Like wineries and breweries before them, craft distilleries in Virginia have infused money, vision and countless hours into an industry dominated by the Jim Beams and Wild Turkeys of the world. But rules set in place after Prohibition have made distilling in Virginia a tough, if rewarding, proposition.
We asked five chefs for their twists on some American classics.
It takes only a moment of chatting about cocktails with Priscilla Gregoire to see that she loves what she’s pouring – and whom she’s pouring it for.
The pataçon sandwich from La Yaroa Tropical, a true hidden gem in the Thalia Village area of Virginia Beach, features slow-roasted pork shoulder or marinated strips of steak (or both), topped with cheese, lettuce and tomato, all on two flattened sweet plantains.
First came the artificial cork. Then the twist-off top. Now there’s another innovation for enjoying wine.
For about 14 years, Sara Kruger has come to the beloved Yorgo’s bagel shop on Norfolk’s Colonial Avenue to make the traditional Jewish pastry rugelach, which fittingly means something like “little twist” in Yiddish.