The Slice: New scoops, hot tickets and more pop-ups
THE NORTH POLE
North End Ice Cream, a wee ice cream parlor from the folks who brought us North End Juice Co., opened quietly earlier this month. According to owner Channing Miller, they've been in a soft-opening phase, determining what their neighborhood customers are looking for in their ideal ice cream shop.
In addition to scoops and cones, North End offers make-your-own ice cream sandwiches, which, Miller says, have been very popular already. There are also mini fruit pies from Channing's mother's bakery next door, Incredible Edibles, that they've been serving up a la mode.
"We're going to be using super fresh ingredients and putting our twist on things," says Miller, adding that North End has been using small-batch ice cream makers so far and will soon upgrade to commercial ice cream makers, increasing the shop's potential output. Once that happens, North End will host a Grand Opening celebration, with a whole hog roast and ice cream giveaways for the kids. Miller is hopeful for that celebration in the next week or two; we'll update with specifics when they turn up.
Tickets for the fourth year of Fire, Flour & Fork (peep that swaggy new website from our friends at Campfire & Co, putting the FIRE in Fire, Flour & Fork) go on sale Tuesday, August 1st at 10:00 am.
This year's event takes a global approach with a "Globally inspired, locally made" theme guiding programming. The weekend is girded by four signature events from Thursday to Friday; starting with the return of the John Dabney dinner on Thursday, a Global BBQ version of Smoke on the Water on Friday, a Carnival Latino on Saturday; and a Street Food Tour of India on Sunday. There are also a slew of food tours, dinners and one-off events in cool places like Yaki and Brenner Pass.
Emmy-winning star of Mind of a Chef Season 4, 3-time James Beard-winning chef and author, and chef/owner of Prune, Gabrielle Hamilton will kick off the Class Pass at The Valentine on Sunday, after cooking a riverside lunch at Merroir on Friday afternoon. The Class Pass will bring together chefs and culinary experts for live cooking demonstrations and panel discussions throughout the day. And, as always, every ticketed event connected to Fire, Flour & Fork will have a nonprofit beneficiary who works to improve the Richmond region's food system for all of its residents. Last year, FFF gave over $12,000 in charitable contributions right back to this city.
Check back on the Fire, Flour & Fork website for the full schedule tomorrow (Friday, July 28) afternoon.
CURRY ON CARY
Charlottesville restaurateurs Ravi Dahiya and Rinku Singh have announced plans to open Tulsi, a North Indian restaurant, in the former Spiral Noodle / former Yapple space at 3131-33 W. Cary St, according to Richmond Bizsense. The duo will put about $250,000 into renovating the space, which will seat around 80 guests when it opens. They also co-own Royal Indian Restaurant in Charlottesville.
WTF IS COBRA BURGER?
Another week, another new pop-up. This one takes burger form, as they guys behind The Ivy Wall (Joshua Franklin and Adam Musselman) wanted to create something extra-accessible, a little sloppy, and very fun. You can find them TONIGHT (Thursday, July 27) at The Veil from 5:00 to 9:00 with burgers and pickled french fries.
A BITE IN AUGUST
Just because Stroops isn't actively using their space at 2709 E. Marshall Street for hot doggery, it doesn't mean the Church Hill real estate should sit idle. The Stroops crew has opened its doors to The Jackdaw, an Asian-inspired pop-up series from Chef Ian Merryman.
The Jackdaw will begin serving lunch on Monday, August 7th from 11:00 to 1:30 (or while supplies last), and Merryman says guests can expect a Filipino-inspired menu, including his takes on pancit, kanilaw, and a longannisa corn dog with roasted banana ketchup and papaya atchara. Looks like there are hot dogs after all! Close enough! Seating is limited, and lunch will be served to-go.
Looking for more of a sit-down-and-eat-with-your-hands experience? A few tickets remain to Boodle Fight, The Jackdaw's last Kamayan Feast of the summer, at The Veil Brewing on Monday, August 21st.
SURF'S UP, TURF'S UP
Lunch/Supper is getting in on the pop-up action this Sunday with their Farm & Coast pop-up, featuring Mike Ledesma cooking alongside Lunch/Supper chef Steve DeRaffele at the Urban Roost. The chefs will share their takes on surf & turf, paired with Ardent Craft Ales brews, plus a craft cocktail menu by The Roosevelt's Katy Best.
This dinner is already sold out, and I apologize for torturing you with it, but I would feel bad about not mentioning it at all, so let's just promise ourselves to stay on top of future events like these, ok? Ok. Good talk.
SIP OF THE WEEK: LEHJA'S ENTIRE WINE MENU
Since opening in 2013, Lehja has earned Wine Spectator's Award of Excellence every single year, and 2017 is no exception. Managing Partner and Wine Director Sandjeep 'Sunny' Baweja, shared a picture of this year's commendation on Facebook late last week.
The award, of which there were 2,335 winners this year, according to Wine Spectator, is for wine lists which "typically offer at least 90 selections, feature a well-chosen assortment of quality producers, along with a thematic match to the menu in both price and style. Whether compact or extensive, focused or diverse, these lists deliver sufficient choice to satisfy discerning wine lovers."
BITE OF THE WEEK: BEN BURAKOFF'S EGGPLANT PARM
At his latest Pizza 2000 pop-up, Ben Burakoff served what seemed like a never-ending stream of summer's bounty--a tomato and cucumber salad with bulgur, a bright orange fermented cabbage, no fewer than three pizzas at a ratio that was practically one pizza per person, and two not-too-sweet, very refreshing desserts.
But for me, the star of the show, the bite I crave at this very moment, was his eggplant parmesan. With scant Tomten Farm tomato sauce, this eggplant parm was all about the eggplant itself, which was Sub-Rosa-oven-fired with a handful of buttery breadcrumbs, ricotta, parmesan and maybe a hint of lemon. If you missed it, I'm sorry.
BUT! You can find Burakoff's pizza this Sunday at Nota Bene's Pizza Club, where the Nota Bene folks will be serving a pizza plucked from Burakoff's memories. His Sante Fe pie, inspired by recollections of the Cheesecake Factory (don't you dare judge him), will include corn, tomatoes, black beans topped with fresh greens with a cilantro-parmesan dressing, plus tortilla strips, of course.
GRAM OF THE WEEK: @LINDERAFARMS
Located in Matthews Virginia, Lindera Farms makes vinegars that Ruth Reichl called "some of the most complex and interesting vinegars I've tried." With flavors like Black Locust, Hickory, Paw-paw, Elderflower, and Chamomile, these artisanal vinegars are beloved by chefs around the country.