My wife and I and another couple drove to Onancock from Chincoteague, about a 1 hour ride, to enjoy a 8 course specialty dinner with wine pairings at the Inn and Garden Cafe. We had dined there about 2 months ago, just after we learned that chef Ted had left our favorite restaurant to become an owner of the Inn and Garden Cafe. We were greeted warmly by the staff, and given the table of our choice. Chef Ted came out and described the entire menu to the smallish Thursday nite crowd. After he finished, he asked if there were any questions. I asked him if he could make the duck breast rare instead of medium to medium rare he suggested, and he smiled and said that he would be happy to do that. The eight courses ranged from very good to superb, with marvelous wine pairings that were selected by a representative of the distributor, who was on site for the occasion. My personal favorites were the Oysters Rockerfeller, which were served piping hot in a ramekin. The combination of 3 local oysters, spinach, pancetta and just a hint of cream was superb. Each additional course was wonderful, except the rare duck breast and the pumpkin creme brûlée, which were exceptional.
The wine pairings were perfect, and unlike other similar dinners we have attended, they were very generous.
All in all, a great evening of food and wine. The Inn and Garden Cafe, since the arrival of chef Ted, may well be the best restaurant on the eastern shore of both Virginia and Maryland!
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