James Beard On Home Turf
Proud Virginia epicureans smiled last month when top talent from the Old Dominion state cooked at the James Beard House in NYC. The evening celebrating Virginia’s rich cuisine, wine, and rye whiskey was such a success that the participating chefs recreated the elegant evening at home at Trummer's on Main. Trummer’s Chef Austin Fausett, Rappahannock Chef Dylan Fultineer, 2941 Restaurant Chef Bertrand Chemel, Maple Ave/Water & Wall Chef Tim Ma, Ashby Inn Chef David Dunlap, 2941 Restaurant Pastry Chef Caitlin Dysart joined together, and Fable Hospitality’s Neal Wavra emceed.
The sold-out dinner, priced at $175 per person, featured six courses, one dish per chef. A favorite was Rappahannock's Hanover tomato gazpacho with Virginia blue crab, Jimmy Nardello peppers, rattlesnake watermelon, cucumber and fresh coriander—perhaps because it was the very last sip of summer (pictured). The Ashby Inn closed out the savory courses with a almond-crusted lamb loin served with lavender hummus and pickled blueberries. Each course was paired with Virginia wine from winemakers including Michael Shaps, Delplane Cellars and Veritas Vineyards.