It was a great time on Coast Live on WTKR TV-3 on March 26.
Missed the segment? Want to see it again? Here’s a [LINK]
ON THE MENU:
WINE IN GOOD TASTE
Lolea No 1 Red Sangria
Here are some tasting notes and recipe [LINK]
Pair it with our Raisin Toast with Honey Cream Cheese + Everything Bagel Spice; recipe HERE [LINK]
Wine courtesy of TASTE [LINK]
MAKE | FARM FRESH EASTER EGGS
Just in time for Easter, learn how to make Easter eggs with produce and spices from your local grocery store
Here’s how to make them [LINK]
THE DELICIOUS DATEBOOK
Wild Game & Whiskey Dinner
March 28, 7-9 p.m.
The Butcher’s Son, both Chesapeake and Virginia Beach locations
+ Menu including Quail Florentine, Duck Confit, Venison Tenderloin and a trio of desserts
+ Each course paired with a different whiskey expression from Wild Turkey
+ Reservations requested, $65
More information and tickets at:
EATS + DRINKS DISCOVERY
Newly opened Hunt Room
Monday through Saturday, opening at 4 p.m.
The Cavalier Hotel, Virginia Beach
+ Virginia Smoke and Cure features Olli’s sausage and cured meats, pimento cheese crock, crusty bread, cured olives and ale mustard, $14
+ Old Fashioned cocktail is smoked with hickory and cherry wood, and includes Tarnished Truth bourbon, Angostura, Orange and Peychaud’s bitters, drunken cherry, and flamed zest of orange, $18
More information at:
Tune in! Dig in! Every 2nd and 4th Monday of the month for VAEATS-TV
Virginia Eats + Drinks Official Blog 