Farm to Table takes a new twist. Two unusual opportunities in VA.

By Casey Higgins, Virginia’s Travel Blog writer

Pleasure House Oysters, Chef's Table Tour

Pleasure House Oysters’ Chef’s Table Tour

Virginia oysters have made a comeback, and you can take part in the harvest when you book a Pleasure House Oysters’ Chef’s Table Tour. Outfitted with waders, you and your dinner companions will venture into the Lynnhaven River where a table comprised of a crab pot and a slab of wood await.

The Chef’s Table Tour is a three- to four-hour experience that includes a boat ride to the farm and hands-on farming opportunities. You’re welcome to bring a bottle of Virginia wine to complete your uniquely Virginia experience.

A three-time James Beard Foundation nominee, Chef Cathal Armstrong runs his kitchen at Restaurant Eve in Alexandria with “gracious service, supreme ingredients and resolute focus,” which leads to “the best hand-fed, farm-raised, organically grown bounty Virginia and the surrounding countryside have to offer.”

 

 

Merroir

Merroir.

Rappahannock River Oyster Co. is one of Virginia’s leading oyster farms. The team behind RRO are also the driving force behind a few restaurants.

For an eat-where-they-grow opportunity, head to Merroir in Topping. Located on the banks of the Rappahannock River, the oysters are growing just yards away. In Richmond, Rappahannock was named 2014’s Best New Restaurant by Esquire Magazine. It’s there that those homegrown oysters are offered alongside entrées like Glen Allen-based Harmony Hill Farm chicken and Hanover Tomato soup.

Read entire post at blog.virginia.org

 

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