WHO: Kyle Perkins is chef de cuisine at Salt & Meadow in Irvington, VA.
ABOUT: Kyle attended the New England Culinary Institute and worked at acclaimed restaurants and resorts in Nantucket, Sunriver, Oregon and San Francisco.
Apart from heading up new coastal-inspired restaurant Salt & Meadow, the busy chef can be found creating sought-after dinner rolls (inspired by a “soft spot” for King’s Hawaiian rolls with a similar light, airy texture and a bit of crunch on top) or infusing hints of nostalgia with seasonal desserts such as profiteroles with banana pudding ice cream — a spin on a childhood treat made by his grandmother with ice cream and hot fudge.
WHAT: Join acclaimed Chef Kyle Perkins of Salt & Meadow — the signature restaurant at The Tides in Irvington VA — for a culinary journey through the rich bounty of the Chesapeake Bay. He’s showcasing his refined, ingredient-driven with a menu that celebrates both land and sea, featuring pristine local seafood and farm-fresh vegetables — each dish rooted in the flavors and traditions of the Mid-Atlantic. During the class, he will demonstrate local products from the Chesapeake Bay including Steamboat Wharf oysters, Miss Mary’s seafood, and Sam Rust seafood and locally sourced grains.
WHEN: Tuesday, December 2, 6PM - 8PM EST
WHERE: De Gustibus Cooking School
