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On the Menu: Biscuits with Pickled Peaches

Maggie Borden

September 28, 2016

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Recipes

Here’s a taste of what’s on tap today at the Beard House.

 

Virginia Heritage Eats, 7:00 P.M.
Cathal Armstrong, Restaurant Eve, Alexandria, VA / Ian Boden, The Shack, Staunton, VA / Aaron Deal, The River and Rail, Roanoke, VA / Rodney Einhorn, Terrapin, Virginia Beach, VA / Travis Milton, Shovel and Pick (opening soon), Bristol, VA / Todd Thrasher, PX, Alexandria, VA

Virginia is for lovers—of phenomenal food and wine, that is. This top-notch team of toques, each representing a different corner of the state, will guide guests on a culinary tour of Old Dominion’s diverse and delicious offerings, from farm to distillery and beyond, such as Blue Catfish Tempura with Virginia Ham Mayonnaise; Pon Haus Biscuits with Pickled Peaches; and Rabbit Sausage with Preserved Morels, Ramps, and Pickled Tomatoes.


See the full menu below: 

Hors d’Oeuvre

Coastal > Pleasure House Oysters with Pickled Apples and Sea Lettuce Dashi

Capital Region > Blue Catfish Tempura with Virginia Ham Mayonnaise

Shenandoah > Pon Haus Biscuits with Pickled Peaches

Appalachia > Weathertop Farm Duck Morcilla Sausage with Pickled Greens and Chowchow

Southwest > Dry-Roasted Beets and North Georgia Candy Roaster Squash with Mt. Crawford Creamery Buttermilk, Sourwood Honey, Pickled Strawberries, Sumac, Sorrel, and J.Q. Dickinson Salt-Works Smoked Salt

Down With the Shine the Perfect Shine > Fall Spice–Infused Belle Isle Craft Spirits Moonshine with Housemade Apple Bitters and Foggy Ridge Serious Cider

Dinner

Bread Service > Indian Cornmeal Hoecakes with Fermented Ramp Butter; and Smoked Pork Schmaltz Hickory King Cornbread

Coastal > Fried Green Tomato with Blue Crab Salad, Mattawoman Creek Farms Sweet Corn Chowchow, and Buttermilk Dressing

Chatham Vineyards Church Creek Chardonnay Steel 2015

Capital Region > Roasted Chesapeake Bay Rockfish with Mount Vernon Gristmill Creamed Grits, Sweet Onions, and Pickled Green Bean Relish

Michael Shaps Honah Lee Vineyard Petit Manseng 2014

Southwest > Greasy Bean Leather Britches with Toasted Appalachian Blue Barley, Smoked Marble Potatoes, Sour Hickory Cane Corn, Mortgage Lifter Tomato Butter, and Potlikker

Foggy Ridge First Fruit Cider

Shenandoah > Rabbit Sausage with Preserved Morels, Ramps, and Pickled Tomatoes

Ox-Eye Vineyards Scale House Reserve Riesling 2014

Appalachia > Border Springs Farm Lamb with Coal-Roasted Eggplant, Smoked Beetroot, and Tomatoes

Catoctin Creek Winery Meritage 2012

Brown Butter Crumb Cake with Black Walnut Streusel, Virginia Apples, and Burnt Caramel Ice Cream

Foggy Ridge Pippin Black Port Cider

Check out the event listing for more information.

For all upcoming Beard House dinners, check out our events calendar.