The Shadow
NORFOLK - Offering a wealth of American history, Virginia is a hot spot for tourists, drawing in over 60 million visitors each year.
As diverse as its history, Virginia’s food scene impresses visitors and Virginians by serving up fresh flavors with southern flare.
Recipes from Thomas Jefferson’s time to today are gathered in the book “Dishing Up Virginia” by Patrick Evans-Hylton, a native Virginian.
Evans-Hylton brings the Old Dominion’s flavors and history to the table with 145 recipes that will satisfy diners of all backgrounds.
Striking the perfect balance between classic and modern recipes, “Dishing Up Virginia” paints a picture of the current Virginia food scene. Old favorites such as fried chicken, cheese straws and bourbon balls are spotted among more contemporary recipes such as cherry shrub cocktails, heirloom tomato terrine with blue cheese ice cream and candied bacon and twice-baked sweet potatoes with dried cherries and hazelnuts.
Celebrating the state even further, the author offers creative ways to enjoy Virginia’s cash crops in recipes like peanut butter hummus, Hayman sweet potto bisque, fried oyster po’ boy, and white sangria with citrus-green grape maple syrup.
From the shores of the Chesapeake Bay through the rolling hills of the piedmont region and on to the Shenandoah Valley and Southwest Virginia, Virginia’s food community comes alive through profiles of farmers, artisan food producers, wine makers and restaurateurs.
For the native Virginian, culinary enthusiast or visiting tourist, “Dishing Up Virginia” offers tasty treats for all.
It is published by Storey Publishing and includes 288 pages, paperback, with full color photographs. Price is $19.95.
Evans-Hylton is a food writer and editor deeply involved with the Virginia food scene. He is an instructor at the Culinary Institute of Virginia, a food reporter for The Hampton Roads Show and co-host of a local NPR radio show.
