Q & A with Chef Everett

 Laurie writes: "Are you open for Lunch on Christmas Day?  Hours?"

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 We need a reservation for 5 on Christmas Eve.  Are you open for Christmas Eve?

Thanks,

Patricia

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 What is the cost for Thanksgiving Lunch for adults and for children?

Betty

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Bonnie asks, " Are you open / what are your plans for Thanksgiving this year? "

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 Will you be sponsoring the Sunday evening movies on Prince George Street again this summer?  We really enjoyed attending them last summer.  

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 I had great Blackberry Jam when I was in the restaurant a few weeks ago with my family.  Unfortunately, we don't live in Williamsburg.  Would you share your recipe or ingredients for the jam?

Barry W., Trenton NJ

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 I love the food that comes with Autumn but I am not a big fan of Cabernet Sauvignon - it is too bitter and tannic for my taste.  My friends tell me I should love Pinot Noir, but that doesn't seem quite right either.  Like Goldilocks, I'm looking for the one that's "just right".  

Help?

Heather, Hampton VA

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 What's the difference between yellow & red tomatoes and what makes one an "Heirloom Tomato"?

Rob L., frequent visitor to Williamsburg Farmer's Market

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 What do you guys recommend as a good summer wine?  My husband and I aren't beer drinkers, but we are looking for a simple, refreshing summer beverage.

Maggie, Toano

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Dear Chef Everett:

Every time I try to make Chocolate Mousse, I end up with something that is way more like Jello Pudding that the dish that I love at Blue Talon. What am I doing wrong and is there a fool proof way to make great mousse?

Mousse-Lover, Cynthia R., Annapolis

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Greetings Blue Talon People!

I visited your website but was dismayed to learn that you don't share the recipe for the Foie Gras Mousse that my wife and I had just before Christmas. Is this a super secret recipe or would you be willing to tell me how it was made? We have a small group that gets together for dinners and I would be the hit with a rich, indulgent starter like that. By the way, is there a particular wine I should serve with Foie Gras Mousse?

Bob L., Cincinnati

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Dear David,

I am intrigued - but also a little scared! - by the Pied de Cochon dish that appears on your menu. I took French years ago, but it sounds like that would actually be a Pig's Foot! Can that be true and if so, how do you prepare that to be an enjoyable dinner dish for an upscale bistro menu like yours?

Tentative in Toano
Rachel M.

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To Whom It May Concern,

I was wondering what makes a Tuna salad a Nicoise salad and not some other kind of salad. Should it be grilled rare tuna? Canned tuna? I have gotten all kinds of answers but would like to know what you serve and why.

Thanks,

Bill W., Richmond

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