By Clay Barbour
Chef Walter Bundy has championed Virginia farmers, fishermen and artisans for years. So, it seemed only fitting that Distinction’s Supper Club closed out 2019 by hitting the road for a fun-filled night in Richmond and an amazing dinner at Bundy’s restaurant, Shagbark.
The night started with cocktails and appetizers at Quirk, the popular boutique hotel in the city’s Arts and Design district. Named one of the South’s Best Hotels by Southern Living magazine, Quirk features an elegant, well-stocked bar and some of the best bartenders in the capital city.
From there, the party moved to Shagbark. Bundy got the name from a type of hickory tree that grows along the James River; fittingly, there are shagbark accents throughout the restaurant, including a beautiful, large, communal table.
The chef prepared a five-course meal that featured a modern approach to high-end southern cuisine. The first two courses were a tutorial in what makes Virginia delicious: Eastern Shore oysters and sugar toad – a delightful little dish made with Byrd Mill grits, arugula, country ham and pepper jelly.
The next two delicacies were foie gras (a Bundy specialty) and rockfish, the latter served with Surry sausage, benne collard greens and a pine-nut hollandaise. The final bite before desert was a lamb dish served with root vegetables, quince butter and thyme jus. Bundy capped the meal with a chocolate tart with apple compote and chai caramel.
Wine Director Rodney Rosser curated the entire experience, pairing each dish with one of Shagbarks 300 offerings.
Guests were then treated to one last adventure before calling it a night. To work off the delicious food, everyone met Tang & Biscuit for some late-night shuffleboard shenanigans.
