2018Q4SpiritedVA - 15

▷ 1½ OZ. BOURBON OR RYE WHISKEY
▷ 2 DASHES ANGOSTURA BITTERS
▷ 1 SUGAR CUBE
▷ FEW DROPS PLAIN WATER
Place sugar cube in Old Fashioned
glass and saturate with bitters, then
add a dash of plain water. Muddle
until dissolved. Fill the glass with ice
cubes and add whiskey. Garnish with
an orange slice and a cocktail cherry.
ALTERNATE PAIRING: 2010
Barboursville Vineyards Octagon



OYSTER STUFFING IN
A HALF SHELL PAIRED
WITH VIEUX CARRE

from Executive Chef Patrick Willis
at The Jefferson Hotel, Richmond

Lemaire features a farm-to-table
philosophy and the rich bounty of
Virginia, with locally grown ingredients and Southern influences. An
integral part of the historic 1895
Jefferson Hotel, Lemaire is named
in honor of Thomas Jefferson's
White House maitre d'hôtel, who
introduced Americans to the art of
cooking with wine. The innovative
cocktail program provides classics
with a modern twist.
Lemaire's executive chef, Patrick
Willis, gained his appreciation
for regional cuisine early on. He
grew up in Goochland County
and learned of rural Virginia food
culture from his mother's family
and of eastern North Carolina's
attention to smoking and slowroasting meat from his father's
family. He was named executive
chef of Lemaire in 2016.
OYSTER STUFFING IN A HALF
SHELL

Oyster stuffing is a common side
dish for the holidays in Virginia,
but this unique presentation adds
a touch of elegance to any holiday
plate.

▷ ½ CUP SMALL-DICED
CELERY
▷ ½ CUP SMALL-DICED
ONION
▷ ½ CUP SMALL-DICED
EDWARDS HICKORY
SMOKED SAUSAGE
▷ ½ CUP CHOPPED
OYSTER MUSHROOMS
▷ BAY LEAF
▷ ¼ CUP BUTTER
▷ 2 CUPS CHICKEN
The Jefferson Hotel
STOCK
COURTESY OF: THE JEFFERSON HOTEL
▷ 1 CUP BÉCHAMEL (SEE RECIPE)
▷ 6 CUPS CORNBREAD, COARSELY
Remove the oysters from the
CRUMBLED
refrigerator and place them on a
▷ 4 CUPS SOURDOUGH BREAD,
baking sheet. Pack one tablespoon
SMALL-DICED AND TOASTED
of cornbread stuffing firmly on
▷ 1 TABLESPOON EACH HERB:
top of each oyster. Spoon one
CHOPPED SAGE, PARSLEY,
tablespoon of béchamel sauce on top
THYME, CHIVES
of the stuffing. Bake in a preheated
▷ 2 DOZEN OYSTERS ON THE HALF
375-degree oven for 12 minutes or
SHELL, SHUCKED AND RESERVE
until the béchamel sauce is browned
THE LIQUID
and the oysters are warmed through.
▷ KOSHER SALT AND FRESH
GROUND BLACK PEPPER
BÉCHAMEL SAUCE
Lightly toast the diced sourdough in a
▷ 2 TABLESPOONS BUTTER
250-degree oven for 10 minutes, then
▷ 2 TABLESPOONS FLOUR
stir and toast 5 minutes more to dry it
▷ 1¼ CUP MILK, HEATED
out. Remove from oven to cool, then
▷ SALT AND FRESH GROUND
combine with crumbled cornbread.
PEPPER
Carefully shuck the oysters, reserve
the oyster liquid and place the oysters
Melt the butter in a heavy-bottomed
back into their bottom shells. Store
saucepan over medium-high heat.
oysters in the refrigerator.
Stir in the flour and cook, stirring
Melt the butter in a large skillet over
constantly, until the paste cooks and
medium-high heat. When the foaming
bubbles, being careful not to brown
subsides, add the sausage, celery,
your roux - about 2 minutes. Add
onion and mushrooms and season
the hot milk, continuing to stir as
with salt and pepper to taste. Cook,
the sauce thickens. Bring it to a boil.
stirring, until soft, about 10 minutes.
Add salt and pepper to taste, lower
Add the sage, parsley, thyme, chives,
the heat, and cook, stirring for 2 to 3
bay leaf, reserved oyster liquor and
minutes more. Remove from the heat
chicken stock and bring to a boil.
and allow to cool.
Remove the bay leaf.
Transfer the sausage-herb mixture
to the cornbread mixture and stir to
RECOMMENDED PAIRING:
combine. Set aside and preheat the
VIEUX CARRE
oven to 375 degrees.
Transfer the cornbread mixture to
a buttered gratin dish and bake until
browned, about 1 hour. Remove from
oven and cool at room temperature.

From Lemaire General Manager
Chauncey Jenkins. Featuring
Virginia spirits for a twist on a
cocktail classic.

SPIRITED VIRGINIA | OCTOBER | NOVEMBER | DECEMBER 2018 15
2018Q4SpiritedVA

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