Five Virginia chefs will cook at the James Beard House in New York City on Sept. 28. The dinner, Virginia Heritage Eats, will highlight the Commonwealth’s diverse regional flavors and rich culinary heritage. Virginia is geographically well-represented as each chef hails from a different part of the state.
The dinner is inspired by the many flavors of Virginia: Coastal, Capital Region, Shenandoah, Appalachia and Southwest; and will be prepared by chefs Rodney Einhorn (Terrapin, Virginia Beach), Cathal Armstrong (Restaurant Eve, Alexandria), Ian Boden (The Shack, Staunton), Travis Milton (Shovel & Pick, Bristol), and Aaron Deal (River and Rail, Roanoke), respectively.
Each course will feature Virginia-made products, and will also be accompanied by Virginia wines and cider, including Chatham Vineyards, Michael Shaps Honah Lee Vineyard, Foggy Ridge Cider, Barboursville Vineyards, and Catoctin Creek Winery. Mixologist Todd Thrasher (PX, Alexandria) will also be on hand to serve hand-crafted cocktails made with Virginia spirits.
The dinner will take place at 7:00pm at the James Beard House, located at 167 W. 12th Street, New York, NY, 10011. More information on the event can be found by clicking here.
This is not the first time Virginia chefs have been recognized by the prestigious James Beard Foundation. Since 2010, Virginia chefs and restaurants have received 26 nods for the esteemed James Beard Foundation Awards.
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