{"id":3889,"date":"2023-06-29T16:05:02","date_gmt":"2023-06-29T20:05:02","guid":{"rendered":"https:\/\/rivahguide.com\/stage\/?p=3889"},"modified":"2023-06-29T16:05:02","modified_gmt":"2023-06-29T20:05:02","slug":"chef-vittorio-castiglia-provides-italy-influenced-chesapeake-bay-flavor","status":"publish","type":"post","link":"https:\/\/rivahguide.com\/stage\/chef-vittorio-castiglia-provides-italy-influenced-chesapeake-bay-flavor\/","title":{"rendered":"Chef Vittorio Castiglia provides Italy-influenced Chesapeake Bay flavor"},"content":{"rendered":"<figure id=\"attachment_3890\" aria-describedby=\"caption-attachment-3890\" style=\"width: 1000px\" class=\"wp-caption alignright\"><img decoding=\"async\" class=\"size-full wp-image-3890\" src=\"https:\/\/rivahguide.com\/stage\/wp-content\/uploads\/2023\/06\/RIVAH-7-23-528-prime-three.jpg\" alt=\"\" width=\"1000\" height=\"604\" srcset=\"https:\/\/rivahguide.com\/stage\/wp-content\/uploads\/2023\/06\/RIVAH-7-23-528-prime-three.jpg 1000w, https:\/\/rivahguide.com\/stage\/wp-content\/uploads\/2023\/06\/RIVAH-7-23-528-prime-three-300x181.jpg 300w, https:\/\/rivahguide.com\/stage\/wp-content\/uploads\/2023\/06\/RIVAH-7-23-528-prime-three-768x464.jpg 768w, https:\/\/rivahguide.com\/stage\/wp-content\/uploads\/2023\/06\/RIVAH-7-23-528-prime-three-695x420.jpg 695w, https:\/\/rivahguide.com\/stage\/wp-content\/uploads\/2023\/06\/RIVAH-7-23-528-prime-three-640x387.jpg 640w, https:\/\/rivahguide.com\/stage\/wp-content\/uploads\/2023\/06\/RIVAH-7-23-528-prime-three-681x411.jpg 681w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><figcaption id=\"caption-attachment-3890\" class=\"wp-caption-text\">Chef Oded Miller operates the smoker at 528 Prime Steak and Seafood in Tappahannock. Smoked salmon is a specialty of the restaurant. Photo by Larry Chowning<\/figcaption><\/figure>\n<p>The nostalgic, delicious taste of seafood from old Lowery\u2019s Restaurant in Tappahnnock is back as 528 Prime Steak and Seafood. The restaurant has recently opened in the old Lowery\u2019s building with a Chesapeake Bay flavor and an Italian twist.<\/p>\n<figure id=\"attachment_3891\" aria-describedby=\"caption-attachment-3891\" style=\"width: 400px\" class=\"wp-caption alignright\"><img decoding=\"async\" class=\"size-full wp-image-3891\" src=\"https:\/\/rivahguide.com\/stage\/wp-content\/uploads\/2023\/06\/RIVAH-7-23-528-prime-two.jpg\" alt=\"\" width=\"400\" height=\"276\" srcset=\"https:\/\/rivahguide.com\/stage\/wp-content\/uploads\/2023\/06\/RIVAH-7-23-528-prime-two.jpg 400w, https:\/\/rivahguide.com\/stage\/wp-content\/uploads\/2023\/06\/RIVAH-7-23-528-prime-two-300x207.jpg 300w\" sizes=\"(max-width: 400px) 100vw, 400px\" \/><figcaption id=\"caption-attachment-3891\" class=\"wp-caption-text\">Chef Vittorio Castiglia&#8217;s crab cake special dinner includes local Chesapeake Bay crab meat, mashed potatoes and a vegetable medley. Photo by Larry Chowning<\/figcaption><\/figure>\n<p>Chef Vittorio Castiglia immigrated to the United States from Miseno, Italy in 1978 at the age of 16. His nephew Luigi Castiglia is owner of 528 Prime Steak and Seafood and he came to America at the age of 13.<\/p>\n<p>\u201cWe know how to prepare seafood,\u201d said Vittorio. \u201cMy father and brother are both fishermen in Italy and we grew up eating fresh fish.\u201d<\/p>\n<p>Vittorio said that he is working with area seafood dealers in Virginia, Maryland and North Carolina to provide the freshest and best seafood possible for his tables.<\/p>\n<p>The dinner menu features a seafood platter with fried fish, shrimp, scallops, oysters, hush puppies and fries; or fried oysters with roasted pepper aioli; or pan-seared rockfish with mashed potatoes and a vegetable medley; or two four-ounce crab cakes served with mashed potatoes and a vegetable medley; or flounder stuffed with spinach, mushrooms, bacon and crab topped with a buttery beurre blanc sauce.<\/p>\n<figure id=\"attachment_3892\" aria-describedby=\"caption-attachment-3892\" style=\"width: 400px\" class=\"wp-caption alignright\"><img decoding=\"async\" class=\"size-full wp-image-3892\" src=\"https:\/\/rivahguide.com\/stage\/wp-content\/uploads\/2023\/06\/RIVAH-7-23-528-prime-one.jpg\" alt=\"\" width=\"400\" height=\"282\" srcset=\"https:\/\/rivahguide.com\/stage\/wp-content\/uploads\/2023\/06\/RIVAH-7-23-528-prime-one.jpg 400w, https:\/\/rivahguide.com\/stage\/wp-content\/uploads\/2023\/06\/RIVAH-7-23-528-prime-one-300x212.jpg 300w\" sizes=\"(max-width: 400px) 100vw, 400px\" \/><figcaption id=\"caption-attachment-3892\" class=\"wp-caption-text\">528 Prime Steak and Seafood in Tappahannock features a variety of coastal seafood cuisine. Its crew includes, from left, Chef Oded Miller Jr., Chef Vittorio Castiglia and Owner Luigi Castiglia. Photo by Larry Chowning<\/figcaption><\/figure>\n<p>Vittorio started out in the business working in the kitchen at his brother\u2019s restaurant in Italy. When he moved to America, he enrolled in a chef program at Lord Fairfax Community College in Middletown and worked for restaurants in Alexandria and Washington, D.C. He has owned, managed and has cooked at restaurants for more than 30 years. He is helping Luigi with the startup of his new business.<\/p>\n<p>Chef Oded Miller Jr. also cooks in the kitchen and operates the smoker that is located in the parking lot. Miller started working with his father who was a chef in Richmond when he was 16 years old. He later went to J. Sargeant Reynolds Community College to take chef classes and has worked in several restaurants in the Richmond area.<\/p>\n<p>\u201cVittorio and Luigi are working with some of the best seafood dealers around to provide a variety of fresh seafood,\u201d said Miller. \u201cVittorio grew-up in a fishing culture in Italy and understands that fresh is important!\u201d<\/p>\n<hr \/>\n<h2>Vittorio\u2019s special crab cake recipe<\/h2>\n<p>The ingredients include:<\/p>\n<ul>\n<li>One pound lump Chesapeake Bay crab meat.<\/li>\n<li>One teaspoon Old Bay spice seafood seasoning.<\/li>\n<li>One slice white bread with crust removed.<\/li>\n<li>One tablespoon Worcestershire sauce.<\/li>\n<li>A half tablespoon Dijon mustard.<\/li>\n<li>A quarter cup mayonnaise.<\/li>\n<\/ul>\n<p>Mix it all together.<\/p>\n<p>Coat with crushed saltine crackers.<\/p>\n<p>Fry in chef-made clarified butter on medium heat until crispy on both sides.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The nostalgic, delicious taste of seafood from old Lowery\u2019s Restaurant in Tappahnnock is back as 528 Prime Steak and Seafood. The restaurant has recently opened in the old Lowery\u2019s building with a Chesapeake Bay flavor and an Italian twist. Chef Vittorio Castiglia immigrated to the United States from Miseno, Italy in 1978 at the age [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":3891,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18,39],"tags":[],"class_list":["post-3889","post","type-post","status-publish","format-standard","has-post-thumbnail","category-feature-articles","category-rivah_fare"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Chef Vittorio Castiglia provides Italy-influenced Chesapeake Bay flavor - Rivah Visitor&#039;s Guide<\/title>\n<meta name=\"description\" content=\"The nostalgic, delicious taste of seafood from old Lowery\u2019s Restaurant in Tappahnnock is back as 528 Prime Steak and Seafood.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/rivahguide.com\/stage\/chef-vittorio-castiglia-provides-italy-influenced-chesapeake-bay-flavor\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chef Vittorio Castiglia provides Italy-influenced Chesapeake Bay flavor - 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