Seasonal Ingredients, Four Wines Highlight new Chef’s Notebook Dinner Series at Gabriel Archer Taver
Savor Virginia’s bounty on your plate as part of the Williamsburg Winery’s new Chef’s Notebook dinner series. The first of these monthly...

The Williamsburg Winery’s Newest Chef Returns to His Roots
The Williamsburg Winery’s new Chef de Cuisine is at home at Wessex Hundred. A native New Yorker, Jake Wechsler moved to Williamsburg with...

Chef David’s Braised Pheasant
Ingredients: - Whole Pheasant, 2-3lbs - Olive Oil, 1 cup - Carrots, tops on, 3-4 - Cipollini Onions, 3-4 - Whole Leek - Fennel - Garlic,...

Savory Leftover Bread Pudding
Ingredients: - Leftover Christmas Ham (any type), about 2 cups, diced - Bread (any type), cubed, about 8 slices - Brown Sugar, 1 ½...

Seared Red Snapper with Butternut Squash and Plum Endive Compote
In southern Italy, there is a long tradition of eating seafood on the eve of a major holiday, or feast day, which started with the...

How Chef and Farmer Partnerships Set the Trends
If you shop at your local farmer’s market, you already know there is a wide range of small producers providing local vegetables, cheeses,...
