Neo Southern American Cuisine, whatever.

Here are 3 most excellant events you should do!

PoNo Restaurant Week April 26th through 29th, join us for a 3 course tasting menu 35$ and with pared wine 15$ more

APRIL 27 is Dine out for Life, we'll donate to cause and if you want you can make your own donation, a great cause and a delicious way to enjoying a lovely evening while knowing that a PORTION of the proceeds go to them.  lots o fun               Join Us - 757.397.0900

And If you feel like a road trip join me down in my ole home state of Mississippi in fabulous downtown Oxford, Faulkner is supposed to come as well if he's not busy but even if he doesn't make it I'm so sure John T Edge will be.  I'm joining Emily and Chef Marco at Saint Leo's for a fundraising dinner on May 2nd with a four course dinner that will be tons of fun and I'm sure the food will be good to, lol.  Emily's restaurant has a real wood fired Italian oven and the food looks glories to say the least.  go to www.eatsaintleo.com to see her menu, a beautiful restaurant with wonderful food as well, come join us, it's a short drive to, only bout 13.24 hours

 

hello everyone, welcome 2 Stove, the restaurant in sunny PoNo, the historic part of Port Norfolk which is in the historic city of Portsmouth in this crazy historic state of Virginia.  We are celebrating our 10th year in business with Halloween being the official day we opened.

I'm Sydney Meers and my cooking style has been tagged as neo-southern but i feel it's more Mid-Atlantic.  Being from Mississippi you'll see a touch of my home state of Mississippi, ingredients from up here in Virginia, some sourced from Louisiana and Mississippi as well.  My cooking style is a bit of what I've learned along the way from Miss., the Mid-Atlantic area, the California movement back in the 60's and 70's and even a touch of classical i learned along the way from French, German and Sweden which has contributed to my cooking style and philosophy.   I'm self taught, my grandmother really taught me cooking and still is a great influence even now.  I had a small cafe in the 70's in Mississippi, then on to Alabama and later here in Virginia some 5 or 6 years later and I added some education from Johnson and Wales university culinary arts program in mid career and having had the good luck of studying under some real good Chefs along the way like Hans Shadler, Marcel Desaunier, Marcel Walters and even my ole frin Monroe Duncan, the ultimate showman plus a few others along the way and voila, here I am years later and cooking up a storm. 

we here at Stove are very happy, proud and still in a lil shock.  I have been nominated for and am one of the Chef's who are up for a James Beard Award for Best Chef-Mid Atlantic area.  I'm a semi finalist and just couldn't be more excited to be in such a great group of Chefs. So, when your in town stop by for some good food, we'd love to see ya oh and please, no cry babies