Patrick has been living in Virginia for 23 years, moving here from Atlanta. But his family’s early roots stemmed from the Old Dominion. "My ancestors came through Virginia in 1680 but continued a little further south."
Penning cookbooks is not new to Patrick. He’s written five history books, two of which are on food history. He’s done a community cookbook and one on popcorn.
Three years ago saw the birth of "Dishing Up Virginia." It contains 145 recipes from Colonial times to today. Patrick, who is a graduate of Johnson & Wales Culinary School and a certified chef, kitchen tested 100 of them and did some editing, not to change the recipes but to convert them to modern measurements making them more understandable.
The book takes you on a culinary tour of Virginia from the shorelines of the east to the mountains of the west and into the Piedmont region, citing a great deal of history page after page intermingled with each of the area’s native recipes.