Chef Dylan Fultineer (Courtesy of Rappahannock Restaurant)
It's no secret that Richmond's dining scene is heating up, but Rappahannock's Dylan Fultineer managed to play it cool at James Beard Foundation's Virginia Rising Stars dinner last night. Fultineer was one of six up-and-coming Virginia chefs tapped to serve up their favorite regional ingredients at the Beard House, alongside Maple Ave Restaurant's Tim Ma, Trummer's On Main's Austin Fausett, Ashby Inn's David Dunlap, and 2941 Restaurant's Bertrand Chemel and Caitlin Dysart.
Fultineer's fresh Hanover Tomato Gazpacho sounds like the perfect dish to close out summer, so we checked in with Richmond's rising star and learned how to recreate it and chill out in the most delicious of fashions.
- Dylan Fultineer's Hanover Tomato Gazpacho
Serves 4
Gazpacho Base
4 ripe, red tomatoes
1 tablespoon of sherry vinegar
1 pinch of salt
Stuffed Pepper Garnish
4 sweet red peppers
1/2 pound of blue crab meat
1 tablespoon of toasted, coarsely ground coriander seeds
Watermelon Garnish
1 cucumber
1/2 pound of watermelon
1 handful of basil
To make the gazpacho base: Combine tomatoes, sherry vinegar, and salt in a juicer. pulsing until smooth.
To make the stuffed pepper garnish: Place peppers directly onto a grill until the skin is charred, then remove from the grill and peel skin entirely. Remove the stems of the peppers. In a bowl, mix the blue crab meat and coriander seeds thoroughly, then use this mixture to stuff your grilled peppers.
To make the watermelon garnish: Peel, seed, and dice one cucumber, then dice the watermelon. Tear the basil by hand and mix it with the watermelon and cucumber in a bowl.
Ladle the juiced tomatoes into a serving bowl and top with the stuffed peppers and watermelon garnish.
