Five Virginia chefs to highlight Virginia’s regional flavors and rich culinary heritage at James Beard Dinner in NYC on September 28, 2016

RICHMOND, VA, 2016-Sep-23 — /Travel PR News/ — Five Virginia chefs will cook at the James Beard House in New York City, NY on September 28, 2016. The dinner, “Virginia Heritage Eats,” will highlight the Commonwealth’s diverse regional flavors and rich culinary heritage. Virginia is geographically well-represented as each chef hails from a different part of the state.

The dinner is inspired by the many flavors of Virginia: Coastal, Capital Region, Shenandoah, Appalachia and Southwest; and will be prepared by chefs Rodney Einhorn (Terrapin, Virginia Beach), Cathal Armstrong (Restaurant Eve, Alexandria), Ian Boden (The Shack, Staunton), Travis Milton (Shovel & Pick, Bristol), and Aaron Deal (River and Rail, Roanoke), respectively. Each course will feature Virginia-made products, and will also be accompanied by Virginia wines and cider, including Chatham Vineyards, Michael Shaps Honah Lee Vineyard, Foggy Ridge Cider, Barboursville Vineyards, and Catoctin Creek Winery. Mixologist Todd Thrasher (PX, Alexandria) will also be on hand to serve hand-crafted cocktails made with Virginia spirits.

The dinner will take place at 7:00pm at the James Beard House, located at 167 W. 12^th Street, New York, NY, 10011. More information on the event can be found by clicking here.

This is not the first time Virginia chefs have been recognized by the prestigious James Beard Foundation. Since 2010, Virginia chefs and restaurants have received 26 nods for the esteemed James Beard Foundation Awards.

About Virginia’s Food Scene When you travel, one of the best ways to experience a place is through the food. Each plate is a story from the person who made it and the places they represent. So it’s no surprise Virginia-the Birthplace of American Cuisine– has been at the forefront of the American dining scene for years. Travelers can experience Virginia with the tastes of thoughtfully selected, carefully sourced local ingredients. They taste the history of Virginia, from sustainably farmed Chesapeake Bay oysters to meticulously cultivated strains of heirloom corn, in restaurants across the Commonwealth. The food served by acclaimed Virginia chefs and at charming local eateries across the state is rooted in more than just good taste. It provides a story of the land you’re standing on. This deeper food experience is why Virginia is for Food Lovers.

Virginia was recently named the Food Region of the Year by Esquire magazine, and has earned many more accolades for its cuisine from national and international media. From world-class, fresh seafood to traditional southern barbecue to time-honored and historically significant Appalachian dishes, Virginia is a true can’t-miss destination for serious foodies and anyone who enjoys a great bite.

Learn more about local Virginia flavor at Virginia.org/Food.

MEDIA CONTACTS

Caroline Logan
Director of Communications
804-545-5572
clogan@virginia.org

Danielle Emerson
Deputy Director of Communications
804-545-5576
demerson@virginia.org

Andrew Cothern
Communications Manager
804-545-5570
acothern@virginia.org

Jenna Eckel
Communications Coordinator
804-545-5573
jeckel@virginia.org

International Media
Christi Braginton
International Media Relations Manager
505-500-7396
cbraginton@virginia.org

SOURCE: Virginia Tourism Corporation