Interesting Finds

Interesting Find – Piedmont Provisions – Mom’s Buttermilk Cake

Published on by carol lou

If you follow along with my adventures, you certainly know by now that I am a fan of all Farmers’ Markets.  I always have so much fun finding unique items along with fresh produce and provisions.  Well, I was in Atlanta, GA this past weekend and came across one of my favorite small batch producers.  Piedmont Provisions.  I have been a fan of their unique jams for some time now; my favorite to date is their Rosemary Habanero Pepper Jelly; this time I also purchased their Mango Thai-Basil Pepper Jelly.  On Saturday, they introduced me to another new seasonal favorite, Peach Cobbler Jam.  I bought them all and came home with my jam treasures.  I then decided to bring out Mom’s Buttermilk Cake recipe, I used Piedmont Provisions Peach Cobbler Jam and the results were delicious.  What a great combination.  Check out Piedmont Provisions and see all of their unique condiments.  I think they are a great Interesting Find!

 

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Mom's Buttermilk Cake

Ingredients

  • 1 cup brown sugar
  • 3/4 cup white sugar
  • 1 cup shortening
  • 4 eggs
  • 3 cups flour
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon allspice
  • 1/2 teaspoon salt
  • 1 cup peach perserves
  • 1 cup buttermilk
  • 1 teaspoon baking soda
  • 1 cup chopped pecans

Instructions

  1. Preheat oven to 350 degrees.  In a large mixing bowl, cream the sugars and the shortening.  Add eggs, one at a time, beat until creamy.  Combine the flour, salt, cloves and allspice.  Mix the baking soda in the buttermilk.  Add the flour mixture and buttermilk alternately to the creamed mixture.  Stir in the preserves and pecans.  Spoon into a greased and floured Bundt pan (I divided mine into two smaller Bundt pans).  Bake 40 - 45 minutes or until a tester comes out clean.  Cool.  Dust with powdered sugar, if desired.

 

Interesting Find – Maydan, Washington, DC

Published on by carol lou

I first heard about Maydan on a local radio station, I was driving and heard that Maydan had just been named one the top restaurants by Food and Wine Magazine.  That was enough for me to stop and take note.  I am always looking for new and interesting finds and this one peaked my interest.  As soon as I got home, I emailed Maydan requesting information on making a reservation.  I was successful in making a reservation for ten for their Tawlet experience — an ample tasting menu which showcases the best of what they have to offer the day you are there; all dishes were served family-style and meant to be shared. Every bite was worthy of the all of the accolades Maydan is receiving.  Everything is cooked over an open wood-fired hearth or clay oven reminiscent of the kitchens in the Middle East and North Africa.  We were first presented an assortment of their salads and spreads along with their fresh baked bread from the clay oven.  We were warned that many courses were to follow to pace ourselves, but we just couldn’t stop eating the various combinations including some of my favorites beiruti hummus with tomatoes, parsley, green peppers, and scallions, beet borani that was a vibrant purple combination of yogurt, dill and black sesame and muhamarra – walnut, red pepper and pomegranate molasses.  I could go on and on about their various spreads and salads that we dove into along with the warm bread; we tried them all and all were terrific.  From the fire we then had carrots with lemon and harissa, eggplant with walnut sauce and pomegranate molasses, all combined with the various condiments, we were in food paradise.  Exquisite shrimp served with chermoula sauce and duck breast ras el hanout ( a Moroccan spice blend—a mix of sweet, savory, and spicy) were the next plates from the fire accompanied by more condiments and bread. I think the show stopper of the evening was the lamb shoulder with seven spices.  It it so hard to describe this lamb dish because it was fall-off the bone tender with a delicious crust that melted in your mouth and I must say the best lamb I have ever had.  Is your mouth-watering yet?  I cannot wait to return to Maydan, I hear their whole chicken with turmeric, coriander, and toum is one to try – that is enough to draw me bring me back again and again.  

Below are just a sampling of photos from our dinner.

Their entrance is at the end of an alley. Once you walk in you can see the open fire roaring.

The second floor bar, the view from where I was sitting

The abundant selection of salads and spreads (above) condiments (below)

The unforgettable lamb shoulder – spectacular 

One group of happy friends after enjoying our dinner at Maydan

Interesting Find – Hammerdown Barbeque, Aldie, VA

Published on by carol lou

I just never know when my next Interesting Find will appear.  This time we were driving, sunroof open, windows down on a beautiful Sunday afternoon.  When all of a sudden we smelled that overwhelming smell of barbeque, reminiscent of the years we lived in Texas.  I’m sure you can tell it didn’t take us long to find the source and we happened upon the most delightful BBQ restaurant; Hammerdown Barbeque in Aldie, VA.  I love their motto, Real Smoke, Real Wood, Real Barbeque and how true it is.  We arrived around 2 pm on a Sunday afternoon and were delighted to get the last of their ribs.  It is easy to see why they are so popular.  Their restaurant is casual with charm and great food.  You can dine inside, outside or take it to go.  They have everything a great BBQ joint should have, great food, great atmosphere and just a great vibe.  After downing our ribs and brisket (we even got the burnt ends!) along with coleslaw and mac and cheese, Brad Juneau, one of the key players, brought us over a selection of their other meats and all was delicious.  I was especially taken with their chicken – it melts in your mouth-what a taste treat.  I also met Ken Soo Hoo, the chef/owner with roots that started at a farmers market, then to a food truck and now to a brick and mortar restaurant that opened this past fall.    This is one place I will definitely return too.  You know it is popular when you look at the menu board and the SOLD OUT tags are covering some of the items – get there early, I think this place is going to be on everyone’s radar soon.  

You can’t miss this charming BBQ shop when driving by

Here I am with Ken Soo Hoo, the BBQ master!

 

There smokers are an amazing sight, the aroma is even better.

Great BBQ decor.

 

Interesting Finds – Goosecross/Napa Valley – Clarity/Vienna, VA

Published on by carol lou

I am sure you all have attended certain events that when you get home you just say “WOW” what a fantastic evening.  We were so lucky to have had that experience this past weekend, I am still thinking about how great it was.  It was a wonderful combination, a fantastic winery from Napa teamed with one of the top local chefs of the DC area, and a group of wonderful friends.  Now, this was a win/win/win to me. 

THE WINE

Goosecross is an estate winery in Napa Valley.  Christi Coors Ficeli, the owner, is from a family who for years has been making one of the country’s top selling beers. She told us her history and how she became involved in the wine industry, from selling Xerox machines out of college, to working for Gallo, to becoming involved in the Napa Valley wine industry.   She purchased an existing winery and has taken the challenge to write the next chapter in this vineyard’s journey. Goosecross’ winemaker, Bill Nancarrow, also joined us for dinner.  Bill was raised in New Zealand and has vast knowledge and expertise in the wine industry. It was great to hear his detailed descriptions of all of the wines and the particular characteristics for each.   Dinner with Christi and Bill was a great treat, all of their wines were outstanding; we especially liked their 2013 State Lane Merlot.  My preference leans towards red wine, however, their 2014 Chardonnay could turn me into a white wine drinker!  I know the next time we are in Napa, Goosecross will definitely be on my list to visit.  We are anxiously awaiting the wines we purchased so we can add them to our cellar and remember our dinner with Christi and Bill. 

Goosecross/Napa Valley

 

 

THE FOOD

I know I have written about Clarity in Vienna, VA in previous posts.  However, I cannot say enough good things about this restaurant.  Jon Krinn, Chef/Founder/Owner creates an amazing food adventure each and every time.  When I began writing this piece, I wanted to give you a thumbnail of my experience eating at Clarity.  I didn’t have to go farther than their website to find the perfect definition of eating at Clarity by Jon Krinn.

My culinary vision: Create excitement through constant – even “at the moment” – menu change, utilizing our access to the best local and worldwide products available. We passionately source ingredients around the corner, around the country, and around the world for our community to try. It is a true pleasure to cook for you.

What a combination a dinner with Goosecross wines and Clarity – a match like no other.  

                                                                  

                                                        

 

THE FRIENDS

So, by now you are probably wondering how did this fabulous dinner happen?  A winery from Napa teaming with a restaurant in Vienna, VA.  This all transpired from Auction Napa Valley.  Our very dear friends, won this auction item and we were thrilled to be invited to this dinner.  It certainly was a memorable night.  What a terrific cause and extraordinary community.  

About Auction Napa Valley  – Auction Napa Valley is the NVV’s annual community fundraiser that for more than 35 years has utilized the worldwide reputation of Napa Valley wines and the scenic beauty of the region to raise funds to enhance the health and wellbeing of the Napa Valley community. To date, the NVV has invested more than $150 million from Auction Napa Valley proceeds in Napa County nonprofit organizations. Learn more at auctionnapavalley.org.

 

Cheers to great wine, food and friends!

Interesting Find – Man Cave Craft Eats/Bruschetta Soup Recipe

Published on by carol lou

I think I have mentioned in prior posts that I frequently receive requests to try new products that you, my readers, might be interested in.  When Man Cave Craft Eats  sent me a request, I took one look at their product line of meats/sausages and immediately was interested.  Not only did their product line look interesting, they also have a program they sponsor called Bite Back/Fight Hunger program.  For every package they sell, they provide a single meal for a needy child.  Between their product line and community support program, I sent them a note that I would love to try their products.  Not long after, a cooler arrived on my porch from Minnesota with a wonderful assortment of their products.  The entire assortment they sent me is mouthwatering. The first one I tried was their Chicken Sausage with sun-dried tomato, basil and garlic.   It took some thought as to what recipe could I create that would highlight this product.  Out came my soup pot, the rest is history  I have to admit I think this is one of the best soups I have made, with the garlic croutons on top, it was like eating bruschetta in a bowl.  From a group of food entrepreneurs who started with two folding chairs and a table at the Minneapolis Farmers Market, they have certainly won me over as a fan. 

 

 Man Cave Craft Eats is available at select retailers nationwide, including Giant, Food Lion, HyVee, Publix (coming in April), and more.

 

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Bruschetta Soup

Ingredients

  • 1 pound chicken sausage - I used Man Cave Craft Eats brand
  • 2 stalks celery, diced
  • 1 carrot, diced
  • 1 medium onion, diced
  • 2 tablespoons olive oil
  • 2 15 oz cans cannellli beans, rinsed and drained
  • 1 15 oz can diced tomatoes
  • 1/2 cup red wine
  • 32 oz. chicken broth
  • 3 cups fresh spinach
  • salt and pepper, to taste
  • garlic croutons
  • grated Parmesan cheese

Instructions

  1. In a large dutch oven over medium-high heat add olive oil, cook sausage, onion, celery and carrots for 5 - 8 minutes until soft.  Add the beans, can of tomatoes with juice, red wine, and broth.  Bring to a boil, reduce heat to low, cover and cook 40 minutes.  Stir in spinach, cook an additional 15 minutes.  Salt and pepper, to taste.  Ladle into bowls, top with garlic croutons and grated Parmesan cheese.

    Garlic Croutons

    Preheat oven to 350 degrees. Cube french bread into 1-inch cubes.  In a large frying pan, melt 2 tablespoons of butter and 1 tablespoon of olive oil.  Add 1 clove of minced garlic.  Cook over medium heat stirring constantly for 1 minute.  Remove from heat.   Toss cubes with the garlic butter, pour onto a foil-lined baking sheet and bake for 15 minutes.  Stir cubes once or twice while cooking.

    If you are using plain chicken sausage - I would add 2 tablespoons diced sun-dried tomatoes, 1 tablespoon minced fresh basil and 1 clove of garlic, minced, along with the celery and carrots.


Interesting Find – Frogmore Shrimp Cleaner/Shrimp Rockefeller

Published on by carol lou

I don’t know about you but I have an abundance of kitchen gadgets, some I use frequently and some I have never used.  So, when I received an e-mail from Toadfish Outfitters in Charleston, SC I was a bit leery of another kitchen tool.  However, when it comes to cleaning fresh shrimp, my opinion quickly changed because I find cleaning, peeling and deveining shrimp a real chore.   They graciously sent me one of their shrimp cleaners before the holidays and today was the first chance I have had to give it a try.  After checking out their video, I was ready to tackle this new tool.  Well, I must admit my first attempt looked like the shrimp had gotten caught in my lawnmower blade!  I just knew I was doing something wrong, one more check of the video and I was peeling shrimp like a pro.  I have to tell you this is probably one of the best kitchen tools I have come across in a long time.  It is very easy to use and certainly makes cleaning shrimp a breeze.  I am happy to have this new tool in my kitchen,  Watch out, now you will see many more shrimp recipes because I can clean them in a flash!

Check out their How To Video https://www.youtube.com/watch?v=8LWjoeuSZjE

Shrimp Rockefeller

This is a good Throw Back Thursday recipe.  Shrimp Rockefeller was very popular in the mid-1960’s.  It is shrimp baked on a bed of spinach and topped with a sherry cream sauce.  I like to serve on a bed of orzo but it would be equally good on rice or pasta.  As good today as it was then.

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Shrimp Rockefeller

Servings 6

Ingredients

  • 2 pounds large shrimp, peeled and deveined
  • 2 10 oz packages chopped frozen spinach, cooked and drained
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 2 cups warmed milk
  • 3/4 teaspoon salt
  • white pepper, to taste
  • 2 - 3 tablespoons dry sherry
  • 1/4 cup Parmesan cheese, plus more to topping

Instructions

  1. Preheat oven to 350 degrees.   Bring a medium pot of water to a boil, add shrimp and boil for 1 - 2 minute or just until they are pink, immediately drain and rinse under cold water, set aside.  Cook spinach according to package directions, drain well, set aside.  Melt butter, add flour and stir with a whisk for one minute.  Slowly add warmed milk and continue cooking over medium heat until the sauce is thick and creamy.  Remove from heat, add salt and pepper, dry sherry and 1/4 cup Parmesan cheese.  Spread spinach in the bottom of a shallow casserole dish.  Top with shrimp.  Cover with the sauce.  Sprinkle with additional Parmesan cheese.  Cover with foil and bake for 20 minutes.  Remove foil and broil until brown and bubbly.  Serve.   

    This dish can be made ahead, by layering the spinach and shrimp, refrigerate.  When ready to bake, top with the hot sauce and bake as directed.

Interesting Find – Swarmbustin’ Honey – Honey Bee Chicken and Honey Pecan Bars

Published on by carol lou

I attend many food events and festivals and I am always looking for that special person or product that I think shakes up the food world.  When I came across the crew at Swarmbustin’ Honey (their website is a great read, lots of great information and knowledge building on bees), I knew this was a group that I wanted to get to know.  The first thing that drew me to their booth at the DC Metro Cooking Show was their vast assortment of honeys and the unusual flavors and varieties.  I use honey in my kitchen all the time as a sweetener and when I saw their Hot Garlic and Hot Pepper Honey, I knew I found a unique spot.  Not only do they feature products for cooking, they have everything any bee keeper would ever need.  I left their booth with an array of their products. Back in my kitchen I was thinking about the honey, especially the Hot Pepper Honey and Hot Garlic Honey, I drizzled their Hot Pepper Honey on my chicken cutlet; now I have a new recipe I named Honey Bee Chicken and oh my, what a taste treat that is.  Probably one of the best chicken recipes I have made.  A real taste treat and so easy to prepare.  And don’t pass by my Honey Pecan Bars, every time I make these I am asked for the recipe.  

Here I am with Walt Broughton and his boys

 

Check out one of Walt Broughton’s videos below

 

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Honey Pecan Bars

Ingredients

  • 3 1/2 cups coarsely chopped pecans
  • 2 cups flour
  • 2/3 cup powdered sugar
  • 3/4 cup butter, cubed
  • 1/2 cup packed brown sugar
  • 1/2 cup honey
  • 2/3 cup butter
  • 3 tablespoons whipping cream

Instructions

  1. Preheat oven to 350 degrees.  Arrange pecans in a single layer on a baking sheet.  Bake 350 degrees for 5 to 7 minutes or until lightly toasted.  Cool completely,   Line a 9 x 13 inch pan with heavy-duty foil, grease lightly.  In a food processor, pulse together the flour, powdered sugar, and 3/4 cup butter until mixture resembles coarse meal.  Pat mixture evenly on bottom of the pan.  Bake crust at 350 degrees for 20 minutes or until edges are lightly browned.  Cool on a wire rack for 15 minutes or until completely cool.  Bring brown sugar, honey, 2/3 cup butter and whipping cream to a boil in a 3 qt saucepan over medium-high heat.  Stir in toasted pecans and spoon hot filling into prepared crust.  Bake at 350 degrees for 25 - 30 minutes or until golden and bubbly.  Cool on a wire rack for 30 minutes or until completely cool - cut into squares.   

    You can also prepare this recipe in an 11-inch tart pan with removable bottom.  When using the tart pan, pat the crust evenly on the bottom and up the sides of the lightly greased tart pan.

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Honey Bee Chicken

Ingredients

  • 4 boneless, skinless chicken breasts , pounded 1/4 inch thick
  • 3/4 flour
  • salt and pepper
  • 2 eggs lightly beaten with 1 tablespoon of water
  • 3/4 - 1 cup Panko crumbs
  • canola oil
  • Italian parsley, minced
  • honey, to drizzle over chicken

Instructions

  1. Place flour in a shallow bowl. Beat eggs in a second shallow bowl. Place panko, in a third shallow bowl.

    Season chicken with salt and pepper, then dredge in flour, shaking off any excess. Transfer to bowl with beaten egg and turn to coat. Lift from bowl, allowing excess to drip back into bowl. Coat with panko, pressing to adhere. 

    Heat 6 tablespoons oil in a large heavy skillet or a cast-iron skillet over medium-high heat. Working in 2 batches, cook cutlets, adding remaining 2 tablespoons oil to pan between batches, until golden brown and cooked through, about 4 minutes per side. Transfer cutlets to a paper towel-lined plate and season with salt. Serve - drizzled with Swarmbustin Honey, sprinkle with minced parsley.

2017 – Oh, What a Great Year!

Published on by carol lou

To think I almost decided to stop blogging last January!  Yes, after starting my blog as a tribute to my mom and her wonderful recipes three years ago; last January after two years of writing this blog, I thought maybe it was time to wrap it up and move on to other ventures.  I am sure glad that was a fleeting thought and that I did not stop writing this blog.  In March, to my surprise and delight, Southern Living Magazine named A Passion for Entertaining as one of the top Southern food blogs of the year! 

A Passion for Entertaining Named

One of Southern Living’s Favorite Southern Food Blogs of 2017

http://www.southernliving.com/kitchen-assistant/best-southern-food-blogs

 

Image may contain: 1 person, smiling, indoor

That honor changed my food blogging life for sure, besides writing and publishing recipes, I have also been able to share with you some exciting Interesting Finds and Interesting Events. 

Here are just a few highlights from the year-

Image may contain: 8 people, including Andrew Melim, people smiling, people sitting, table and indoor

Demo and Dine with chef Jon Krinn at Clarity in Vienna, VA

The Urbanna Oyster Festival and Virginia’s River Realm 

Wonderful sushi at Sushi Hachi in Washington, DC

Making treats for my grand-pup, Packer

Radiator roof top bar at Kimpton Hotel in DC

 

Eating pizza at Stoney Acres Farm in Athens, Wisconsin

Cinnamon waffles at The Omni Homestead Resort, Hot Springs, VA

 

And not to forget my recipe posts, here are the results –  the top three viewed recipes for 2017

 

 

#1 -Grilled Butterflied Shrimp

#2 – Maple Popcorn

 

#3 –Fried Green Tomatoes Caprese Style

 

Now, I am looking forward to 2018 – I hope you continue to follow my adventures both in and out of my kitchen.

One of my stops this spring will be

The Bourbon Classic in Louisville, Kentucky, March 2 & 3, 2018.

 

I am always looking for Interesting Finds and Interesting Events to feature – if you know of one, please send me an e-mail

apassionforentertaining@gmail.com

I look forward to hearing from you and I hope you have a wonder New Year – Carol Lou

 

 

A Passion for Entertaining:

Embracing the best in entertaining with great food, interesting finds and style 

Interesting Find – Farmers First Coffee Company

Published on by carol lou

I cannot tell you how many requests I receive regarding my Interesting Finds and Interesting Events on my blog.  As many of you know, I am an ad free blog and all of my finds are those that I think personally deserve consideration and not driven by advertising dollars.  I recently received an e-mail from Farmers  First co-founder, Matt Hohler, regarding  Farmers First Coffee (formerly Levanta coffee).  After I read about their mission, I definitely decided to feature them as an Interesting Find.   Matt sent me a 12 oz. package of  ground medium roast coffee (they roast their coffee beans in North Carolina) that comes with a photo of the coffee grower with a brief bio on the back.  I have been drinking Farmers First Coffee and their coffee is delicious – a perfect gift for any coffee lover on your list from a company committed to their coffee growers. 

Here is the premise behind their company –

We’re dedicated to doing things differently. We’re committed to putting farmers first when sourcing our coffee. We pay a 50% bonus on top of the market price farmers receive, which is as much as four times higher than “fair” trade.

By waking up each morning with a cup of Farmers First Coffee, you’re giving hard-working coffee farmers from Honduras and Peru the opportunity to lift themselves up economically.

Our findings, along with a combined total of 10+ years living and working in Latin America, led us to one simple conclusion. What do coffee farmers need most to create a more prosperous future for them and their families? A better income for their hard work.

 

Interesting Find – Virginia’s River Realm

Published on by carol lou

There are just some experiences that you will remember and talk about for a long time.  This past weekend, we traveled to Virginia’s Oyster Country and it was truly memorable.  It also coincided with the famous Urbanna Oyster Festival.   From the minute we arrived at the Tides Inn in Irvington, VA to our last oyster at Byrd’s Seafood Co., we were met with genuine hospitality that you cannot experience in many areas.  From a food aspect, this is a foodie paradise.  Our trip began at the idyllic resort, the Tides Inn. We definitely had a room with a view!

What was the first thing I ordered?  Oysters of course!   I cannot count how many oysters we consumed over the weekend, and I might add, all were incredible.  There is just something about eating an oyster that was in the water in the morning and on your plate within hours. 

  

My husband and I were graciously welcomed by Michelle Brown, Economic Development and Tourism Coordinator for Middlesex County, Virginia and Susan Cockrell, Deputy Town Manager and Community Development director for the Town of Kilmarnock Virginia.  Both are associated with Virginia’s River Realm.   Virginia’s River Realm is comprised of 465 miles of shoreline, eight great small towns and many unique attractions in the local area.  However, my mission for this weekend focused on oysters.  Since it was Urbanna’s Oyster Festival, our first stop was downtown Urbanna, VA.  This small town hosts thousands of visitors during this two day celebration of everything oyster.  Included in this event is their annual oyster shucking contest.  The Urbanna Oyster Shucking Contest has become an annual event in the Historic Port Town Urbanna since 1982, and the winner is declared Virginia State Champion and advances to compete in the National Oyster Shucking Contest in St. Mary’s, Maryland. The National Champion then travels to Galway, Ireland to participate in the World Championship. This is serious oyster shucking and when you mention the name, Deborah Pratt, her name is famous in the area.  Deborah is the former National Shucking Champion and has competed many times in Galway, Ireland. Although the emphasis is on speed, other factors on which the contestants are judged include the amount of shell fragments, clean separation of the oyster from the shell and damage to the meat of the oyster.  You have to see it to believe it, a competition like no other. 

Here I am with Deborah Pratt, former National Oyster Shucking Champion 

The Oyster Festival is one that tantalizes all of you senses, the smell of oysters roasting, the sight of hundreds of booths selling everything oyster related, the sound of bands playing, the touch of those oyster shells while consuming those small gems and the taste of raw oysters, roasted oysters, oyster stuffing, oyster chowder, oyster shooters…… I think you get the idea. 

                                 

Our morning stop included visiting Something Different Restaurant.  A unique restaurant that years ago was once a grocery store that now houses a popular restaurant featuring a variety of delicious dishes. They take pride in serving quality foods all made from scratch. From homemade buns and subs, to in-house roasted peanuts, all are prepared daily and made to order. The Beignets (photo above) are hard to pass by, a great place to start your day in downtown Urbanna. Oh, did I mention they roast their own coffee beans and the walls are a testimony to the many varietals served by looking at the burlap coffee bags they display.  I am pictured above with Sarah Gill-Kimble, who is the proprietor with her husband, Anthony Kimble.  A definite must stop.  During the Oyster Festival, Something Different is alive with activity and they feature a live band in-house.

Below are some photos that I think capture the essence of the festival.

The judges checking each oyster at the oyster shucking contest.

A local community group selling oysters.

Rappahannock Oyster Co. at the festival

Dennis Ridings, festival volunteer, who made the best oyster shooters!

Here I am with Ms. Oyster

The York-Poquoson Sheriff’s bike patrol.  I just could not pass up this photo.

Our day concluded at one of my all time favorite restaurants, Merrior in Topping, VA.  I previously visited Rappahannock Oyster Company but this time is was dinner with Travis Croxton, one of Rappahannock’s co-owners.  We had a lively discussion on oysters while tasting almost all of their menu.  Travis ordered and we just enjoyed everything that was served.  This is one restaurant that I can’t wait to return to.  Their story and how they are now one of the key leaders in the oyster industry is fascinating.  They are also instrumental in training and developing the oyster workforce along the Rappahannock River.  In the food world, it is inspirational to hear their story.  

Here are just a few of the wonderful dishes served at Merrior.

Raw oyster selection

Angels on Horseback – baked oysters, herb butter, Edwards ham

Crabcake, grilled bread, creole remoulade 

We woke up Sunday morning and departed the Tides Inn dock by boat for an eco-tour with Capt. Gene Edmonds.  Seeing this aspect of the river gives you a whole new experience and further exemplifies the importance of this river to the oyster industry and the entire region.  

 At the Tides Inn Marina with Capt. Edmonds and Susan Cockrell

Then one last stop before heading home.  After a tour of Kilmarnock, Virginia a quaint town with a delightful main street, we headed to The Dog and Oyster Vineyard in Irvington, VA to have lunch at Byrd’s Seafood Company.  Bryan Byrd is an enterprising newcomer to the food scene in the area and works out of a food truck and under a covered tent at the vineyard.  They serve fresh local oysters harvested daily.  His champagne vinegar mignonette is sensational with the raw oysters.  He also served us roasted on the half shell oysters with jalapeno pesto and other specialty toppings.  I have to say I just loved their Fried Oyster Taco with Sriracha Key Lime Slaw.  That was all served with a glass of The Dog and Oysters blush wine.  What a great combination to end our trip.  

         

       This area is definitely a must see and a fantastic weekend getaway. 

 1 hour from Richmond

2 hours from Hampton Roads

3 hours from DC

It’s time to plan your getaway to Virginia’s River Realm and follow the Virginia Oyster Trail, I know I am, I cannot wait to return!