Voting has ended for the first of five competitions in this year's Virginia is for Food Lover’s Culinary Challenge. We received dozens of nominations and narrowed the Small Bites category down to twelve finalists. After four days of voting, the winner, with 37% of the vote, is Kybecca of Fredericksburg followed by Trattoria Villagio in Clifton with 22% and Pasture of Richmond with 7%.
The next category for the Culinary Challenge is Burgers and Barbecue. Voting begins Monday, March 28 at 9am.
kybecca - Fredericksburg kybecca is a craft bar & restaurant in downtown Fredericksburg that sources many of its ingredients locally, valuing the plethora of fresh produce that Virginia has to offer by highlighting these items both in the kitchen and behind the bar. The restaurant distinguishes itself by using modern cooking techniques with no shortcuts to ensure excellent quality at a reasonable price. The craft cocktails feature originals and the bartenders are well trained to make drinks to your taste. Juices are fresh squeezed and syrups and other cocktail ingredients are all made in house. Guests are encouraged to share, explore, and most importantly, have fun. Small Bite Standouts:- House Smoked Duck
- Pimento Fritters
- Lobster Spring Rolls
- Crostini Villagio (A Trio of Crispy, Thick Sliced Baguettes with Bruschetta, Bruschetta di Modena, and Gambori e Avocado toppings)
- Shrimp Badda-Bing! (Tender, Crispy Shrimp tossed in a Creamy, Spicy Sauce)
- Melanzana Alla Parmigiana (Battered and Fried Eggplant Slices Layered with Tomato Sauce, Basil, and Parmigiana Cheese)
- Crispy Ham Cured Pork Ribs with Alabama White Sauce
- Fried Clams, Spicy Slaw, and Tartar Sauce
- Steak Tartare, Jalapeno, Chili Ketchup, and Quail Egg on Crostini
- Miniature Smoked Trout Amuse Bouche
- Pan Roasted Maryland Monkfish
- Braised Venison Osso Bucco
- Thai Sticky Ribs
- Carla’s Fried Oyster Cocktail
- Fire Cracker Shrimp
- Raw Oysters
- Stuffin Muffin (Oyster Stuffing covered in Gravy)
- Lamb & Clam Stew
- Poutine (House-cut Fries with Cheese Curbs, Oxtail Chili, Fried Egg, and Green Onions)
- Lamb Meatballs
- Oysters of the Day
- Calamari Fritti
- Mozzarella e Peperoni Arrosto (Roasted Peppers with Fresh Buffalo Mozzarella)
- Cozze Gratinate O Marinara (Prince Edward Island Mussels with Breadcrumbs or Marinara Sauce)
- Htapodi (Grilled Octopus served with Fava Puree)
- Bakaliarakia Me Skordalia (Fresh Fried Cod Bites served with Potato Garlic Puree and Marinated Beets)
- Biftekakia (Greek-style Meatballs served with Tzatziki)
- Potato Gnocchi
- Mediterranean Sea Bass
- Grilled Sirloin Bisteca
- Robert’s Signature Mussels
- Classical Charcuterie and Artisanal Cheese Platters
- Woodfire Tarts, like the Serrano Ham and Clam Bianco
- Butter Poached Maine Lobster with Heirloom Carrots, Baby Ginger, and Cilantro
- Terrine of Foie Gras with Toasted Brioche and Poached Asian Pears
- Loin of Pasture Raised Beef with Vermont Cranberry Beans and Yellow Finn Potatoes