More than 20 chefs will participate in this event with the Virginia Museum of Fine Arts, presented by TowneBank. Go on a journey through small plates of Virginia’s bounty, along with paired cocktails, wine and beer, and desserts. You’ll travel through culinary influences from the 1700s, such as the cooking prowess of James Hemings, and continue right into the future of food. From Staunton’s Ian Boden to Fredericksburg’s Joy Crump, many of Virginia’s best will be gathered under one roof. Sponsors include American Evolution, Baldor Specialty Foods , Virginia Wine, Cirrus, Belle Isle Moonshine and A. Smith. Bowman $95

This event is part of the 2019 Commemoration, American Evolution's Virginia Customs, Cultures and Cuisine Festival, presented by TowneBank.

Here’s the line-up (subject to change):

1700s

Chef Justin Cherry, Half Crown Bakehouse: Border Springs roasted lamb with cabbage, potato and fine spiced pickles

Chef Ryan Collins, Little Star, Charlottesville: Autumn Olive’s farm roast pork, pumpkin, Mahon cheese, preserves, pork jus, hickory syrup

Chef Mary Catherine Ortolani, Hanover Tavern: Braised Seven Hill Beef Shank, White Cheddar Grits, Pickled Carrots and Micro Red Mustard Greens

Chef Ashbell McElveen, founder of James Hemings Foundation: James Heming's Beef Bouillon and savory carrot macarons

Chef Dave Smoke-McCluskey, indigenous foods instructor: Three Sisters Soup with Hominy, Squash, Beans, Smoked Turkey, Blue Crab and toasted Sunflower Seeds

1800s

Stella Dikos, Stella's, Richmond: Brunswick Stew

Shola Walker, Mahogany Sweets, Richmond: Malinda Russell's Cream Cake

Cappahosic Oyster Company, Gloucester: Oysters on Half Shell with mignonette and cocktail sauces

Aaron Deal, River and Rail, Roanoke: Duck Liver Mousse with Black Biscuits & Sweet Onion Preserves

Alex Pasco, The Tides Inn, Irvington

1900s

Bradley Griffin, Sarah Jean's Eatery, Glade Spring: Candy roaster or vinegar pie with apple butter

Therese Nelson, chef and Black Culinary History founder: Edna Lewis-inspired Duck Confit with dry suya spice and roasted plantain with peanut dressing

Keith Roberts, Edward's Ham, Surry: Deviled Country Ham Salad Topped with Sweet Potato Biscuit Crumble and a Spicy Peach Remoulade

Dale Reitzer, Acacia, Richmond: Smoked Trout Salad with Celery Root

Devin Rose , Adrift, White Stone: Salad Virginia — Sweet Potato, Honey Crisp Apple Butter, Peanut Crumble, Sorghum (Puffed) Recipe derived from readings of the Housekeepers Companion of Virginia, 1901

2000s

Lee Gregory, Alewife, Richmond: She Crab Soup

Luke Owens, Native-Fine Diner, Greenville, N.C.: Virginia and North Carolina Ark of Taste Turkey Craw Bean and Carolina Gold Rice Hoppin' John • Pork Jowl • Smoked Oxheart Tomatoes in their Broth (Representing the Piedmont of Va. and N.C.)

Joy Crump, Foode, Fredericksburg: Edna Lewis-inspired Sweet Potato-Pecan Cupcake with A. Smith Bowman's Bourbon-Vanilla Buttercream

Ian Boden, The Shack, Staunton: Whippoorwill Peas & Peanuts with Preserved Green Strawberries

Jamie Leeds, Hank's Oyster Bar, Alexandria: Mushroom Bolognese Cannelloni with Cashew Parmesan

The Future of Food will be presented by Amuse