It’s a little bit Asian, it’s a little bit Southern, and it’s a whole lot of delicious.A new appetizer from Executive Chef Jesse Wykle at the tony Zoës Restaurant recently caught my taste buds’ attention.North Carolina Shrimp & Collard Spring Roll is a delightful start to a meal.
VIRGINIA BEACHSweetwater Cuisine is throwing one heck of a party that you won’t want to miss.The 3rd annual Roast on the River fundraiser to benefit Daniel’s Grace is being held Sunday, Nov. 13, from 12:30 to 4 p.m.
One of the tastiest trends in breakfast is bowls – delicious dishes of complimentary foods layered on top of each other.We’ve long loved Baker’s Crust for breakfast, and now there are three new items to – pardon the pun – bowl us over.New on the menu: BC Breakfast Bowls.
VIRGINIA BEACHBurtons Grill in Hilltop will close Saturday, according to a manager at the restaurant.“Essentially, it’s just the bottom line,” the manager, who declined to be named, said in a phone interview.It’s been open since 2008.The restaurant has 40 employees; they were given three weeks notice of the closing, the manager said.
FAMISHED AND spent after a monster workout, no food and no morning coffee, I stopped in at Perked Up!
NORFOLKDonna Oard tries to dispatch one of her Karnage Asada trucks into the heart of the city at least once a week.If the Latin-Asian taco vendor doesn’t roll up, the lunch regulars tend to notice.“We have a following,” Oard said.
Want to find out the secrets of being able to eat what you want and still fight the effects of aging, weight gain and energy loss?Bishopsgate Design is serving a Complimentary Chocolate, Wine & Cheese menage a trois as part of an event on Saturday, October 29 at 6 p.m.
VIRGINIA BEACHWhat's being built in that vacant lot next to the IHOP in Landstown Commons Shopping Center?
One of the most fun fall events on my calendar is the annual House of Blues, Brews and Stews, which takes place this year on Nov. 6, 1 to 5 p.m., at the Virginia Museum of Contemporary Art in Virginia Beach.Maybe I think it’s so fun because Lorraine Eaton, the Virginian-Pilot’s staff epicure, and I get to judge the stew competition.
Quick, name a few comestibles Virginia Beach has going for it.Seafood, check. Strawberries, check. Craft beer, check. Vodka and rum … whoa.Located just a few blocks off the Oceanfront within the ViBe District, Chris Richeson is distilling up quality batches of the spirits.“I absolutely love to make things and spirits is my chosen vehicle,” says Richeson.
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