Chef Dylan Fultineer of Rappahannock Restaurant, Gov. Terry McAuliffe, Chef Ian Boden of the Shack.
Photo courtesy of the Virginia Wine Board.
Rappahannock oysters.
Photo courtesy of the Virginia Wine Board.
Chef Ian Boden of The Shack in Staunton.
Photo courtesy of the Virginia Wine Board.
The crowd at the “Celebrate Virginia” Event at Rappahannock Restaurant Jan. 12.
Photo courtesy of the Virginia Wine Board.
Master Sommelier Robert Jones.
Photo courtesy of the Virginia Wine Board.
Lindsey Normat and Caroline Logan of the Virginia Tourism Corporation.
Photo courtesy of the Virginia Wine Board.
Diane Flynt of Foggy Ridge Cider, Craig Rogers of Border Springs Farm, and Sam Edwards of S. Wallace Edwards & Sons Cured Hams.
Photo courtesy of the Virginia Wine Board
“Celebrate Virginia,” at Rappahannock Restaurant in downtown Richmond Jan. 12, honored the fine Virginia food and drink featured in a recent issue of Esquire magazine naming Virginia the “Food Region of 2014.” Collaborating chefs Ian Boden of The Shack in Staunton and Rappahannock Restaurant’s Dylan Fultineer along with chefs from Sub Rosa Bakery in Richmond prepared a four-course seated dinner.
The sell-out crowd, which included Gov. Terry McAuliffe and First Lady Dorothy McAuliffe, as well as Secretary of Agriculture and Forestry Todd Haymore, enjoyed a reception, followed by a four-course dinner featuring each of the purveyors highlighted in the Nov. 2014 issue of Esquire.
Other Virginia producers in attendance included, Foggy Ridge Cider, Barboursville Vineyards, Champion Brewing Company, Border Springs Farm Lamb, S. Wallace Edwards & Sons Cured Hams and Musickland Farm Pork. RROysters.com
