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JUNE
Asparagus (first half of month) Beets Blackberries Blueberries Cabbage Cucumbers Green Beans Greens/Spinach (first half of month)
Herbs Onions Potatoes Raspberries (second half of month) Squash Strawberries From Virginia Grown
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HAPPY JUNE BIRTHDAYS 1 BBQ guru (Redwood Smoke Shack, Norfolk, Va.) Chef/Owner and VAEATS Foodie Friend Bob Roberts, 1979
Black Sea Bass Black Drum Blue Crab Bluefish Clams Cownose Ray Croaker Flounder Oysters Scallops Sea Trout Soft Shell Crab Spot Striped Bass From Virginia Seafood
3 Culinarian and VAEATS Foodie Friend David McGowan, 1963
“Good food is very often, even most often, simple food.” - Anthony Bourdain
5 Celebrity Chef Christopher Kimball, 1951 2941 Restaurant (Falls Church, Va.) Chef/Owner Bertrand Chemel, 1975 Max The Knife Sharpener (Virginia Beach) Tuffy Braithwaite, 1944
Ahead
14 Famed Pastry Chef Jacques Torres, 1959 20 Food Network Star Alex Guarnaschelli, 1972
8 – VAEATS on Coast Live, 10 a.m., WTKR TV-3
23 Kid Baking Phenom Matthew Merril, 2004 Cheers!
25 Celebrity Chef Anthony Bourdain, 1956 Share a Birthday with us: Patrick@VirginiaEatsAndDrinks.com
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Restauranteur and VAEATS Foodie Friend Joshua Stivers 4 VA Foodie Friend Kim Lewandowski
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EATER-VIEW Celebrity Chef Jacoby Ponder The COVID-19 crisis has affected many aspects of life across the region and across the globe, including dining out. Until breweries, distilleries, restaurants, specialty food stores, and wineries open their doors again for regular business, I’ll be profiling folks in the industry, telling you a little about them and what they do, and how the virus outbreak has touched their lives. I’ll also ask them to share recipes, tips, and tricks. This is part of a series that first runs in the Virginian-Pilot newspaper. Link to articles: https://bit.ly/EvansHyltonAtVPilot
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There’s not many folks who can have a celebrity chef cook for them, but order a meal from Chef Jacoby Ponder’s pop-up restaurant, EatSipSocial, and you can get a taste of what judges on the Food Network had on their plate. From the kitchen of Epic Bistro Restaurant and Grill, located in the former ground-breaking La Chambord restaurant at the intersection of North Great Neck Road and Virginia Beach Boulevard, Ponder puts out dishes with the same finesse as he did as a contestant on the shows “Chopped” and “Cutthroat Kitchen.” The Georgia native has been cooking professionally for about 20 years. “My first job in the food industry was working at this local chicken spot cleaning mostly and preparing wing orders; I was a junior in high school,” he says. Later, life took him, like many, into the military. “My decade long stay in the US Navy as a Culinary Mess Specialist really took my interests in culinary field to the next level,” says Ponder. “I saw that I was able to convert simple, wholesome food into this whimsical euphoric plate of deliciousness, that seemed to linger in the minds and upon the palates of my fellow sailors and senior staff members for days. It was at that moment I knew that cooking was the job field for me.” It helped him develop his food philosophy to keep things simple and allow the ingredient to shine on its own. “As a chef, I only want to complement the ingredient and show its true indentation and how it should be utilized,” Ponder says. He’s honed his experience by furthering his culinary education from The Culinary Institute of Virginia where he obtained a culinary science degree as well as a bachelors degree in business. Like others, the current virus outbreak has had a pronounced impact on Ponder. “COVID-19 has affected me tremendously causing a financial hardship for both myself and my employees alike,” says Ponder. “Its very heart wrenching, and it a created a sense of helplessness among myself and other close chef friends of mine. “I will say this, the COVID-19 crisis had taught me one thing; no matter what, the food industry will continue on people because must eat and Its my duty to find a safe way to provide that service to them.”
Celebrity Chef Jacoby Ponder’s pop-up restaurant operates out of Epic Bistro, 324 N. Great Neck Rd. To place an order call Chef Ponder directly, 757-769-7666. For more information on Chef Ponder visit www.instagram.com/ChefJPonder RECIPE | SOUTHERN STYLE BLACK-EYED PEAS This recipe is a nod to Ponder’s Southern heritage. “My Southern Style Black-Eyed Peas is a traditional southern meal that will remind you of back home,” says Ponder. Overnight preparation. Rinse and pick through the 2 cups dried blackeyed peas to remove any impurities. Place the peas in a large pot filled with cold water, enough to cover, and soak the peas overnight. Prepare the peas. Place the pot on the stove on high heat and bring to a rapid boil; reduce to a simmer. Add 1 smoked turkey wing or 2 smoked chicken wings to the pot and cook until the peas are tender, about 30-45 minutes. Prepare the Coconut Curry Sauce. While the peas are cooking, prepare the sauce. In a large saucepan over medium-high heat add 1 teaspoon cumin powered and fry, stirring, for 5 to 10 seconds or until the seasoning’s aroma is highly fragrant.. Reduce the heat to medium, add 1 tablespoon vegetable oil, and 1 yellow onion, diced. Fry until transparent then add 2 garlic cloves, minced, and 1 teaspoon fresh ginger, chopped, and fry until soft. Add all 1 teaspoon turmeric, an additional 1 teaspoon cumin, 1 teaspoon chili powder, and 1 tablespoon coriander, powder and fry, stirring, for about a minute or until they release their aroma. Add 1 (15-ounce) can diced tomatoes, reserving the juice, and raise heat to medium-high. Simmer, stirring occasionally and crushing the tomatoes with the back of the fork until you get a thick sauce. Add 1 cup coconut milk and salt to taste. Simmer for a 3-5 minutes or until the sauce reaches the consistency that you like. Add black-eyed peas and stir to incorporate. Plate the dish. Serve peas spooned atop prepared saffron rice and garnish with chopped fresh cilantro. Yields 8 servings.
VAEATS | TELEVISION We’re proud to be part of the WTKR Newschannel 3 family and bring you good eats and good drinks on Coast Live throughout the month. This is from our May 26, 2020 report:
STRAWBERRY SEASON It’s strawberry season across Virginia, and we have strawberry tips and tricks, plus a recipe for Strawberry Biscuit:
STRAWBERRY TIPS AND TRICKS TAKE FIVE: ESSENTIAL BERRY U-PICK SHOPPING TIPS 1. Call first to make sure that the farm/farm market/farm stand is open and that the produce you are looking for is available. Especially with smaller operations, many factors can affect hours/days of operation and crop offerings. 2. Find out if containers are provided, or if you need to bring your own. 3. Dress appropriately; bring an umbrella in rain or shine. Wear comfortable shoes and light, loose-fitting clothing as well as a brimmed hat. Also bring sunscreen. 4. Bring water with you to remain hydrated. 5. Arrive early to avoid a field being picked-clean by the time you get there. TAKE FIVE: ESSENTIAL BERRY PICKING TIPS 1. Berries picked on cooler days or overcast days don’t bruise as easily. If it is going to be a warm, sunny day, try to pick as early as possible in the morning. 2. Only pick berries that are fully ripe, red and plump – but help the farmer by removing any berries that may be rotten or otherwise be damaged and placing them just off the path. 3. Hold the berry you are picking in the palm of your hand and pinch on the stem just above the cap with your thumbnail and forefinger and slightly turn and pull. 4. Don’t throw your berries in the container or they will bruise; place them in carefully. Likewise, don’t overfill the containers. 5. When a few containers fill, place them either under shade, in the car trunk or in the car floorboard to avoid them being in direct sun.
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Next Week: Roasted Strawberries Recipe!
Watch the video: https://bit.ly /CoastLive26 May2020
From Previous Page TAKE FIVE: ESSENTIAL BERRY STORAGE TIPS
2. If you are not going to use berries right away, remove any damaged/rotting fruit and store the in several small containers to prevent overcrowding and refrigerate covered loosely with paper or cloth towels.
4. If you need to store berries for a longer term, freeze them. To freeze so that berries retain their shape, wash gently under cool running water and place on paper towels to drain then before freezing pat dry. Do not freeze too many berries at once or it will overtax the freezer; place berries on a lipped baking sheet evenly space and, once frozen, transfer to airtight freezer bags or containers. Continue until all berries are frozen.
3. If you need to prep berries for use within a day or so, wash gently under cool running water and place on paper towels to dry. Cut off the caps and store in a loosely packed bowl in the refrigerator covered loosely with paper or cloth towels.
5. You can freeze berries in bulk by washing them gently under cool running water and place on paper towels to dry. Cut off the caps and slice or crush the fruit and place in a bowl. Add sugar to taste, stir to incorporate and transfer to airtight freezer bags or containers.
RECIPE | STRAWBERRY BISCUITS
Make the whipped cream. Chill a medium metal bowl and a metal whisk a few hours before making the whipped cream. In the bowl pour the heavy whipping cream along with the sugar and spirit. Whisk vigorously until soft peaks form, about 5 minutes. Cover and refrigerate until ready for use; use soon.
1. Do not wash berries until you are ready to use them; this will help prevent rot.
This fun take on a Strawberry Shortcake is easy to make. Want to just make the Boozy Berries? That’s fine: top them on ice cream or pound cake, or serve in a bowl with whipped cream. We give you a recipe for a boozy whipped cream too! But we like to serve them over a hot, split cream biscuit; the recipe is here too. Bon Appeiti! BOOZY BERRIES INGREDIENTS 2 pounds strawberries, capped and cut into quarters 1 tablespoon sugar 2 teaspoons orange liqueur such as triple sec or Grand Marnier 8 fresh mint leaves, finely chopped, optional WHIPPED CREAM INGREDIENTS 1 cup heavy whipping cream 1/3 cup confectioners sugar 2 teaspoons spiced or white rum; you may also use anotherVirginia spirit such as bourbon CREAM BISCUIT INGREDIENTS 2 cups flour 1 tablespoon baking powder 2 teaspoons sugar 1 teaspoon salt 1–11⁄2 cups heavy cream 1 egg, beaten 2 tablespoons water GARNISH INGREDIENTS Fresh mint leaves METHOD Make the berries. Place berries in a large bowl and add sugar and orange sec. Gently toss the berries to coat, cover, and refrigerate at least a half-hour. If desired, before service, add the chopped mint leaves and gently toss. Makes about 4 cups.
Make the biscuits. Preheat the oven to 425F. Whisk the flour, baking powder, sugar, and salt together in a large bowl. Drizzle in 1 cup of the cream, adding a little at a time and stirring to incorporate; the dough should be firm and smooth. Add the remaining 1⁄2 cup cream if needed. Turn the dough out onto a floured surface and gently knead; do not overwork the dough. Gently roll the dough out until it is about 1⁄2 inch thick. Cut the dough into 8 biscuits using a flour-dusted 3-inch biscuit cutter and place on a large baking sheet about 1 inch apart. Whisk the egg and water together in a small bowl. Brush the egg wash on top of each biscuit. Place the baking sheet in the middle rack of the oven and bake for 15 to 18 minutes or until the biscuits are golden. Plate the dish. Split open a biscuit and arrange on a serving plate. Spoon on strawberries, top with whipped cream, and garnish with fresh mint.
Some ingredients comes from The Fresh Market, www.TheFreshMarket.com Pick your own fresh berries, here’s some places according to the Virginia Department of Agriculture, www.VDACS.Virginia.gov/vagrown Continues Next Page
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LIFE FINDS A WAY LAGER Life Finds A Way Lager is a new beer released by Young Veterans Brewing Company (YVBC). It’s inspired by the German Helles lager style beers. “We chose the name Life Finds A Way” because we wanted to do something a little more uplifting at this time,” says YVBC brewer Tom Wilder, also a brewery owner. “It is something nostalgic but also something that makes a statement. Once we had the name, the artwork, done by the talented Josh Raulerson, came easy.” Wilder describes the lager as having a beautiful golden unfiltered, slightly hazy appearance, soft mouth feel and medium body with a crisp finish. “It’s extremely quaffable at 4.2 percent alcohol by volume. It has exquisite malty flavor with just a hint of a noble hop character.” The brewer notes YVBC is canning lots of new offerings right now. For more information on Young Veterans Brewing Company visit, www.YVBC.com
DEJA CHEW Celebrating Virginia’s rich eats + drinks heritage
DUG PEANUT VINES ARE STACKED ON POLES TO DRY Historically, when the peanut plant has matured and the peanuts are ready to be harvested, the farmer digs up the plant and it is allowed to dry before the legume is separated from the vines. Here, workers stack the vines on pointed poles to dry, a method called shocking and widely used until the 1960s across the Peanut Belt, including in Suffolk, Va. Where this vintage photo was taken. Photo from the book, “Suffolk Peanut Festival” by Patrick Evans-Hylton
Part of our 30,000-piece collection of Virginia and Chesapeake Bay-centric eats + drinks specific artifacts collections, gathered with a mission to preserve the rich history of the region’s foods and foodways. Help us with our mission by being a patron: www.VirginiaEatsAndDrinks.com/patron