Posted at 06:35 PM ET, 08/10/2011

Today in Food: Virginia Chutney


Products from the Virginia Chutney Co. (By Tracy A Woodward/The Washington Post)
Good things come in cans and jars in this week’s Food section. It starts with a profile by Robert DiGiacomo of the Virginia Chutney Co; Emily Horton examines a global approach to pickling; and Kim O’Donnel writes an essay on her growth from a canning neophyte to a preserving preacher.

Elsewhere in the section:

•Tom Sietsema was dissapointed by an early taste of Station 4.

•Jane Touzalin liked what she found at Parisian import Paul.

•Dave McIntyre wonders if Virginia wine producers will get a boost from a high-profile wine bloggers conference in Charlottesville.

•And Daniel Fromson examines the way single-hop brews allow drinkers to appreciate the differences between varieties of beer’s third-most important ingredient.

By  |  06:35 PM ET, 08/10/2011

Categories:  Restaurants

 
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