Chef Kyle Perkins Did Virginia Proud at Artisans of Wine & Food
January 23, 2026
Artisans of Wine & Food - the second annual celebration of Napa Valley wineries and world-class chefs - took place earlier this month, and we were delighted to have Executive Chef Kyle Perkins represent the Tides Inn.
Perkins was one of just 20 chefs invited to participate in the esteemed event, held in Boca Raton, Florida.
A Lunch Rooted in Place
Perkins curated an intimate luncheon with a menu inspired by the Chesapeake Bay and the natural rhythms of the land and the water. Seasonal ingredients and foraged items were highlighted in his Butternut Squash Bisque with Caviar and Grilled Octopus with Smoked Celery Root Puree. “At the Tides Inn, seafood is a natural choice since it’s both fresh and locally sourced, reflecting the property’s strong connection to the water and coastal ingredients,” he said. Perkins’ goal was to create a sense of balance on the palate and generate a deep sense of place.
The same will be true of the revamped spring menu debuting at Salt & Meadow when we reopen in April.
Burgers & Barrels
Perkins also joined the festivities at Burgers & Barrels, a moment for beer lovers to slow down, gather around the grill and enjoy a well-crafted brew in good company. Our chef’s contribution: the Crab Oscar Burger – a ground beef patty topped with Chesapeake blue crab and served on a brioche bun. A familiar favorite with a coastal nod.
As a pairing, Perkins was a fan of the limited-edition pours by Florida brewers Barrel of Monks and Funky Buddha.
The weekend also featured some exquisite wines from Napa Valley producers who share the same respect for craft and character as we do at the Tides Inn: AXR Napa Valley, David Arthur Vineyards, Parallel Napa Valley and Riverain Vineyards.
Artisans of Wine & Food is a gathering, not an event, and it reminded us of what we work hard to do here at the Tides Inn: Bring together community in beautiful surroundings, with local food and thoughtfully crafted drinks meant to be shared around the table.