Martinsville Food
Whether you favor hearty fare or more refined cuisine‚ Virginia is home to an eclectic mix of food to satisfy any palate. From shrimp‚ shad and oysters to spoonbread and red-eye gravy over grits‚ a range of regional recipes is ready for the tasting.
Wine is celebrated everywhere with Virginia’s 90 wineries and vineyards – and most are open all year long.
You’ll find ethnic dishes here‚ too‚ with recipes influenced and celebrated by the African-American‚ Cajun‚ Celtic‚ French‚ German‚ Greek‚ Hispanic‚ Hungarian‚ Italian‚ Lebanese and Texan folks who have settled in the state through the years.
The Eastern Shore peninsula is home to a variety of seafood‚ including blue crab and Chesapeake Bay oysters. The Hampton Roads region is known for quality seafood as well as its country hams and peanuts.
Brunswick County‚ in south central Virginia‚ claims to be the birthplace of the hearty meat- and vegetable-based Brunswick Stew‚ and the South’s classic foods – including fried chicken and black-eyed peas – are familiar staples in the heart of the region.
Northern Virginia is a supplier of gourmet and specialty food products‚ including shiitake mushrooms and applewood smoked trout‚ and ethnic restaurants of almost any description can be found here. Along with other areas of Virginia‚ this region is also known for its vineyards and wineries.
The Shenandoah Valley yields an abundance of fruits and vegetables‚ including apples‚ peaches and tomatoes.
Virginia is one of the nation’s top six producers of apples‚ and poultry is also raised in abundance. In fact‚ broiler chickens are the second largest agricultural product for the state.
The Blue Ridge Highlands and the heart of Appalachia are traditionally home to hearty mountain fare such as cornbread‚ beans‚ venison and wild turkey‚ but cuisine in these parts has grown beyond its rustic roots to include a variety of upscale offerings.
