Virginia Eats very well. From revolutionary war era foods to contemporary and sometimes revolutionary haute cuisine. Michie Tavern ca. 1784 features a colonial self serve buffet of fried chicken, hickory smoked barbecued pork, blackeyed peas, stewed tomatoes, biscuits and cornbread, Virginia wines and lagers and gooey desserts add to the pleasures.
The photos tell the story of Virginia food. Here are the highlights of my tour of Virginian cuisine.
Hamilton's First & Main on the Charlottesville Mall is the best in contemporary cuisine. Some of the delicious and beautiful dishes we enjoyed are: Scottish smoked salmon crostini with a baby beet and pancetta relish; pan roasted jumbo lump crab cakes (the best I've ever eaten) with remoulade, Cajun spiced fingerling potatoes, green beans and tomatoes;and trio of blackberry, mango and strawberry sorbet in a brandysnap cup. Dave Kamersohn is the very talented 94 year old clarinetist playing at Hamilton;s First & Main.
Kluge Winery has perhaps the most beautiful tasting room with greenhouse windows and exquisite wine flutes.
The Edgar Allen Poe Museum's catered ;lunch of gold bug salad, tenderloin and salmon and chocolate with cherry sauce could cheer up the gloomy Poe himself.
The Boars Head Inn brunch is everything a brunch should be and more; the made to order dishes. plus smoked salmon with creme fraiche, crab cakes, and shrimp make any morning special.
Clifton House, a Relais & Chateaux member presented pan seared halibut with buttered lump crab; dry rubbed Angus New York strip with wild mushroom risotto;and warm bittersweet chocolate with Virginia peanut nougat and caramel sauce.
Hanover Tavern served crab cake eggs Benedict and delectable Bellini with fresh peaches.
Double Tree Hotel ended dinner with a beautiful creme brulee.
Jefferson Hotel presents an elegant cocktail party with specially created drinks: Old Pompey, Pomme and Staircases; passed trays included oysters with capers, little bowls of gazpacho and salmon.
Julep's treats of roasted duck breast, accompanied by Maple sweet potato puree, shitake mushrooms and grilled rapini; crispy skin seared salmon with oyster mushrooms, sugar peas,and butternut hash; dessert of upside down blackberry chiffon Napoleon with hazelnut finished the evening.
Virginia eats very well and has for centuries.
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