Whats Happening Smith Mountain Lake: Foodie Heaven is coming to Roanoke

Whats Happening Smith Mountain Lake: Foodie Heaven is coming to Roanoke: "I feel like I just won the Lottery. A foodie friend of mine alerted me to a fantastic series of James Beard Dinners that are coming to th..."

Chef Stitt and Chef Meliss Hart at Barboursville

Bottego-Palladio Dinner at Barboursville was a beautiful marriage of Food and Wine. The evening started out with an abundant parade of mouth watering hor d'oeuvres including Lobster fritters, goat cheese with sweet peppers and several other delicious treats. Under the guidance of Chef Frank Stitt, Chef Melissa Hart and her dynamic crew created a Four Course Dinner paired with Barboursville Wines. The evening started with Tuna Carpaccio flown in from Maui and it was oh so delightfully fresh with dried orange zest, hot chili and green peach imulsion, paired with Barboursville 2009 Pinot Grigio. Our 2nd course anounced as Primo, was a wild mushroom and parmesan pasticcio with spinach, roasted garlic puree and smoked tomato confit, paired with Barboursville 2007 Cabernet Franc reserve. This beautiful lasagna style pasta dish was perfectly designed to tantalize your appetite and draw you in for the next course called the Secondo. I felt like I had died and gone to heaven with the first bite of this Rabbit Torino. The Rabbit was pounded thin then stuffed and rolled with dried cherries and swiss chard, wrapped in pancette and served with Anson Mills Polenta. Too top this fantastic Dish it was paired with Barboursville award winning "Octagon 9th Edition 2006" wine. This was one of the Best Torinos I have ever tasted. The flavors were so beautifully layered and the textures paired so well with the creamy polenta. The Finally or as they called "Dolce".

A trio of Peach Desserts. Local peaches from the Horse and Buggy Produce Company in the Shendoah Valley provided a beautiful array of their newly harvested peaches for this beautiful triple display of Peach Gelato with Vanilla Tuille and Peach Balsamic, Peach Gelee and a ever so creamy Peach Panna Cotta, paired with beautiful Barboursville Phileo nv. Chef Stitt and Chef Melissa Hart and staff were greeted with a full ovation. The evening ended with a warm and welcoming invitation by Luca Paschina to visit the Barrel and Wine Vault. On final note to Francesca, Luca's beautiful mother ciao " bellissima pantera "

Foodie Heaven is coming to Roanoke

I feel like I just won the Lottery. A foodie friend of mine alerted me to a fantastic series of James Beard Dinners that are coming to the Roanoke Valley. Not only are these events at one of favorite foodie spots " Local Roots"Roanoke's first farm-to-table restaurant owned by a Chef Joshua Smith, but they will also be including a line of up of spectacular Guest Chefs. The Infamous "James Beard Winner" Chef Sean Brock from McGrady's out of Charleston, SC will be one of the first to arrive at these fabulous scheduled event. Having Chef Sean Brock come to Roanoke is like meeting "Keith Urban" on Stage. I have had the pleasure of dining at McGradys and I can tell you, we are in for a real treat. Chef Smith has lined up a "Rock Star" group of "James Beard" dinner events through 2010. Joshua's "Local Roots" will be moving into their new location adjacent to the Grandin Theater come July, but first Chef Smith will be flying out to do a PBS series on Heirloom Tomatoes with P. Allen Smith July 24th . Bravo to you Joshua.