This Black Walnut Poundcake with Persimmon Sauce cooked by Chef Oliveira is typical of the region and has a very peculiar taste. The black walnut sometimes seems like a mixture of almonds and a tangy mushroom, you must try it at least once.

This Chicken Virginia Stuffed with Ham and Collards in Creamy Mushroom Sauce with Glazed Baby Carrots and White Pilaf Rice below is a pleasure to make and to eat. The technique for stuffing the chicken is very useful and allows for very creative combinations, have a look at the gallery below how we did it.