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Return to the James Beard Dinner main page here [LINK]

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Patrick Evans-Hylton

Event Host | Virginia Eats + Drinks [LINK]

Patrick Evans-Hylton is a Johnson & Wales-trained chef, food historian, and an award-winning food journalist, covering tasty trends since 1995 in print, broadcast and electronic media. He is publisher of Virginia Eats + Drinks, host of The Virginia Eats + Drinks Show on AM 790 WNIS (and simulcast online), author of 10 books, leads food tours, and teaches food-related classes.

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Fabio Capparelli

Host Chef | Hilton Norfolk The Main, Norfolk [LINK]

Bio forthcoming

Menu | Dinner, Main Course

Border Springs Mint Crusted Lamb Chops with Heart of Fennel, Pomegranate, Romanesco Chips, Roasted Artichoke Puree, and natural Lamb Demi

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Harper Bradshaw

Harper’s Table, Suffolk [LINK]

Bio forthcoming

Menu | Dinner, Dessert Course

Sweet Potato Profiteroles with Sorghum Caramel and Chestnut Cream

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Travis Brust

Williamsburg Inn, Williamsburg [LINK]

Bio forthcoming

Menu | Pre-Dinner, Hors D’oeuvres

Virginia Seed Red May Flour Pate Choux: Tomato Conserve Curd, Pair-A-Dice Acres Fines Herbs

Coastal Water Little Neck Clam Po’ Boy: Pepper Pot Hot Sauce Remoulade, Lemon Pickle

Port Anne Spiced Crumpet with Smoked Lamb Sausage: Parsnip Butter, Pickled Apple

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Kevin Dubel

Becca inside Cavalier Hotel, Virginia Beach [LINK]

Bio forthcoming

Menu | Dinner, Fish Course

Lightly Smoked + Seared Local Rockfish with a variety of tiny Fall Vegetables, Chanterelle Mushrooms, and Crispy Edwards Surryanno Ham in a rich Pumpkin Bouillon Sauce from pumpkins cooked in coals of a wood grill

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Michael Farrell

Still Worldly Eclectic Eats, Portsmouth [LINK]

Bio forthcoming

Menu | Pre-Dinner, Hors D’oeuvres

Duck, Duck, Goose: Duck Rillettes atop Crostini with Gooseberry Jam, Duck Bacon and Bourbon Apple Butter

Seared Sea Scallop on Lavash Cracker with Goat Cheese, Crispy Surryano ham, and Virginia Cider Gastrique

Chesapeake Bay Oyster Shooter: Creamy Leak and Virginia Ham Broth, Micro-Celery and Peanut-Encrusted Lynnhaven Oyster

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Michael Koch

Zoes Steak & Seafood, Virginia Beach [LINK]

Bio forthcoming

Menu | Dinner, Soup Course

Smoked Virginia Chowder: Whitestone Oysters, Eastern Shore Clams, Local Vegetables, Virginia Hot. Sauce, Crackers

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Lloyd Moonga

Hilton Norfolk The Main [LINK]

Bio forthcoming

Menu | Dinner, Cheese Course

Virginia cheeses, Virginia charcuterie, Giardiniera, Truffle Honey, Italian Breads

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Stella Pomianek

Cafe Stella, Norfolk [LINK]

Bio forthcoming

Menu | After-Dinner, Sweets + Coffee

Baba au Rum with Star Anise and Cinnamon Syrup. with Four Farthing Spiced Rum

Mini Brownie with Dulce de Leche, Pretzel, and Roasted Virginia Peanuts

Pear and Frangipane Tartleets

Pumpkin and Mascarpone Mini Cakes with Candied Pecan

Cafe Stella House Roasted Coffee

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Mindy Wilkins

Cafe Stella, Norfolk [LINK]

Bio forthcoming

After-Dinner, Sweets + Coffee

Chef Mindy will work in tandem with Chef Stella

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Sahm Reyes

Hunt Room inside Cavalier Hotel, Virginia Beach [LINK]

Bio forthcoming

Menu | Dinner, Amuse Bouche

Border Springs Lamb Prosciutto on lightly charred Rye with Fig Preserve and Smoked Pumpkin Emulsion

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Kenny Sloane

Fin Seafood, Newport News [LINK]

Bio forthcoming

Menu | Dinner, Amuse Bouche

Fermented Elephant Garlic Focaccia Bread, Yellow Tomato Sorbet, Edwards Bacon Jam, Grilled Romaine Leaf, and Basil Powder

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Alvin Williams

Cobalt Grille, Virginia Beach [LINK]

Bio forthcoming

Menu | Dinner, Salad Course

Watercress + Crab Salad with Tomatoes, Pickled Banana Peppers, and Sweet Shallot-Peanut Dressing

To receive updates, including ticketing information before anyone else, sign up for our free newsletters:

www.VirginiaEatsAndDrinks.com/subscribe

Return to the main James Beard dinner page here [LINK]