Why serve traditional deviled eggs at your Easter brunch when you can step up your game and impress your friends and family with these adorable colonial chicks and their 18th-century accessories?
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Historic Taverns Offer Vegetarian and Gluten-free Options Jefferson Would Have Eaten Up!
Thomas Jefferson often boasted of the bounty from his garden and once joked of his extreme love of vegetables by saying, “I have lived temperately, eating little animal food, and that not as an aliment, so much as a condiment for the vegetables which constitute my principal diet.” For that reason—we think he would wholeheartedly support the decision to expand the menus at our historic taverns!
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Three Super Bowl Appetizer Recipes That Will Score Big At Your Party!
Whether you watch the Super Bowl for the football or the commercials, one thing’s for certain: the best parties have good beer and even better food! Still not sure what you’re going to serve Sunday? From our Historic Hot Wings to our mouthwatering Shrimp Po’Boys to our sweet Onion Gorgonzola Dip, Chef Anthony Frank has it covered. These three appetizers alone are enough to impress your guests, but pair them with his Virginia brews, and you’ll really step up your game.
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Three Holiday Appetizers That Just Taste Better With Beer!
‘Tis the season for eating, drinking, and—well—being merry. This is the time of year when our calendars quickly fill with office parties, cookie exchanges, and neighborhood festivities. For those of you playing host or hostess this year, consider this our gift to you. Not only are we going to share three gourmet appetizers that will have your friends wondering whether you hired a caterer, but we’re also going to switch things up a little. That’s right. Forget the wine. We’re crackin’ open some cold ones and pairing these recipes… with beer! And not just any beer, our very own historic brews….
Come to the table for Stuffed Cucumber
This unusual new recipe from History is Served uses the cucumber in a way that is a clear departure from modern practice. In the eighteenth century, vegetables were generally cooked or pickled, as opposed to eaten raw. Here, the cucumber is stuffed, stewed and sliced, along with being stitched with thread.
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