**SOLD OUT** The South You Never Ate: Second Helpings

  • Ker Place 69 Market Street Onancock, VA, 23417 United States

On February 24, the Eastern Shore of Virginia Historical Society in partnership with the Eastern Shore of Virginia Foodways Group brings you the return of The South You Never Ate: Second Helpings. In 2016, Chef Amy Brandt created a seven course dinner that reinvented traditional Eastern Shore foods. She began with oysters representing three different salt ecologies, roasted oysters with a collard juice reduction, baked Rockfish with stewed tomatoes, Hayman sweet potato spoon bread, and oyster pie. Roasted Hog Island mutton was served with century figs and paired with a 2014 Vintners Blend from Chatham Vineyards.

“The ingredients and flavors of the Eastern Shore of Virginia stand as one of the great undiscovered culinary traditions in the United States. The taste of an oyster varies from creek to creek, from Bayside to Seaside; local diners passionately debate the quality of clam fritters, sweet potato pies, oyster stews, and bitter greens,” writes Dr. Bernard L. Herman, George B. Tindall Distinguished Professor of Southern Studies, UNC Chapel Hill.

This year brings a new menu with Old Hotel clam fritters with Pungo Mills whole hominy salad garnished with flash fried pea crabs and silversides; smoked Lynnhaven Inlet “fatback” mullets and Chesapeake Bay mackerel with bitter “Accomack broccoli” greens; family-style lattice top oyster pie with pan fried black twig apples; Hog Island mutton roast with Hayman sweet potato spoonbread, oven-caramelized carrots and parsnips and seaside yeast rolls; and ending with Housekeeper’s Companion overnight pone with a trio of Eastern Shore century figs and fig syrup reduction and Eastern Shore grown toasted benne. Each course will be paired with a wine or spirit. In between each course, Dr. Herman will speak about the histories of each dish.

Proceeds from the dinner benefit the Eastern Shore Virginia Historical Society, and their commitment to bringing exciting and quality educational programs to the Shore community. 

Menu (Wine/Spirit pairings TBA)

First Course
Old Hotel Clam Fritters With
Pungo Mills Whole Hominy Salad
& Garnished with Flash Fried Pea Crabs and Silversides

Second Course
Smoked Lynnhaven Inlet “Fatback” Mullets & Chesapeake Bay Mackerel
Bitter “Accomack Broccoli” Greens

Third Course
Family-Style Lattice Top Oyster Pie
With Pan Fried Black Twig Apples

Fourth Course
Hog Island Mutton Roast
With Hayman Sweet Potato Spoonbread
Oven-Caramelized Carrots & Parsnips
& Seaside Yeast Rolls

Fifth Course
Housekeeper’s Companion Overnight Pone
With Trio of Eastern Shore Century Figs
& Fig Syrup Reduction & Eastern Shore Grown Toasted Benne

Sponsored by
Eastern Shore Of Virginia Foodways LLC
Gus & Airlia Gustafson
Chatham Vineyards
Amy Brandt Catering
Sewanescott Oysters/H.M. Terry
Island View Farm/Seaside Lamb Matt and Eden Ertle
Pungo Creek Mills
Shooting Point Oyster Company
Woodberry Kitchen

Purchase tickets here