Foodie Fork-Cast with Patrick Evans-Hylton

 

Hey there fabulous foodie friends!

Did you catch me this week with my Tuesday Taste segment on The Hampton Roads Show?

Host Chris Reckling and I talked about all the food news that’s fit to eat across Coastal Virginia, and I have a roundup of it all here for you.

 

MARCH OF DIMES SIGNATURE CHEF WINNERS

Chef Peter Stine of Fire & Vine took top honors at the annual March of Dimes Signature Chef auction, winning this year’s Dish of Coastal Virginia.

Stine won with his dish, “Shrimp & Grits” which was composed of large North Caroline white shrimp (from within the region’s foodshed), hominy grits, a quick kimchi (fermentation) of green tomatoes, cilantro, cabbage, aioli and green tomato gel. Tomatoes, cilantro and cabbage were all local.

“The dish was inspired by the components of a banh mi,” says Stine, referencing a classic Vietnamese sandwich.

Beach restaurants almost swept the awards this year with these winners:

Executive Chef Kevin Sharkey of 1608 Crafthouse winning the Sustainable, Organic, Local Food award;

Executive Chef Matt Knack of Croc’s 19th Street Bistro for Most Outstanding Presentation;

Chef Heidi Kowell of The Virginia Beach Art Institute for Most Outstanding Dessert;

Executive Chef Richard Mason of Fusion winning the Best Taste Award;

and Executive Chef Jaideep Gill of Masala Bites winning the Chefs’ Choice Award.

The People’s Choice Award went to Executive Chef Gary Sokaitis of The Blarney Stone in Onancock on the Eastern Shore.

The event was held Oct. 11.

For more information, visit www.HRSigChef.com

 

 

NEW CHEF – NEW MENU AT HILTON OCEANFRONTchef

There’s a new chef – and a new menu – at the Hilton Virginia Beach Oceanfront

Dan Elinan is Executive Chef at the hotel, which includes several top-notch restaurants such as Catch 31 and Salacia.

Elinan has extensive fine dining background in such food cities as San Francisco and Washington D.C.

Joining him as Executive Sous Chef is Kyle Woodruff, formerly of Waypoint Grille in Williamsburg. Woodruff is noted for his refined culinary chops too.

I recently sat down and enjoyed a preview of a new menu offered at Catch 31, a new three-course prix fixe coastal-inspired menu.

Priced at $31, the new menu is crafted with local ingredients – from both land and sea.

The menu will change every two weeks – currently some offerings are

Lynnhaven Oyster & Cherrystone Chowder with smoked bacon, potatoes and basil

Cullipher Farms Butternut Squash Soup with toasted pumpkin seeds, local crab meat and micro mint

Joyce Farm Braised Short Rib with whipped potatoes, glazed Cullipher Farms acorn squash and horseradish gremolata

Olive Oil Poached Rockfish with thumbellina carrots, charred onions and a cabernet vinaigrette

Chocolate Cremeux with Virginia peanut brittle

Pumpkin Crème Brule with cinnamon ice cream and pumpkin seed crisp

For more information visit www.Catch31.com

 

FIRE & VINE SPECIAL WINE DINNER

Celebrated California winemaker Sean Minor will be speaking at a dinner featuring some of his noteworthy vintages at Fire Fire and Vineand Vine on Oct. 21.

Sean Minor Wines was founded in 2005 by Minor, who started with B&V Wines and worked for 15 years at King Estates. The offerings will be paired with dishes from Fire & Vine Executive Chef Peter Stine.

For more information, visit www.FireAndVine.com

 

TASTE UNLIMITED EXPANDS IN CHESAPEAKE

The Taste store in Chesapeake’s Greenbrier is expanding

The store closed yesterday for one week to expand from 3000 square feet to 4500 square feet

The store will have a grand reopening on Tuesday 27 October

The growth will feature an expanded retail section, additional exterior and interior seating, more food preparation area and local beer on tap and in growlers

The store first opened in this spot in 2012 and has been the smallest in the total of seven stores that Taste operates in Coastal Virginia

“Business has been good,” says Jon Pruden, one of the gourmet grocer’s owners. “The store needed more space to efficiently serve customers, more  seating for peak traffic and more room for merchandise.”

For more information visit — www.TasteUnlimited.com

 

SMACK YOUR MAMA GOOD

We love Chef Stephen Gellas and have been following him – and enjoying his dishes – from his days more than a decade ago at Nick’s Seafood Pavilion in Yorktown

SausagesGellas is currently at Off The Hook, a seafood restaurant and market in Great Bridge in Chesapeake

I was in recently and enjoyed some homemade sausages he and Chef Mary Prader – a trio that included Seafood, Hot Italian and Duck – made largely with local ingredients

Each was gorgeous in their preparation – fresh, seasoned just right, served with perfect sauces – it was a true treat

They aren’t always on the menu so check to see when they are doing them, but they are worth seeking out

Find Off The Hook Seafood on Facebook

 

ONE LAST THING

Join me this Saturday, 24 October from 10 am to 1 pm for a recipe sampling, meet and greet and signing of my new cookbook, “Nuts: 50 Recipes from Crunchy to Creamy & Savory to Sweet.”

It’s at the Countryside Gardens in Hampton

STAY HUNGRY, HAMPTON ROADS!

 

Patrick Evans-Hylton is a Johnson & Wales-trained chef and award-winning food journalist.

He has reported on food in print, television, radio and social media since 1991, including being senior editor for food and wine at Coastal Virginia Magazine. He is author of Dishing Up Virginia.

Evans-Hylton is a contributor to hrScene.com where the give readers food news to use from across the region and afar. He blogs at PatrickEvansHylton.com