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~Some sweet pieces in my kitchen..a vintage looking ice cream sign. I love milk glass..I have many pieces..they are so beautiful in their shape..and they can be used in so many ways..The chocolate ice cream cone is a hot chocolate mixture I bought at Pier 1 imports this past Christmas..The girls want me to make it..I just love the way it looks..~
We took the Living La Vida Locavore class (which ran during the late spring through early fall at the Old Beach Farmers Market in Virginia Beach) on the road and discussed local foods and foodways – and shared a tasty locavore meal – during a lecture/demonstration at the showroom kitchen at the Ferguson Enterprises near Town Center in Virginia Beach. The event took place Oct. 29.
The showroom kitchen at Ferguson Enterprises was a beautiful backdrop for about 20 guests that included officials from the city of Virginia Beach (particularly folks from the convention and visitors bureau), staff from BCF (the city’s advertising and public relations agency) and other guests. Folks at Ferguson were generous in letting us use their facilities.
The lecture/demonstration was held to introduce the concept of culinary tourism; I am working with folks in the city of Virginia Beach to develop culinary tourism offerings here to promote the wonderful Bay seasoned cuisine of our region.
I was joined by several student chefs from Culinary Institute of Virginia, including Bryan Brady (who is also my intern), Kimberly Hall, Bryan Jacobs, David Melendez and Tara Nieves – all of whom were invaluable in preparing the meal. In the audience, Andy Gladstein and Chef John Maxwell represented staff from the school.
Much of what we discuss in the regular Living La Vida Locavore class we discussed over the course of the evening, including seasonality and sustainability. We talked about local sources for product and the eight culinary calling cards of our region: crabs; oysters; fresh vegetables like tomatoes, corn and sweet potatoes; fresh fruits like strawberries and watermelon; fresh catch like rockfish; peanuts; country ham; and pulled pork barbecue, particularly served with vinegar-based sauce.
For the meal, we looked toward vendors found in-season at the Old Beach Farmers Market for our inspiration.
This is the menu I wrote for the evening:
Starter – Jumbo Lump Crab Cakes served atop Local Greens dressed in a Classic Vinaigrette
Entrée – Chicken Breast stuffed with Fresh Mozzarella and Country Ham and served with Sage Beurre Noisette
Dessert – Peanut Butter & Jelly Sandwich: toasted slices of pound cake filled with homemade peanut butter and strawberry jam
Visit the Culinary Institute of Virginia’s website for a full list of recreational classes (Casual Gourmet) offered to the home cook and food enthusiast, including my Living La Vida Locavore series.
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Resources:
Ferguson Enterprises
4712 Baxter Rd., Virginia Beach
757-490-2381
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Culinary Institute of Virginia
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Old Beach Farmers Market
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City of Virginia Beach – tourism and events
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Read more about my adventures in food:
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Join me on Facebook:
www.facebook.com/patrickevanshylton
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Ezra and Sam pondering which of the birthday candies they will choose. My birthday celebration with the family in Tsilivi.
For me, raspberries typify the essence of spring and summer. The warm weather inspired me to capture a treat that I normally reserve for the summer. These raspberry's were shortly consumed after their photo-shoot. :)
I find certain red's to be particularly difficult to get just right straight out of my camera. I tend to have this problem with flowers that have a certain hue of red. I wasn't surprised when this was also a problem with this image. I recently learned of the selective color layer adjustment in Photoshop. It works amazingly well to correct this kind of problem and match what I perceived as I took the photo and translate that into the final image.
Just made this Caramel cake last night (had a sudden urge to try and make it) and it is absolutely delicious!
Here's the recipe, although I made a few slight changes: www.bakerella.com/butterscotch%e2%80%a6-my-new-best-friend/
I met up with a friend yesterday, and we shared a wonderful grilled chicken sandwich on ciabatta bread, plus each had a cup of butternut squash soup, made with pesto and topped with pepitas. We also got sweet potato fries with our sandwich. Mmmm! Too much food, but a treat!
My attempt at doing the food magazine look. I took this with my wonderful 50mm at f/1.8 to show off my wife's awesome little Christmas fruit tart/pie things ;-)
Hungry anyone?