Virginia Beach Restaurant Week 20 Celebration

Foodie Lovers Unite! Decadent dishes with reduced reasonable prices are once again on the breakfast, lunch, and dinner menus. Adverse weather conditions did not stop the momentum for Virginia Beach Restaurant Week. Locals, as well as resort visitors enjoyed the opportunity to satisfy their tastebuds January 20th through February 2nd . Every social media platform had content creators chatting about their individual culinary experiences. What a fun time to be a certified foodie aficionado.

Culinary Word of the Day: Étouffée…Meaning a rich smothered Cajun

and Creole dish of seafood or chicken in a light gravy over rice.

On Thursday, January 23rd , I had the pleasure of dining with a fellow Lazy Daisy vendor and friend. Jodi Moore Newland, owner, and chef extraordinaire along with chef AJ, both greeted me with open arms. They were eagerly ready to interview for our Modish Muse readership. When I arrived at Sweetwater the host was expecting me, which made me feel even more welcome. After the lovely server brought in a delicious glass of pinot grigio white wine, I was ready to

chop it up with an inquisitive food interview.

 Q: What do you have special for VB Restaurant Week?

 A: The restaurant was serving menu fan favorites. Homemade bread

pudding and cream cheese poundcake, made by the owner.

 A: Chef AJ created a special Étouffée dish with scallops, shrimp, and

Edwards sausage. This dish is appealing to the eye when plated. Chef

AJ also created a roasted whole chicken with Tuscan sauce and Bobby’s

beef filet dish with bordelaise, Yukon gold mashers, topped with

frazzled onions.

 Q: What are your special appetizers for the week?

 A: White chicken chili with sour cream. Lamb volant puff pastry

with lamb ragu. Homemade cheese cracker with a whipped cheesecake

topping, topped off with a pepper jelly.

Sweetwater Cuisine has been a long time favorite of mine to visit when I feel the need to smash a southern style breakfast buffet. This was my first visit for a special yearly event. Cheers to a

twenty-year local celebration, every morsel of food was top-tier exquisite. Thank you to the owner and chef for a very memorable experience. My palate was more than satisfied when I left. ~ Dakota Somerville