A dozen of Coastal Virginia’s culinary stars will shine their brightest on October 19 at the first-ever James Beard Foundation benefit dinner to be held in our region.

Join us for this historic event in Downtown Norfolk at the stunning Hilton Norfolk The Main. Tickets to this amazing dinner are limited.

Coastal Virginia Celebrates James Beard is hosted by Hilton Norfolk The Main and culinary luminary Patrick Evans-Hylton’s VirginiaEatsAndDrinks.com

Here is a list of participating chefs and the dish they are presenting:

Pre-Dinner Cocktails crafted with Virginia spirits

Virginia wines paired with each course

After-Dinner Cocktails crafted with Virginia spirits

Travis Brust | Williamsburg Inn, Williamsburg

Menu | Pre-Dinner

Hors D’oeuvres

Virginia Seed Red May Flour Pate Choux: Tomato Conserve Curd, Pair-A-Dice Acres Fines Herbs

Coastal Water Little Neck Clam Po’ Boy: Pepper Pot Hot Sauce Remoulade, Lemon Pickle

Port Anne Spiced Crumpet with Smoked Lamb Sausage: Parsnip Butter, Pickled Apple

Michael Farrell | Still Worldly Eclectic Eats, Portsmouth

Menu | Pre-Dinner

Hors D’oeuvres

Duck, Duck, Goose: Duck Rillettes atop Crostini with Gooseberry Jam, Duck Bacon and Bourbon Apple Butter

Seared Sea Scallop on Lavash Cracker with Goat Cheese, Crispy Surryano ham, and Virginia Cider Gastrique

Chesapeake Bay Oyster Shooter: Creamy Leak and Virginia Ham Broth, Micro-Celery and Peanut-Encrusted Lynnhaven Oyster

Sam Reyes | Hunt Room inside Cavalier Hotel, Virginia Beach

Menu | Dinner

Amuse Bouche

Border Springs Lamb Prosciutto on lightly charred Rye with Fig Preserve and Smoked Pumpkin Emulsion

Kenny Sloane | Fin Seafood, Newport News

Menu | Dinner

Amuse Bouche

Fermented Elephant Garlic Focaccia Bread, Yellow Tomato Sorbet, Edwards Bacon Jam, Grilled Romaine Leaf, and Basil Powder

Michael Koch | Zoes Steak & Seafood, Virginia Beach

Menu | Dinner

Soup Course

Smoked Virginia Chowder: Whitestone Oysters, Eastern Shore Clams, Local Vegetables, Virginia Hot. Sauce, Crackers

Kevin Dubel | Becca inside Cavalier Hotel, Virginia Beach

Menu | Dinner

Fish Course

Lightly Smoked + Seared Local Rockfish with a variety of tiny Fall Vegetables, Chanterelle Mushrooms, and Crispy Edwards Surryanno Ham in a rich Pumpkin Bouillon Sauce from pumpkins cooked in coals of a wood grill

Fabio Capparelli, Host Chef | Hilton Norfolk The Main, Norfolk

Menu | Dinner

Main Course

Border Springs Mint Crusted Lamb Chops with Heart of Fennel, Pomegranate, Romanesco Chips, Roasted Artichoke Puree, and natural Lamb Demi

Alvin Williams | Cobalt Grille, Virginia Beach

Menu | Dinner

Salad Course

Watercress + Crab Salad with Tomatoes, Pickled Banana Peppers, and Sweet Shallot-Peanut Dressing

Harper Bradshaw | Harper’s Table, Suffolk

Menu | Dinner

Dessert Course

Sweet Potato Profiteroles with Sorghum Caramel and Chestnut Cream

Lloyd Moonga | Hilton Norfolk The Main

Menu | Dinner

Cheese Course

Virginia cheeses, Virginia charcuterie, Giardiniera, Truffle Honey, Italian Breads

Stella Pomianek | Cafe Stella, Norfolk

Mindy Wilkins | Cafe Stella, Norfolk

Menu | After-Dinner

Sweets + Coffee

Baba au Rum with Star Anise and Cinnamon Syrup. with Four Farthing Spiced Rum

Mini Brownie with Dulce de Leche, Pretzel, and Roasted Virginia Peanuts

Pear and Frangipane Tartleets

Pumpkin and Mascarpone Mini Cakes with Candied Pecan

Cafe Stella House Roasted Coffee