We welcome Craig Perkinson on August 15th and can't wait to tap his and Gabe's collaboration: a Barrel Aged Sake-Beer hybrid!
Chef Craig Perkinson, grew up “staging” in his Grandma's kitchens, peeling potatoes and making salmon cakes. Since they sat down five nights a week for dinner together, Craig had plenty of chances to help with the cooking. He and his mom “winged” it a lot to get a hot meal on the table, allowing him to get plenty of exprimenting in. Food was always the biggest part of going to grandma’s house and Craig likes to think Souhthbound is like going to grandma’s. You know you are going to eat, laugh, and never leave hungry. He considers his cooking to be simple, thought through, and well seasoned. Working with local farmers is important to him (Manakintowne, Broadfork, Village Garden, and Two Dog Gardens), and he believes that Virginia has some of the worlds best oysters, tomatoes, and hands down the best pork, you can quote him on that!
Amuse-Bouche - BLTs at the Bar
1st Course - Finca la Guamera Brett Saison (w. Blanchards Coffee)
KFC- Koji Fried Chicken Nugget w. Strawberry Hot Sauce
Whitestone Oysters - Green Strawberries
2nd Course - Beer TBD
Grilled cucumber, Ricotta Miso, Black Garlic Cracker, “caper”
3rd Course - Beer TBD
Street Corn - va silver queen, chili/lime powder, kotija cheese
Smoked Yam - Sumac Marshmallow, Pecans
4th Course - Barrel Aged Koji Beer
Lamb Neck Pasta -merguez spiced broth, field pea, lemon kosho
Autumn Olive Farms Whole Hog - dirty red rice, charred okra, squash butter, crispy pig ear
5th Course - 'Tiger Yum Yum' Thai Tea Milk Stout
Peanut Miso Popsicle, cremeaux using TBD beer