This State's 'For Lovers', and Even has a Seductive Local Cuisine - Recipe Included!

Humans aren’t the only ones who love the fertile waters of storied Chesapeake Bay.

‘Virginia is for Lovers’ takes on new meaning when you discover the state’s most famous local seafood. Oysters thrive in eight different coastal regions in Virginia, each giving a different complex flavor and texture to the mollusk that’s widely considered an aphrodisiac due to its suggestive appearance and abundance of zinc.

This food of love tastes best in proximity to the state’s bay breezes, salt water, sunshine and dockside views, and travelers can join Virginians eating oysters in the state year round, at traditional Chesapeake Bayoyster roasts, marquee events like oyster festivals, as well as at local wineries and breweries and of course, fine dining restaurants.

We may not be traveling to Virginia right now, but we can still infuse a little Virginia love into our own stay-at-home Valentine’s Day or any day we want to share some love, with this delicious oyster recipe, shared with us by Virginia’s Hotel Roanoke.

With a prestigious AAA Four Diamond Designation testifying to the quality of its dining and hotel experience today, the Tudor-style Hotel Roanoke dates back to the latter half of the 19^th century, and is listed on the National Register of Historic Places.We bet local, fried oysters have been on the menu since the beginning.Here’s an upscale version to change up a romantic evening at home.

Serves 2 as a light, shared treat

·4 Fresh Medium-size Oysters

·1 cup Ground Cornmeal

·1 cup Buttermilk

·Micro-Arugula

·Deep-fat fryer

Beurre Blanc:

·1 tsp Chopped Garlic

·¼ Cup Chopped Onion

·1 cup White Wine

·1 cup Vegetable stock

·2 cup Heavy Cream

·2 Tbs Hard Butter

·½ cup Lump Crabmeat

·½ cup Capers

·Salt & Pepper to taste

To make Beurre Blanc, place garlic, onion, white wine, and vegetable stock in pot. Bring to a boil and reduce by half. Add heavy cream, bring to the boil and reduce until sauce consistency. Turn off heat, then whisk in hard butter a little at a time until fully incorporated. Strain, then add crab and capers. Season to taste. Leave until needed (covered in warm place).

Heat oil to 360 F. Dip each oyster into buttermilk (coat thoroughly) then into cornmeal, shake off excess, then carefully drop into hot oil. Fry until golden brown (1-2 minutes), drain dry. To serve, place a little sauce in bottom of one or two plates, and then top with Oysters and a few sprigs of micro-greens.