Tag Archives: restaurants

Give To FeedMore And Get In On Ardent Craft Ales Friendsgiving Feast Next Thursday

Ardent Friendsgiving 111915Richmond, there is still plenty of time for you to get on the Thanksgiving feast Ardent Craft Ales is hosting next Thursday November 19th. All you have to do is donate five canned goods to the FeedMore bins at the brewery to secure your spot.

The Friendsgiving Feast will be cooked by some of the area’s most talented chefs from the following restaurants:

Amuse
Don’t Look Back
The Daily
Fat Dragon
Ipanema
Lucy’s
Metzger
Pasture
Perly’s
Roosevelt
Sabai
Saison
Southbound
Union Market
Urban Tavern

Head over to the Facebook event for more details and updates.

It’s The Great Scott’s Addition Pumpkin Saturday Richmond!

Scotts Addition Pumpkin Fest 2014The Scott’s Addition Pumpkin Festival returns for its second year Saturday October 25th from Noon to 6pm.

Last year’s Boulevard Pumpkin Festival was a great success drawing in over 13,000 people.  Organizers changed the name to focus on the area businesses as a whole thereby including the local breweries who call the area home.

Here are some of the pumpkin and seasonal dishes being served at the festival:

  • Buz & Ned’s: Roasted Pumpkin Brunswick stew, Pumpkin Funnel Cake
  • Iron Horse: Roasted Pork BBQ on Pumpkin Yeast Roll, Cranberry Apple Coleslaw with Toasted Pumpkin Seeds, Pumpkin Chiffon Dessert topped with graham cracker crumbs and toasted coconut
  • Nacho Mama’s: Pumpkin Empanadas
  • The Camel: Candied Bacon
  • William’s Bakery: Apple-Walnut Bread, Pumpkin Cakes, Pumpkin Donuts, Pumpkin Rolls
  • Mosaic: Smoked Gouda Mac n Cheese
  • Martin’s: Pumpkin Cupcakes
  • Fat Dragon: Bao with filling and Pumpkin Dish
  • Mark’s Airborne Kettle Corn: Kettle Corn and Apple Cider
  • Alamo BBQ: Jalapeno mac n cheese, Texas Caviar, Pumpkin Pie
  • Moore St. Café: Pumpkin Crab Cake Sliders
  • Polar Roller: Self Serve Frozen Yogurt featuring Pumpkin/Cheesecake, Pumpkin/Pecan Praline with full-serve toppings

Beers on tap for the festival include:

Ardent Pumpkin
Ardent Sweet Potato & Sage Saison
Ardent Virginia Common
Bud Light
Hardywood Singel
Hardywood Pils
Hardywood Farmhouse Pumpkin
Isley Tall Dark & Hopsome Black IPA
Isley Choosy Mother
Isley Stunt Dubbel Pumpkin
Strangeways Albino Monkey
Strangeways Woodbooger
Strangeways Gourd of Thunder

VIP ticket holders will gain access to these limited pumpkin beers:

Heavy Seas Great’r Bourbon Barrel Pumpkin
Twisted Manzanita Witches Hair Imperial Pumpkin
Weyerbacher Aries Pumpkin Imperial Stout
Weyerbacher Imperial Pumpkin

VIP tickets are $30/person in advance or $35 at the door if available. Buy your tickets here.

Once the festival ends, head over to the Redskins Training camp for free showings of “It’s The Great Pumpkin Charlie Brown” and “Monsters, Inc.”

Commercial Taphouse Reopens As Part Of The Mekong Family Friday

After a little sprucing up, Commercial Taphouse will reopen their doors as part of the Mekong family tomorrow Friday October 10th starting at 4pm.  Here are some photos from last night’s media preview.

Commercial Taphouse
111 N Robinson St
Richmond, VA 23220

Stepping Outside Richmond Dining For Fire, Flour, & Fork: Saturday

Fire Flour Fork 2014

Ever since Fire, Flour, & Fork was announced, I have been struggling to choose a schedule from the culinary and cultural tracks.  With so many great choices, the task of narrowing down each time slot to a single talk became very overwhelming. If you look at my printout of the schedule, there are several check marks all over the place.

Last week I took you through my Friday picks for Fire, Flour, & Fork culinary tracks. We will look at Saturday next but first let’s review my selection rules:

  1. As much as I love our local dining talent, I will look for speakers coming from out of town.
  2. The topic needs to be of personal interest to me, in that maybe I could learn techniques to put into practice in my own kitchen.
  3. No beer. Yep, I said it. Yes, I could listen to our local breweries talk about beer all day long and sometimes I do.

Now on to Saturday, November 1st.

10AM

My Pick
Flavor Flours — Flour is essential to baking but what happens when the flour is not your typical wheat base? Maybe Alice Medrich can educate this amateur baker.

Runner-up
Fork Over The Hanover Tomato — If you love tomatoes, surely you’ve heard of the Hanover tomato.

11:15AM

My Pick
The Tao of Bark — Texas barbecue in Virginia?! Sign me up!

Runner-up
DamGoodSweets — I hear they’re…well, I think you can see where I’m going.

2PM

My Pick
Fork In The Road — I love mushrooms and would love to some day try and grow them myself.  Until then, I’ll just eat Dave and Dee Scherr’s mushrooms.

Runners-up

  • Apple Stack Cake — I bet you were thinking apples only went in pies. Travis Milton will teach you about different heirloom apple varieties and how he uses them.
  • Smoked and Charred Cocktails T Leggett’s cocktails. Nuff said.

3:15PM

My Pick
Burning Desire — I will have my chocolate! If you’re lucky, I’ll save you some Gearhart’s. Maybe.

Runners-up

  • On a Roll — I first had Drew Thomasson’s baking at D’lish in Chester, VA. To say I miss having that lunch option is an understatement.  I’m happy to see Drew put his bread stamp on Richmond.
  • The Three Sisters — Someone put a beer in my pumpkin. Someone put pumpkin in my beer! It’s the fall how could you not indulge.

There you have it; that’s one possible plan for navigating Fire, Flour & Fork. Use my plan or make your own rules and pick out a schedule.  Tickets are $70 for one-day Friday or Saturday tracks or $130 for both Friday and Saturday tracks. Get your tickets here.

Stepping Outside Richmond Dining For Fire, Flour, & Fork Culinary Tracks: Friday

Fire Flour Fork 2014

Ever since Fire, Flour, & Fork was announced, I have been struggling to choose a schedule from the culinary and cultural tracks.  With so many great choices, the task of narrowing down each time slot to a single talk became very overwhelming.  If you look at my printout of the schedule, there are several check marks all over the place.  Finally, I came up with a selection method that I thought would work that would satisfy my desire to learn new stuff and be in line with the goals of the event.

First I needed some rules:

  1. As much as I love our local dining talent, I will look for speakers coming from out of town.
  2. The topic needs to be of personal interest to me, in that maybe I could learn techniques to put into practice in my own kitchen.
  3. No beer. Yep, I said it. Yes, I could listen to our local breweries talk about beer all day long and sometimes I do.

Today, we will look to navigate a schedule for Friday October 31st.

10AM

My Pick
Relish Fork — I’ve always wanted to learn more about pickling and possibly get into canning so I thought this demo from Paul Virant of Vie would be a great choice.

Runner-up
Budino with Bereika — Do you have any idea how much I hate choosing against learning from Tim Bereika?!

11:15AM

My Pick
Pie for Breakfast — Um…I like pie! I like making them and eating them.  Maybe Christina Tosi of Momofuku Milk Bar will share her secrets for making Crack Pie. I hear it’s addictive.

Runners-up

  • Chocolate Packing Heat — Yes, I could eat chocolate all day but somehow pies won out.  Maybe because my favorite pie is a Kentucky Pecan Pie with chocolate and bourbon.
  • Meat Fork — Jason Alley will teach you how ham is made. Have you had the ham cured ribs at Pasture? Delicious!

2PM

My Pick
Professor Pitmaster — I have been working on my barbecue skills but still have a long way to go before I’m ready for competition.  Help me Tuffy Stone, you’re my only hope.

Runners-up

  • Rise of Richmond Brewing — Did you really think beer wouldn’t be mentioned here? Mike Gorman will make you love the history behind our growing beer town.
  • Oyster Fork —  Did you hear about the Virginia Oyster Trail? Now is the time to fall in love with them.
  • Pickle Fork — Who knew you could pickle things other than cucumbers?  David Schulz of Pickled Silly, that’s who.

3:15PM

My Pick
From Farm to Fork — Ok, I might be breaking rule #1 with this one. Nicole Lang is local but Craig Rogers of Border Springs Farm is not. Lamb is also one of my favorite things to cook.

Runners-up

  • Charred Ordinary — Yes, Richmond has a local cidery!
  • Fork TenderKendra Bailey Morris will change your perception of the slow cooker.  I have used my slow cooker a lot more since buying her book.

That’s one possible plan for get through Friday’s culinary tracks for Fire, Flour & Fork. Use my plan or make your own rules then pick out a schedule.  Tickets are $70 for one-day Friday or Saturday tracks or $130 for both Friday and Saturday tracks. Get your tickets here.

Come back later this week to see what I pick for Saturday.

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