This past October, a group of foodies gathered at the Virginia Beach home of Gray Randolph, a French wine scholar and chairman of GuildSomm, an international education and advocacy organization for wine professionals. Two dozen guests enjoyed a three-course meal crafted by Dave Brue, executive chef of The Atlantic on Pacific restaurant at the Oceanfront. Some highlights include wood-fired oysters, seared scallops and dry-aged New York strip. All wines were provided by California’s Lost & Found Wine.
