Coast Live celebrates the people and places, the sights and sounds, the food, fun, and flair that is a coastal lifestyle and airs on WTKR TV-3 [CBS] in Coastal Virginia and online everywhere at WTKR.com.
VAEATS publisher Patrick Evans-Hylton is Coast Live’s Resident Foodie and appears with all the Food News You Can Use the second and fourth Monday of each month.
Check out the video of our last appearance here [LINK]
In the last segment:
SPRING WINE SPRITZER
Celebrate Spring with a light wine cocktail using either white or rose wine.
In today’s segment I used Moulin de Gassac Guilhem 2018, a lovely French rose’ that is 50 percent Syrah and 50 percent Carignan. The wine comes from our friends at TASTE, which has locations across Coastal Virginia and in Richmond. TASTE offers a cured selection of wine, as well as a large offering of specialty food products, and a cafe.
Want to make our Spring Wine Spritzer? Here’s how [LINK]
Today’s wine comes from our partners at TASTE [LINK]
BROWN SUGAR + MAPLE BLT
April is National BLT Sandwich Month and my BLT is kicked up brown sugar + maple bacon.
Want to make our Brown Sugar + Maple BLT? Here’s how [LINK]
Ingredients for our BLT comes from our partners at The Fresh Market [LINK]
SATURDAY BRUNCH AT SALTINE
Saltine is located inside Hilton Norfolk The Main. The seafood-centric restaurant has started a new Saturday brunch. In addition to creative cuisine from Executive Chef Fabio Capparelli, highlights include a bloody mary and mimosa cart from master mixologist Mark Beyer.
Want to see all the delish dishes we enjoyed at brunch? Check them out here [LINK]
GIRL SCOUT SAMOA SOIREE ROUNDUP
From left: Jerk Chicken Kabob with Samoa Risotto; Samoa Wings; Coconut Curry, Peanut and Sweet Potato Bisque with Samoa and Tagalong Crouton Crumble
This is the way the cookie crumbles: scores of Coastal Virginia chefs come together and vie for awards based on their use of Girl Scout Cookies.
It’s the Samoa Soiree, now in it’s 11th year, and the competition, presented by the Girl Scouts of the Colonial Coast, challenges chefs to use cookies in both savory and sweet dishes. It’s to raise funs for the area council.
This year, Executive Chef for Cyprus Grille at Embassy Suites, Kyle Fowlkes, was named the winner of not one, not two, but five categories total. His sweet treat for the night, Not a Donut, won Best Dessert and People’s Choice for Sweet. His savory creation, Jerk Chicken Kabob with Samoa Risotto won Best Savory and People’s Choice for Savory. His culinary creations also earned him Best in Show.
Want to make Chef Kyle’s Samoa Risotto? Here’s how [LINK]
Fowlkes winning sweet dish featured fried brioche, Tagalong mousse and a peanut butter caramel.
Other winners of the night included Anchor Allie’s For Best Presentation for their Samoa Wings and The Ten Top took home the title of Most Creative Use of a Girl Scout Cookie with their Coconut Curry, Peanut and Sweet Potato Bisque with Samoa and Tagalong Crouton Crumble.
For more information on the Girl Scouts of the Colonial Coast, visit www.GSCCC.org
Tune In! Dig In! Our next appearance on Coast Live will be April 8 at 10 a.m. on air in Coastal Virginia on WTKR TV-3 or online everywhere at www.WTKR.com
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