A slew of great press, a mess of pawpaws, and a plate of sauerkraut balls
It's a good time, perhaps even THE BEST TIME, to be a food-lover or food-maker in Richmond, VA. The national attention and praise just keeps stacking up.
Over the past week, Richmond restaurants have gotten excellent coverage in USA Today, Huffington Post, Jetsetter Magazine, and Open Table's Blog. Read up on all the good things people from other places have to say about us, and then watch as your property values climb!
IT'S A MAD MAD MAD MAD WORLD
The ever-interesting writer and wine-slinger Jason Tesauro had the good fortune of attending René Redzepi's MAD symposium in Copenhagen, and he reported back to the New York Times on why, in a world full of food festivals, this one is a game changer.
Here's a great quote from the article:
"With nearly 100 different sessions running throughout the symposium, countless secondary topics – from millennial chefs and microbial terroir to alpha females and food waste – spurred important sidebars. Yet, the two big issues on MAD5’s main stage were unmistakable: the mental and physical health of industry insiders, and the importance of nurturing the food community’s next generation. 'If you want to go fast, go alone,” [José] Andrés said. “If you want to go far, go together.'"
Nate Matthews, owner of Nate's Bagels, is a giver. He's here for us. And to make our lives that much easier and that much more bagel-filled, Nate has added two new pick-up spots to his bagel-selling line-up--Thursdays at Union Market and Fridays at Outpost. East End and Southside = Covered! Up next, WORLD DOMINATION. Check out what Virginia Living had to say about the man behind the bagels.
LIFT TICKET TO RIDE
Richmond Magazine reported last week that, in addition to Brenner Pass, the Metzger Bar & Butchery team, lead by Brittanny Anderson will also open Chairlift, a coffee and espresso bar and bakery annex to Brenner Pass. And the most exciting news--the team has brought on pastry chef Olivia Wilson as a partner and Executive Pastry Chef of Metzger, Brenner Pass, and Chairlift.
We adore Olivia's work and have clicked with this dynamo since we met at a workshop we offered (what seems like a million years ago) at Hardywood. We're expecting great things from Wilson and look forward to the opening of Brenner Pass and Chairlift. (Check out this Brenner Pass preview event at Reservoir Distillery that's part of Fire, Flour & Fork!)
#RVA #PSA: THERE WILL BE PAW PAWS!
From CHPN.net: "It's Pawpaw season down by the river, and Kyle is bringing some up to the Fulton Farm Stand this Thursday (TODAY), open from 4:30 to 6:30 pm. From the city garden, we'll have Kiwi Berries, Ground Cherries, Blackeyed Peas, loads of Herbs, Minty Balm Water, and a few other odds and ends. Stop on by to see the kids!"
IF YOU DO NOTHING ELSE...
Mow down a plate of deep-fried Sauerkraut Balls at St. Benedict's Oktoberfest this weekend. Then load up your stein with any one of the bajillion beers available at this beloved family friendly event.
SIP: RESERVOIR DISTILLERY RYE WHISKEY (SAZERAC)
It’s that magic moment where National Bourbon Heritage Month and Virginia Spirits Month intersect! Reservoir Distillery's double gold-winning whiskey is bold and complex with a "100% rye mash bill." The Reservoir folks suggest trying it neat or with a splash of water or a single (preferably Death-Star-shaped) ice cube, but I'm holding on to the idea that this would make one hell of a Sazerac.
BITE: THE ARMENIAN FOOD FESTIVAL'S HYE BURGER
The Armenian Food Festival kicks off tomorrow at St. James Armenian Church. Get a taste of the Hye life with their lahmajoon, which is sort of like a pizza with ground beef, spices, and various salad toppings. (Coriander has a great one if you need a post-festival fix). The award-winning Hye Burger combines beef, lamb, and an unnamed mix of Armenian spices (I'm picking up dried mint, crushed pepper and/or sumac, and a shload of garlic). Add a bulgur salad, and you'll be very well fed.
Now that Laura Lee's is open, it's time for #SECCOWATCH16. Looks like we're in "any day now" territory, and you know Barb is thrilled to have a swanky wine bar within stumbling distance of her house.