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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…

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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…

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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…

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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…

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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…

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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…

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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…

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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…

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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…

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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…

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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…

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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…

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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…

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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…

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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…

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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…

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Eat: Farm to Table

Evolution of Virginian Cuisine: a Root to Table Culinary Series

The Taste of Blue Ridge announces Evolution of Virginian Cuisine, a historically inspired harvest, as the final pairing dinner of this year’s Root to Table culinary series. Evolution of Virginian…

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Eat: Recipes & Pairings

Milton’s Catfish and Tomato Gravy Recipe

Catfish Brine Ingredients 6 cups hot water 2 tbsp. kosher salt 1 cup dill pickle juice 1 cup Crystal Hot Sauce 1/2 cup orange juice 2 fresh bay leaves 1/2…

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