When Capt. John Smith first landed his ships at Cape Henry in Virginia Beach, he must have known the military importance of the jut of land; today, it is home to Fort Story, and the location played a key role during World War II in making sure enemy ships and subs did not sail into the mouth of the Chesapeake Bay and onto Norfolk, the worlds largest naval base. Smith established this countrys first military base when he settled in Jamestown, building a fort to protect the early colonists. That simple military presence grew exponentially and during World War II was instrumental in not only defending the homeland, but in winning the war. From the Peninsula to Southside, the Hampton Roads area is military proud. There are more than a dozen forts and bases, many of which sprung up during World War II or were greatly expanded during that time.
Patrick Evans-Hylton is a banker-turned-Johnson & Wales trained chef. He has been a food writer since 1995, and is currently senior editor for food and wine at Hampton Roads Magazine. He is also executive editor for Virginia Wine Lover Magazine, and contributing editor for Edible Chesapeake Magazine.
Evans-Hylton appears monthly on a food news/issues-themed episode of HearSay with Cathy Lewis on 89.5 FM, public radio on Hampton Roads. He has written a number of books, including three food history books.
He maintains a food blog at - www.patrickevanshylton.com
A food educator and historian, Evans-Hylton teaches a variety of classes with a local twist through the Casual Gourmet program at Culinary Institute of Virginia.
He is a board member with Culinary Institute of Virginia, Tidewater Community College's culinary arts program, Careers through Culinary Arts - Hampton Roads, Hampton Roads March of Dimes Signature Chef Auction, Samaritan House Chow! Hampton Roads and Slow Food Hampton Roads.
Evans-Hylton, a native of Atlanta, Ga., has lived in Virginia since 1991.
