March 2017 - The Williamsburg Winery


Why We’re Getting Fresh and Local with a Tasting Menu

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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… Continue reading Why We’re Getting Fresh and Local with a Tasting Menu


Getting Funky with Local Fungi

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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… Continue reading Getting Funky with Local Fungi


Wine & Brine Lounge 3/18: Meet Captain Chris Ludford

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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… Continue reading Wine & Brine Lounge 3/18: Meet Captain Chris Ludford


Wine & Brine Lounge 3/25: Meet Tommy Legget – Chessie Shellfish and Aquafarms

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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… Continue reading Wine & Brine Lounge 3/25: Meet Tommy Legget – Chessie Shellfish and Aquafarms


A Visit to the Mushroom Farm

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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 –… Continue reading A Visit to the Mushroom Farm


Wine & Brine Lounge 4/1: Meet Captain Danny Crabbe – Fat ‘n Happy Oyster Company

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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… Continue reading Wine & Brine Lounge 4/1: Meet Captain Danny Crabbe – Fat ‘n Happy Oyster Company

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