Food Talk + Functions
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 …

Anatomy of a Dish: A French Twist

With all the Virginia creameries turning out fantastic local cheese these days, it’s time to embrace something we’ve never done before at Hamiltons’ – an after-dinner cheese course. Of course, it’s perfectly appropriate to nosh on a little cheese while stopping in at the bar or enjoying a glass of wine on the patio. But …

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