Food Features
Chef Walter Bundy and Brandon MacConnell
Shagbark
Richmond, VA
Scallop Crudo with puffed rice, Hubs peanuts, wild arugula, strawberry tea, and fresh spring blossoms.
Chef Patrick Willis Lemaire
The Jefferson Hotel
Richmond, VA
Farm Egg Fettuccine with pesto made from Hubs peanuts and local kale
Chef Barry Smith
Commune
VA Beach, VA
Asparagas Tartine on sourdough with poached egg, hollandaise and smoked Hubs peanuts
Chef Harper Bradshaw
Harper's Table
Suffolk, VA
Chesapeake Bay Puppy Drum with country ham and Hubs peanut vinaigrette
