With 40 million oysters sold last year, Virginia is the largest producer of farm-raised and wild oysters in the U.S. The diversity of oysters found in rivers and creeks along the Chesapeake Bay contributes to Virginia’s reputation as the oyster capital of the east coast. Virginia waterways and oysters are grouped into eight distinctive regions — based on their location, coastal habitats, and taste — which forms the Virginia Oyster Trail. From the briny oysters cultivated in
The word “farm” conjures up images of sunny rolling hills, green with rows of fresh vegetables. But visiting a mushroom farm is more like stepping into the Twilight Zone – literally. At Urban Choice Mushrooms, the farmland is a shadowy warehouse outside Richmond; the plant rows are shelves of plastic bags; and the produce ranges in color from bluish grey to vivid yellow. Not a speck of green in sight. This is modern mushroom farming. Jake Greenbaum gives a tour of the Urban C
As much as any food, oysters taste like where they are from. This expression of place - called merroir - includes the unique flavor characteristics of their surroundings, including water salinity, rainfall, marsh, and types of algae in the water.
This weekend, visitors to the Wine & Brine Lounge at the Gabriel Archer Tavern will experience the terroir of Virginia’s historic York River. Oysterman Tommy Leggett, founder of Chessie Seafood and Aquafarms in Hayes, VA, will be a
The Wine & Brine Lounge at the Gabriel Archer Tavern will reopen for the 2017 season on March 18. The inaugural 2017 weekend will feature Pleasure House Oysters from Ludford Brothers Oyster Company in Virginia Beach. Founder Chris Ludford will be on hand shucking Pleasure House Oysters pulled fresh from the Lynnhaven River. Ludford, who grew up on the waterways in Virginia Beach, is a third-generation waterman. As a kid, he sold minnows caught in local waters and was a crabbe
When we started the winery 32 years ago, we were running a small farm that only a handful of people believed in. We were lucky to get early support from distributors and visitors who understood our passion and wanted to help us succeed. Their belief in us made a huge difference in our success, and it inspired us to look for opportunities to help others build their dreams. That’s one reason we started working with Jake Greenbaum of Urban Choice Mushrooms. Jake first met Chef I
Multi-course “tasting menus” are the newest dining trend in DC and New York, and one restaurant is even offering a tasting menu in Richmond. Chef Ian Robbins thinks it’s time for Williamsburg to feature this unique dining experience. We're excited to announce a multi-course tasting menu at the Café Provençal featuring fresh, local ingredients. It’s a little different from a regular restaurant menu, but Chef Ian explains why that creates a tastier and more creative dining expe