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A tasty Sangria and food fit for St. Patrick's Day on Coast Live

Posted at 1:17 PM, Mar 09, 2020
and last updated 2020-03-09 13:17:58-04

HAMPTON ROADS, Va. - Chef Patrick Evans Hylton joins us for his 2nd Coast Live anniversary to make a refreshing cocktail and food fit for St. Patrick's Day.

START THE DAY: BRUNCH-Y SANGRIA

My Brunch-y Sangria is a bracing, refreshing cocktail perfect for brunch. Colorful pieces of fruit add appeal to the drink.

Start with a nice Prosecco or any favorite sparkling wine and fortify with some vodka; I like to use Spirits of the Blue Ridge Vodka from Chesapeake Bay Distillery (www.ChesapeakeBayDistillery.com). Grapefruit or other citrus-flavored sparkling water gives it a kick. Here’s how to make it:

Slice 2 limes, 1 lemon, 1 orange, and 1 red or pink grapefruit and add to a large pitcher. Add 1 bottle prosecco or other sparkling wine, 24 ounces sparkling water, and 8 ounces vodka. Stir and refrigerate at least one hour.

The sparkling wine and other most other ingredients comes from The Fresh Market, www.TheFreshMarket.com


ST. PATTY’S DAY SLIDERS

Celebrate St. Patrick’s Day with corned beef sliders.

We get our corned beef from Route 58 Deli in Virginia Beach, which sells corned beef by the pound to go. It’s our favorite delicatessen.

We nestle the premium corned beef between sweet Hawaiian rolls, add piquant sauerkraut and top with a sassy homemade Honey-Whiskey Mustard Sauce to brighten the sandwich. Here’s how to make the mustard sauce:

In a medium bowl, add 1/4 cup honey, 1/4 cup Greek yogurt, 1/4 cup Dijon mustard, 1 tablespoon Irish whiskey, and 1/4 teaspoon crushed red pepper. Whisk to incorporate. Brush on sandwiches or use as a dip. Refrigerate any leftovers, covered, for up to 3 days.

The corned beef came from Route 58 Delicatessen, www.58Deli.com

Some ingredients come from The Fresh Market, www.TheFreshMarket.com

BRUNCH FLIGHT SCHOOL AT SALTINE

Flight School is a fun and informative gathering of friends and foodies to experience good eats and drinks. In March, we will host at Saltine. There are different flight themes at each event. This month’s flight will feature four brunch dishes. Each dish will be perfectly paired with a cocktail hand-selected by Virginia's Bartender of The Year, Mark Beyer. Executive Chef, Fabio Capparelli, and myself will be your trusted tour guides.

For information and tickets visit www.SaltineNorfolk.com


FOOD FIND: MUSHROOM SWISS BURGER

I recently tried the Mushroom Swiss Burger at Judy’s Pub and Eatery, located in London Bridge in Virginia Beach.

This fun watering hole has a vibrant atmosphere and quality pub grub, including an assortment of burgers. The Mushroom Swiss Burger had a thick, juicy patty enrobed in melting cheese and mounded with sauteed mushrooms. I enjoyed every bite. Fries came on the side

For information visitwww.facebook.com/JudysPubAndEatery


MORE VIRGINIA EATS + DRINKS

For Reads, Recipes and Resources from Virginia Eats + Drinks, visit www.VirginiaEatsAndDrinks.com