Chef Anthony Micari
Photographer: Frank Weiss

The Ebbitt Room at The Virginia Hotel continues to deliver fresh seasonal ingredients all year long during its exceptional dining series.

Executive Chef Anthony Micari is taking advantage of the hotel's own 62-acre Beach Plum Farm in Cape May and handcrafting different menus for guests to enjoy each season.

"As one of the most coveted seashore destinations surrounded by several major cities, Cape May is always craving exceptional culinary experiences, and we are proud to introduce our 2013 Dining Series to our guests and local community," Micari says. "With The Ebbitt Room's commitment to hand-crafted, farm-fresh regional American cuisine, this series is sure to inspire and pique the interest of the 'foodie' in all of us."

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It all kicks off with "Pig and Pinot" April 11, which will feature the farm's first harvest of Berkshire pigs. Enjoy options including 48-hour braised cheek ravioli, pork belly porchetta and roasted bone-in loin chip and get the chance to sample Davis Bynum Pinot Noir with each course.

Seafood lovers will want to head to The Ebbitt Room for Cape May's "Catch of the Day" dinner July 11. A dining tribute to coastal New Jersey, Beach Plum Farm produce will be paired with a selection of local wines. Dishes will include ceviche with melon and ginger granite, poached plums and a spicy pepper salad.

One night beer lovers will want to mark off on their calendars is Oct. 17. On that evening, "Steers and Suds" will take over The Ebbitt Room and feature grass-fed organic beef from Rosenkranz Farms in New York. Each course will be paired with a sample brew from Cape May Brewery that will take the guests through a style progression of flavors.

The last event scheduled in the dining series will be the "Scotch & Cigars" dinner Nov. 14. Micari's menu will feature scotches including Talisker 10-year, Macallan 12-year, Lagavaulin 16-year, Highland Park 18-year and Dalmore 12-year. These smoky scotches will be paired with dishes such as espresso-cured duck breast and maple-smoked pork loin. It's an experience you certainly won't want to miss.

You can experience the entire dining series for one flat rate of $325 per person by Thursday, April 4. Individual dinners are $75 per person and the "Scotch & Cigars" dinner is $95 per person. Make reservations by calling 609-884-5700.

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