Savor Virginia

Eat

In Review: Taste by the Bay at The Tides Inn

Before closing for the season on Dec. 1, The Tides Inn hosted its seventh annual sell-out event Taste by the Bay. The celebration of Virginia libations, regional art and Northern Neck…

Read More"In Review: Taste by the Bay at The Tides Inn"

Eat

Virginia is for Restaurant Lovers Promotes Eating Local

The long-running “Virginia is for Lovers” marketing campaign just got a little more flavorful. In early October, the Virginia Restaurant, Lodging & Travel Association (VRLTA) partnered with the Virginia Tourism Corporation (VTC) to launch “Virginia is…

Read More"Virginia is for Restaurant Lovers Promotes Eating Local"

Eat

Fall Wine Dinner Series at The Tides Inn

The Tides Inn commemorates autumn’s arrival with a two-part fall wine dinner series. For the Irvington resort’s first dinner on Monday, Oct. 28, the Tides joins forces with the Staunton-based…

Read More"Fall Wine Dinner Series at The Tides Inn"

Eat: Farm to Table

Chatham Flower Farm ‘s Meet at the Table Dinner

Farm-to-table fans, mark your calendars for the second annual Meet at the Table dinner on Oct. 19 at the Chatham Flower Farm in Painter. Once again Kat Meyer, artist, and…

Read More"Chatham Flower Farm ‘s Meet at the Table Dinner"

Eat: Sponsored Content GETAWAYS: SPONSORED CONTENT

Virginia Food and Beverage Expo – March 18, 2020

Virginia’s Premier Specialty Food and Beverage Tradeshow. Looking for a way to elevate your exposure and get in front of industry-leading buyers? Join us for the 2020 Virginia Food &…

Read More"Virginia Food and Beverage Expo – March 18, 2020"

Eat

Taste of the Blue Ridge Root to Table Culinary Series

In its third season, the Taste of the Blue Ridge Root to Table culinary series features top chefs and guest chefs from Virginia and West Virginia. Each event has a minimum…

Read More"Taste of the Blue Ridge Root to Table Culinary Series"

Eat: People Main Editor's Picks

Eastern Shore Chef Jason Van Marter Enlivens Cuisine at The Local

Taking a detour off Route 13 just 12 miles north of the Chesapeake Bay Bridge-Tunnel will place wanderers right in the middle of the Eastern Shore town of Cheriton, a…

Read More"Eastern Shore Chef Jason Van Marter Enlivens Cuisine at The Local"

Eat

Guide to Local Honey Flavors

In 2013, 20 of the world’s most celebrated honey aficionados joined forces with food critics, beekeepers and sensory scientists at the UC Davis Honey and Pollination Center to revolutionize the…

Read More"Guide to Local Honey Flavors"

Eat Features Main Features

Virginia’s Beekeeping Revolution

Colony Collapse Disorder Inspired a Virginia Beekeeping Revolution, and Everyone is Buzzing About More, and Better, Local Honey At this point, it’s probably safe to say your average food-loving Virginian…

Read More"Virginia’s Beekeeping Revolution"

Eat: Sponsored Content

Executive Chef Dave Walters Makes Your Vintage Tavern Experience Exceptional

When Vintage Tavern underwent a six-week renovation in October 2018, the owners refurbished the dining room décor, expanded the bar and created a more casual meal option to add to…

Read More"Executive Chef Dave Walters Makes Your Vintage Tavern Experience Exceptional"

Eat: Farm to Table

Boar’s Head Resort Introduces Hydroponics

In December, Boar’s Head Resort in Charlottesville debuted its beautifully transformed Trout House Farm. The $11 million renovation included the farm’s new hydroponic system as well as a reimagined Mill Room…

Read More"Boar’s Head Resort Introduces Hydroponics"

Eat

The Inn at Little Washington Recognized as Fifth Best Restaurant in the World

The Inn at Little Washington received a 98.75 rating from leading French restaurant guide, La Liste, making the humble eatery the fifth highest ranked restaurant in the world and the…

Read More"The Inn at Little Washington Recognized as Fifth Best Restaurant in the World"

Eat: Recipes & Pairings

Cooking with Bourbon

According to the Virginia Distillers Association, Virginia became the birthplace of American Spirits when colonist George Thorpe distilled the first batch of whiskey made from corn in 1620. This first…

Read More"Cooking with Bourbon"

Eat: Recipes & Pairings

Molon Lave Vineyards’ Chambourcin and Poached Pear Dessert

Nothing beats a glass of red wine, especially a cherry-colored pour of Chambourcin. The French-American hybrid flourishes in many Virginia wine counties and is widely celebrated for its subdued tannins…

Read More"Molon Lave Vineyards’ Chambourcin and Poached Pear Dessert"

Eat Main Editor's Picks

Red Truck Bakery Produces Renowned Confections

Brian Noyes Left a Brilliant Career in Publishing to Pursue His Dream of Becoming a Full-Time Baker For 60-year-old Brian Noyes, the road to becoming one of the country’s most…

Read More"Red Truck Bakery Produces Renowned Confections"

Eat: Recipes & Pairings

Red Truck Bakery Green Tomato Pie Recipe

From the Red Truck Bakery Cookbook (Clarkson Potter/October 2018) Green Tomato Pie with Bacon-Cheddar Crust Makes one 10-inch pie   Ingredients   CRUST 1/2 recipe Savory Pie and Quiche Crust…

Read More"Red Truck Bakery Green Tomato Pie Recipe"

Eat

March of Dimes Signature Chefs Auction

On Nov. 1, the March of Dimes Signature Chefs Auction returned to Williamsburg for an evening of culinary mastery and friendly bidding in support of the organization’s fight to end premature births. This…

Read More"March of Dimes Signature Chefs Auction"

Eat: Recipes & Pairings

Pippin Hill’s Easton Blue Paired with Mushroom Cassoulet

The distinguished family of Virginia wines at Pippin Hill Farm & Vineyards recently added a two-year-old red blend to its robust lineage. Easton Blue 2016 is Pippin Hill’s newest label…

Read More"Pippin Hill’s Easton Blue Paired with Mushroom Cassoulet"