Dishing Up Virginia: 145 Recipes That Celebrate Colonial Traditions and Contemporary Flavors [Paperback]

From colonial traditions through contemporary flavors, you’ll be amazed at the deliciously rich variety of Virginia’s cuisine. Patrick Evans-Hylton presents 145 delectable recipes celebrating the state’s oysters, blue crabs, peanuts, heirloom tomatoes, sweet potatoes, wine, and much more. Learn how to make Chesapeake Cioppino, Indian Butter Chicken, Black Cake, and scores of other regional delights. You’ll soon be pairing Classic Southern Slaw with Pulled Pork BBQ or Virginia Fried Chicken.

Patrick Evans-Hylton is a food writer and editor and intimately involved with the local Virginian food world. He is an instructor at the Culinary Institute of Virginia and co-hosts a local NPR radio show, “What’s Cooking Wednesday” and is the food reporter for “The Hamptons Roads Show” on the local Fox TV affiliate. He lives in Virginia.

Marcel Desaulniers is a chef and part owner of the Trellis Restaurant in Williamsburg, Virginia.

Explore Virginia's rich culinary history with recipes that celebrate everything from heirloom crops and local wines to Virginia peanuts and Smithfield ham. The state's prized ingredients are featured in favorite dishes from popular restaurants, recipes for fresh local fish, and even historical preparations, such as a crab cake recipe first published in 1726. For special occasions, you'll be delighted by complete menus for a classic Sunday supper, a five-course seafood sampler, and three other celebrations. Add a bottle of Virginia's world-class wine, and your feast is complete.

Acknowledgments

Foreword by Marcel A. Desaulniers

Dishing It Up

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1 Hampton Roads and the Chesapeake Bay Region

2 Richmond and Southern Virginia

3 Central Virginia and Wine Country

4 The Capital Region and Northern Virginia

5 The Shenandoah Valley and Western Virginia

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