Chef Anne Kirkmyer of Hope and Glory Inn, left, and Chef Scott Simpson of The Swan Terrace. Photos by Betty Wrenn Day
Chef T .V. Flynn of the Tides Inn.
“An oyster, that marvel of delicacy, that concentration of sapid excellence, that mouthful before all other mouthfuls,” said Henry Ward Beecher; and that paragon of foods, accompanied by Virginia wines, was celebrated last month in Irvington.
Several thousand people enjoyed the fabulous oyster dishes, prepared by 10 celebrity chefs, at the Hope and Glory Inn’s Dog and Oyster Vineyard. Guests also had the opportunity to sample and purchase wine from 15 of Virginia’s finest wineries.
Produced in partnership with Events East, with a percentage of the proceeds benefiting charities including the Richmond SPCA and the Animal Welfare League of the Northern Neck, this was a first-time event.
The day featured top chefs who would fix oysters in the most creative ways. The recipes by three chefs featured in this article give an indication of just how incredible all the oyster dishes were.
Chef Anne Kirkmyer from the dining hall at the Hope and Glory Inn offered Virginia Oysters and Grits, a dish often requested by diners. Anne has connections with Mathews. “My grandmother purchased what was then called Kingston Hall (now Woodstock) some years ago. She renovated it and then sold and moved to Irvington. I have good memories of those days. I also had a place at Moon and one on Gwynn’s Island. We kept our boat at the Islander. I feel very comfortable in Mathews, but Irvington is home.” She says she has always loved to cook and being married to a serviceman, she traveled a great deal experiencing all type of foods. “While stationed in Hawaii I headed a culinary arts program.” Anne has been at her present position for about two and a half years. “Our family home is here.”