Since 2009, Whole-ly Rollers Bakery has been selling their signature yeast rolls to great acclaim. Packages with three cinnamon buns go quickly every Saturday at Old Beach. (Folks appreciate that icing is optional, supplied in a separate cup with a spreader for you to apply to your taste.) The distinctive taste and texture of old-fashioned, homemade yeast rolls satisfies in every way. And a bonus this Saturday: “Knucklebuck” cookies, made of oatmeal, chocolate chips, and walnuts. Twin sisters Brenda Harford and Linda Thompson, Great Bridge natives, opened their new store in Chesapeake in May, with expanded selections. Order ahead, if you want, at email@example.com. These are the breads of our grandmothers.
Buy Fresh Buy Local Hampton Roads is on hand with free food guides to help connect you to a broad list of direct-to-you farms, watermen, specialty producers and restaurants in our area. Want to pick blueberries or peaches? Find honey? Share a cow? This is your source.
Hilltop Family YMCA and Virginia Beach SPCA are on hand. It’s Adoption Day, and they will have four dogs for you to befriend.
We will be overflowing 19th Street. Come share the full selections of July.
Looking for a great summer topping for grilled fish, crab cakes or oysters on the half shell? One of my favorite ways to enjoy fresh blueberries to in savory dishes.
My Blueberry Salsa has a little bit of sweet and a little bit of heat and is great spooned on top of grilled chicken or fish, crab cakes, topping oysters on the half shell, or enjoyed being scooped up from a bowl onto fresh, crunchy tortilla chips.
In a large bowl, add 2 cups chopped fresh blueberries, 1 cup whole fresh blueberries, 1/2 bunch of cilantro – leaves coarsely chopped, 1 small jalapeno – seeded and finely chopped, 1/2 small red onion – chopped, 1/2 small red bell pepper – chopped, juice of one freshly squeezed lime and 1 teaspoon freshly ground black pepper. Toss to incorporate, sprinkle 2 teaspoons sea salt on top and serve immediately.
Store any leftovers covered in the refrigerator for a day. Yields 3-1/2 cups.
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
Pelon’s Baja Grill
Pendulum Fine Meats
Speedy’s Hot Sauce
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
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