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We sliced through this steak like butter and loved every bit of it!

Chef Ricky Hatfield of the Bottleworks Hotel joined us today to share a couple of recipes you can try if you plan to cook for Valentine’s Day.

Valentine’s Day Charcuterie Board Foods

James River Oysters on the Half with Spicy Strawberry Watermelon Mignonette 

For the Mignonette:


Combine all of the ingredients and place them in a jar.

Reserve in the refrigerator for 48 hours or up to 1 month.

12 Oysters Fresh 

Crack oysters open and dash with a little mignonette 

Cocoa Espresso Dusted Filet Medallion with Asparagus Risotto 

For the Steak:

For the Risotto:



Heat butter in a small saucepan to medium-high 

In another small saucepan, heat stock to boiling 

Add rice to the pan with butter and cook, constantly stirring. 


Add Stock a ladle at a time, constantly stirring until it gets absorbed in the rice. 

Keep adding until rice is al dente 

Finish with Cream, cheese, asparagus and season with salt and pepper. 

For information on dining at the Bottle Works Hotel visit,

From topping salmon to being drizzled on french toast, the Maple Miso Syrup is the perfect flavor to make just about any dish taste even better!

Chef Ricky Hatfield of the Bottleworks Hotel joined us today with a couple of delicious recipes you can only find at the Bottle Works Hotel.

Five Spice Milk Bread French Toast with Citrus Maple Miso Syrup

For the Toast:

For the Batter:


  1. Whisk all ingredients together to combine.
  2. Reserve for toast.

For the Syrup:

2          cup                  Maple Syrup

2          tbsp                 White Miso Paste

2          tbsp                 Yuzu Marmalade

½         cup                  orange juice

2          tbsp                 butter


1.         In a Small sauce Pot Combine all ingredients except butter on medium-low heat.

2.         Whisk to combine ingredients and bring to a low boil.

3.         Whisk in Butter and serve.

Seared Ora King Salmon with Roasted Broccolini, Wild Rice, Citrus Maple Glaze and Cashew Crumble

For the Salmon:


For the Rice:



  1. Bring Stock, dash of salt and Pepper, oil to boil in small sauce pot
  2. Cover And Cook for 18-20 min
  3. Season and Reserve.
  4. Pre heat oven to 350 degrees.
  5. Heat Sautee oil in pan and place salmon, bone side down cooking 3-4 min on each side. Cover Salmon with half of syrup. Combine Broccolini in pan and season with salt and pepper. Place in oven and Cook for 7 min.
  6. Place Rice on dish, topping with broccolini and salmon.
  7. Drizzle extra syrup on top and around plate and top with cashew crumble.

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