Local Chefs Prepare a Farm-to-Table Meal
When chefs need inspiration, they take a field trip. Often it’s to a local farmers market, where they know they’ll find fresh, seasonal offerings as well as the opportunity to talk to the farmer, waterman or producer.
We asked three chefs to design some recipes made with ingredients you are likely to find this time of year in farmers markets across Coastal Virginia, as well as a sommelier to offer Virginia wine pairings. Here are the results:
Rodney Einhorn, chef/owner, Terrapin Restaurant, Virginia Beach
“I love the simple and true flavors of spring, and wild mushrooms are my favorite and one of the first signs of spring each year.”
Favorite Farmers Market: Old Beach Farmers Market in Virginia Beach; I not only shop there but I am a vendor there as well, and that is where you will find me every Saturday morning.”
Stephen Marsh, chef/owner, Legrand Kitchen, Norfolk
“This recipe is a staple at Legrand that shifts with the season and utilizes whatever vegetables are available at the time. I like to think it’s a mix between a succotash, carbonara and a good old-fashioned hash. The rustic vegetables are bound with heavy cream and herbs, and when that egg yolk breaks it adds that carbonara richness. The smoked Surry sausage adds that smokiness only Edwards can do.”
Favorite Farmers Market: Westside Provisions down the street from Legrand because they're our neighborhood market, open to us five days a week. They also grow some killer herbs and tomatoes we use in the summer too. I'm also a huge fan of Cullipher Farm Market in Pungo. They grow incredible produce that we use most of the year.”
Chef/owner, Stove the Restaurant, Portsmouth
“This is my dish for ending the cold early dark days and the beginning of the longer warmer days. The chocolate is symbolic of the dark cool days, and the berries are of the lighter and fresh days, so I can say goodbye to winter and hello to spring.”
Charlie Rizzo, sommelier, River Stone Chophouse, Suffolk
“These wines showcase the evolution of wines in Virginia. I recommend visiting these vineyards and experiencing the wines and its sense of place.
Michael Shaps Wineworks' Viognier
“I truly believe that the Viognier grape varietal offers wonderful potential to becoming a signature Virginia wine. This wine offers that potential; sourced from two distinct vineyard sites, the floral nose leads to elegant, well balanced notes of tangerine, pear, and pineapple on the palate. Crisp acidity provide a clean, freshing finish it pairs favorably with many Virginia Chesapeake Bay oysters.”
Read about their growlers—yes, wine growlers—here.
Barboursville Vineyards' Octagon
“A lush blend of Merlot and Petit Verdot (2012 vintage), this beauty exhibits effusive ripe currant, bing cherry and blackberry flavors up front that merge with subtle vanillin spice to the finish. Well-crafted and silky smooth, Octagon is commonly lauded as the benchmark Virginia wine.”
Read more about Octagon here.
New Kent Winery & Vineyards' White Merlot
“A light, easy drinking rosé that highlights pomegranate notes weaved well with tropical fruit nuances. It’s great as a patio quaffer, as well a great pair with seasonal fruit salads with feta or goat cheese.”
Read about another refreshing patio wine from New Kent here.
Trump Winery's Sparkling Blanc de Blanc
“Made from 100 percent chardonnay grapes exclusively produced at the Trump Estate, this premium Virginia sparkling wine tantalizes with layers of brioche, tart apple, lemon, and subtle peach notes. The complexity served by the flavors create a very versatile wine. This bubbly has enough drive to stand up to a classic Virginia cured ham or locally-sourced rockfish with Virginia herbs in a creamy smoked cheese sauce. Shad Roe would be a good pair as well.”
Read about Blanc de Blanc and other Virginia sparkling wines here.
Chrysalis Vineyards' Petit Manseng
“An unctuous expression of this native French Jurancon grape varietal produce
viscous honeysuckle , marmalade, and candied peach dance elegantly on the palate finishing with a hint of cinnamon. I love this wine with pungent cheeses.”