I am celebrating today. Tupelo Honey Cafe is officially open in Virginia Beach, and that means you get to experience the amazing biscuits (served with homemade jam and the restaurant’s namesake, Tupelo Honey) that you see in this picture. Our server, Precious, assured us that as much as I’d want to I couldn’t finish two. She was right on both accounts: I really wanted to eat another one, but I just couldn’t. (My date did, but that’s another story.)
In hind sight, I’m glad I didn’t fill up on biscuits. There were so many delights on the menu that I needed the room (and still left stuffed!)
Mountain town Asheville, North Carolina is the home of the original Tupelo Honey Cafe, and 15-year veteran Head Chef Brian Sonoskus is away from home while the latest cafe at our very own Virginia Beach Town Center gets going. The official opening is today, but based on the preview nights it’s already up, up, and away.
Chef Brian is no stranger to beach towns and southern food. He quips on his southern culinary expertise, “I’m from the South; South Jersey!” but his menu leans heavily on seafood influences and good old fashioned southern flavors in small plates. “That’s where you really have to put your effort in,” Chef Brian explains. “Filet Minion and scallops speak for themselves, but small plates put an emphasis on the work behind it.”
I’m a sucker for scallops and plates of all sizes so I tried a bit of everything.
I wasn’t disappointed once.
I encourage you to poke around the menu yourself, but here are a few of my favorite highlights.
- Apparently when you fry an avocado, it makes it more delicious (if that’s possible.) It didn’t melt away, and adding the panko breadcrumbs and salsa made it all the more pleasant.
- I caught several instances of lemon and herb combos in beverages, and wondered more than once why I don’t see lemon paired with lavender or rosemary on more menus around town. It seems like the most obvious pairing in the world for a sticky summer day.
- Our server (and soon-to-be ODU graduate) Precious recommended the sweet potato mash, and her suggestion was on the mark. She thinks it could be served as dessert (she’s right) but it was a great compliment to the savory flavors of the meatloaf.
- My South Georgia relatives would approve of the banana pudding, which relies on natural flavors and is clearly made with care.
When I asked him for a recipe to share with you all, Chef Brian handed me a whole cook book, excited to share his favorite flavors. “I feel about food the way the Grateful Dead feel about their music,” he said. “Once it’s played, it belongs to the people.”
In that spirit, here’s one of his recipes I can’t wait to try. It looks easy and delicious; perfect for a rainy day.
- 2 tbsp unsalted butter
- 3 large Vidalia onions, chopped
- 2 tbsp all-purpose flour
- 5c chicken stock
- 1½ tsp sea salt
- 1c heavy cream
- 1c shredded swiss cheese
- ¼c shredded cheddar cheese
- ¼c grated fresh parmesan cheese
- 1½tsp freshly ground black pepper
- In a 4-quart saucepan, melt the butter over medium-low heat and add the onions.
- Saute, stirring often with a wooden spoon, for about 20 minutes or until golden brown.
- Add the flour and continue stirring for 4 to 5 minutes, until thickened.
- Add the stock and bring to a boil, then decrease the heat to medium, add the salt, and let simmer for about 15 minutes, or until the mixture coats the back of a spoon.
- Increase the heat to high and stir in the cream, cooking for about 5 minutes longer, or until the mixture is thick and creamy.
- Remove from heat and add the swiss cheese, cheddar cheese, parmesan cheese, and pepper, whisking the mixture until the cheeses are completely melted.
- Serve immediately.
Tupelo Honey Cafe opens today, Monday, July 13. It’s located in Town Center at the corner of Main and Constitution. Be sure to check out their southern staples as well as their soon-to-debut Moonrise Brunch after dinner menu (I’m told the Sweet Potato Pancakes and the Bloody Marys can’t be missed!)
The post Sweet at Virginia Beach: Tupelo Honey Cafe appeared first on hrScene.