Tag Archives: RVA Beer

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.

RVA BrewBQ Returns For Its Third Year This Sunday

RVA BrewBQ logo

Once known as RVA-B-Que, Richmond’s summer beer and barbecue festival returns this Sunday August 17th from Noon to 5pm as RVA BrewBQ at 17th Street Farmers’ Market.  The new name changes the beer focus to our now eleven Richmond area breweries.

Beer samples are $2 each; full pours are $6.

Satisfy your thirst with these Richmond brews:

Ardent Craft Ales — Richmond Center of the Universe — Ashland
Saison Ray Ray’s Pale Ale
Honey Ginger Oktoberfest
Extra Billy’s — Midlothian Hardywood — Richmond
Double Deke Black IPA Singel
My Only Weiss Bohemian Pilsner
Isley Brewing — Richmond Legend — Richmond
Blue Hefner Hefeweizen Oktoberfest
Choosy Mother Peanut Butter Porter Pilsner
Lickinghole Creek — Goochland Midnight — Goochland
Creator Hoppelbock Granite Oatmeal Stout
Saison Virginia Midway
Rusty Beaver — Ladysmith Strangeways — Richmond
Roy’s Big Bad Brown Ale Albino Monkey
Bucktooth IPA Woodbooger
Triple Crossing — Richmond
Saison
Kill the Lights Black IPA

All this local beer plus food from an array of Virginia barbecue producers including Richmond favorites like Halligan’s, Buz and Ned’s, Alamo, and Extra Billy’s.

Head over to the Facebook event for more information and take a look at the important reminders below.

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