Food Talk + Functions
Celebrating Virginia Wine Month 2015

We could go on and on about how we love October: the changing leaves, the crisp weather, the football games, the festivals… it’s pretty spectacular. And one of our most favorite things about this time of year is Virginia Wine Month. We like to celebrate local vino by pouring everything on our Virginia wine list …

Anatomy of a Dish: Oktoberfest

Pretzel spaetzle with Rock Barn cider brats and apple sauerkraut slaw When the days get cold and the leaves get crisp, it’s time to eat hearty. For the Culinary Throwdown at this weekend’s Starr Hill Oktoberfest, Chef Curtis Shaver has dreamed up a supremely munchable platter of Oktoberrific German comfort food. Take the spaetzle: a …

Anatomy of a Dish: Don’t Walk Away

Chef Curtis Shaver loves making gumbo. “It’s a simple dish, but the technique involved in it is something you can’t walk away from,” he says. “The whole dish is about getting the roux right and not rushing it. If you burn it, it’s over. If you don’t get it dark enough, the flavor isn’t right.” …

Anatomy of a Dish: Southern at Heart

This dish features the fried confit chicken that proved to be a winner on our summer Restaurant Week menu in July. The slow-cooked boneless breast fries up so tender and moist, it gets our Yankee-born chef thinking Dixie style. “We went really southern on this one,” says Chef Curtis Shaver. “Since corn is so abundant …

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