Take a bite out of the opposing political party

By Tammy Jaxtheimer

Restaurant critic

Bobby Huber  of Bobbywood in Norfolk and Meredith Adams  of Eurasia in Virginia Beach won accolades at the second annual Butch Butt Memorial Crab Cake Cook-off  at the Sunset Beach Resort in Cape Charles. Huber won the People’s Choice award. Adams was the judges’ pick. Honorary chairman of the event was Meredith Nicolls, an accomplished local chef who suffered a spinal cord injury four years ago.   Attendees in their “best Butch beachwear”  sampled crab cakes and enjoyed the  breezes from the Chesapeake Bay while celebrating Herman L. “Butch” Butt III,  a restaurateur who was one of the founders of  The Chesapeake Bay Wine Classic Foundation. The cook-off benefits the Chesapeake Bay Foundation Oyster Restoration Project.    

Let them eat cake

Want to take a bite out of the opposing party this election year?  LaChoclatier Bakery, 501 Kempsville Road in Chesapeake, is creating cakes with the likenesses of presidential candidates, Republican John McCain and Democrat Barack Obama. The renderings are created with hand-painted edible fondant; you get to pick your favorite cake flavor. The price is $195 for a cake that serves 20-25. Call (757) 337-3940 or visit www.lachoclatier.com

Market days

Old Beach Farmers Market  in the parking lot of Croc’s 19th Street Bistro on Saturday mornings was such a summer success that the organizers  will extend it thsrough October.  Cromwell Produce, Mattawoman Creek Organic Farms, Welton’s Seafood, Tasha’s Own Goat Soap, Terrapin, Back Bay Flower Co., Malbon Bros. BBQ and Beach Combers Catering are vendors to look for from 8 a.m. to noon Saturdays. Upcoming specials include Virginia beer tasting on Oct. 25. Virginia wine tastings are held every week.   

Party on

The Ultimate Farm Fresh Tailgate Gala: Lost in Paradise is Friday  from 6:30 to 11 p.m. at Half Moone Cruise and Celebration Center in Norfolk. Enjoy delicious fare, wines, beer, casino games and silent auction, and get down with Right On, a high-energy ’70s style show band. Tickets are $175 per couple or $100 per person. Call (757)  306-2083  or check www.farmfreshsupermarkets.com.  The event supports the Farm Fresh Charitable Foundation, which consistently gives back more than $1 million each year to our community through more than 1,500 local charities. 

Party again

The March of Dimes Signature Chefs Auction is Oct. 12 at The Cavalier Golf & Yacht Club. Enjoy culinary wonders from such acclaimed  restaurants  as Sam McGann’s  River Stone Chophouse, Rodney Einhorn’s  Terrapin, Michael Hart’s  Sushi Aka Japanese Fusion and Meredith Adams’ Eurasia.  Tickets are $150 from Cheryl Lee  at Clee@marchofdimes.com  or (757) 366-0000 ext. 5.  Check the Web site,  www.hrsigchefs.com, for more info and to see auction items. 

What’s new

Big Easy Grill & Oyster Bar is now open for dinner on Norfolk’s Tazewell Street where Club Soda once was. Expect culinary inspiration from executive chef Willie Moats, who also oversees sister  restaurants Byrd & Baldwin Bros. Steakhouse, Bodega and 456-Fish.  Fare incudes New Orleans barbecue shrimp and grits, crawfish and blue crab fritters, po’ boys  and Cajun fish tacos. With the proven success of restaurateurs Barbara Zoby, her husband, Dr. Sture Sigfred, and her brother, Ron Zoby, entrees under $20 and Moats’ tried and true talent with food, the venue’s voodoo magic should come easy. Sunday brunches with a Bloody Mary bar and jazz combo are on the horizon.         Gelato at home

Virginia Espresso, a coffee supplier at Norfolk’s 20th and Granby streets, now offers all-natural gelato and sorbetto mixes to make traditional Italian desserts at home. Complimentary tastes are available Monday through Friday, 10 a.m. to 5 p.m., and Saturday, 10 a.m. to 3 p.m. 

The treats are composed of mixes by local gelato guru Ivan Gherardini  and Virginia Espresso’s Monin syrups, said Virginia Espresso owner Larry Epplein.  Using an ice cream maker, you can have  frozen Italian confections in about 20 minutes. 

Among the  30 flavors offered are toasted coconut and creme brulee for gelato, and raspberry, pomegranate and mango mojito for sorbetto. Coming soon are sugar-free, organic and vegan mixes.

Tammy Jaxtheimer, flavor@pilotonline.com