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
Here’s how Bruce Vogt feels about oysters. “After God created the oyster, he didn’t need to evolve it any further because it was perfect!” says the owner of Big Island… Continue reading Pair Oysters and Wine for a Succulent Evening
This Sunday, March 31st is National Oysters on the Half Shell Day! In the beautiful Commonwealth of Virginia, particularly in the Tidewater region, oysters can be enjoyed year-round thanks to… Continue reading 3 Ways to Spice Up Oysters on the Half Shell
Step-by-Step Instructional Video Ingredients: 8-10 Oysters (based on size) 2 Shallots, diced 3-4 Celery stalks 3 oz (3-4 slices) Edwards Surryano Ham, thinly sliced 2 Tbsp butter White Wine for… Continue reading Thanksgiving Traditions – Chef David’s Oyster Stew
Renowned American food writer M.F.K. Fisher wrote in her 1941 culinary classic, Consider the Oyster, “American oysters differ as much as American people.” Not only do American oysters differ considerably… Continue reading Wine & Brine Lounge 4/8: Meet Ward Oyster Company
The Wine & Brine Lounge at the Gabriel Archer Tavern officially opened Labor Day weekend last year to showcase the diversity of local aquaculture by offering oysters from different waterways… Continue reading Wine & Brine Lounge 4/15: Meet Big Island Aquaculture
This weekend at the Wine & Brine Lounge, April 29 and 30, oyster and wine enthusiasts can continue to explore local terroir and merroir diversity with two different oyster varieties… Continue reading Wine & Brine Lounge 4/29: Meet Shooting Point Oyster Company
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
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
The oyster’s place at the Thanksgiving table is steeped in history. Oysters were served at the inaugural Thanksgiving feast and have been a significant symbol of this American tradition ever… Continue reading Thanks be to the Virginia Oyster
The history of seafood in America is forever and indelibly linked to the history of Virginia. On April 26, 1607, Captain Christopher Newport and the Virginia Company colonists, including 104… Continue reading A SEE FOOD DIET OF SEAFOOD (& WINE!)
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