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      Some fuller-bodied wines can be enjoyed during any season, and that is why we serve the 2013 Gray Ghost Read more

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Tag 19 Posts

Farm to table

Green Revolution at Babylon Micro-Farms
Eat: Farm to Table

Green Revolution at Babylon Micro-Farms

Eric WallaceJune 21, 2021
Boar’s Head Resort executive chef Paul D’Amelio enters the kitchen of The Mill Room restaurant carrying a big tray of living greens. The cornucopia includes pea sprouts, arugula, seven types…
Getting to Know Virginia’s Cantaloupes
Eat: Farm to Table Eat: Food Finds Main Features

Getting to Know Virginia’s Cantaloupes

Savor VirginiaApril 4, 2021
By Ashleigh Meyer Memories of a sweet summer job Virginia loves melons. They grow wonderfully in our climate, and they make the perfect sweet addition to every picnic table. However,…
Return of Heritage Pork Farming at Cartwright Family Farms
Eat Eat: Farm to Table

Return of Heritage Pork Farming at Cartwright Family Farms

Eric WallaceOctober 21, 2020
Photos courtesy of Cartwright Family Farms Derek Eason resuscitated his great-grandfather’s Pungo farm in 2014—and helped reintroduce heritage breed pigs to Coastal Virginia In 1980, Virginia was home to about…
2020 Savor Virginia’s Best Readers’ Choice Awards
Best Of Contests Savor Virginias’ Best

2020 Savor Virginia’s Best Readers’ Choice Awards

Melissa StewartMay 8, 2020
The Top Wineries, Craft Beer, Spirits And More. The Results Are In For Our Annual Reader’s Choice Awards. Thank you to all of the lovers of a good cocktail, beautiful…
Bourbon and Beef Go Full Circle at Ragged Branch
Distilled Spirits Main Features

Bourbon and Beef Go Full Circle at Ragged Branch

Don HarrisonFebruary 3, 2020
“It’s just like building houses,” Alex Toomy, the founder of Ragged Branch Craft Distillery, says. “You learn the fundamentals from a person who knows. And then you do it yourself and build up…
Common House Combines Creative Ideas and Sustainable Cuisine
Eat: Farm to Table

Common House Combines Creative Ideas and Sustainable Cuisine

Melissa StewartJanuary 27, 2020
Under the tutelage of Chef Matthew Greene, every member of the kitchen staff at Charlottesville’s Common House plays a role in the important daily process of making the homemade sourdough.…
Virginia is for Restaurant Lovers Promotes Eating Local
Eat

Virginia is for Restaurant Lovers Promotes Eating Local

Savor VirginiaNovember 11, 2019
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…
Eastern Shore Chef Jason Van Marter Enlivens Cuisine at The Local
Eat: People

Eastern Shore Chef Jason Van Marter Enlivens Cuisine at The Local

Melissa StewartAugust 5, 2019
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…
Evolution of Virginian Cuisine: a Root to Table Culinary Series
Eat: Farm to Table

Evolution of Virginian Cuisine: a Root to Table Culinary Series

Grace SilipigniOctober 17, 2018
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…
Farm Dinners are Thriving Across the Commonwealth
Eat: Farm to Table

Farm Dinners are Thriving Across the Commonwealth

Eric WallaceJune 19, 2018
Virginia farm dinners are gaining popularity across the Commonwealth, see more below about several of these field to feast meals.   Ayrshire Farm Heritage Breed & Wine Dinner, Upperville In…
The Shack’s Ian Boden and Caromont Farm Team Up for a Farm Dinner
Eat Features

The Shack’s Ian Boden and Caromont Farm Team Up for a Farm Dinner

Eric WallaceJune 19, 2018
Photos by Annie Laura, 621 Studios Destination farm dinners aren’t exactly a new thing. Back in 1999, Santa Cruz, Calif.-based chef and artist Jim Denevan made waves when he founded…
Chef Patrick Willis Maintains Lemaire’s Acclaimed Reputation
Eat: Farm to Table

Chef Patrick Willis Maintains Lemaire’s Acclaimed Reputation

Melissa StewartMay 8, 2018
Photos by Jim Pile Chef Patrick Willis describes his mom and dad’s big backyard garden as one of his earliest food memories. “I specifically remember being 6 years old and…
Root Cellar Bottle Club Returns to The Market at Grelen
Wine

Root Cellar Bottle Club Returns to The Market at Grelen

Grace SilipigniApril 10, 2018
Somerset’s The Market at Grelen is kicking off spring with the return of its annual Root Cellar Bottle Club. The exclusive club allows members to take home specially curated selections…
Press Wine Bar Opens in Virginia Beach
Eat: Farm to Table

Press Wine Bar Opens in Virginia Beach

Grace SilipigniJanuary 10, 2018
Press 626’s sister location, Press Wine Bar, celebrated its soft opening in Virginia Beach on Dec. 3, and since that first intimate gathering, the wine bar has been in full…
A Cultivated Passion: Pippin Hill’s Certified Horticulturalist
Eat: People

A Cultivated Passion: Pippin Hill’s Certified Horticulturalist

Grace SilipigniNovember 22, 2017
For over two decades, certified horticulturalist Diane Burns has shared her agricultural expertise with numerous commercialized and home gardens throughout Virginia. In addition to running her own gardening business for…
The Return of the American Chestnut at Virginia Chestnuts
Eat: Food Finds Main Features

The Return of the American Chestnut at Virginia Chestnuts

Eric WallaceOctober 17, 2017
“We’d like to see this area become for chestnuts what the Salinas Valley is for almonds,” says David Bryant of Virginia Chestnuts. “And we feel strongly we can make it…
Gentle Harvest Receives Green Restaurant® 4-Star Certification
Eat: Farm to Table

Gentle Harvest Receives Green Restaurant® 4-Star Certification

Savor VirginiaSeptember 13, 2017
Gentle Harvest in Marshall, Va. has received certification as a 4-Star Certified Green Restaurant® by the Green Restaurant Association (GRA). Gentle Harvest is the only location having received the four-star…
VINTAGE Kitchen Competes in the 2017 Blended Burger Project
Eat Eat: Farm to Table

VINTAGE Kitchen Competes in the 2017 Blended Burger Project

Grace SilipigniJune 15, 2017
Through July 31, over 340 chefs at restaurants across the country are competing in the James Beard Foundation’s second annual Blended Burger Project, joining a movement to create burgers with healthier and sustainably…

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Fall is Better in Chesapeake!

Fall is Better in Chesapeake!

September 14, 2023
Be a Local on Atlantic Ave. in Virginia Beach

Be a Local on Atlantic Ave. in Virginia Beach

March 5, 2023
Arlington: Get to Know the World in Just 26 Miles

Arlington: Get to Know the World in Just 26 Miles

August 3, 2022
Unforgettable Fauquier

Unforgettable Fauquier

June 17, 2022
Culinary Delights, Inspired

Culinary Delights, Inspired

March 1, 2021
Getaway to Smithfield

Getaway to Smithfield

February 2, 2021
Growth Requires Strong Roots

Growth Requires Strong Roots

July 13, 2018
Farm to Table

Savor Virginia Recipes

Savor Virginia combines the best the state has to offer in regional cusine that is all Virginia
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A Historic Getaway: Roanoke’s Liberty Trust Hotel
Getaways Main Editor's Picks

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Plum Delicious Virginia Products
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Plum Delicious Virginia Products

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Grapes and Goats at Hampton Roads Winery
Eastern Main Editor's Picks Wine Wine: Features

Grapes and Goats at Hampton Roads Winery

December 13, 2021
The Heritage Meal
Eat Eat Features Eat: Recipes & Pairings Main Editor's Picks

The Heritage Meal

October 25, 2021
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Plum Delicious Virginia Products
Eat Eat: Food Finds Main Editor's Picks Main Features Wine

Plum Delicious Virginia Products

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Build a Better Brownie: Connie Weis’ New Cookbook
Eat Eat: Recipes & Pairings Main Features

Build a Better Brownie: Connie Weis’ New Cookbook

January 26, 2022
What’s in a Name: Amedeo’s Ristorante in Suffolk
Eat Eat: People

What’s in a Name: Amedeo’s Ristorante in Suffolk

January 18, 2022
Faith, Family and the Right Flour
Eat Eat: People Eat: Recipes & Pairings

Faith, Family and the Right Flour

December 28, 2021

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