Behind the Scenes of the Dish of Hampton Roads

Crowned the "Dish of Hampton Roads" by a panel of food critics and professionals at the annual March of Dimes Signature Chefs Auction last October, this dish is simply titled: Beef & Bone.

Howevers, its facets are beautiful and anything but simple: Grilled Certified Hereford Beef from Virginia topped with Graham Rollins Red Crab Claw and Chesapeake She-Crab Beurre Blanc with Hubbs Farm Peanut Roasted Local Root Vegetables.

Created by Executive Chef Scott Simpson of Swan Terrace of the Founders Inn and Spa, this dish is truly one that Hampton Roads can be proud to call its own.

Go behind the scenes with Coastal Virginia Magazine as we reveal the making of the March of Dimes Chef Auction's winning "Dish of Hampton Roads" from Swan Terrace, as well as how we snagged the perfect shot for our January issue.

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