HAMPTON ROADS, Va. - Chef Patrick Evans Hylton shares a delicious cocktail recipe and a fabulous food find!
CHEERS TO ROBBIE BURNS
THE OFF KILT-ER COCKTAIL
Tonight is Burns Night, an occasion to commemorate the great Scots poet Robert Burns. Many folks host suppers and other celebrations, including raising a glass in cheers.
If you want to celebrate, you can also honor Virginia with a wonderful local whiskey. Because it is distilled in America, it can’t be called a scotch
The Peated American Single Malt Whiskey has all the components of a scotch. It comes from our friends at Caiseal Beer and Spirits.
They are located at the Vanguard Brewpub and Distillery in Hampton.
In honor of Burns Night, we make our Off Kilt-er cocktail. It’s a delish drink with Caiseal’s whiskey, ginger ale, and grapefruit. Here’s how to make it:
Drop a long strip of grapefruit peel in a highball glass and muddle with the end of a wooden spoon or a muddler. Fill glass about two-thirds full with ice. Pour in 2 ounces of Caiseal Beer and Spirits Peated American Single Malt Whiskey (or scotch) and top off with ginger ale. Garnish with a grapefruit wedge.
Whiskey comes from Caiseal Beer and Spirits, visit www.Caiseal.com
CULINARY | ARTISTS
A CELEBRATION OF VISUAL AND EDIBLE ART FROM THE CHRYSLER
Culinary | Artists is a delicious look at select works of art from The Chrysler Museum. The works feature food or a food-theme and include some on loan to Virginia MOCA.
A lively discussion takes place Jan. 28 at 6pm online and is free; registration is required. Registrants will be sent a recipe for a dish and cocktail to prepare and enjoy at home.
The dish is Wedding Cake Dip, inspired by The Wedding Cake by George Benjamin Luks, one of the art works.
Area restaurants will also offer dishes inspired by the works of art. Dishes will be served up from Jan. 25 to Jan. 31. Participating restaurants are:
Make the Wedding Cake Dip for the occasion; here’s how:
Place a colander over a small-to-medium bowl or pot and line the colander with a piece of cheesecloth. Add to the colander 2 pounds of full-fat ricotta cheese and refrigerate for 3-4 hours allowing the ricotta to drain.
Remove and add drained ricotta to a medium-sized mixing bowl or bowl of a food processor. Evenly sprinkle across the top 1 cup of confectionary sugar and 1 teaspoon ground cinnamon. Add 1 teaspoon premium-quality vanilla.
With a wooden spoon or hand mixer, or in a food processor, mix the ingredients until thoroughly incorporated. Cover and chill for an additional hour. Serve with favorite cookies or fruits for dipping.
The online event is free; registration required at https://chrysler.org/event/culinary-artists/
FABULOUS FOOD FIND
CHEF JOHN TAYLOR’S OYSTERS SANTE FE
We’ve long been a fan of Chef John Taylor. These days you’ll find him at Tempt Restaurant Lounge in Virginia Beach.
One of his signature dishes is Oysters Sante Fe. This dish has been around for many years, originating at Coyote Cafe. It’s a decadent offering of French toast sitting in a rich pool of smoky sauce with oysters, bacon and spinach
For more on Tempt Restaurant Lounge, visit www.TemptVB.com
FOR MORE VIRGINIA EATS + DRINKS
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