Patrick Evans-Hylton is a Johnson & Wales-trained chef and an award-winning food journalist, covering tasty trends since 1995 in print, broadcast and electronic media. He is publisher of Virginia Eats + Drinks Magazine.

He is a cookbook author (Popcorn, Dishing Up Virginia, Nuts), food historian, culinary advisor for the Commonwealth of Virginia and a media awards judge for the prestigious James Beard Awards and awards from the International Association of Culinary Professionals. He plans runs a cooking and wine school in Coastal Virginia, and teaches a number of food media-related classes nationwide.

Evans-Hylton cooks and writes in his Chesapeake Bay kitchen in Virginia Beach.


Throughout it’s history, Virginia has been a leading tastemaker in food and foodways.

Our state is rich in ingredients, from the abundance of the Chesapeake Bay, across the farmlands and rolling piedmont, to the Shenandoah Valley and beyond. Hospitality is a key component of Old Dominion character, with everything from nibbles on the porch to expansive holiday meals presented with a sincere interest in sharing food made by hand and from the heart.

This is America’s First Food Region; this is the Birthplace of American Cuisine.

Celebrating it all is Virginia Eats + Drinks Magazine, a statewide publication dedicated to showcasing the commonwealth, all the wonderful things to eat and drink and all the incredible people that make it happen.

“In the beginning, all America was Virginia,” said planter, statesman and author Colonel William Byrd II, in 1732. So, in fact, we are all Virginians. Come home to Virginia, a big table awaits you. Come celebrate the bounty through the pages of Virginia Eats + Drinks Magazine.

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