Blog
Blog
Join us for our final Winter Wine & Oyster Weekend at Chatham Vineyards on Church Creek on March 18-19, when we pair a half dozen Seaside and Bayside Eastern Shore oysters (three of each) with a glass of Chatham wine, all for $16.
Don’t forget the mignonette, also a staple of this wine-and-brine tradition on Virginia’s Eastern Shore.
Local chef Ross Riddle adapted this recipe from Alabamian Frank Stitt, whose Southern Table cookbook is considered a classic. Ross’ version, served at Chatham Vineyards since 2015, is heavier on the shallots than most, offering a hint of crunch once you bite into the oyster. Look for shallots that are tightly wound and firm. The Chatham Rosé adds both taste and an aesthetically pleasing hue.
Reservations are not accepted to join us, though indoor seating is limited on a first come, first-serve basis. Arrive early and make a day of it.
Want to make the mignonette at home? Give this recipe a try:
Chatham Mignonette
Ingredients
1 tablespoon cracked black pepper
1 teaspoon crushed pink peppercorn
3 tablespoons shallots (coarsely chopped)
½ cup Champagne vinegar
½ cup Chatham Vineyards Rosé
Directions
Combine all ingredients and let rest a half hour to marry the flavors. Spoon over fresh oysters and enjoy!
