GET READY TO raise a glass in celebration of local and other craft beers, as well as Virginia and other wine offerings at the second Virginia Beach Wine & Craft Beer Week, running Oct. 21-27.
More than 30 Beach restaurants are participating, offering chef-createdmenus designed to pair with beer and/or wine selected for the occasion.
During the week, eateries will offer guests a special two-course meal paired with either two glasses of either wine or craft beer.
The pairings are offered at two price points: $25 or $35 per person, and exclude tax and gratuity. The event is coordinatedby the Virginia Beach Restaurant Association.
Aimee Taylor, VBRA executive director, says last year's event elicited great response from area diners.
"This year, we want the offerings to be simply delicious and outstanding in value," she said. "Where else can you get craft beer or wine exquisitely paired with each course at these prices?"
Look for starters like calamari at Aldo's Ristorante, fried oystersRockefeller at Just George's or she-crab soup at Tradewinds, and entrees such as Chicken and Tortellini Alla Vodka at Big Italy, Hardwood Mesquite Grilled Salmon at Salacia and Grilled Lamb Chops at Steinhilber's.
Beer and wine offerings will vary between each restaurant, but organizers said look for many to have area offerings to compliment the independent restaurant's commitment to utilizing fresh, local ingredients.
Beer offerings include Williamsburg's AleWerks and Norfolk's O'Connor Brewing, and wine pairings feature vintages from Williamsburg Winery.
For a full list of participating restaurants, their menus and other information, visit www.DineInVB.com.
A CELEBRATION OF VIRGINIA WINE
October is Virginia Wine Month, and Ruth's Chris Steak House is celebrating with a specially-themed dinner on Oct. 18.
Six wines will be high-lighted that evening, including Trump Sparklin Rose, Jefferson Viognier, Bellgrade Chardonnay, Bellgrade 2010 and 2012 Red Blend, Barboursville Octagon and Linden Petit Manseng Late Harvest.
The vino will be paired with cuisine from executive chef Rick Overbey and his culinary team and include Virginia Oyster Stew, veal stuffed with Surryano ham and spinach, and broiled filet mignon wrapped in Surry bacon and topped with backfin crabmeat.
A reception begins at 6:30 p.m., and tickets are priced at $85 per person. Reservations are required.
Ruth's Chris is at 205 Central Park Ave. Call 213-0747 or visit www.RuthsChris.com.
GOING GLUTEN-FREE
Baker's Crust has released a gluten-free menu, augmenting its current offerings. Some 30-plus items are available, from salads, sandwiches and burgers to wood-fired pizza and entrees. Sandwiches and burgers are served on gluten-free buns, and pizza comes on a gluten-free crust baked in a separate pizza pan from other crusts. Some entrees include gluten-free pasta, and all are baked in the wood-fired oven.
Examples from the menu include a Jersey Grinder, Open-Faced Chicken & Apple Sandwich, Classic Burger, California Turkey Burger, Fennel Sausage & Sweet Onion pizza, and Chicken & Broccolini Al Forno, tossed with fusilli pasta.
Baker's Crust has six locations, including a store in Hilltop.
For more information, visit www.BakersCrust.com.
NEIGHBORHOOD GEMS SHINE
In September, two Virginia Beach eateries were voted in the top 10 Neighborhood Gems across the state by diners on OpenTable, an online restaurant reservation and review site.
Congratulations to Zia Marie in Chic's Beach and Mannino's Italian Bistro in Bayside.
For more information, visit www.OpenTable.com.