Virginia Explorer - Demo - (Page 6)

TIDEWATER AREA – Captain John Smith could be credited with writing this country’s ﬁrst food blog. In 1607, his journal entries stated, “Oysters lay thick as stones and there is more sturgeon than could be devoured by dog or man.” The Powhatan Indians taught Smith and the colonists how to trap ﬁsh in weirs, so it’s not surprising that commercial ﬁshing is recognized as one of the country’s oldest professions. Today, Virginia ranks as the largest seafood producer on the East Coast and the third largest in the nation. Fresh catches are served daily at the Tidewater region’s legendary seafood restaurants. Dining choices for groups range from home-style meals in casual restaurants to elegant dinners in upscale establishments. After sampling the region’s fantastic fresh seafood offerings, tour participants might be tempted to begin their own food blogs. LYNNHAVEN FISH HOUSE For a relaxed restaurant offering one of the largest selections of fresh local seafood in the Virginia Beach area, groups can visit Lynnhaven Fish House. Breathtaking views of the Chesapeake Bay are offered from every seat in the house. General Manager Christopher Kyrus says, “Groups are welcome to use our private dining room that can accommodate 50 people. We suggest leaders select a limited menu of 4 or 5 entrees.” Then, a special menu will be printed. Group leaders may call Lynnhaven to reserve the room and discuss menu options. DINE AROUND TIDEWATER Virginia’s Seafood Style By Sharyn Kuneman Lynnhaven Fish House welcomes groups of seafood lovers for lunch, dinner, and views of the Chesapeake Bay. Popular lunch entrees include Casserole Prince, featuring fresh ﬁsh of the day, lobster, shrimp, and scallops baked in a casserole; Cape Henry Lighthouse Quiche, made with fresh lobster, crabmeat, shrimp, and scallops blended with fresh eggs and cheese and baked in a homemade crust; and Jumbo Crab Cake Sandwich, served on a Kaiser roll with steak fries and coleslaw. Dinner favorites include Scallops Lynnhaven, consisting of lightly seasoned scallops broiled in lemon butter and white wine, topped with fresh crabmeat and melted Wisconsin cheddar cheese; Chesapeake Bay Chicken, featuring a grilled chicken breast with sautéed shrimp, steamed broccoli, and hollandaise sauce; and Herb Crusted Ruby Red Snapper, served with roasted red pepper vodka cream sauce. Entrees are accompanied by hushpuppies and a choice of house salad, steak fries, baked potato, black beans over 6 • Winter/Spring 2007-2008 www.grouptournews.com http://www.discoverlynchburg.org http://www.grouptournews.com

Table of Contents Feed for the Digital Edition of Virginia Explorer - Demo

Virginia Explorer - Demo ABA Marketplace to Land in Virginia Beach in February Tracing Our Ancestors' Footsteps along the Wilderness Road From the Publisher Virginia's Spirited Spots Lead to American Whiskey Trail Dine Around Tidewater: Virginia's Seafood Style On the Road With Dylan and Pop-Pop: A Mountain Experience Sightseeing Tours: Seashore, Settlers, Steeples, Spirits, Shopping Celebrate Virginia Garden Week's 75th Anniversary in April Meet the People Making Virginia such a Wonderful Place to Visit Virginia Advertisers Specializing in Group Business

Virginia Explorer - Demo

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