![]() Production data: A small by-product of Pt was reported.Īnalytical data results: Pt:Au = 1:25 on average. Workings comprised surface dredge operations. Local rocks include Plio-Pleistocene and Pliocene loosely consolidated deposits. Controls for ore emplacement involved stream hydraulics. The ore body is a stream sediment deposit with a depth to bottom of 3.05 meters, a width of 243.84 meters and a length of 3,218.6 meters. C02 deposit model name: Placer Au-PGE), hosted in gravel. Mineralization is a stream placer deposit (Deposit model code 119 USGS model code 39a BC deposit profile C01. MRDS file #10213365 has inaccurate location descriptors and is listed for the sake of comprehensiveness. ![]() NOTE: Relevent data extracted from MRDS database file #10213365, which is more complete and accurate. MRDS database stated accuracy for this location is 1,000 meters. ![]() ![]() Operator was Roaring River Gold Dredging Co. Location given is at the junction of Middle and North Forks of Cottonwood Creek, which is near the mouth of Roaring River). Tailings also along Middle and North Forks Cottonwood Creek and Crow Creek. 33-35, T30N, R6W, MDM, 2.4 km (7,900 feet) SSE of Gas Point, on the Roaring River and Cottonwood Creek (confluence area) (On Roaring River near Gas Point and Cottonwood Creek. This article originally appeared in our Smoke + Salt 2019 issue.A former placer Au-PGE (Pt-Ir-Os) deposit/dredge mine located in secs. Whatever it might be, he says, “I try to keep myself on my toes.” He plans to change up the menu seasonally and isn’t ruling out opening an additional restaurant someday. On another wall is a painting of the boat once piloted by Byrd’s stepfather, who taught him a love of the sea-and “to try everything once,” he adds.īyrd points to his 28-person staff, which includes members of his family, as a key to his success, along with his close relationship with his suppliers. Painted by Tommy Fox, the lush underwater scene shows a diver swimming amid some of the marine life found on the Dredge menu. This is underscored by a mural on one wall that holds special significance for Byrd. “Our ‘fresh out of the water’ slogan is what we highlight, but things like the jerk chicken also show my dedication to the islands.” “I knew I wanted to bring a bit of Key West back to my hometown,” Byrd says. Island flavor is injected into a few staples, such as Caribbean jerk chicken, pallomilla steak, and whole fried fish, served alongside black beans, white rice, and plantains. Entrees include unusual offerings such as Byrd’s pho, the chef’s take on the traditional Vietnamese noodle soup with a choice of steak, shrimp, or oysters, and a house-made pasta with beef short rib. Oysters, fish, and shrimp also show up as filling choices for Dredge’s taco menu (along with Cuban pork). Dredge offers three kinds-Windmill Point Oysters of Little Bay, Old Salts out of Chincoteague, and wild-caught Rappahannocks harvested by Kellum’s Seafood in Weems-served raw or roasted on the half-shell or fried alongside a tangy remoulade. On the menu, oysters are the main attraction. He then jumped at an opportunity to take over the now-vacant restaurant space, opening Dredge in February of this year. After several years in Key West working in the restaurant industry, Byrd came back home and opened Byrd’s Seafood Co., a successful food truck. As a young boy, he helped his mother with odd jobs at the restaurant she managed, and later, as a teenager, he bussed tables in the very restaurant Dredge would one day replace. Tucked along the Rappahannock River just before it meets the Chesapeake Bay, the town was already known for the coastal Tides Inn Resort, but now Dredge is making it a foodie destination, too.īyrd grew up in Irvington with seafood and restaurants in his bloodstream. ![]() Here, water is both inspiration and livelihood. Oysters and clams are just a few of the specialties at Dredge, a new restaurant and bar owned by chef Bryan Byrd in the small town of Irvington on the Northern Neck. ![]()
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