Food Talk + Functions
Anatomy of a Dish: Man Food

Pork and beans never tasted so good. Chef Curtis Shaver builds this dish around bone-in local pork: a thick-cut 12-ounce chop, marinated with orange juice and tangy ancho chili, then grilled to a juicy medium rare. Garlic, shallots and thyme accent both the marinade and the sauce – port wine simmered down to a savory …

Anatomy of a Dish: North & South

In this dish, Chef Curtis Shaver presents a favorite combination: rich, tender sea scallops and savory local bacon. Wild-caught New Bedford sea scallops are famous for their extravagant size. Seared and basted with butter, these juicy jewels from Massachusetts need little embellishment. So Curtis takes a light approach with the Double H Farm bacon and …

Anatomy of a Dish: A Mountaintop Experience

Gail Hobbs-Page doesn’t make her feta-style Caromont Farm Mt. Alto cheese very often. So when she does, we call “first dibs” via our family connection, Hamiltons’ General Manager Daniel Page. Officially, feta cheese is made only in Greece, using sheep’s milk and 6,000-year-old traditional methods. Yet Gail’s soft brined Central Virginia cheese rivals the best fetas. “Her ‘feta’ …

Anatomy of a Dish: Spring Is In the Air

Pan Roasted Jumbo Lump Crabcakes over a Feta Couscous Salad with Sautéed Snap Peas, a Minted Carrot-Radish Salad and Tzatziki Sauce Our crabcake recipe hasn’t changed in nearly two decades. Why mess with perfection? But as the seasons change, we like to show off just how versatile those cakes can be with an ever-changing cast …

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