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 epicurean journeys will be offered on Thursday, Feb.… Continue reading Seasonal Ingredients, Four Wines Highlight new Chef’s Notebook Dinner Series at Gabriel Archer Tavern

The Williamsburg Winery’s new Chef de Cuisine is at home at Wessex Hundred. A native New Yorker, Jake Wechsler moved to Williamsburg with his family at the age of 15… Continue reading The Williamsburg Winery’s Newest Chef Returns to His Roots

Tacos and wine? Yes! It’s the perfect pairing you never knew existed, especially when it involves Petit Verdot and lamb. Lamb and Petit Verdot have a special place in our… Continue reading Cooking with Wine Episode 2: Ewe Know What I’m Taco’n About

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 tradition of abstaining from meat on… Continue reading Seared Red Snapper with Butternut Squash and Plum Endive Compote

Ingredients: – Leftover Christmas Ham (any type), about 2 cups, diced – Bread (any type), cubed, about 8 slices – Brown Sugar, 1 ½ cupsHazelnuts, peeled and blanched, 1 cup… Continue reading Savory Leftover Bread Pudding

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

If you shop at your local farmer’s market, you already know there is a wide range of small producers providing local vegetables, cheeses, honey, eggs and more. But for every… Continue reading How Chef and Farmer Partnerships Set the Trends