Mattawoman radishes
Got these gorgeous puppies from Mattawoman Creek on the eastern shore.
We mix them up with some asparagus and dress it down with salsa verde.
Cutting Boards by Pettigrew Woodworks
Just got these beauties in from Alex Pettigrew at Pettigrew
Woodworks. Inch and a half pure maple. Next on the saw comes boards
for our butcher and cheese plates.
May Peas are here!
Just in from Shockley Farm on the eastern shore. Mix these up with
some golden beets, mint, champagne vinegar, honey and extra virgin
olive oil.
Spring strawberries
Goose Hill is bringing out the goods. Working on a strawberry fennel
aspic to pair along with some of Everona’s finest. We’ll also be
tossing them around with the Lemon olive oil cake.
Mother’s Day Brunch
Brunch menu is coming along, make reservations now, service starts at 11 am. Official menu will be linked to from the menu page (fyi – it’s not posted yet).
Oysters will save us
Taken from the Wikipedia Oyster Page
Oysters are filter feeders, drawing water in over their gills through the beating of cilia. Suspended plankton and particles are trapped in the mucus of a gill, and from there are transported to the mouth, where they are eaten, digested and expelled as faeces or pseudofaeces. Oysters feed most actively at temperatures above 10 °C (50 °F). An oyster can filter up to 5 litres (1.3 US gal) of water per hour. Chesapeake Bay’s once flourishing oyster population historically filtered excess nutrients from the estuary’s entire water volume every three to four days. Today that would take nearly a year.[3] Excess sediment, nutrients, and algae can result in the eutrophication of a body of water. Oyster filtration can mitigate these pollutants.
In addition to their gills, oysters can also exchange gases across their mantle, which is lined with many small, thin-walled blood vessels. A small, three-chambered heart, lying under the adductor muscle, pumps colorless blood to all parts of the body. At the same time, two kidneys, located on the underside of the muscle, remove waste products from the blood.
While oysters have two sexes, they may change sex one or more times during their life span. Because of this, it is technically possible for an oyster to fertilize its own egg. The gonads surround the digestive organs, and are made up of sex cells, branching tubules and connective tissue. Oysters cannot be sexed by examining the shell.
Rappahannock River Oysters
Right now we have the Olde Salts from shore side Chincoteague and the Stingrays closer to the bay mouth in Mobjack Bay. This Friday we’ll have the Rappahannock Rivers in to share with you one of the most unique seafood products in the world, and its only 60 miles away, here’s a bit of geolocation for you. Sustainable as it gets and contributing to the health of the bay as well.
Softshell Season
First of the year and tonight will fry ‘em up with a semolina
coriander crust and a nice spring slaw with Dijon gorgonzola aioli.
You like a glass of muscadet on the rocks?
Adonis Classic
Dry Sherry, Vermouth and Bitters go a long way. Also be on the lookout
for O’Connor Brews made right here in Norfolk! We’ll hopefully have
that on tap either Friday or Saturday.
