The Virginian Revival

Letter from the Editor: Virginia Is for Chefs

It’s been four years since we've visited Virginia, and we weren’t the only ones going back to the Commonwealth.

Winston Industries

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The Old Dominion Is New Again: Eat, Drink, Stay in Virginia

By Meha Desai, Sean Kenniff, Korakot Suriya-arporn, and Joe Sevier

Virginia has become fertile ground for chefs coming home, bringing their experiences from some of the country’s best kitchens and infusing it with Virginia product and history.

This Whole Hog Went to Market

By Katherine Sacks

In the age of farm-to-table fascination, how do you bring the sustainability approach into the guest's own kitchen? For 2014 Rising Star Ben Thompson of The Rock Barn, the answer was easy: Porkshare program.

The Pretzel's New Twist

By Emily Bell

There are certainly more bizarre things to be found in nondescript brick buildings. But Ian Boden’s Pretzel Gemelli is easily at the top of that list—unexpected, eccentric, the kind of downtown-meets-downhome cooking that’s (likely) the future of the industry.

Kickin' It with Deep Fried Tomatoes

By Korakot Suriya-arporn

Chef Harrison Keevil keeps it simple when it comes to the beloved Southern staple of fried green tomatoes.

Maryland. More than a Blue Crab.

By Meha Desai, Sean Kenniff, Korakot Suriya-arporn, and Joe Sevier

From the Artisans to myriad beverage professionals and the established chefs to the Rising Stars of the state, Maryland is at the core of the Mid Atlantic food industry, and the Chesapeake is its heart.

D.C. Is for Dining Capital: Where to Eat, Sleep, and Stay

By Meha Desai, Sean Kenniff, Korakot Suriya-arporn, and Joe Sevier

The nation’s capital is a city obsessed with tradition and technique. And its kitchens have embraced hospitality like few markets do, cooking wholeheartedly for the diners who keep their front of house humming.

A Renewed Brackish Bounty in the Chesapeake

By Sean Kenniff

The bivalve is back! From Richmond to D.C., Frederick, and Baltimore, chefs are shucking and diners are slurping all across the Chesapeake Bay Watershed.

Steelite

Forget Plating 101—Express Yourself with Steelite

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Sous Chef / Gaylord Hotels
Location: Oxon Hill, MD
Position: Sous Chef
Start Date: Match Any
Compensation: Match AnyClick to Learn More
Executive Chef / Patina Restaurant Group
Location: Bethesda, MD
Position: Executive Chef
Start Date: Match Any
Compensation: Match AnyClick to Learn More
Waitstaff / The Clifton Inn
Location: Charlottesville, VA
Position: Waitstaff
Start Date: Immediate
Compensation: Commensurate with ExperienceClick to Learn More
All FOH and BOH Positions / Osteria Morini
Location: Washington, D.C.
Position: All FOH and BOH Positions
Start Date: Immediate
Compensation: NegotiableClick to Learn More
Chef / JS Casting
Location: Nationwide
Position: Chef
Start Date: Immediate
Compensation: OtherClick to Learn More
Executive Chef / Food Wine & Co.
Location: Bethesda, MD
Position: Executive Chef
Start Date: 2 weeks
Compensation: SalaryClick to Learn More
Pastry Chef / Bistro du Midi
Location: Boston, MA
Position: Pastry Chef
Start Date: Negotiable
Compensation: Commensurate with ExperienceClick to Learn More
Cooks I & II / Devil's Thumb Ranch Resort & Spa
Location: Winter Park, CO
Position: Cooks I & II
Start Date: Match Any
Compensation: HourlyClick to Learn More
Line Cook, Commi Chef, Chef de Partie / Hallmark Aviation
Location: Los Angeles, CA
Position: Chef
Start Date: Immediate
Compensation: HourlyClick to Learn More
Executive Chef / Fox Restaurant Concepts
Location: Houston, TX
Position: Executive Chef
Start Date: Immediate
Compensation: $60-75,000Click to Learn More
Recipe

Perfect Egg: Rye-crusted Egg, Cured Salmon, Sprouted Quinoa, Braised Cabbage, and Cumin Yogurt

Chef Phillip Perrow of Dutch & Company

All perfect eggs you had in the past pale in comparison to Dutch & Company duo Phillip Perrow and Caleb Shriver's rendition. There's a reason why Richmonders go back for more of their soft-boiled egg crusted with rye breadcrumbs.

Fresh Origins

The very best MicroGreens, PetiteGreens, Edible Flowers, Herb Crystals and Flower Crystals

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