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Hotel Roanoke Chefs
Dining

LOCAL RECIPES

Compliments of The Chefs!

Once a state of rolling farmlands, Virginia is home to plenty of iconic food and wine, dating back to President Washington’s days. Whether you’re craving peanut soup, oysters or hand pies, we’re happy to share our favorite recipes with you and invite you to visit The Regency Room and Pine Room Pub  to experience true southern hospitality!

She Crab Soup

4 oz. Dice White Onion
2 oz. Dice Celery
2 oz. Dice Carrot
1 Garlic clove minced
3 oz. Butter  ( you can substitute Olive oil or Canola oil)
3 oz. Flour
1 quart Crab or Seafood Stock.
1 ½ Tbls. Paprika
1 Tbls. Old Bay Seasoning (You can add more or less depending on your taste)
1/8 tsp. Cayenne Pepper ( You can add more of less depending on your taste)
1 cup Cream.
1/3 cup sherry
¼ to ½ a lb. Crab meat.  (you can use special, backfin, lump or jumbo lump.  The first two types of crab meat contain significant amounts of shell so you will want to pick through it before adding it to the soup.  The lump and jumbo lump will cost more, but will have less shell and require a lot less picking.)


Procedure:

Once you have the vegetables diced, heat the butter in a sauce pan over medium heat and sauté the vegetables until they are translucent, (about 6 to 8 minutes).  Add the flour into the pan and mix together thoroughly and continue to stir for about 5 minutes.  This allows the flour to cook and keeps the soup from tasting starchy.  You stock should be cold or at room temperature, slowly add it into the sauce pan and stir briskly while you are pouring it in.  Add in your spices and mix well.  You can taste the soup and adjust seasonings if needed.  You can add white or black pepper to taste if desired.  Be careful with the salt, some of the other ingredients have a significant salt content so you will want to taste the final product before adding any in to the mix.  Add sherry. Puree the soup in a blender or with a hand held blender.  Add the Cream and let the soup simmer until it reaches the desired thickness.  The soup should coat the back of a spoon when correct.  You can add the crab meat to the soup at this time or you can wait until you serve the soup and put the crab on as a garnish.  I like to add some of the crab and save a little for a garnish.  Eat and enjoy.

ICONIC PEANUT SOUP AND SPOONBREAD

ICONIC PEANUT SOUP AND SPOONBREAD

Hotel Roanoke Peanut Soup – Serves 10

2 quarts Vegetable Stock
1 pint Peanut Butter
1 small onion (diced)
½ cup ground peanuts
¼ pound butter
1/3 teaspoon celery salt
1 tablespoon lemon juice

Melt butter in cooking vessel and add onion and celery. Sauté for five minutes (not brown). Add flour and mix well. Add hot chicken broth and cook for a half hour. Remove from stove, strain and add peanut butter, celery, salt, salt and lemon juice.

Sprinkle ground peanuts on soup just before serving.


Hotel Roanoke Spoonbread – Serves 10
1 ½ cups corn meal
5 eggs
1/8 pound butter
2 cups milk
1 teaspoon sugar
1 ½ cups boiling water
1 1/3 teaspoon salt
1 teaspoon baking powder

Mix corn meal, salt and sugar together and scald with boiling water. Add melted butter. Beat eggs and add milk to eggs. Combine two mixtures and add baking powder. Pour into baking pan and bake 30-40 minutes at 350 degrees.

FRIED OYSTERS

FRIED OYSTERS

Crab Caper Buerre Blanc, Micro-Arugula

4ea - Fresh Medium size Oysters

1 cup – Ground Cornmeal

1 cup – Buttermilk

Micro-Arugula

Deep-fat fryer (360 degree’s)

BUERRE BLANC –

1tsp Chopped Garlic

¼ Cup Chopped Onion

1 cup White Wine

1 cup Vegetable stock

2 cup Heavy Cream

2Tbls Hard Butter

½ cup Lump Crabmeat

½ cup Capers

S&P to taste

To make Buerre Blanc. Place garlic, Onion, White Wine and Vegetable Stock in pot. Bring to the boil and reduce to a 1 ¼ Add Heavy Cream, bring to the boil and reduce until sauce consistency. Turn off heat, then whisk in hard butter a little at a time until fully incorporated. Strain, add Crab and capers. Season to taste. Leave until needed (covered in warm place)

Heat oil to 360.

Dip each Oyster into Buttermilk (coat thoroughly) then into Cornmeal, shake off excess, then carefully drop into hot oil. Fry until golden brown (1-2 minutes) drain dry. To serve; place a little sauce in bottom of service plate, and then top with Oyster, which is then topped with a few sprigs of Micro-greens.

PINE ROOM CRAB DIP

2 oz. Butter
1 Small Red Onion Diced
1 Red Pepper Diced
1 Roasted Yellow Pepper Diced
3 Garlic Cloves
1 oz Flour
1/2 qt. Half and Half
1 oz Crab Base
3 lbs Cream Cheese
1/4 Cup Lemon Juice
1 Tbsp Tabasco
1 1/2 lbs Crab Meat
Seafood seasoning, Worcestershire and Paprika to taste


Melt butter in oven-safe pan – add peppers, garlic and onion – stir in flour and make a blonde roux (whisk constantly until roux becomes fragrant but doesn’t take on color). Add half and half and the crab base. Add cream cheese a little at a time until melted through. Then add seasonings to taste and finish with crab. Can bubbly (10-15 minutes).

Serve with crackers, baguette slices, or tortilla chips.

PINE ROOM TANDOORI CHICKEN

2 tbsp Lemon Juice
1 cup Greek Yogurt
½ tsp Cumin
2 Cloves Minced Garlic
½ tsp Coriander
½ tsp Cayenne
½ tsp Tumeric
2-3 lbs Chicken Thighs

Combine all ingredients well and marinate chicken for 5-6
hours. Grill chicken until done and serve over a bed of rice,
or pull chicken as a salad topping or use in a wrap with tzatziki.   

 

TZATZIKI SAUCE


2 Cups Mayonnaise
5 oz Yogurt
1 Cucumber Peeled
1 tbsp Yellow Onion
1 Jalapeño Minced, no seeds
2 tsp Cumin
2 tbsp Cilantro
1 tbsp Mint
2 tbsp Lemon Juice
1 tsp Salt

In a food processor or blender, combine all ingredients and
use to top the Tandoori Chicken. Also goes great as a veggie dip.  

Sticky Buns
 

Dough:
8 oz lukewarm water (no warmer than 120F) | 2 ½ tsp ady yeast | 2 eggs | 2 oz (1/2 stick) butter, melted | ¼ cup sugar | 2 ½ tsp salt | 17 ½ oz (3 ½ cups) all-purpose flour

Mix the yeast into the water until it dissolves. Whisk the eggs to liquid. Whisk in the butter and sugar. Whisk in the salt. Stir in the flour to combine completely and form a sticky dough. Don’t knead. Move to a container with enough space for the dough to double in size. Refrigerate overnight.
 
For the Sticky Caramel:
4 oz butter | 4 ½ oz brown sugar (about ½ cup, packed) 6 oz heavy cream | 6 oz honey (about ½ cup) |½ tsp salt | 1 cup pecans

Combine all ingredients in a pot, bring to a boil. Pour into a 10” round cake pan. Sprinkle pecans over the entire surface, cool.
 
For the filling and assembly:
4 oz butter, melted | ½ cup brown sugar |1 tsp cinnamon

Turn the dough out onto a lightly floured surface. Roll into a rectangle about 6” wide, keeping the dough about ¼” thick. Pour the butter, spread all the way to the edges. Sprinkle the brown sugar and cinnamon all the way to the edges as well. Roll the dough into a log, and cut into 1 ½” sections. Place these on top of the sticky caramel and pecans. Cover lightly, let rise in a warm place for about an hour while the oven heats to 350F. Bake 20-30 minutes, until light golden and cooked through. Remove from the oven, place a 12” cast iron pan on top of the cake pan, and carefully invert the sticky buns into the cast iron pan.

Serve immediately.

Coconut Dacquoise

Coconut Dacquoise:

(Makes 7 logs, 11-12 servings each)
800g coconut (sweetened, small flake)
450g sliced almonds
70g cornstarch
700g sugar

Process until coconut and almonds are finely ground.  Make a simple meringue with:
1230g egg whites
880g sugar
1 tsp salt

Move 2/3 of this mixture to a large bowl. Add the nut mixture to the remaining meringue in the mixer bowl and mix on medium until combined. Fold the meringue into the nut mixture in batches.  Scale out 1000g of the mixture. Carefully spread onto well-sprayed parchment-lined sheet pans in rectangles that extend about ½ inch from the edges of the pan, taking care not to deflate or spread too thin.  Bake 250F low fan 1 hour, at least.  Immediately flip gently onto other sheet pans.  Carefully remove the parchment. Return to the oven and bake until dry, about 15 minutes. Let cool completely.  

Ganache:
50oz 54% chocolate
40oz heavy cream
10oz corn syrup
    
BTB cream, pour over chocolate and corn syrup in a medium bowl.  Let sit 90 seconds, and whisk gently to combine.  This should be enough for the center layers; you will need to make more to coat the outsides.  Each layer should get about 30oz. (3 layers)

Buttercream:
32 oz whole egg
48 oz sugar
4# butter, very slightly softened
1 Tbsp vanilla extract
Combine the eggs and sugar over a double boiler. Cook over medium heat until the sugar is completely dissolved. Strain into 20qt mixer bowl. Whip on high speed until the sides of the bowl are cool, about 12-15 minutes.   Add the butter gradually and whisk until the mixture comes together, about 5 minutes.  Add the vanilla.  Each layer should get about ___oz. (4 layers)

Assembly:
Cover 3 pieces (2 should be the bottom side, the third should be the top. This should be the second most intact piece; it will go on the very top) of dacquoise with a layer of ganache, about 30oz each.  Top the fourth piece (smooth side down; try to choose the most intact piece; this will go on the very bottom) with a layer of buttercream, about 27oz.  Invert one of the ganache-coated layer onto the buttercream and top that with another layer of buttercream.  Repeat until all of the layers are used up and it goes like this:

Make sure the top layer of buttercream is very smooth.  Refrigerate overnight until it is soft enough to slice.  Trim the outside edges and cut into 7 strips 3” in width.  Do not trim the other edges; they will be trimmed after glazing.  Freeze until use.  Place on glazing screens.  Make another batch of ganache, Coat the top and long sides with a thin layer of ganache.  Chill to set.  When the ganache is set but still tacky, coat the sides with toasted coconut.  Chill thoroughly.  Trim the edges, and slice into pieces 1¼ inches wide.  

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