. You want to make them into sheets.

Ravioli Assembly
- Lay sheets of pasta out on a flat service. With one ounce scoop fill the pasta sheets with the pimento cheese/ham filler. Lay a sheet of pasta over top and cut into squares. Pinch the corners. In a skillet heat oil and cook ravioli until they are golden brown. Top with green tomato chutney.

Southend Tuna | Chix on the Beach, Virginia Beach
Chix on the Beach is a Virginia Beach staple serving up fresh seafood daily including locally caught yellowfin in the Southend Tuna recipe.

Trout Almondine | The Omni Homestead, Hot Springs
Trout has been a guest favorite at The Homestead for generations is still served today in the Dining Room, currently as Trout Almondine.

Lamb Meatloaf | From Patrick Evans Hylton's Dishing Up Virginia
Meatloaf is a meal born out of a hardscrabble existence and was common in the beginning of the Virginia colony.

Starters & Desserts

Boiled Peanuts | From Patrick Evans Hylton's Dishing Up Virginia
Peanuts are one of Virginia's best known crops and often enjoyed boiled, which makes the kernel soft and salty.

Whiskey Sauce | From Patrick Evans Hylton's Dishing Up Virginia
Whiskey sauce is delicious over ice cream, a favorite dessert of George Washington, Thomas Jefferson and First Lady Dolley Madison, or try over bread pudding, pound cake, or banana bread.

Colonial Johnnycakes | Newport House B&B, Williamsburg
Johnny means &ldquoJourney&rdquo because these thin cornmeal pancakes are easy to eat on the go. They were a breakfast staple in colonial times and often served with molasses or lemon curd.

Dilly Crab & Grilled Corn Salad | Second Street Bistro, Williamsburg

Hokey Pokey Ice Cream | Richland's Dairy & Creamery, Blackstone
Vanilla Ice Cream with Honeycomb Toffee

Honeycomb Toffee
Ingredients:
- 1 cup sugar
- 1 tbsp Virginia Honey
- 4 tbsp light corn syrup
- 1 1/2 tsp baking soda
Directions:
- Spread a sheet of parchment or wax paper over a cookie sheet, and set aside.
- In a medium saucepan melt the sugar, corn syrup and Virginia honey and bring to a hard boil. Don't stir, but swirl the mixture occasionally. Heat to 290 degrees.
- Moving quickly, remove the pan from the heat and add the baking soda. Stir quickly, as the mixture will begin to foam as the soda reacts with the syrup. Once the soda is completely dissolved, pour over the prepared baking sheet.
- Allow the mixture to cool completely, then crack with a knife or break into bite size pieces.

Vanilla Ice Cream
Ingredients:
- 2 cups Heavy Cream
- 2 Cups Richlands Creamery Whole Milk
- 3/4 cup sugar
- 2 Tsp Vanilla
- Pinch Salt
Directions:
- Whisk all ingredients together until sugar dissolves. Pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. After the ice cream is made, add Honeycomb Toffee chunks and transfer to an airtight container. Cover tightly and freeze until ready to serve.

Cocktails

Lancaster Lemonade | The Tides Inn, Irvington
Lancaster Lemonade is the flagship drink of The Tides Inn coastal resort and the perfect refreshment for cooling down on a hot summer day.

The Botanist Gin & Tonic | Baladi Cafe, Virginia Beach
"The Botanist" is a summer spin-off on the classic Gin & Tonic, making it a very refreshing, effervescent, floral, yet earthy cocktail made with just a few simple ingredients.

Bourbon Slush | From Patrick Evans Hylton's Dishing Up Virginia
Distilled spirits, especially whiskey, have a long tradition in Virginia. Refreshing any time of year, this southern cocktail blends equal parts bourbon, lemonade, and sweet ice tea.

Cherry Shrub | From Patrick Evans Hylton's Dishing Up Virginia
A shrub is an old-timey drink, popular in Colonial America, mixing fruit syrup and vinegar, stirring into cold water with a splash of spirits. This version uses one of George Washington&rsquos favorite fruits, the cherry.

The Virginia Spritz | Julep's, Richmond
Champagne Mint Julep

Cucumber Mule | Sage's Kitchen, Virginia Beach
This fresh-made sipper from Sage Kitchen is a refreshing reinvigoration of the Moscow Mule.

Old Ration | Blue Bee Cider, Richmond
An Old Fashioned made with decadent dessert cider, Harvest Ration, a 12-month recipe featuring a custom apple brandy distilled from Blue Bee cider by Catoctin Creek Distilling Company. It&rsquos rich and warming, with notes of butterscotch and caramel. Recipe by Cider Club Member Drew Campbell.

Autumn Harvest | Copper Fox Distillery, Williambsburg & Sperryville
Lift your spirits with a seasonal cocktail from Copper Fox Distillery, crafted with smoked flavors from local apple and fruit woods.


Very Virginia Recipes

Virginia foodways and fare are rooted in more than just taste &ndash they trace back to early native cultures and colonists who first settled here more than four centuries ago.

Traditional Virginia foods are southern in style while unique to the landscape where they&rsquore found. From fresh out of the Bay oysters in the coastal region to pickled heirloom vegetables in the Appalachian Mountains, chefs across the state are putting a modern spin on old recipes and techniques.

Find a Very Virginia recipe from local chefs and spirit makers below for your next gathering. And don&rsquot miss Virginia&rsquos Customs, Cultures, and Cuisines events this November.

Entrées

Oyster Stew & Cornbread Recipe | Julep's, Richmond
Oyster Stew is an old Virginia favorite and topped with cornbread makes it a hearty southern meal.

Oyster Stew
Ingredients:
- 4 tablespoon unsalted butter
- ½ cup onion &ndash brunoise*
- 1/4 cup celery &ndash brunoise*
- 4 tablespoon sherry
- 1 quart heavy cream
- 16 shucked Virginia oysters
- 6 slices of bacon - cooked crisp
Directions:
- In a large pot combine sweat onions and celery in the melted butter on medium heat
- Deglaze with sherry and then add cream
- Reduce by a quarter
- Season with salt and pepper and then add the oysters last when heat is off to not overcook the oysters
- *Brunoise is a culinary knife cut in which the food item is first julienned and then turned a quarter turn and diced again, producing cubes of about 3 mm or less on each side, or 1/8-inch dice. In France, a "brunoise" cut is smaller, 1 to 2 mm on each side, or 1/16-inch dice.

Corn Bread
Ingredients:
- 1 pound flour
- 1 pound cornmeal
- .75 pound sugar
- .7 ounce baking powder
- .2 ounce baking soda
- 7 eggs
- 25 fluid ounce buttermilk
- 8 fluid ounce oil (blend/canola/vegetable)
Directions:
- Combine all dry ingredients and sift
- Separately mix the wet ingredients well with a whisk
- Add the wet ingredients to the dry and incorporate, making sure there are no clumps
- Spray muffin tin with non-stick spray, scoop 4 ounce of batter into tray
- Bake 325 degrees for 23 minutes, preferably on high convection

Oyster Stew Assembly
- Place cornbread in middle of bowl, place a large piece of the cooked bacon in the middle of corn bread, pour broth and oysters

Southern Pride Sandwich | The Shack, Virginia Beach
Pulled Smithfield pork sandwich with an Asian twist crafted by Chef Eric Aymer of The Shack in Virginia Beach.

Autumnal Pork Belly | Early Mountain Vineyard, Madison
The Autumnal Pork Belly is a seasonal favorite featuring hearty ingredients both earthy and sweet.

Pimento Cheese, Ham, Green Tomato Ravioli | Julep's, Richmond
Chef Corey Chaney of Julep's puts an upscale twist on three southern favorites making a remarkable and memorable dish.

Pimento Cheese Filler
Ingredients:
- 1 pound cheddar cheese, grated
- 4 ounces Duke&rsquos mayonnaise
- 8 ounces cream cheese, room temperature
- 2 each red peppers, roasted
- 2 each jalapenos, roasted
- 1 teaspoon paprika
- ½ teaspoon sugar
- ½ teaspoon vinegar
- 1 teaspoon sea salt
- ½ pound Edward&rsquos Country Ham, diced
Directions:
- Mince peppers in a food processor and retain the liquid.
- Place all the ingredients in a large mixing bowl with a paddle and whip until all ingredients and incorporated well.

Green Tomato Chutney
Ingredients:
- 2 medium green tomatoes
- 1/4 cup granulated sugar
- ½ cup water
- 2 tablespoon white balsamic vinegar
- salt and pepper to taste
Directions:
- Slowly simmer and stir every few minutes until liquid has dissolved and mixture is thickened

Pasta Dough
Ingredients:
- 1 3/4 Cups Ap Flour
- 6 each egg yolks
- 1 each whole egg
- 1 ½ teaspoon pork fat
- 1 tablespoon milk
Directions:
- In a standard mixer, combine the flour, pork fat and milk. On medium to low speed, slowly add 1 egg yolk at a time, incorporating fully. After the 3rd yolk, add the whole egg. Continue slowly adding the yolks until dough&rsquos consistently achieved. Slowly pull pasta through a pasta roller. You want to make them into sheets.

Ravioli Assembly
- Lay sheets of pasta out on a flat service. With one ounce scoop fill the pasta sheets with the pimento cheese/ham filler. Lay a sheet of pasta over top and cut into squares. Pinch the corners. In a skillet heat oil and cook ravioli until they are golden brown. Top with green tomato chutney.

Southend Tuna | Chix on the Beach, Virginia Beach
Chix on the Beach is a Virginia Beach staple serving up fresh seafood daily including locally caught yellowfin in the Southend Tuna recipe.

Trout Almondine | The Omni Homestead, Hot Springs
Trout has been a guest favorite at The Homestead for generations is still served today in the Dining Room, currently as Trout Almondine.

Lamb Meatloaf | From Patrick Evans Hylton's Dishing Up Virginia
Meatloaf is a meal born out of a hardscrabble existence and was common in the beginning of the Virginia colony.

Starters & Desserts

Boiled Peanuts | From Patrick Evans Hylton's Dishing Up Virginia
Peanuts are one of Virginia's best known crops and often enjoyed boiled, which makes the kernel soft and salty.

Whiskey Sauce | From Patrick Evans Hylton's Dishing Up Virginia
Whiskey sauce is delicious over ice cream, a favorite dessert of George Washington, Thomas Jefferson and First Lady Dolley Madison, or try over bread pudding, pound cake, or banana bread.

Colonial Johnnycakes | Newport House B&B, Williamsburg
Johnny means &ldquoJourney&rdquo because these thin cornmeal pancakes are easy to eat on the go. They were a breakfast staple in colonial times and often served with molasses or lemon curd.

Dilly Crab & Grilled Corn Salad | Second Street Bistro, Williamsburg

Hokey Pokey Ice Cream | Richland's Dairy & Creamery, Blackstone
Vanilla Ice Cream with Honeycomb Toffee

Honeycomb Toffee
Ingredients:
- 1 cup sugar
- 1 tbsp Virginia Honey
- 4 tbsp light corn syrup
- 1 1/2 tsp baking soda
Directions:
- Spread a sheet of parchment or wax paper over a cookie sheet, and set aside.
- In a medium saucepan melt the sugar, corn syrup and Virginia honey and bring to a hard boil. Don't stir, but swirl the mixture occasionally. Heat to 290 degrees.
- Moving quickly, remove the pan from the heat and add the baking soda. Stir quickly, as the mixture will begin to foam as the soda reacts with the syrup. Once the soda is completely dissolved, pour over the prepared baking sheet.
- Allow the mixture to cool completely, then crack with a knife or break into bite size pieces.

Vanilla Ice Cream
Ingredients:
- 2 cups Heavy Cream
- 2 Cups Richlands Creamery Whole Milk
- 3/4 cup sugar
- 2 Tsp Vanilla
- Pinch Salt
Directions:
- Whisk all ingredients together until sugar dissolves. Pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. After the ice cream is made, add Honeycomb Toffee chunks and transfer to an airtight container. Cover tightly and freeze until ready to serve.

Cocktails

Lancaster Lemonade | The Tides Inn, Irvington
Lancaster Lemonade is the flagship drink of The Tides Inn coastal resort and the perfect refreshment for cooling down on a hot summer day.

The Botanist Gin & Tonic | Baladi Cafe, Virginia Beach
"The Botanist" is a summer spin-off on the classic Gin & Tonic, making it a very refreshing, effervescent, floral, yet earthy cocktail made with just a few simple ingredients.

Bourbon Slush | From Patrick Evans Hylton's Dishing Up Virginia
Distilled spirits, especially whiskey, have a long tradition in Virginia. Refreshing any time of year, this southern cocktail blends equal parts bourbon, lemonade, and sweet ice tea.

Cherry Shrub | From Patrick Evans Hylton's Dishing Up Virginia
A shrub is an old-timey drink, popular in Colonial America, mixing fruit syrup and vinegar, stirring into cold water with a splash of spirits. This version uses one of George Washington&rsquos favorite fruits, the cherry.

The Virginia Spritz | Julep's, Richmond
Champagne Mint Julep

Cucumber Mule | Sage's Kitchen, Virginia Beach
This fresh-made sipper from Sage Kitchen is a refreshing reinvigoration of the Moscow Mule.

Old Ration | Blue Bee Cider, Richmond
An Old Fashioned made with decadent dessert cider, Harvest Ration, a 12-month recipe featuring a custom apple brandy distilled from Blue Bee cider by Catoctin Creek Distilling Company. It&rsquos rich and warming, with notes of butterscotch and caramel. Recipe by Cider Club Member Drew Campbell.

Autumn Harvest | Copper Fox Distillery, Williambsburg & Sperryville
Lift your spirits with a seasonal cocktail from Copper Fox Distillery, crafted with smoked flavors from local apple and fruit woods.


Watch the video: Fall Creek Vineyards 2020 Harvest Quincy Barton IG (January 2022).