Pendulum Fine Meats is an old-fashioned butcher shop in Ghent that sources directly from small farms. Like the best of the breed, they do all the preparation, cutting and curing in-house. Owner Dylan Wakefield brings chicken from the only certified organic chicken farm in Virginia. Pork and lamb are raised and pastured at family farms. Pendulum’s sophisticated sausages have found an enthusiastic following. This week they will have Chorizo, Garlic Thyme, Italian, Breakfast links, and other flavors. All meat is frozen to protect its quality, but if you want unfrozen meat, you can order ahead for pre-paid pickup on Saturday: 757-962-6990 or email email@example.com.
Pendulum also offers honey from their hives in Norfolk, which is blended with honey from hives in the Dismal Swamp. The nectar sources are mixed wildflowers. The health benefits of pure raw honey as an anti-allergen, antioxidant and delicious sweetener are widely touted. And it tastes good, too.
Look for a wide selection of July’s fresh vegetables and fruits from our SIX farmers this week: Bergey’s Blossoms, Build Your Food, Cromwell’s Produce, Grace and Gratitude, Mattawoman Creek Farms, and New Earth Farm.
Virginia Beach History Museums will be demonstrating how to make and use a drop spindle. Bring the kids.
I love my Pineapple Chutney recipe: it is quick and easy to prepare, and is a delicious and versatile topping for many dishes, perhaps some grilled chicken, pork or lamb from our friends at Pendulum Fine Meats.
Melt 1 tablespoon butter in a skillet over medium-high heat. Add 1/2 medium sweet onion, such as Vidalia, that has been finely chopped and one seeded and finely chopped small jalapeno and cook, stirring occasionally until the onion becomes translucent, 3 to 4 minutes.
Add 2 cups finely chopped fresh pineapple, 1 tablespoon light brown sugar, 1 tablespoon apple cider vinegar, 1 teaspoon finely grated gingerroot, 1/4 teaspoon salt, 1/8 teaspoon freshly ground black pepper and 1/8 teaspoon red pepper flakes and stir to incorporate.
Reduce the heat to low and simmer until mixture thickens, 10 to 15 minutes. Remove from the heat and allow to cool before stirring in 1 teaspoon finely chopped fresh cilantro just before serving.
From Chef Patrick Evans-Hylton
The Bakery at Riverside Farm
Build Your Food
The Chilly Mermaid Food Truck
The Creative Wedge
Croc’s 19th Street Bistro
Full Quiver Farm
Give. Treat. Love.
Grace and Gratitude
The Green Cat Cafe
Hashi Food Truck
It Started With A Fig
Mattawoman Creek Farms
My Vegan Sweet Tooth
The Neighborhood Harvest
New Earth Farm
The Orchid Station
Pelon’s Baja Grill
Pendulum Fine Meats
Three Ships Coffee
Two Fish Seafood Company
Udder Chaos Farms
Veg Out Gardens
Dining Columnist | The Virginian-Pilot Newspaper
Culinary Advisor | Norfolk FestEvents
Food & Wine Educator | Chefs Table, Bottles and Bites at Taste
Sensible Seafood Coordinator | SSP at Virginia Aquarium
Tuesday Taste Presenter | The Hampton Roads Show on WAVY TV 10
Culinary Contributor | hrScene blog from WAVY TV 10
Instructor | Food Writing Classes at The Muse Writers Center
Media Awards Judge | The James Beard Foundation
Proud to be represented by The Culinary Entertainment Agency