A new old pizza club, juicy news, brussels and brunchables

 WHAT KIND OF PZA SHOULD I MAKE!?!?!?

WHAT KIND OF PZA SHOULD I MAKE!?!?!?

CLUB PIZZA

Returning to its very delicious roots, Nota Bene (formerly Pizza Tonight) has announced a monthly Pizza Club night, featuring contributions from some of the restaurant's friends and early supporters, including Tom Sullivan of Ardent Craft Ales, Julia Battaglini and Dave Martin of Secco Wine Bar, and YOURS TRULY.

It's no secret that I am all bout that slice life, and so, you'll find me and my signature pizza at Nota B's on Sunday, February 26th. I'm going to wear an apron and cover myself in flour even though I'm pretty sure I won't actually be cooking. But should they need my dough-stretching talents, don't worry, I hear it's akin to riding a bike.

MORE THAN JUICE

Ginger Juice is changing up the game with improved food offerings at their Village Shopping Center location. Chef Jermaine Jonas, who previously worked with New York-based chain Juice Press, is adding breakfast, snacks, and sandwiches to the Ginger Juice menu. Style Weekly has the full story.

IN THE ABSENCE OF RELAY

When Relay Foods announced plans to merge with New York-based Door to Door Organics in June, there was little indication of the impact that such a move would have on the local food scene. But as the story began to unfold, it became clear that the result would not be good: Dozens of people lost their jobs, and now, local farmers and food producers are beginning to feel the impact of losing a popular retailer. 

Richmond Bizsense reports that Relay will repay $100,000 in grant funds they received from the Virginia Department of Agriculture and Forestries Industry Development. Let's hope that money ends up going to a business that is truly invested in the longterm success of Virginia's food producers.

I LEFT ROME AND LANDED IN BRUSSELS

Belgian Chef Xavier Meers, formerly of Brux'l Cafe, will be serving up some Belgian delights at The Cask TONIGHT! The menu includes a chicken waterzooi, a traditional Belgian stew, as well as mussels with garlic, wine and cream. End the night right with a Nightingale Ice Cream sandwich--The Hardywood Raspberry Stout, Chocolate Espresso, and Fat Elvis flavors will all be available. Meers co-owns Nightingale with his wife Chef Hannah Pollack. A Belgian draft list will keep the meal very on-theme.

#RVA #PSA: SHAGBARK ADDED BRUNCH!!!

And from the looks of things, their Bloody Mary throws down the gauntlet for all Bloody Mary's hereafter. 

IF YOU DO NOTHING ELSE...

The Jackdaw is hosting a very special pop-up on February 6th at Kabana. This 5-course Kaiseki dinner will push the limits of what Chef Ian Merryman and crew have been doing with The Jackdaw so far, and it promises to be a truly unique experience for #RVAdine (When was the last time you had a Kaseiki feast in Richmond? I rest my case). Check out the Facebook event page for the full menu, and be sure to buy your tickets now--This one is for ticket-holders only!

 peep. this. spread.

peep. this. spread.

SIP OF THE WEEK: BLANCHARD'S COFFEE, CHEMEXED

If you're looking to step up your coffee game, meet the Chemex, the original pour-over method preferred by baristas in the know. Learn the techniques and tools you need to achieve coffee-shop level pours next Wednesday, January 25th from 6:30 to 8:30pm at Blanchard's HQ. Just don't blame me if you can't get to sleep that night.

BITE OF THE WEEK: TIMBERCREEK MARKET'S CHEESE and CHARCUTERIE PLATE

We are so excited to announce that we are now working with Timbercreek Market in Charlottesville for their strategic marketing and PR needs. We were blown away when we visited Timbercreek Market and learned about the amazing stuff they've got going on, including an award-winning cheesemonger, Nadjeeb Chouaf, who made fast friends with The Apple Cart when he plopped an immaculate cheese and charcuterie plate on the table during our meeting.

The platter featured three varieties of cheese, including one that Nadjeeb makes himself in under the name "Flora," plus cured meats such as Timbercreek's own prosciutto, and a housemade blood orange membrillo. We made quick work of the spread, and I've been dreaming of it ever since.

GRAM OF THE WEEK: @ARLEY.CAKES

If you've got a sweet tooth, this Charlottesville Instagrammer/baker hits all the right spots.

Stephanie GanzComment