Edible Food Fest

Edible Food Fest

Judging by the overflowing chef-demonstration tents and the eager huddles of taste-testers at each booth, I’m going to say that this year’s Edible Food Fest was a success. The Chef’s Tents (not one, but two this time around) proved to be a huge draw again this year, and there’s a rumor circulating of expanding the number again for 2015. A live video feed helped those in even the very back rows get a close-up on what was going on. One very popular draw was Chef Curtis Shaver of Hamiltons’ at First and Main, whose demonstration, “Okra: The Southern Vegetable” was a big hit. You can find a few of his recipes here: http://ediblefest.com/okra-the-southern-vegetable/. Other speakers on the official roster included Craig Hartman of The Barbeque Exchange (“Cooking From the Farmer’s Market”), Harrison Keevil of Brookville Restaurant (“Cooking Fresh From the Garden”) and Martha Stafford of The Charlottesville Cooking School (“Make It Delicious: Marinating, Salting, Knife Skills and More Techniques to Enhance Your Flavor”). There was also a Chat Room tent, where speakers discussed food-related themes. Lecture titles included “Beekeeping in the Backyard”, “A Discussion on Virginia Piedmont Wines”, “Eat More Mushrooms!”, “Growing Hope in Agriculture: Family Farming in a World of Anonymous Food, and “The Fun, Productive, and Holistic Backyard Flock”. There was also a large and varied collection of vendors on-site. I’ve listed a few of our favorites below. 1. Find out more about Shawn’s Smokehouse BBQ at http://www.shawnsbbq.com/ 2. Hudson Henry Baking Co.—I can’t say enough good things about their maple, pecan, and coconut “Good News Granola”. The only thing hindering me, in fact, is the fact...

Chef Cooper’s Whisky-rubbed Cured Salmon in Orange, VA

After writing my previous post about Virginia-made single malt whisky from the Copper Fox Distillery,  I thought I’d continue the Virginia spirits topic with a recipe.  I consulted one our region’s finest chefs, Randy Cooper, from Elmwood at Sparks.  Elmwood at Sparks is one of several outstanding fine dining restaurants in our region, but it is the only one of its kind right here on Main Street in Orange, VA, just a block away from our Virginia Bed and Breakfast! Our guests thoroughly enjoy Elmwood at Sparks. We have never recieved a negative review, and Chef Cooper puts his extensive experience with French and American style cuisines to good use. We recieve the best comments about the delectable sauces and scrumptious soups Chef Cooper crafts. Since I have been exploring the many options for Virginia-produced whisky and other spirits, I asked Chef Cooper to recommend a recipe using whisky as an ingredient. The recipe below is what he provided, and I can’t wait to try it!  Please try it yourselves, and tell me what you think! “Whiskey Rubbed Cured Salmon”  2# Fresh Salmon 375 ML Your favorite Whiskey 4 oz ginger- sliced 2 sprigs rosemary 2 sprigs thyme 3# salt 3# Sugar 1T black peppercorns Cheesecloth as needed Combine in sauce pot over high heat : whiskey, thyme, rosemary, half of peppercorns,  and ginger. Reduce by half- CAUTION- this may flame (remove from heat and allow to reduce over lower heat)- allow to cool. Wrap salmon in cheesecloth and place in a deep baking dish. Pour ingredients over cheesecloth-wrapped salmon  and allow to marinade for up to 24 hours. Combine salt,...