THE VIRGINIAN-PILOT
Copyright (c) 1996, Landmark Communications, Inc.
DATE: Wednesday, April 10, 1996 TAG: 9604090057
SECTION: FLAVOR PAGE: F4 EDITION: FINAL
COLUMN: A La Carte
SOURCE: Donna Reiss
LENGTH: Medium: 70 lines
FRENCH CHATEAU wines from Bordeaux will be featured at the Seagram Chateau and Estate Dinner at 7 p.m. Thursday at the Williamsburg Inn.
A reception with hors d'oeuvres will begin at 6:15. Dinner will be prepared by chef Hans Schadler and his culinary team, to match the wines. Among the offerings for the reservation-only, five-course dinner: a first course of oyster fish with braised sweet onions, salsify, endive and black trumpet mushrooms and lobster and watercress butter to complement Chateau Chantegrive Graves 1994. Most courses include two wines. Cost for the dinner: $65. Call (804) 565-8953. Relaxing, not taxing
Tax Day Blues will be the theme of a wine tasting from 6 to 9 p.m. Monday at Bobbywood in Norfolk. Four serving stations will feature poached salmon, wild mushroom crepes, spicy crawfish eggrolls, roast duck confit, pecan-crusted brie, smoked tenderloin and the supreme comfort food, chocolate amaretto sin tartlets.
Wines will include Seven Hills Riesling, Airlie Gewuztraminer, Lockwood Sauvignon Blanc and Penfold Shiraz/Mouvedre. Local band Dirt Farmer will help swing away the blues. So if you've still got $20 after you send in your 1040, reserve a space at 7515 Granby St. Call 440-7515. Cool wines at Hot Tuna
For the third consecutive year, Hot Tuna, 2817 Shore Drive in Virginia Beach, will be host to a benefit for the Surfrider Foundation, which supports environmental activities to preserve coastal areas and waterways. Staff members donate their time and tips. Beginning at 7 p.m. next Thursday, guests can sample 20 wines from around the world, light hors d'oeuvres from Hot Tuna's kitchen, and music by Driftwood. Five premium wines also will be sold by the glass. Tickets: $25; advance purchase recommended. Call 481-2888. Loafing in Ghent
Bread is only the beginning at Baker's Crust, 330 W. 21st St., in the Palace Shops, Norfolk. Along with an assortment of coffees and freshly baked breads and rolls that made the original site at Hilltop Shopping Center in Virginia Beach popular, this second, larger location serves crepes and rotisserie chicken and a selection of hot dishes. Crepes are made to order and filled with a simple squeeze of lemon or an extravagant blend of creams, mousses, fruits and flavorings.
Open since December, this Baker's Crust will offer outdoor seating under cafe umbrellas in warm weather. Baker Phillipe Bulan and his partner for both stores, John Stein, recently brought in a new chef, Greg Burroughs. So look for some changes to the menu in the near future. For more information, call 625-3600. Spring starts
Reopening today for spring and summer is the Pier Cafe at Lynnhaven Fishing Pier on the Chesapeake Bay (481-5950). Ocean Eddie's, on the 14th Street fishing pier at the Oceanfront (425-7742), opens Thursday.
Scheduled to make a comeback at the end of the month is Peabody's, 209 21st St., which has been closed for more than a year. Owner J. Brett Kassir plans a surfing motif, pool tables and other games, live entertainment, 18 microbrews on tap, and Polynesian-style dishes. Call 422-6212. MEMO: Send restaurant news to a la carte, c/o Flavor, The Virginian-Pilot,
150 W. Brambleton Ave., Norfolk, Va. 23510, or send e-mail to
dreiss@norfolk.infi.net. by CNB