In the South, we’re wild about our oysters, and Virginia has been cultivating some real beauties. Last November, I spent an afternoon at the Virginia Wine and Oyster Classic, where top Virginia chefs were interpreting oysters in dishes such as oysters & grits, smoked oyster BLTs, fried oyster tacos, and many more. I loved chatting it up with TLP contributor Chef Walter Bundy of Lemaire restaurant at The Jefferson Hotel in Richmond, who was busy breading and frying up oysters for his oyster bisque. Lucky for us, he shared the recipe, passed down to him by his grandfather. It’s hearty, satisfying, comforting, and oh, so tasty.