The Jackdaw's coming correct w/ an industry night; Cider week is nearly here; and of course, there's Fire, Flour & Fork just two little weeks away. PLAN YOUR LIVES, GUYS.
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Goatocado has found a home, and soon so will ZZQ and New York's Rob Newton. Plus some love for local products, two chances to go Italian, macarons to snack on, and a Hungarian field trip to Caromont Farm!
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YOU SAY IT'S YOUR BIRTHDAY
We are so, so proud of Morgan Botwinick and the entire team at Whisk, who celebrates their first year of business this week with giveaways and fun all day on Friday! When Morgan came to us two years ago, she had a pretty clear picture of what she wanted, and it's been awesome watching it take shape right before our eyes!
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There's a new old menu at Stroops, several opportunities to get meat sweats, and a fishy dinner that you mustn't miss!
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Folk Feast was a huge success, and the Richmond Folk Festival approaches. Pull out your galoshes, fellow folkers! Plus, a dinner at Tomten Farm, the mushroom whisperer, and the beginning to the end of mental health stigma in the foodservice industry.
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SHELLBOUND: SHELLRAISER II
One of the absolute best (head-scratchingly sparsely-attended) events of 2015 was the Shellraiser Shindig, benefitting the Virginia Oyster Shell Recycling Program, at Seven Springs Farm. The setting was gorgeous, the chefs were serving dishes they prepared on-site, and the oysters were EVERYWHERE. One of my major regerts (sic.) of 2015 was not putting away more of them that day.
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Beers aplenty, oaked cold brew, and a nip of Brandy. In this week's very liquid Slice (or should I say sip?) of food news!
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BEST PRESSED
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.
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If you love moms, babies, and/or chefs, the March of Dimes is hosting an event on Sunday, September 18th that is right up your alley. The March of Dimes does incredible work here and all over the country protecting premature babies from death and illness, and this event supports their mission.
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GIVE THE PEOPLE WHAT THEY WANT
It's funny the things our kids bring into our lives--ideas and influences we wouldn't have expected that teach us something important about ourselves in some small way. After a couple of hours of being babysat, my daughter Lily came back with a new obsession. The duck video. "Can you find the video on your phone?" She kept asking. And asking. And asking.
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...AND THROUGH THE WOODS
This Sunday, make your way Southside for the “Over the River Makers Mart” at the Bon Air Shopping Center. From 9:00 am to 1:00 pm, a well-curated group of vendors will be selling adorable, edible, otherwise enjoyable things.
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Our biggest news of the week should be pretty easy to see--We have ourselves a snazzy new website with bells AND whistles thanks to Campfire & Co and South of Belmar!
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Easily the best #RVAdine news of the week is Longoven's recognition as one of America's 50 Best New Restaurants by Bon Appétit. I'm very proud to say that I've never missed a Longoven dinner (though I had to skip their Valentine's Day dine around because it's our annual Fond of You Fondue night at Chez Ganz), and here's why....
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Maybe you’ve been mid-Raspberry Lime popsicle and wondered to yourself, “How does the King of Pops make such a tasty treat?” Well, it’s time to go straight to the source--Agriberry Farm. Join the King and his fellow subjects on aberry-picking excursion to Agriberryland on Saturday, August 6th from 10:00 to 1:00. You’ll learn all about the berries and the farm and have an opportunity to taste through Agriberry’s line-up of jams (Royalty Raspberry is my personal fave), and the best part is KOP is providing transportation from and to the Pop Factory, so all you need to bring is sunscreen and a hunger for berries.
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At least for now, we have to say goodbye to Comfort's easy, affordable lunch as the restaurant turns its focus on its dinner menu and beverage program. To ease us into a lunchless existence, Chef Jason Alley himself will prepare special themed lunches once a week, every Wednesday starting on July 27th. So if you, like me, dream of Jason Alley making buckets of pimento cheese and pickles and fried things and griddled things just for you, your time has come.
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Greetings from Brooklyn! I'm not in RVA...but you are, so let's get on with this thing so I can go run through the sprinklers in Prospect Park! (also, now accepting recommendations for Fort Greene/Park Slope attractions. And by attractions, I mean THINGS TO EAT.
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After a fire destroyed their Surry County smokehouse back in January, the fate of Edwards Virginia Smokehouse was uncertain. Would the business be able to come back from such a devastating blow, and when, oh when, would we be tasting the salty Virginia-made masterpiece that is Surryano ham? Well, it looks like we’re close: According to the Times-Dispatch, Edwards’ website will begin selling hams online this September, just in time for Ham Season.*
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Richmond food writer Erica Jackson Curran talks about Sullivan’s Pond Farm’s Bonnyclabber cheese for Culture, a magazine devoted to Barb’s favorite food--CHEESE! The Sullivans wrap their goat cheese in natural materials, like beeswax and cornhusks and even cornhusks...soaked in moonshine. Read all about it, and then find yours at the Birdhouse Farmers Market, South of the James, and you know, stores.
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Every day is someone’s birthday, and if you think about it, it’s kind of rude not to celebrate. Thank god Whisk is debuting a new cake menu featuring masterpieces like the Candy Bar Cake--That’s a dark chocolate layer cake with peanut butter buttercream, chocolate ganache, dulce de leche caramel, and chopped salted peanuts. W U T.
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The departure of RVANews has left me with a bit more time on my hands, so I'll be bringing some of my weekly food news content to this very blog. Changes include: I won’t ever talk about restaurants, events, or food that Barb and I don’t personally like or care about. I mean, after all, this isn’t the news, this is a blog. Also, I'll be able to abuse italics more because Susan Howson won't be here to stop me! I may also address some (and I know this is out of character for me) non-food-related issues if they're interesting to us.
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