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F E A T U R E D Barboursville Rosé E X P E R IE N CE Spend your day on a chauffeured wine expedition while touring the Monticello Wine Trail just outside of Charlottesville. Taste wines first inspired by Thomas Jefferson’s vision of winemaking. FIND OUT MORE AT VIRGINIA.ORG/FOOD.

Serves 12

12 3 2

Virginia oysters, shucked strips of bacon red bell peppers, finely diced 3 cloves of garlic, minced ½ tsp Worcestershire sauce 1 stick good quality butter, room temperature ¼ cup breadcrumbs ¼ cup grated parmesan 1 tbsp parsley, chopped Zest and juice of 2 lemons Dash of Tabasco Pinch of red chili flakes

FEAT UR ED ✔ Sweet potato ham biscuits with Edwards Virginia Country Ham ✔ Olli Smoked Salami ✔ Mountaineer cheese by Meadow Creek Dairy

1. Preheat oven to 400F. 2. Cook bacon in a skillet over medium heat until crispy. Drain on a paper towel and chop into small pieces. 3. Combine butter, pepper, garlic, lemon zest, lemon juice, Worcestershire, Tabasco and chili flakes. 4. In a separate bowl, combine breadcrumbs, parmesan and parsley. 5. Place oysters in a roasting tin. Top each oyster with 1–2 tsp of butter mixture, followed by a few pieces of bacon and a sprinkling of the breadcrumb mixture. 6. Bake for 8–10 minutes until breadcrumbs are browned. Serve hot.

E XPE R I E N CE Tour one of Richmond’s leading Certified Naturally Grown farms and experience the taste of freshly picked ingredients in a five-course menu, paired with Virginia wine. See what makes Dinner in the Field’s interactive dining experience special! FIND OUT MORE AT VIRGINIA.ORG/FOOD.

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