We’re excited to be a Living 757 regular contributor, letting folks know about all the good eats and good drinks across Coastal Virginia. On this segment, we are all about the burgers. And not just any burgers….
EATS | BURGER DAY AT COBALT GRILLE
We love a great burger, and the fine dining skills Cobalt Grille’s Chef/Owner Alvin Williams applies to his burgers elevates the juicy, thick patties to a whole other level. An assortment are offered, artfully arranged on a Boos Board and presented with a choice of sides.
But it gets even better on Tuesdays when Cobalt Grille celebrates Burger Night with heavy discounts on the sandwich.
In our August, 2021 appearance on Living 757, we explored a number of Chef Alvin’s burgers. Here’s the list, but be forewarned, do not lick your computer screen after viewing:
+ Classic | grilled beef patty topped with red onion and cheddar-jack cheese and garnished with lettuce and tomato
+ Cobalt Bleu | grilled beef patty topped with smoked bacon, cajun spice, and gorgonzola cheese and garnished with lettuce and tomato
+ Smokehouse | grilled beef patty slathered with barbecue sauce and topped with smoked bacon, smoked Gouda cheese, and garnished with frazzled onions
+ Beyond | plant-based, meatless burger topped with housemade tomato jam and garnished with lettuce and tomato.
The offerings are served on a brioche bun with an option of sides, all shown during the segment. Sides are: cajun potato chips, french fries, a fresh fruit cup, or a side salad.
Cobalt Grille is in the Hilltop North Shopping Center
DRINKS | NOT-SO-INNOCENT TEETOTALER LEMONADE
Lemonade is one of summertime’s quintessential quenchers. And while many folks loves their tart, others love theirs sweet. Then there are folks who love theirs spiked.
My recipe for Teetotaler Lemonade can be found in my upcoming book, “Virginia Distilled: Four Centuries of Drinking in the Old Dominion” as a nod to those who do not imbibe. But if you want something refreshing that will give you a bit of a buzz, my Not-So-Innocent Teetotaler Lemonade fits the bill. Here’s how to make it:
Make a batch of honey syrup by adding 1 cup honey and 1 cup water in a small saucepan and bring to a boil, stirring frequently. Reduce to a simmer and stir frequently until honey has dissolved. Remove from stove and cool. Add to a sealable glass jar and refrigerate until use, up to 1 month.
To make the lemonade, in a large pitcher add the honey syrup, 1 cup fresh-squeezed lemon juice and two cups of cold water and stir. Refrigerate 45 minutes until chilled.
In a cocktail shaker filled with ice, add 4 ounces lemonade and 2 ounces Virginia spirits. In the on-air demonstration, we used vodka from our friends at Reverend Spirits in Norfolk (www.DrinkReverend.com but you could use gin, moonshine, or even whiskey. Optionally, add a splash of triple sec. Cover and shake vigorously. Stain into an old fashioned glass filled about halfway with ice. Garnish with a lemon slice.
For more information on my book, Virginia Distilled: Four Centuries of Drinking in the Old Dominion, visit www.VirginiaDistilled.com
FOOD NEWS YOU CAN USE
The journey of a thousand meals begins with one bite. Here’s some Food News You Can Use to help you on your path:
Norfolk Waterfront Jazz Festival: Bite-o Box | Celebrate the Norfolk Festevents (www.Festevents.org) 38th Annual Norfolk Waterfront Jazz Festival or any swanky summer soiree with our Bite-o Box. It’s a fun take on a traditional bento box, with some tasty treats perfect for a sophisticated evening listening to jazz under the stars.
Inside the box:
+ Blue Cheese with Toasted Walnut Spread
+ Artisan crackers
+ Figs
+ Chocolate
Here’s how we make our Blue Cheese with Toasted Walnut Spread:
In a medium saute pan over medium heat, add 1 teaspoon of olive oil and heat. Add 1/4 cup chopped walnuts and stir constantly until they begin to become fragrant and golden brown, about 2 minutes, making sure the nuts do not burn. Remove with a slotted spoon to a medium bowl, add 1 teaspoon sea salt and toss to cover. Place on paper toweling to drain. Allow to cool before using.
În a medium bowl, add 5 ounces softened cream cheese, 5 ounces crumbled blue cheese, walnuts, 1 tablespoon snipped fresh chives, and stir to combine. Add salt and freshly ground black pepper to taste, form into a ball shape, cover, and refrigerate until thoroughly chilled, about an hour.
Add a half of the prepared cheese ball to the bento box and fill the box with additional items. We use figs; you could use apple slices, grapes, orange segments, or other fresh fruit. We add chocolate to our box, but you could add cookies or other sweets.
Be sure to add flatware and napkins to the Bite-o Box. Keep the box chilled until ready to enjoy.
J&K Style Grill: Pull Up Food Battle | Virginia Beach eatery J&K Style Grill is serving up more than their famous Waffle Burger and Stuffed Wings. Look for a Pull Up Food Battle scheduled frequently in their parking lot.
The event is free; there is a nominal fee for tasting dishes. The next battle is themed “Mystery Battle” and takes place Sunday, Aug. 29, 2021 from 2 until 3 p.m. Dooley will be in competition with Chef Tim Winchester and Chef Terrance Tomlin.
J&K Style Grill is at 6557 College Park Square, Virginia Beach. Call 757-965-4783 or visit www.JandKStyleGrill.com
Cape Henry Oyster Crush | The 37th Annual Oyster Crush Charity Fundraiser Oyster Roast, hosted by Cape Henry Rotary Foundation, takes place Sunday, Oct. 10, 2021, but tickets sell out fast. The event takes place at Ballyhoos Restaurant in the Marina Shores Shoppes along the Great Neck Corridor in Virginia Beach from 1 until 6 p.m. The event is open to ages 21 and over only, and tickets are priced at $75. Proceeds support local charities.
For more information visit www.OysterCrush.com
For more Food News You Can Use, visit our website which features regular updates on our blog, and while you are there, but sure to sign up for our free, no-spam newsletter at www.VirginiaEatsAndDrinks.com
MORE EATS + DRINKS
Get all the information from today’s Virginia Eats + Drinks on Living 757 segment plus more: giveaways, recipes, tips, and tricks on our website www.VirginiaEatsAndDrinks.com
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