“That last item is a sauce for Lynnhaven River Pleasure House Oysters, one of the seven hors d’oeuvres on Wykle’s menu and one of several dishes designed to acquaint New York diners with the flavors of Virginia, and especially Tidewater.”

Posted on by under Lynnhaven, Press, Tasting

Chef Jesse Wykle of Zoes is crafting some Tidewater goodness at the James Beard Foundation Virginia Beach Bash in NYC this evening.

MENU

Hors d’Oeuvre
Pleasure House Oysters with Kimchi Mignonette . . .

Enjoy Lorraine Eaton’s article at Pilotonlne.com.

Julia Child equated the experience to a musician performing at Carnegie Hall. Local chefs who have made the trek include Todd Jurich of Todd Jurich’s Bistro in Norfolk; Sam McGann, executive chef and co-owner of Blue Point in Duck, N.C., and Rodney Einhorn of Virginia Beach’s Terrapin Restaurant.

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Best of luck to our friend Chef Jesse Wykle of Zoes!