Williamsburg, VA (PRWEB) July 19, 2014
Waypoint Seafood and Grill is pleased to announce that its August Wine Discovery Dinner will feature Virginia’s own Barboursville Vineyards and Executive Chef Melissa Close-Hart of the winery’s Palladio Restaurant will join Waypoint’s Chef Hans Schadler and Chef Kyle Woodruff in the kitchen.
Close-Hart joined the Palladio in 2000 and has traveled so extensively on annual holidays, to stage in leading restaurants of Italy, that she is undeniably one of the most fluent professionals in Italian cuisine, anywhere in the world. Her respect for the broadest diversity of ingredients is the basis of a famously self-effacing command of technique, and is the exact mirror of the Barboursville winemakers’ reverence for fruit.
“The consequence is a series of dishes both bold and subtle, articulate and texturally complex, of memorable beginning, middle, and end,” Barboursville writes on its web site.
The Waypoint Wine Discovery Dinners pair a special menu filled with seasonal and regional fare alongside wines you’ll want to fill your cellar with.
Barboursville boasts a rare diversity of fine wines of classical varietal expression, illuminated by the Piedmont Virginia estate where the grapes are grown. They present a balance, evolved on the vine, which translates into gracefulness and length on the palate, and age-worthiness in the cellar.
“Through more than three decades of cultivation and continuous refinement, our pursuit of these timeless qualities has led us inevitably to Octagon,” Barboursville wrote on its web site of its arguably most notable wine.
The 2014 Waypoint Wine Discovery Dinner season has already featured the highly ranked, crafted wines of Gary Farrell Russian River and Tuck Beckstoffer Heritage Napa Valley collections, the famed Elyse Vineyard collection, the exceptional wines of the Hall Vineyards, and Oregon’s powerhouse wines from Adlesheim.
Seating is limited for the August event, $90 per person. Call to make reservations: 757.220.2228.
ABOUT WAYPOINT SEAFOOD AND GRILL:
Waypoint Seafood and Grill opened in Williamsburg in 2011 in the Quarterpath Crossing at the intersection of Kingsmill and Route 199 by Chef Hans Schadler, his wife, Liv, and daughter, Tina Schadler-Phillips.
Before opening Waypoint, Chef Schadler had an illustrious 45-year culinary career. It started in Frankfurt, Germany as a teenage apprentice and ran through retirement from Colonial Williamsburg’s Williamsburg Inn where he cooked for more than 30 heads of state, several U.S. Presidents, and the Queen of England when she visited in 2007. He received his Doctorate of Culinary Arts from Johnson and Wales University in Providence, Rhode Island, served as Chairman of the Resort Food Executive Committee (RFEC) for over two decades, and appeared on several television programs including the Today Show, Good Morning America, Great Chefs of the East series, the Farm to Tables series, and Family Holiday Table show.
He is joined by Executive Chef Kyle Woodruff, who complements Chef Schadler’s classics with a new school-style creativity (with complex layering of flavors and playfulness with ingredients).
“For this area, he is one of the strongest individuals in the field,” Chef Schadler said of Chef Kyle in a House and Home Magazine article earlier this year. “He likes to take risks but also makes sure that he connects the classics with it so that it makes sense. He puts a lot of thought into a dish, evaluates the flavors. He is ahead of his time.”
Chef Woodruff grew up in Tidewater, Va., graduated from New Kent High School, and apprenticed under Chef Schadler, who became his teacher and mentor officially for more than three years and 6,000 hours of hands on work, a relationship that continues at Waypoint.
In 2011, Chef Woodruff was named Chef of the Year by the Virginia Chefs Association and in 2012 became a Certified Executive Chef through the American Culinary Federation.
Together at Waypoint, they craft menus that are celebrations of Chesapeake Bay ingredients, from what’s grown at local farms to what’s caught in regional waters. The pure flavors and rich ingredients are presented in seasonal entrees.