Make way: Seems that if it looks like a duck, swims like a duck, and quacks like a duck, many of us are afraid to cook it. In Duck Demystified, chef Ian Rynecki addresses the uncertainties around preparing this often overlooked entrée. The hands-on demo ends with participants dining together on a whole, roasted duck […]
Make way: Seems that if it looks like a duck, swims like a duck, and quacks like a duck, many of us are afraid to cook it. In Duck Demystified, chef Ian Rynecki addresses the uncertainties around preparing this often overlooked entrée. The hands-on demo ends with participants dining together on a whole, roasted duck […]
Among the vines: The last weeks of summer are always bittersweet, marked by the start of school, cooling temps, and a surplus of garden veggies. Chef Ian Rynecki helps make sense of the season’s bounty at Shenandoah September Sizzles, a celebration that begins with a garden tour to harvest fresh produce, followed by a grilling/smoking/cooking […]
Chef Ian Rynecki and gardener Diane Burns modestly refer to their creation at Pippin Hill Farm & Vineyards as a kitchen garden, but the result of their collaboration is nothing less than the ideal template for farm-to-table cooking. Before making his way to Albemarle County in 2017, Rynecki had climbed a ladder with a basket […]
Nestled in Nelson County’s Lovingston hill country lie the orchards of one of the East Coast’s newest nut-growing operations, Virginia Chestnuts. Spanning 45 acres, the farmstead rests at the end of an isolated stretch of unpaved backroads that culminate in a steeply winding mile-long gravel driveway. Overlooking a series of knolls carved into the mountainside […]