Hampton Roads Ship Model Society
Dishing Up Virginia, with Patrick Evans-Hylton
A food tasting and book launch event!
Thursday, April 25, 2013
6 p.m. to 8:30 p.m. • The Mariners' Museum
Join The Mariners’ Museum for the much-anticipated, official launch of the first cookbook by Hampton Roads premier “foodie” - Patrick Evans-Hylton. The event features a tasting from among the 145 recipes in Dishing Up Virginia, as well as a talk and book signing by the author.
Patrick Evans-Hylton is omnipresent on the Hampton Roads culinary scene, the self-branded “Hampton Roads foodie.” He is executive editor for Virginia Wine Lover Magazine, and senior editor for food and wine for Hampton Roads Magazine. He writes a food column for the The Virginian-Pilot’s Virginia Beach Beacon, and for the Buy Fresh Buy Local guide, a national non-profit that links consumers with local producers. You can also hear his cooking segment on the Hearsay with Cathy Lewis Show, and you can see his cooking segment on WAVY’S Hampton Roads Show. Patrick is a persistent blogger and social media presence, and has his own line of food products (peanuts, spices, beverage mixes.
About the book: Dishing Up Virginia , published by Storey Publishing, will be released in April 2013, and is a full-color, 288 page soft-cover cookbook with 145 recipes, as well as photographs. Evans-Hylton provides the history of these timeless Virginia classics and profiles of the places and people behind the recipes. The book is divided by region, with the Hampton Roads region featuring its seafood, peanuts and ham. Among the seafood delights: Crab Norfolk (cooked in butter with Worcestershire sauce and cooking sherry), Chesapeake Cioppino (clams, shrimp, scallops, oysters, crab meat, rockfish, heavily seasoned), Soft-Shell Crabs with Tarragon-Dijon Cream Sauce and Virginia Sea Scallops with Shallots and Walnuts.
Tickets are $25 per person and include:
- Tasting of recipes prepared by up to 12 of Hampton Roads top restaurants and caterers
- Lecture & book signing with the author
Online ticketing now closed.
Tickets will be on sale at the door for $25
Cash bar available.